58 minutes ago, gfweb said:
I just zizz the hell out of it or whisk real fast. I haven’t had a problem though I don’t use it too often.
The green looks leafy leafy as do the speckles. Xanthan is great for keeping particulates in suspension...like in a bottled salad dressing. If he blanched spinach or something and puréed it that could look like this.
Thanks. I was thinking the same thing about the particles in suspension. I was amazed though at the vibrancy of green and was wondering what he used.
As for the stick blender or vita mix, I usually don't have enough volume to make those particularly effective, which was why I was so hopeful the pre hydrated xanthan would allow me to more easily incorporate it into a small volume of liquid. I guess I just need to be more aggressive with a hand whisk?