I've interacted with a department from TH-cam that deals with this kind of thing and had to give them information as to a link to your specific Channel, a link to the specific video that I was commenting upon and what I may have said in the comment... no other way of contacting you but if I can in the future, I'll get you some feedback
This disappearing comment thing is so odd but if it is happening to you too on your own channel that is a real problem. Hope TH-cam gets it sorted out.
Be aware that this is NOT a cooking video. It is a food science video. And by "science", I mostly mean me screwing around with various non-starch thickening agents during a livestream to see what would happen. If you're not into food science, you might find it boring. If you are into food science or would just like to see what goes on in my kitchen most of the time when I'm not recording, you'll likely have a laugh at the results. Also, because this was a livestream, the video was captured on a few webcams. Adjust your expectations for the audio/video quality accordingly. Lastly, before anyone decides to pounce on me for my carrageenan comment, I encourage you to read this: www.medicalnewstoday.com/articles/323117
Steve, About a year ago I discovered a TH-cam video that talked about thickeners. In that video, the presenter gave the key to using Xanthan Gum for thicking without lumps. Since that time I have been using Xanthan Gum for thickening my Stir Frys instead of Corn Starch. The key is that if you want lump-free thickening, just like Corn Starch, you must make a slurry. With Corn Starch, you use cold water, and with Xanthan Gum you must use oil. In a stir fry, I use sesame oil for the slurry mix. Since many recipes call for some form of oil, butter, or fat all you have to do is make sure that the fat of choice is liquid. Stir it up and pour it in the mix and cook to thicken. I have found that about 1/2 tsp per cup of liquid gives me an acceptable stir fry. Of course the more you use the thicker it will become. The only downside is when you reheat the sauce it tends to thin out your sauce. So if you are going to have leftovers you might want to make the sauce slightly thicker initially. Give it a try as it has changed the way that I now thicken sauces. Hope this helps save those precious carbs from your diet! Doug
Can confirm. I actually learned this tip from Alex the french cooking guy. He made a video on thickener alternatives in one of his "sauces" videos, and in the process of learning about Xanthan gum he discovered the secret to using a liquid fat to "bloom" the xanthan gum, if you will.
Thanks! I made a gel of 2 cups water: 1 TBS Xanthan Gum blended on low for 2 minutes as suggested by a chef and it didn't work in my roast beef sauce tonight. I'll try your way next!
Great video! I found the best way to thicken gravy, sauce and soup is use to sodium alginate!! I shared this secret ingredient to prepare everyone for my keto noodle recipe and no one paid attention awhile ago 😂 Now that my noodle recipes are posted, people are starting to try it as a thickener because they now have it in their pantry and they are loving it! IT’S LIKE CORNSTARCH! 🤯
@@SeriousKeto It’s amazing! I use it to thicken everything, including everyday food I cook for my non keto kids and they never complain or know the difference. I made gravy for Canadian Thanksgiving and my non keto family loved and finished all the gravy. I didn’t even tell them I didn’t used cornstarch. My family are very sensitive to texture, so this is truly a great discovery!
I was making a simple egg-drop soup but didn't want to use corn starch. The tuber said that corn starch and Xanthan Gum were 1:1 ratio. NOT! I went thru 8 cups of beef broth until I realized that no more than 1/4 tsp was just enough. You can only imagine the adventure of taking 1 tbls of XG into a 1/4 cup of liquid.....a ball as hard and round as a baseball. Lesson learned.
This was fun! 😊 Things I loved : Thumper cameo (my cat loves me with his back end, too.) 😏 Colton's visit, the 70's garbage can slime, Steve's reaction to the interactions, and the results of all the experiments. (Not necessarily in that order!!) 😏 Thx for all the effort you put into this, Steve. 😊
I'm laughing so hard at the analogies used. The green trash can slime consistency brought us way back! I knew exactly what it feels like. Not sure if I really want my food to feel that way! Haha Thanks for this, Steve! Love the experiments and fails!
Even though this is a straight up Alton Brown testing, what popped in my mind watching this was "Eye of a newt, toe of a frog...". I love this, it definitely lets me know how these thickeners work. Trying to transition to keto baking from a childhood learning of the old fashion wheat based baking. I have saved this video so I can go back and watch it again. I really like how you have the different pictures all together. It makes it easier to see what is happening.
Colton is so cute! At least you say ok things for him to repeat. I once said “some people are f-ing weird” and my friend’s son said “f-ing weird“ for the rest of the night 🤦🏼♀️
Loving the realness of your videos!! Thanks for the thickener vids and your willingness to test them all 😳🤯🥴😬🙃 I use a lot of "Gluci" and Xanthan Gum as this has no ill effects on my gut. [As most of my Intestines have been removed, I have become super sensitive to thickners] Steve, I'm not sure you truly know how much your tests helps others! I for one am very grateful! Blessings
omg, you really got me with the home-made snot! And there's no way these efforts can be considered "fails" -- everything is just an opportunity to create something new :-) Keep these fun and informative kitchen science episodes coming! Thank you and have a great Thanksgiving!
Not a food scientist and I still watched thru to the end. Your reactions are entertaining. Loved seeing Terry's arms and Colton. You're a natural-born teacher, a rarity. 🥰🥰
That was a fun look into what goes over there. I remember Slime as a kid. Bought some for my son years later and heard “OOPSIE” from the other room as the whole blob landed on our maine coon cat. What a haircut the poor cat got.
Little bit of green and yellow food coloring on that last one, and you'd have The Blob. :P I think most of the thickeners have varying levels of slimyness, which is why you have to be careful not to add too much, unless you're going for that kind of thing in a recipe. I've definitely made a few sauces a bit too slimy; while they tasted alright, the consistency of warm snot just wasn't appetizing at all.
I have found that Xanthan gum powder mixed with a little oil is the best way to add to hot liquids, such as gravy. Whisk in =No lumps. I will have to try your coffee tip : mix some XG with the mct oil to keep mct oil from separating.
Exactly what I was going to say. Mix the xanthan gum in a tiny bit of oil OR ~~> mix the xanthan powder in with other dry ingredients, then add to wet ingredients and whisk in. No lumps whatsoever.
So funny that you don't like the guar gum. I bought some because you had mentioned it in another video and I LOVE it because it works like flour to make a rue. And in recipes that i was having trouble with the gravy turning snot like as it got to only warm (so WHILE eating), guar gum does not do this. Cooled gravy using guar gum is like a cross between using flour and cornstarch gravy. It also seems to dissolve well without clumps (but I put it in a salt shaker). I actually have you to thank for the guar gum because it has rescued several recipes i was using for everyone instead of having to make separate for me. It has been well received by everyone and they didn't know i was making it keto.
I really enjoyed this. While I appreciate your editing and professional presentation in your usual videos, the actual data, and reactions are so useful for those of us who ARE into the process. “Slime” is a complete and valuable explanation! And yeah, a spreadsheet could be a bonus for subscribers… saves time and money in one page. Laminate and stick inside the cupboard door?
From the moment you mentioned Beaker in the first couple minutes... to the end... I heard Beaker commenting along with you. He was my favorite Muppet but I hadn't thought about him in years. And then you end in Slime. It's been a 70's flashback evening listening to this!
Mornin Steve! That was fun! Terry, Colton, Thumper & SNOT! GREAT VIDEO! I remember slime.... that's exactly what I thought when I saw it. Thank you for testing... valuable information!
Love the T shirt. This video makes me feel so much more normal with all the failures I have put in the trash as I have grown in my keto journey. Love it!!! Thank you
Steve going "Above & Beyond" for all of us. Thanks for taking one for the team Steve! I'm still searching for a good KETO replacement for good ole Maizena aka Cornstarch. There's just nothing that can replace it - yet !
Konjac is used to make shiratake noodles! If you heat it, it becomes heat stable. It can also be used to make pudding and candy. It was fun to see how everything reacted. Thank you for this. And, I'm sorry Colton is having a hard day. I hope he feels better soon.
I did a gravy using guar gum, turned out very similar to how corn starch thickens gravy. It was a very minimal amount though, something like 1/8 or 1/4 tsp to 16 oz liquid. I did use my immersion blender to ensure smoothness.
Thanks for the tip about Xanthan Gum and butter coffee. I drink tea in the morning with heavy whipping cream because I don't want the butter to float on the surface, but I know cream has some carbs so I'll have to try the Xanthan Gum.
Slime was first introduced by toy maker Mattel in the winter of 1976. Green in color and cold to the touch, Slime would ooze between your fingers and encase your hand. Made from guar gum (polysaccharide) and borax (sodium tetraborate), the vicious goo would retain its semi-solid form for a long time, as long as you returned it to accompanying “trash can” and closed it tightly after you were done playing. Those that forgot this important step eventually found their gooey fun transformed into a stiff and crunchy mess.
Loved watching this!! I was a member until my subscription ran out (without my knowledge), but I was the on the lowest level. The first of the year, I will join a higher level so that I can join in with your lives and extra perks! ❤💙💜
Your background in culinary chemistry really informs this content. Thanks for doing the preliminary work so we don't have to. Very valuable content, as usual. You rock!
I love your videos and have since the beginning. I just don’t have the energy or the will or the time to do what it takes to make keto stuff. Like my biggest thing is trying to get those darn noodles made from this stuff I got off of Amazon. Life gets so busy and so crazy. But I appreciate all the time and effort really. Just the buying and buying and buying of all the products it takes it’s just overwhelming.
Steve another good food science video. I appreciate you doing these. Really helps us in using these in our cooking. Thank you . Have a great rest of your Sunday
Yeah! The xanthan glucomannan jelly. I tried experimenting with my ketchup recipe to improve the thickness. I divided my thickener equally between xanthan and glucomannan and ended up creating ketchup jelly. This may help with my homemade cranberry jelly for Christmas. The only problem is after a day or so the liquid separated and left me with ketchup jelly in water. The taste was great, but the texture was really gelatinous.
Thank you...I laughed way too much...I could tell you were trying to be all scientific and whatever, but I was like...UM...that looks like...like...SNOT...and then you offered the giveaway, "Who wants some of Steve's homemade...SNOT?" I giggled for quite awhile. Thank you!!! And thank you for bringing us along and educating us with your scientific experiments!
That was so funny when you brought up Slime. It was in the 70’s and we went to a toy store with my uncle. He bought a jar of it and way playing with it in the car. We came to a red light, there were people waiting to cross the street, my uncle took the entire contents and held it up to his nose and looked over at the people with a huge blob of slime hanging from his nose. The looks he got was priceless and we laughed all the way home.
Hey I mentioned this on another vid, but xantham gum 100% dissolves in fat, even from cold. So if you want to add regular xantham gum to thicken any sauce with no clumps, dissolve first in a little olive oil (i have tried a dozen times now) before adding to sauce for zero clumpyness, this also emulsifies with the liquid. probably 1/2 tsp xantham dissolved in 1-2 TBS of oil per pint of liquid
I have no problem with xanthan gum in anything I have ever used it to make. My favorite was an imitation of Pampered Chef's Raspberry Habanero sauce. I just did 6 ounces each of blackberries and raspberries, cooked the heck out of them, strained them well, and continued cooking down to about half the liquid, then put in only 1/4 tsp of xanthan gum. I did not take long to get the correct consistency, and I put in some siracha and liquid stevia. The result was close enough to make me happy and was good on pork, chicken and salmon, as well as mixed in with cream cheese to make a spread. I love playing with glop!
I think a lot of keto recipes just use way too much. 1% by weight usually does the job. At 2%, some people start to dislike the mouthfeel. At 3%, you start to get the slimy aspect. Oh, and that sauce sounds amazing!
Your sauce sounds delicious. I have never had a problem with Xanthum Gum either. Yesterday I used Steve's recipe for Cranberry Sauce with Xanthum Gum added and it turned out delicious. I am going to try your sauce idea. Thank you.
The United States Food and Drug Administration (FDA) have approved the additive for use, but concerns about its safety remain. Some scientists believe that carrageenan can cause inflammation, digestive problems, such as bloating and irritable bowel disease (IBD), and even colon cancer.
However, the research has only been conducted in cells and on animals using degraded carrageenan. (which is not approved for human consumption). www.medicalnewstoday.com/articles/323117
Great video. Are use xanthan gum all the time it just took practice to figure out how to use it and have a good result. I use much less than you used in your test and I always use an immersion stick blender. If I am combining with ingredients that I want to keep chunky, I just whiz up separately, then use a whisk to combine. Looking forward to more videos on this topic from you.
The big deal about carrageenan is that some version of it has been demonstrated to be carcinogenic and until I learn which version is “safe” I don’t want any of it. It’s only referenced on labels as (plain) carrageenan. Since the food industry has a reputation for using the cheapest ingredients, I’m assuming they’re not giving us a safe version in any product. It’s everywhere! I buy only minimally processed, low quantity ingredient things like sour cream and some brands have carrageenan in them. My personal rule is that I will not buy any product containing carrageenan.
….. I was working in the lab late one nite….🎵…. Ah thanks science geek guy…. you have more patience and willingness to go the extra mile….. thank you for info we can use to make our lives easier and healthier.
Loved this, probably mostly because of your reactions 😁. Slime is still out there. Anyone who teaches preschool has probably made it many times!!! Oh yea, I love this video’s thumbnail, too!!!
Slime was my go-to for fake snot back in the day! It’s greenish color added the super gross effect 🤢🤣 Thanks for the valuable info here. I really like the faux apple pie idea and may give it a try with the chayote I bought for Apple crumble 😋
You made the Slime without even trying. You're only a few decades late to get rich quick. Maybe a revival for the newer generations? I know I used beg for that every.single.time we went to the Toy store. On the thickeners, the only ones I've personally tried are Xanthan Gum & Glucomanan. Since getting a Creami I've looked at Modernist Pantry's Perfect Ice Cream (or something along that line), & it seems to be a pre-mix of [some of] the thickeners you've tested today. I've passed because I wasn't sure on the carb count, & didn't have time to research it. How are the carbs in Guar Gum & Locust Bean, any idea? On to other things, Colton is getting so big, & he speaks so clearly already. He's truly adorable. What a blessing for your family! Speaking of adorable...your kitty, on my gosh! I laughed when you mentioned he sleeps next to your face, with his hiney facing you. My Great Dane just passed last month, and she slept in bed with me for most of her 9.75 years...hiney almost always aimed at my face. lol! Never realized how much I'd miss be gassed nearly to death every night...♡
Homemade snot, sounds appetizing LOL! When the kids would ask what’s for dinner my sister-in-law would reply sticks, rocks and twigs. I don’t think homemade snot would have gotten the same reaction from the kids 😂
You mentioned that many people are strongly against carrageenan and you were not sure why it was a big deal. Some people come to keto heavily inflamed and are looking to reduce inflammation. When scientists are testing (typically on mice) and they want to cause inflammation, they use high doses of carrageenan. Perhaps in small doses it can be tolerated by some. Inflammation is like a bucket, it can hold a certain amount (of inflammatory things) without being noticeable, however once you fill the bucket even a small amount of something inflammatory is very troublesome. I avoid carrageenan for myself and my family because I want to minimize the chances of us becoming inflamed (and we have had issues in the past). Thank you for sharing these videos and perhaps this clears up why some people want to avoid carrageenan.
However, in those studies, they use degraded carrageenan, which the FDA has deemed unfit for human consumption. Like many studies done on mice, the dosages administered are way beyond what any human would ever consume. Still, if a person finds they have an adverse reaction to any ingredient, I agree they should avoid it.
@@SeriousKeto Hope you did not take my comment to be telling you how to eat or that carrageenan was bad for everyone. One of the things I love about keto is how flexible it can be. Thank you for the article link.
@@enchantdenigma not at all. I believe people should make their own informed decisions or decisions based on personal experience. Some folks on the internet want to make decisions for other people based on something they heard.
These experiments might have been an absolute failure, but I want to thank you for posting your recipes that do turn out. Today I made your candied pecans, and it is taking all my willpower not to grab the entire bag and gorge myself. They are delicious. I am looking forward to throwing them on a salad (if I manage to save them that long)
@@SeriousKeto I think the primary thickening component in tara gum is galactomannan. Might be similar to glucomannan, but I can't tell you from personal experience.
That's nice Steve. For those members do you keep the recoding for them to go back for a rewatch or is it a live or missed thing? Also what time\day do you normally do those live streams?
If you go to my channel page, then select videos, there is a dropdown that says "Uploads". If you click on that, you can select "Past livestreams". If you are one of the top two tiers of channel member, you should be able to see all past livestreams, even if they were done before you were a member. There is also a way to turn on the chat window so you can see what folks typed, but I don't recall off the top of my head how that's done. Generally, I do the live streams on a Tuesday in the middle of the month anywhere from 10am Central to 1pm Central. I put out a poll a few days before to see what the most popular time would be.
@@SeriousKeto thanks! I'm not in the top two tiers but this video makes me want to 😁 The time won't work for those working 9-5 😂 but hey now I know I can back and watch it later. Thanks again Steve!
Somehow my pinned comment disappeared. Here's an article to read before you tell me how bad carrageenan is:
www.medicalnewstoday.com/articles/323117
I've interacted with a department from TH-cam that deals with this kind of thing and had to give them information as to a link to your specific Channel, a link to the specific video that I was commenting upon and what I may have said in the comment... no other way of contacting you but if I can in the future, I'll get you some feedback
This disappearing comment thing is so odd but if it is happening to you too on your own channel that is a real problem. Hope TH-cam gets it sorted out.
Be aware that this is NOT a cooking video. It is a food science video. And by "science", I mostly mean me screwing around with various non-starch thickening agents during a livestream to see what would happen. If you're not into food science, you might find it boring. If you are into food science or would just like to see what goes on in my kitchen most of the time when I'm not recording, you'll likely have a laugh at the results.
Also, because this was a livestream, the video was captured on a few webcams. Adjust your expectations for the audio/video quality accordingly.
Lastly, before anyone decides to pounce on me for my carrageenan comment, I encourage you to read this:
www.medicalnewstoday.com/articles/323117
😂😂
Steve,
About a year ago I discovered a TH-cam video that talked about thickeners. In that video, the presenter gave the key to using Xanthan Gum for thicking without lumps. Since that time I have been using Xanthan Gum for thickening my Stir Frys instead of Corn Starch. The key is that if you want lump-free thickening, just like Corn Starch, you must make a slurry. With Corn Starch, you use cold water, and with Xanthan Gum you must use oil. In a stir fry, I use sesame oil for the slurry mix. Since many recipes call for some form of oil, butter, or fat all you have to do is make sure that the fat of choice is liquid. Stir it up and pour it in the mix and cook to thicken. I have found that about 1/2 tsp per cup of liquid gives me an acceptable stir fry. Of course the more you use the thicker it will become. The only downside is when you reheat the sauce it tends to thin out your sauce. So if you are going to have leftovers you might want to make the sauce slightly thicker initially. Give it a try as it has changed the way that I now thicken sauces. Hope this helps save those precious carbs from your diet!
Doug
Thank you for sharing this information. I have made a note of it for my own cooking.
Can confirm. I actually learned this tip from Alex the french cooking guy. He made a video on thickener alternatives in one of his "sauces" videos, and in the process of learning about Xanthan gum he discovered the secret to using a liquid fat to "bloom" the xanthan gum, if you will.
Thank you very helpful
Thank you Doug! I’m making a teriyaki this week so I will give this a try!
Thanks! I made a gel of 2 cups water: 1 TBS Xanthan Gum blended on low for 2 minutes as suggested by a chef and it didn't work in my roast beef sauce tonight. I'll try your way next!
Great video! I found the best way to thicken gravy, sauce and soup is use to sodium alginate!! I shared this secret ingredient to prepare everyone for my keto noodle recipe and no one paid attention awhile ago 😂 Now that my noodle recipes are posted, people are starting to try it as a thickener because they now have it in their pantry and they are loving it! IT’S LIKE CORNSTARCH! 🤯
I said the same thing to another viewer earlier this morning.
@@SeriousKeto It’s amazing! I use it to thicken everything, including everyday food I cook for my non keto kids and they never complain or know the difference. I made gravy for Canadian Thanksgiving and my non keto family loved and finished all the gravy. I didn’t even tell them I didn’t used cornstarch. My family are very sensitive to texture, so this is truly a great discovery!
It's good stuff.
Keto Asian Flavors, how much of it do you use as a thicker? I love your videos.
I was making a simple egg-drop soup but didn't want to use corn starch. The tuber said that corn starch and Xanthan Gum were 1:1 ratio. NOT! I went thru 8 cups of beef broth until I realized that no more than 1/4 tsp was just enough. You can only imagine the adventure of taking 1 tbls of XG into a 1/4 cup of liquid.....a ball as hard and round as a baseball. Lesson learned.
We all have an epic fail at some point. They make for great stories, though.
This was fun! 😊
Things I loved : Thumper cameo (my cat loves me with his back end, too.) 😏 Colton's visit, the 70's garbage can slime, Steve's reaction to the interactions, and the results of all the experiments. (Not necessarily in that order!!) 😏 Thx for all the effort you put into this, Steve. 😊
I'm laughing so hard at the analogies used. The green trash can slime consistency brought us way back! I knew exactly what it feels like. Not sure if I really want my food to feel that way! Haha Thanks for this, Steve! Love the experiments and fails!
Even though this is a straight up Alton Brown testing, what popped in my mind watching this was "Eye of a newt, toe of a frog...". I love this, it definitely lets me know how these thickeners work. Trying to transition to keto baking from a childhood learning of the old fashion wheat based baking. I have saved this video so I can go back and watch it again.
I really like how you have the different pictures all together. It makes it easier to see what is happening.
Thank you Steve. Very interesting scientific testing, so we don’t have to!! Colton is absolutely adorable, nothing shy about him at all.
Colton is so cute! At least you say ok things for him to repeat. I once said “some people are f-ing weird” and my friend’s son said “f-ing weird“ for the rest of the night 🤦🏼♀️
I've really had to clean up my language since he came along. 😄
😅 "like eating a twig", reminiscent of Euell Gibbons "many parts of a Pine tree are edible"😂🌲
Loving the realness of your videos!! Thanks for the thickener vids and your willingness to test them all 😳🤯🥴😬🙃
I use a lot of "Gluci" and Xanthan Gum as this has no ill effects on my gut. [As most of my Intestines have been removed, I have become super sensitive to thickners]
Steve, I'm not sure you truly know how much your tests helps others! I for one am very grateful!
Blessings
omg, you really got me with the home-made snot! And there's no way these efforts can be considered "fails" -- everything is just an opportunity to create something new :-) Keep these fun and informative kitchen science episodes coming! Thank you and have a great Thanksgiving!
Not a food scientist and I still watched thru to the end. Your reactions are entertaining. Loved seeing Terry's arms and Colton. You're a natural-born teacher, a rarity. 🥰🥰
I agree, you’re a great teacher. My other favorite (not a keto “chef”) is Helen Rennie on TH-cam.
That was a fun look into what goes over there. I remember Slime as a kid. Bought some for my son years later and heard “OOPSIE” from the other room as the whole blob landed on our maine coon cat. What a haircut the poor cat got.
That’s funny. Probably not for the cat, though.
These kinds of videos are awesome to me. You do, in an empirical way, all the experimentation my adhd brain wants to do but never gets around to.
Little bit of green and yellow food coloring on that last one, and you'd have The Blob. :P
I think most of the thickeners have varying levels of slimyness, which is why you have to be careful not to add too much, unless you're going for that kind of thing in a recipe. I've definitely made a few sauces a bit too slimy; while they tasted alright, the consistency of warm snot just wasn't appetizing at all.
Loved the beaker imitation. Look forward to more live streams. Thanks for posting.
Holy cow man. That was less than 60 second reply. Screen hadn't even auto dimmed yet. Take a break! 😁
I have found that Xanthan gum powder mixed with a little oil is the best way to add to hot liquids, such as gravy. Whisk in =No lumps. I will have to try your coffee tip : mix some XG with the mct oil to keep mct oil from separating.
Exactly what I was going to say. Mix the xanthan gum in a tiny bit of oil OR ~~> mix the xanthan powder in with other dry ingredients, then add to wet ingredients and whisk in. No lumps whatsoever.
@@cyhomer no, it doesn't.
So funny that you don't like the guar gum. I bought some because you had mentioned it in another video and I LOVE it because it works like flour to make a rue. And in recipes that i was having trouble with the gravy turning snot like as it got to only warm (so WHILE eating), guar gum does not do this. Cooled gravy using guar gum is like a cross between using flour and cornstarch gravy. It also seems to dissolve well without clumps (but I put it in a salt shaker). I actually have you to thank for the guar gum because it has rescued several recipes i was using for everyone instead of having to make separate for me. It has been well received by everyone and they didn't know i was making it keto.
Beaker impression - spot on! Green slime - yup!
‘He slimed me.’ Reference? Lol 😂 Thanks for all your work Steve!! Awesome 👏🏻
I really enjoyed this. While I appreciate your editing and professional presentation in your usual videos, the actual data, and reactions are so useful for those of us who ARE into the process. “Slime” is a complete and valuable explanation! And yeah, a spreadsheet could be a bonus for subscribers… saves time and money in one page. Laminate and stick inside the cupboard door?
From the moment you mentioned Beaker in the first couple minutes... to the end... I heard Beaker commenting along with you. He was my favorite Muppet but I hadn't thought about him in years. And then you end in Slime. It's been a 70's flashback evening listening to this!
Mornin Steve! That was fun! Terry, Colton, Thumper & SNOT! GREAT VIDEO!
I remember slime.... that's exactly what I thought when I saw it.
Thank you for testing... valuable information!
Love the T shirt. This video makes me feel so much more normal with all the failures I have put in the trash as I have grown in my keto journey. Love it!!! Thank you
Truly appreciate you-wish i could afford to be a member but know you have my full respect and support for your shared recipe wisdom.
Thanks for sharing your experiments. I loved meeting Thumper!
That last really thick stuff reminds me of a homemade ketchup I tried making years ago! LOL! Colton is absolutely adorable! :)
Love the Beaker imitation! Miss those Muppet years with my daughter who is now a too cool teen!
Steve going "Above & Beyond" for all of us. Thanks for taking one for the team Steve! I'm still searching for a good KETO replacement for good ole Maizena aka Cornstarch. There's just nothing that can replace it - yet !
Oooohhhhhh! Maizena!
My goodness, making a keto atolé would be amazing!
Konjac is used to make shiratake noodles! If you heat it, it becomes heat stable. It can also be used to make pudding and candy. It was fun to see how everything reacted. Thank you for this.
And, I'm sorry Colton is having a hard day. I hope he feels better soon.
All I can say is amazing! Thanks Steve!
I did a gravy using guar gum, turned out very similar to how corn starch thickens gravy. It was a very minimal amount though, something like 1/8 or 1/4 tsp to 16 oz liquid. I did use my immersion blender to ensure smoothness.
I love seeing life happening at your house.
Thanks for the tip about Xanthan Gum and butter coffee. I drink tea in the morning with heavy whipping cream because I don't want the butter to float on the surface, but I know cream has some carbs so I'll have to try the Xanthan Gum.
Outstanding. Steve's test kitchen is a winner. 😃 ............................... 😎👍👍
Slime was first introduced by toy maker Mattel in the winter of 1976. Green in color and cold to the touch, Slime would ooze between your fingers and encase your hand. Made from guar gum (polysaccharide) and borax (sodium tetraborate), the vicious goo would retain its semi-solid form for a long time, as long as you returned it to accompanying “trash can” and closed it tightly after you were done playing. Those that forgot this important step eventually found their gooey fun transformed into a stiff and crunchy mess.
I remember it well. My sister poured it over my Rubik's cube and it crusted up the internal mechanism.
Loved watching this!! I was a member until my subscription ran out (without my knowledge), but I was the on the lowest level. The first of the year, I will join a higher level so that I can join in with your lives and extra perks! ❤💙💜
The shirts in this video are epic, cheers to that and another great video, thank you 🍻
Your background in culinary chemistry really informs this content. Thanks for doing the preliminary work so we don't have to. Very valuable content, as usual. You rock!
I love your videos and have since the beginning. I just don’t have the energy or the will or the time to do what it takes to make keto stuff. Like my biggest thing is trying to get those darn noodles made from this stuff I got off of Amazon. Life gets so busy and so crazy. But I appreciate all the time and effort really. Just the buying and buying and buying of all the products it takes it’s just overwhelming.
Ok Steve, you are my spirit animal with the Excel spread sheet!!🤣🤣
I really appreciate and enjoyed this today! Learned something along with a few chuckles! 😅
Great video! Love the behind the scenes. Some of those were truly scary 😆. It now you know how to make slime for the future 😁
Love the thumbnail Steve! Great video, great concept for a possible series on your channel. Might have to make some slime for my niece and nephew!
HI Steve! Thanks for this video! Your cat is adorable! And your grandson is so very adorable
Steve another good food science video. I appreciate you doing these. Really helps us in using these in our cooking. Thank you . Have a great rest of your Sunday
Awesome. I may need to up my channel membership! BTW, love the Mando T-Shirt!!
I so love the wisdom of your laughter🧐 Thank you❗
Yeah! The xanthan glucomannan jelly.
I tried experimenting with my ketchup recipe to improve the thickness.
I divided my thickener equally between xanthan and glucomannan and ended up creating ketchup jelly. This may help with my homemade cranberry jelly for Christmas. The only problem is after a day or so the liquid separated and left me with ketchup jelly in water.
The taste was great, but the texture was really gelatinous.
You are such a nerd! And I meant that as a compliment♥️ Thank you for sharing your gifts.
Great video, brings me back to previous career. Not be the Nerd but PH will change what some of them do.
Thank you...I laughed way too much...I could tell you were trying to be all scientific and whatever, but I was like...UM...that looks like...like...SNOT...and then you offered the giveaway, "Who wants some of Steve's homemade...SNOT?" I giggled for quite awhile. Thank you!!! And thank you for bringing us along and educating us with your scientific experiments!
That was so funny when you brought up Slime. It was in the 70’s and we went to a toy store with my uncle. He bought a jar of it and way playing with it in the car. We came to a red light, there were people waiting to cross the street, my uncle took the entire contents and held it up to his nose and looked over at the people with a huge blob of slime hanging from his nose. The looks he got was priceless and we laughed all the way home.
I love how you brace yourself before trying one of these. You are so brave!
That was fun! Thanks for the giggles!
I don't need any fancy foodstuffs to make my own snot. But thanks for trying. lol
The last one reminds me of "The Blob" movie from back in the day. All you need is some red food coloring! LOL
Hey I mentioned this on another vid, but xantham gum 100% dissolves in fat, even from cold.
So if you want to add regular xantham gum to thicken any sauce with no clumps, dissolve first in a little olive oil (i have tried a dozen times now) before adding to sauce for zero clumpyness, this also emulsifies with the liquid. probably 1/2 tsp xantham dissolved in 1-2 TBS of oil per pint of liquid
thanks for sharing that tip
I have no problem with xanthan gum in anything I have ever used it to make. My favorite was an imitation of Pampered Chef's Raspberry Habanero sauce. I just did 6 ounces each of blackberries and raspberries, cooked the heck out of them, strained them well, and continued cooking down to about half the liquid, then put in only 1/4 tsp of xanthan gum. I did not take long to get the correct consistency, and I put in some siracha and liquid stevia. The result was close enough to make me happy and was good on pork, chicken and salmon, as well as mixed in with cream cheese to make a spread. I love playing with glop!
I think a lot of keto recipes just use way too much. 1% by weight usually does the job. At 2%, some people start to dislike the mouthfeel. At 3%, you start to get the slimy aspect.
Oh, and that sauce sounds amazing!
Your sauce sounds delicious. I have never had a problem with Xanthum Gum either. Yesterday I used Steve's recipe for Cranberry Sauce with Xanthum Gum added and it turned out delicious. I am going to try your sauce idea. Thank you.
The United States Food and Drug Administration (FDA) have approved the additive for use, but concerns about its safety remain. Some scientists believe that carrageenan can cause inflammation, digestive problems, such as bloating and irritable bowel disease (IBD), and even colon cancer.
However, the research has only been conducted in cells and on animals using degraded carrageenan. (which is not approved for human consumption).
www.medicalnewstoday.com/articles/323117
Great work Steve
Great video. Are use xanthan gum all the time it just took practice to figure out how to use it and have a good result. I use much less than you used in your test and I always use an immersion stick blender. If I am combining with ingredients that I want to keep chunky, I just whiz up separately, then use a whisk to combine. Looking forward to more videos on this topic from you.
“Ok….alright”… good grief Colton is cute. ❤️. Thanks for the science. Fascinating….and funny. 😁
I really enjoyed watching your experimenting! Definitely laughed at some of your descriptive comparisons! Thanks for sharing!
Thanks for all your efforts. I hope you can come up with the magical thickener by Thanksgiving for my turkey gravy.
It's D-day already, which thickener did you pick?
Thank you so much for exploring the world of thickeners!
The big deal about carrageenan is that some version of it has been demonstrated to be carcinogenic and until I learn which version is “safe” I don’t want any of it. It’s only referenced on labels as (plain) carrageenan. Since the food industry has a reputation for using the cheapest ingredients, I’m assuming they’re not giving us a safe version in any product. It’s everywhere! I buy only minimally processed, low quantity ingredient things like sour cream and some brands have carrageenan in them. My personal rule is that I will not buy any product containing carrageenan.
You might be interested in this: www.medicalnewstoday.com/articles/323117
….. I was working in the lab late one nite….🎵…. Ah thanks science geek guy…. you have more patience and willingness to go the extra mile….. thank you for info we can use to make our lives easier and healthier.
The locust bean and guar gum...if you added pink dye, pretty sure that would be the same way they made the pink slime for Ghostbusters lol
Cat appearances are always a highlight
I am not even here for the information in the video. I was compelled to click on the video because that thumbnail is on point.
I'm trying to create more captivating thumbnails, so thank you. 🙂
Loved this, probably mostly because of your reactions 😁. Slime is still out there. Anyone who teaches preschool has probably made it many times!!! Oh yea, I love this video’s thumbnail, too!!!
What a little sweetie!! Cute kitty cat too
As soon as you tipped the beaker the first thing I saw was slime
This was interesting......thanks for the testing........
I’m so glad I have you so I don’t have to test lol. I don’t know how you managed to even try some of these but you’re a champ!
This video was great! I laughed almost the entire time! Just maybe you could go into the intimate lubricant business with one of those recipes? Lol.
The texture is pretty much spot on 😄
Slime was my go-to for fake snot back in the day! It’s greenish color added the super gross effect 🤢🤣
Thanks for the valuable info here. I really like the faux apple pie idea and may give it a try with the chayote I bought for Apple crumble 😋
Konjac is great for making gravy and thickening soups but a little goes along way,
You made the Slime without even trying. You're only a few decades late to get rich quick. Maybe a revival for the newer generations? I know I used beg for that every.single.time we went to the Toy store.
On the thickeners, the only ones I've personally tried are Xanthan Gum & Glucomanan.
Since getting a Creami I've looked at Modernist Pantry's Perfect Ice Cream (or something along that line), & it seems to be a pre-mix of [some of] the thickeners you've tested today. I've passed because I wasn't sure on the carb count, & didn't have time to research it. How are the carbs in Guar Gum & Locust Bean, any idea?
On to other things, Colton is getting so big, & he speaks so clearly already. He's truly adorable. What a blessing for your family!
Speaking of adorable...your kitty, on my gosh! I laughed when you mentioned he sleeps next to your face, with his hiney facing you. My Great Dane just passed last month, and she slept in bed with me for most of her 9.75 years...hiney almost always aimed at my face. lol!
Never realized how much I'd miss be gassed nearly to death every night...♡
I'm not sure on the carbs, but since you're only using a couple of grams of the powder, it shouldn't have a significant impact on a per serving basis.
@@SeriousKeto True. Makes sense.
Not only the small amount, but probably infrequent use, as well.
That was fun. Thanks for showing us that.
You're a brave guy, Steve.
Homemade snot, sounds appetizing LOL! When the kids would ask what’s for dinner my sister-in-law would reply sticks, rocks and twigs. I don’t think homemade snot would have gotten the same reaction from the kids 😂
I already know the reality of a test kitchen, but thanks for slomping thru the differences of thickeners so we don't have to.
👍🏼Thumbnail! 😍 Colton! 🙏 experiments!
"Homemade snot" LOL! Sign me up!
You mentioned that many people are strongly against carrageenan and you were not sure why it was a big deal. Some people come to keto heavily inflamed and are looking to reduce inflammation. When scientists are testing (typically on mice) and they want to cause inflammation, they use high doses of carrageenan. Perhaps in small doses it can be tolerated by some. Inflammation is like a bucket, it can hold a certain amount (of inflammatory things) without being noticeable, however once you fill the bucket even a small amount of something inflammatory is very troublesome. I avoid carrageenan for myself and my family because I want to minimize the chances of us becoming inflamed (and we have had issues in the past). Thank you for sharing these videos and perhaps this clears up why some people want to avoid carrageenan.
However, in those studies, they use degraded carrageenan, which the FDA has deemed unfit for human consumption. Like many studies done on mice, the dosages administered are way beyond what any human would ever consume.
Still, if a person finds they have an adverse reaction to any ingredient, I agree they should avoid it.
@@SeriousKeto Hope you did not take my comment to be telling you how to eat or that carrageenan was bad for everyone. One of the things I love about keto is how flexible it can be. Thank you for the article link.
@@enchantdenigma not at all. I believe people should make their own informed decisions or decisions based on personal experience. Some folks on the internet want to make decisions for other people based on something they heard.
I should not have taken a sip of coffee during the Beaker imitation.
Yes slime 😆 🤣 😂 Awesome live stream Steve
These experiments might have been an absolute failure, but I want to thank you for posting your recipes that do turn out. Today I made your candied pecans, and it is taking all my willpower not to grab the entire bag and gorge myself. They are delicious. I am looking forward to throwing them on a salad (if I manage to save them that long)
You're gonna get some bonus chunks... 😂😂😂😂😂
I found a thickener called tara gum. It appears to be ok for macros. I use it in ice creams and sorbets to help with texture. Highly recommend.
Looks like another ingredient I need to add to the test kitchen.
@@SeriousKeto I think the primary thickening component in tara gum is galactomannan. Might be similar to glucomannan, but I can't tell you from personal experience.
The slime looks like a good base for heavy whipping cream to make a mousse
Yikes. 😄
@@SeriousKeto 🤣
I hate shimmy thickeners! Yes that last batch really did look like slime we played with in the 70s
Now I’m smiling!
Laughing out loud here. Love this video.
I laughed at the give away (I forget what you called it) about slime from Steve
Very cool video Thanks!
Now you know how to make edible slime! Add sweetener and flavoring of choice, maybe even aome coloring. 😃
That's nice Steve.
For those members do you keep the recoding for them to go back for a rewatch or is it a live or missed thing?
Also what time\day do you normally do those live streams?
If you go to my channel page, then select videos, there is a dropdown that says "Uploads". If you click on that, you can select "Past livestreams". If you are one of the top two tiers of channel member, you should be able to see all past livestreams, even if they were done before you were a member. There is also a way to turn on the chat window so you can see what folks typed, but I don't recall off the top of my head how that's done.
Generally, I do the live streams on a Tuesday in the middle of the month anywhere from 10am Central to 1pm Central. I put out a poll a few days before to see what the most popular time would be.
@@SeriousKeto thanks! I'm not in the top two tiers but this video makes me want to 😁
The time won't work for those working 9-5 😂 but hey now I know I can back and watch it later.
Thanks again Steve!