5 minutes ago, gfweb said:I think @Kerry Beal got the last cheap one!
Sadly it wasn't that cheap!
I've been making batches of BBQ sauce for my recently housed fellow - I have been trying to find the perfect combination of gums to thicken it to the way he would like it. I have a book on hydrocolloids but it really isn't all that helpful to make decisions around combinations of gums. My suspicion is that half guar and half xantham might be what I'm after - but I suspect the answer is in this book where someone else has done the research and I can just sit back and take advantage of that. Much like I rely on @paulraphael's gum combinations for ice creams and sorbets.
