7 hours ago, Tuber magnatum said:1) Has anyone tried this pre-hydration of xanthan and if so, how do you use it? Best way to mix? How much to use? etc. As noted, I ended up with a goop that was just as hard to disperse in my liquid as just using powdered xanthan.
2) Any ideas as to what the "green" is in either of the two dishes? He makes use of it frequently in other platingsI have seen he posts on his instagram and his facebook pages (Jan Hartwig - Restaurant Atelier, München).
I haven't tried that pre-hydration method.
I typically use xanthan and other hydrocolloids in preparations that contain an oil or fat of some sort.
So, the method that works best for me is to suspend the xanthan particles in a bit of oil for easy dispersal and to prevent clumping when it's added to the preparation.
I almost always use a stick blender rather than a standard blender.
But, I'm much more likely to use a hydrocolloid blend (same technique) rather than pure xanthan—I MUCH prefer the texture!
One such blend is "Thick It Up" (Locust bean (and/or tara), guar, acacia, xanthan gums.)
Different ratios for different preparations—a little goes LONG way!
I also make my own hydrocolloid blends.
After studying Jan's Restaurant Atelier Facebook and Instagram pages and some articles about Restaurant Atelier.
My guess is that the green sauces are made from various green herbs (or green herb blends) that compliment the particular dish (chive, tarragon, parsley, etc.)
HTH
