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Tuber magnatum

Tuber magnatum

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?

Tuber magnatum

Tuber magnatum

57 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?

Tuber magnatum

Tuber magnatum

54 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.

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