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5
votes
2answers
76 views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
3
votes
1answer
60 views

Effect of the type of oil on a vinaigrette's texture?

When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by ...
4
votes
0answers
59 views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
1
vote
0answers
30 views

Why would milk form a dense emulsion when warmed?

About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour milk, and separates into tiny cheese ...
1
vote
0answers
33 views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
1
vote
0answers
116 views

Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml ...