Uses of Gum Arabic
Posted 10 January 2010 - 05:34 PM
Posted 13 January 2010 - 11:24 AM
And it's powdered, Chris? I have a package from a Caribbean grocery labelled gum arabic that's in lumps. It looks like some kind of dried resin. Can I just bash it up?
The first time I made gum syrup I used the resinous chunks. It took forever (3+ hours)to dissolve over a low simmer and in the end I had no way of knowing how much water had evaporated. Made some beautiful syrup, though. Powdered is far, far more convenient.
classic ingredients for pre-prohibition era cocktails
Posted 17 January 2010 - 06:12 AM
To recreate, here's the booze & bitters:
Added a few drops of gum syrup, stir, and:
Am I right to assume that this has something to do with the high (>70%) ABV? It happened with Everclear (95% ABV) just now as well.
Posted 17 January 2010 - 06:36 AM
The practical implication is that if you want to make a drink with overproof booze and gomme syrup, you should stir the booze with ice for a while before adding the gomme.
Posted 17 January 2010 - 08:01 AM
Posted 19 January 2010 - 10:53 AM
Posted 24 March 2010 - 07:42 PM
Posted 25 March 2010 - 06:52 AM
Consider this: For 23 bucks, you can buy a pound of gum arabic powder from these guys. That will make a lot more than 16 ounces of gomme syrup.
Posted 25 March 2010 - 08:39 AM
Posted 03 May 2010 - 05:38 PM
With an immersion blender, combine until smooth:
120 g gum arabic powder
150 ml hot (200F) water
(Don't worry about a few lumps.) Then, with the same immersion blender, combine until smooth:
230 g cane sugar
230 g demerara sugar
230 ml hot (200F) water
Combine the two syrups with a bit more immersion blending. Fine strain into a clean bottle.
And now, the reward: a Sazerac.
Posted 03 May 2010 - 10:19 PM
Posted 04 May 2010 - 02:08 PM
At my bar we mostly use simple (well actually we get through roughly equal quantities of simple and 1:1 demerara sugar syrup, same principle though!), it's always handy to have a bottle of gomme to hand though. It has a very useful property of saving drinks that aren't quite right but not bad enough to throw away and start again. I basically mean those drinks you come up with on the fly that almost end up how you want but are slightly thin in either texture or flavour. A dash of gomme can really perform wonders in fixing these. Of course you have to be careful in not upsetting the balance too much, you may need to add a dash of one or more other ingredients to maintain it. I'm certainly not advocating this a fix all, but in certain situations it's a handy hint.
I was quite surprised with the price someone mentioned above. The last time I bought gomme was Sept, it came in at £28.06/case (12x750ml) - very roughly $45. I can't comment on any difference in quality of course, the brand I was buying was Combier who for me have the best price vs quality ratio of syrup producers available here (also the only one I know on a mass produced scale who actually use almonds in their orgeat)
Posted 06 March 2011 - 01:02 PM