Alternative Starches: How to thicken sauces without flour
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- เผยแพร่เมื่อ 18 พ.ย. 2019
- Corn, tapioca, arrowroot, rice, potato, xanthan gum - let's put all the thickening polysaccharides to the test! Thanks to Raycon for sponsoring this video. Go to BuyRaycon.com/r... to get an amazing Black Friday deal on Raycons!
- แนวปฏิบัติและการใช้ชีวิต
![[UNCUT] ชาวบ้านถาม “นายกอุ๊งอิ๊งค์” ประชาชนมีกิน มีใช้ กี่โมง? I คนดังนั่งเคลียร์ I 16 ส.ค. 67](http://i.ytimg.com/vi/tKZvOzLIJJc/mqdefault.jpg)
Q: Why are you always talking about "the Brits"?
A: A few reasons. I am a long-time connoisseur of British cooking shows, in particular some old ones. (I'm binging "Floyd on Fish" at the moment.) I've also traveled through the U.K. quite a bit, and am an avid English/Scottish history buff. I'm interested and amused by the differences in our dialects, in particular as they relate to food. Also, the U.K. is (distant) second to the U.S. in the list of countries where my clicks originate, so I try to take care of that audience. I still feel guilty for how confused so many of you were by my broiler cookies video. But mostly I just do it now because it's become a running joke, and I love running jokes.
Q: I live in the U.K. and have never heard of "gravy browning." What are you talking about?
A: Gravy browning is a real thing, and (in the Anglophone world, at least) it is almost exclusively a British thing. Google "gravy browning" - all of the hits will be for British recipes and websites. Y'all own this one. But just because it's a British thing doesn't mean all of you use it. Most Americans don't say "y'all," and yet it remains a feature of American English, because pretty much only Americans say it. My sense is gravy browning is a very old-fashioned ingredient and is now quite passé. Maybe your grandmother used it. People who still cook like your grandmother did (i.e. Marco Pierre White) still use it. It's a common sight in the vintage BBC/ITV/Channel4 cooking shows I like to watch.
Q: Why didn't you talk about using butter/cream, egg yolks, gelatin or any of the other non-starch means of thickening sauces?
A: As the title indicates, this video is about alternative starches, not starch alternatives. While xanthan gum and agar are not technically starches, they are polysaccharides (like starch), so I figured I'd include them on that basis. Certainly there are lots of great ways to thicken sauces without starch, but this video was about starch, and being that it ballooned to almost 15 minutes long, I think I had enough to cover within those constraints! Also, I suppose I adhere to the more narrow definition of "gravy," which states that it is a sauce made of a meat-originating liquid thickened with starch, and gravy is on my mind because of the holidays.
Q: You said the texture of the xanthan gum sauce was the "same" after you heated it, but it looked thicker after you heated it. What's up with that?
A: Yeah, I should have been clearer about that. By "same," I was trying to say that the sauce didn't thin out when the sauce got hot, which is what starch-thickened sauces usually do. The sauce got a little thicker over that time because xanthan gum takes a few minutes to reach its maximum thickness. It was still actively thickening as I was doing the experiment. In my head, I was purely checking to see if it would thin when it got hot.
Q: Why didn't you pronounce words like "yuca" and "agar" they way we do in my country?
A: Pronunciation is a highly variable thing. Lots of people pronounce those two words the way that I did in the video. I have a pretty standard northeastern U.S. accent (though I currently live in the southeast), and I generally try to keep to that accent/dialect. I think when you start trying to imitate other people's accents in an effort to sound "authentic," you usually just sound like a douchebag (or, in my case, even more of a douchebag).
Q: Did you get a new camera?
A: A new lens - a macro. Where has it been all my life? Amazing. The only hitch I've run into is some pronounced focus breathing, but I actually like that - makes shots more dynamic. Non-sponsored link: www.adorama.com/car3518.html?gclid=CjwKCAiAws7uBRAkEiwAMlbZjkbDJvGQeFILY1H6AqW85FS1YrHnxtB-S8f1KaXlHlJe7wVKUJ-pWhoCJmgQAvD_BwE
Q: Why did you say "reputedly" so many times in this video?
A: I suppose a few reasons. I wanted to make it clear that these claims about how these starches behave are not things I have personally observed, and some of them are things that (to my knowledge) have not been scientifically investigated. They are simply things people say about the ingredients. In my original script, I varied my language more, using various synonyms. But I don't have any kind of teleprompter set-up; I memorize a couple lines of my script at a time, deliver them to camera, then repeat with the next few lines, and as a result the wording doesn't always come out perfect. I was particularly rushed making this video, so there are a few blemishes on it, "reputedly" being one of them.
Love you Adam! Thank you for your efforts in your videos! I made the vegetable soup for my family and it was damn good
Oh, and didn't the British ladies during world war 2 use gravy browning solution to paint 'stockings' on their legs? A kind of 1940's fake tan.
I'm glad I found out today it is caramel water. The idea of a slightly gravy aroma'd great grandma romancing my dashing young great grandad is unsettling.
Then again, she was a cook in a country house, so whatever did it for them...
Two fat ladies!
“””reputed”””
Everyone uses it in nl
I like that Adam is trying his best to get us prepped for Thanksgiving.
He's doing a pretty damn good job of it 😁
At least he's not skipping thanksgiving and doing christmas food
Nolan Gimpel wait, when thanksgiving for you guys?!
izabella may - Next week.
Jen Sanaa NEXT WEEK? THATS BASICALLY CHIRSTMAS
the child level visuals helped me more than i'd ever want to admit publicly. great video
I like how Adam is basically bringing Alton Brown's "Good Eats" show back to life. That show taught me everything about understanding the science behind cooking and cooking in general. Adam you're doing a great thing for the young folks!
same. I learned so much about cooking and food science from Alton. I love his recipes, and the various techniques he explained why to do or not to do something.
Hey Adam! I come from Malaysia, where Agar is a very common ingredient used in cooking. However, we don’t use it very much for savory dishes, it’s more of a dessert ingredient.
Unlike gelatin, Agar sets up much firmer which is why a lot of the time we use it to make jelly cake! Here, we like mixing Agar with Coconut milk, though I’m not sure whether that in itself affects the Agar but I think it just tastes good. We don’t blend Agar, because as you said the texture becomes gross.
An easy and popular recipe in Malaysia is Agar jelly, with some food coloring and pandan leaf (for an aromatic sweet flavor) added during the boiling. It’s way firmer than jello, but it is also (somewhat) very cooling as well! It’s a very unique texture that I have grown fond of.
All the best Adam.
I feel like if you used agar it would solidify into a fake vomit like texture when it cools lol
@@Gocunt actually its a great jelly provided you add sugar! Suitable for everybody since its vegan. Too much agar-agar powder ( or agar agar sheets) will make the jelly too firm and chewy though , so its important to follow the instructions on the packet. Agar - agar jelly is common dessert in all over south east asia & flavoured in so many ways. No Asian person in their right mind would use agar-agar in savoury dishes. Lol! - from Singapore.
i never leave youtube comments but, as someone with celiac disease, THANK YOU! very few mainstream cooking channels take us into account, and it's always nice to see someone account for it- i use your recipes pretty often because so many of them are easily altered to be gluten free [or just are bh default], and this only makes me feel better about that! thanks again!!
As someone with Celiac disease I appreciate you showing us different ways to thicken gravy. Could you possibly figure out a gluten free New York style pizza?
@@modedealer8155 thats rude.
@@modedealer8155 Ah look who got here, another troll hiding behind his monitor. Pathetic
America's Test Kitchen had a really good recipe for gluten free pizza. It's some work, and requires par-baking the crust but it came out really good. Here's the link: www.americastestkitchen.com/recipes/7853-the-best-gluten-free-pizza
@@deathstrobe1778 what did he do
Very hard to do, wheat gluten is kinda hard to substitute in bread, I did some experiments with tapioca and other sources back in college, still not good enough.
Interested to try Xanthan Gum. I do the corn starch with wine slurry and it always comes out slimy.
That’s cause wine is a closer to a syrup so it’s a bit more difficult to break it apart and get the starch molecules in between the wine molecules, try cooking the wine for a bit and letting it cool before adding the starch or add some water to the wine, it’ll make the wine thinner
xanthan gum does wonders in cream based sauces, if you try making a clam chowder with it you will be very pleased. It's also wonderful if you are making an apple pie old fashioned style
old fashion style fruit pie being the kind where you don't cook the filling before it goes in the pie
Loved the chemistry explanation
Yeah, the puppets were absolutely excellent
How Do They Thicken Sauces In Australia?
They use kanga-roux.
BLOCKED
Groan
Badum tss
Careful, Adam will say this in the next video as absolute fact "The Brits use this shit they've never heard of and Aussies use kanga-roux" ;-)
fucking stupid
I love love love how much research and detail you managed to put into this video, without making it very long! The one thing I'm missing, though, is some kind of comparison chart at the end. Perhaps you could do a blog sometime where you go over some details from your videos?
I found your channel and kept watching actually because you reminded me of Alton Brown in the original run of Good Eats. I enjoy hearing the science behind food, and cooking techniques. Good Eats was the original reason why I started cooking and I'm so glad I found your channel. You've taught me so many new tricks that I haven't even considered.
ADAM CAN YOU MAKE A VIDEO ON ALUMINUM LEACHING AS IVE BEEN SEEING A LOT OF MISINFORMATION GOING AROUND AND A SOLID EVIDENCE BASED VIDEO WOULD BE GREAT
Sure, good idea! Just out of curiosity though, what kind of misinformation have been seeing? Like, are you doubting that it's really a thing? Because it's definitely a thing. Leave some aluminum foil on some tomatoes in your fridge for a couple days and it will visibly dissolve.
Adam Ragusea there's been a lot of scare articles going around basically saying that even cooking like once a week with aluminum foil will cause dementia via aluminum leaching, i noticed them going around awhile back but now basically every older person i know has been sporting the same stuff about dementia/alzheimer's caused by aluminum leaching in articles on their facebooks-- and i honestly am not super sure if it's credible or not considering i only found a few studies that didn't conclude anything. otherwise i feel an informational video about aluminum leaching in general would be great as it's something people do use frequently and might be scared of continuing to use based on a few scare tactic articles, that don't really go into detail about HOW it could be harmful and instead just give the worst case.
@@aragusea apparently aluminium moka pots are also harmful however I'm not sure if I believe it and another opinion would be great.
Aluminum is one of the most abundant metals on earth. Just because a bunch of people who had alzheimers or dementia also had some in their brains after death doesn't mean healthy people didn't also. I think I'd be more concerned with salt erosion on stainless than leeching of aluminum, but we can always season stainless, but then there's the toxic fumes from polymerizing oil.
@@neetirl Right now there is no consistent evidence for aluminum causing Alzheimers
had no idea xanthum gum dissolved in oil, I'll definitely remember that for the future
do you remember?
Assignment time, do u remember?
A few more good thickeners you might want to check out going from most conventional to least.
1. Gelatin is a classic thickener for pan sauces and I add a packet to all my store bought stocks because they tend to have virtually no gelatin.
2. Wondra is a sort of perfected wheat flour (has gluten) that is processed to prevent clumping. Good for gravies since it can be added hot without making a slurry or cooking a roux first.
3. Pectin is the fruit-derived thickener in jams and also works very well for vegan demiglaces and sauces. It works very well in acidic environments, and there has to be some sugar present.
4. Gum Arabic - a hugely popular ingredient in pre-prohibition cocktails. It's commonly used to thicken raw sugar syrups (eg. demerara gum syrup). It massively improves the texture of stirred drinks like old fashioned.
5. Carrageenan - a great thickener for dairy applications. Can be used to improve the texture and stability of ice cream (Ben and Jerry's uses it) and whipped cream. This is a super old one; its use in China and Ireland began thousands of years ago. There are three types: Iota (opaque, soft gel like in panna cotta), Kappa (clear, brittle gel like jell-o), and Lambda (thickening dairy and adding creaminess to nut milks).
6. Guar Gum, Locust Bean Gum, Tara Gum - All popular ice cream additives, where they add elasticity, stability, body, and smoothness. Also work in sauces and synergize with each other and other hydrocolloid thickeners.
7. Kelcogel F (AKA Low-Acyl Gellan) is a super powerful thickener like agar that is best used to make fluid gels (also like agar, imo). You make a slurry, boil about 0.5% in by weight then set it into a firm block and blend it. Like Xanthan Gum, it is derived from a bacterial fermentation product.
8. There's also the various Ultra-Tex thickeners which are modified tapioca starches. I haven't used them myself, but I remember an episode on Chopped where a chef made something pretty offensive (panna cotta?) using one of them in too high a concentration. I think Scott Conant said it was "the worst thing [he's] ever put in his mouth". So I haven't been too excited to try it out, lol.
I swear my teacher watched this and planned a lesson around it. Miss Curtis I know you did
What did she do-
Did they attribute credits, tho?
Xanthan gum is one of my favorite thickening agents, and when I was on a very low carb diet, it did wonders for biscuit textures. It's an incredible ingredient that I wish got more attention in the everyday US kitchen! Same for arrowroot.
I’ve just purchased Xanthan gum, to make a gluten free cake. It will be interesting to see how it turns out. I haven’t really heard much about it.🤔
@@wendyhannan2454 it adds a nice chew, due to moisture retention. In cakes, I generally make sure I have a slightly higher starch ratio, on top of the usual flour combos and added xanthan gum. I wish you luck in your cooking adventures!
@@Trynsa Thank you 😉
When I started watching cooking videos on TH-cam I was surprised how many people used flour to thicken gravys, as I had never heard of doing that. My family has always used corn starch so when my Grandfather and Mother were teaching me how to cook (fun memories) I never saw/heard anything different.
Flour and butter (roux) is actually the classical and traditional way to thicken sauces in French cooking, and hence in American and English cooking. Maybe also Spanish cooking.
The biggest advantage flour thickener has over starch thickeners are the ability to control for browning and taste, as flour can brown but starches cannot. This allows for very complex or different flavours of sauces.
Excellent, all of it. Love his work. Here one will learn the most sensible, useful, ways to work with food. At 71 with 50 years of cooking behind me, I continue to learn from Mr. Ragusea.
My job is cooking with and for kids in an after-school program. I always look for new ways to help increase inclusion for my kiddos with food allergies (such as gluten). As Im sure you know, that is not always easy. This video is great, Adam, like all of your content. Thanks for continuing to produce highly informative cooking content.
i was literally about to comment about how much you remind me of Alton Brown. he was my favorite as a kid. then you directly addressed him. thank adam
I've been a chef for 20years and use most of these products, its still nice to get a refresher on WHY and when. keep up the great content.
This was one of the most informative, easy to understand, and comprehensive cooking videos I have ever seen. It answered all my questions on sauce thickeners. If he was not working in the kitchen, he would have made an excellent chemistry teacher. Thank you.
"Or, it might just be the white part of the grain: the endosperm"
;)
Gus Cox no
Well, fun fact, "sperm" and "endosperm" sound similar because they are. Lots of plants reproduce sexually and therefore have sperm. Endosperm is created in the process of fertilization to feed the growing embryo in the seed.
Ughh...
Informative , but Ughh
@@aragusea nice talking to you, Mr Adam
@@aragusea Too much information
I really want to know where Adam gets all this information on Brits that he mentions in all his videos because I'm British and have never heard of or seen most of the stuff he talks about
BBC/ITV cooking shows.
@@aragusea ha ha BBC
BBC/ITV cooking shows from the '70s by the sounds of it.
@@regmemer9198 While I do love my vintage shows, I also watch the contemporary ones.
Sorry, *whilst.
I had a lecture about gelation this day and this video summed up so much stuff for me that I didn't get during the lecture. Thanks Adam.
I am a huge fan of Xantham gun in soups, I frequently make roasted carrot and sweet potato soup and with no thickener it has a tendancy of spliting and leaving pools of water on the surface so I put in a small amount while I'm blitzing the soup smooth.
It also has the property of Thixotropic,meaning its thick while its still but it thins out when its moving, So in soups where solids like meat or veggies sink to the bottom you can put a super small amount of xanthan in the soup the solids will stay suspended in the soup without the soup it self having a thick mouthfeel
*"please agar agar is my father, call me agar"*
About as funny as Kangaroux.
Whites
*please agar agar is my grandfather and agar was my father just call me gar*
Agar is quite polite
"Let's get our Alton Brown on."
I was just thinking that on at least one of your previous videos.
Way to lean into it. 😏👍
I made my own hot sauce and it kept separating in the jar. I added 1/4 tsp of xanthan gum to the sauce and 6 months later and it still hasn't separated. Good stuff.
That chemistry section really reminded me of Good Eats, nice job Adam!
By far my favorite video you've done. You take your curiosity as a journalist into food for your viewers benefit. I've long used potato and rice starch as thickening agents with no thought to why or alternatives. Looking forward to more experiments with xantham gum or agar agar
Besan works great for gravy. Basically the same consistency as wheat flour gravy, but with some nuttiness from the chickpeas.
I just make a roux, like you normally would, and let it cook to a caramel color.
Besan is chick pea flour - very commonly used in India
That cotton ball presentation plus pipe cleaners is genius!
I love this video. So much information. I have a celiac at home and 2 diabetics getting a suitable sauce or a salad dressing can be very challenging. Thank you very very much indeed
Hey Adam- Person with Celiac here! Thanks for featuring an episode on GF options! I'm bringing my own, gluten free food to Thanksgiving and Christmas because my family really don't understand that yes, I will suffer if I have a smidgen of gravy made with wheat.
Me too,😉 it’s not worth the pain.
Nobody:
Adam: *How to make your sauces EXTRA thicc*
Justin Y. hi
Go away, no one wants your thoughtless comments
Actually I haven't seen you in a long time.
It seems like your comment isn’t at the top Justin Y.
@Jack K he doesnt spend nearly as much time as he used to on TH-cam. He said he spent at most 2 hours a day
I have watched cooking/cooking tips videos on TH-cam uncountable times but this video is probably the Best informative video that I have ever watched. Thank you so much for all the experiments! Saved my time so much! Cannot thank you enough! Cheers!
Brit here on gravy Browning... It's basically the same colouring as is used in many baked products, Coke, whisky and commercial sauces and gravy. It is used as a dye, but it is also an emulsifier, and reducing sugar. Mixed with a tad of sodium bicarbonate it promotes the Maillard reaction. Works in vegetable and meat gravies and can be painted on low and slow roasts to promote browning.
As a Canadian, these videos are a few weeks too late, but it's handy for Christmas.
*The THICCENING is real my guy*
“””reputed”””
the thiccening! it's happening! aaaarrrrgghhh
An absolutely perfect way to explain the water getting trapped due to unbranching of starch molecules caused due to heat and then rebranching of the same after cooling
My mom actually taught me to thincken stews and such with a wheat flour slurry as opposed to a roux or adding flour earlier and deglazing.
Usually we'd mix flour with some water, mix, maybe also add stuff like paprika, add to the dish and stir immediately. If the stew is at a simmer, it will cook out the flour quite quickly.
My mom prefers to avoid frying flour as much as possible. IDK if her health concerns are warranted, but it works well! It also helps avoid scorching. People in our country really like frying flour and paprika quite a bit to use as a thickener.
Thank you for this. As a diabetic who must regulate and reduce my carb intake in order to stay alive this is great information. As you gain more experience with these alternatives to carb heavy thickeners please update your recipie repertoir for those of us in the same low carb boat. You could fill a real niche and be helping to save lives at the same time. Thanks again.
this week adam learned:
the word “reputed” lol
Don't mock people. You will spen a lot of time in pugatory for that.
@@lynnkramer1211 don't push your bronze age belief systems on others.
This week my sister learned the word "fungible"
This is the best video you ever need when it comes to thickening of sauces!! When Chinese meets science... What more can you ask for? I watched it twice and take notes!
This under-rated video was like food for my soul. Thanks Adam.
Thank you for making this adam. This is my first thanksgiving gluten free and I’ve been kind of stressed about it, this helps.
11:28 I didn't know I was watching a ContraPoints video...
Dude, what a awesome explanation to open with. You had me polymers. The science really makes sense and helps so much. You've just scored a subscriber.
I'm gluten sensitive, and have noticed that corn starch makes my gravy not reheat well. I am so glad to have discovered this video! I am definitely trying with rice flour next time!!
*I can’t believe I’m this early that I can’t forever scroll through the comments while watching this video*
Please do more gluten free alternative videos! Super helpful!
I have been diagnosed gluten intolerant for almost 10 years, and the best starch I have found is actually a combination of all of them except for the gums, I have a container labeled starch that I put basically all the ones you have shown and then another container I just mark flour with non starch flours then just use the two in different combos for baking and cooking but I use my "starch" container for thickening and being a combination of all of them it mellows out the good and the bad making something that just works.
this video ought to be a mandatory part of any culinary program. Thorough and valuable.
Adam: prepares us for thanksgiving
Canadians: *sad early thanksgiving noises*
*thankful early Thanksgiving noises, you mean.
The first time my mom tried to verbally walk me through making a roux, and somehow I turned it into flaky biscuits right in the pan! After that I went over in person to learn 😂
If you're gonna screw up a roux, that is the right way to do it.😁
As someone who has worked in several biochem labs and made many a culture plate, the idea of making a gravy with agar almost makes me heave. That shot of the chilled agar gravy actually made me heave a little
The crafty visualization was adorable
I've definitely seen "gravy browning" in the UK even though it's not commonly used. It's usually Sarsons brand and on the shelf near the all the other stock/gravy items. I guess a lot of your British viewers just haven't noticed it before but it's certainly there.
When I close my eyes you really do sound like Alton Brown... sweet.
Adam i stumbled upon your channel back when you made the "why i season my board not my steak video" just want to say ive been subscribed since i found that and love your videos. Keep it up and never stop.
I really like these experimental videos. Also, loving the pipecleaners demonstration!
Adam should have taught particle theory in class
Naruto
"nice smooth mouth feel"
Really Really helpful!
My daughter is gluten-intolerant and I have been needing to thicken gravy without using flour.
The comparisons of the different types of starch are just what I needed. I have used arrowroot before but I didn’t like the texture. It was too light and clear. I’ll go for the rice flour roux.
Thank you!
This is the best channel on youtube right now! Great work, Adam. I love your videos and appreciate your effort.
Just like to add. I'm a 24 year old brit and I cook everyday. Ive never used "gravy browner" or even heard of it. We do tend to use gravy granules which is essentially instant gravy.
Somebody didn't read the pinned comment
I'm British and have never seen that gravy browning stuff in my life
i think that is jamaican.
@@TTminh-wh8me I think the Jamaican/Caribbean version is slightly different from the one we use in the US
Mochiko rice flour roux has been a game changer for my family. I like to make it in big batches (using one or two sticks of butter and slightly more rice flour than butter. I don't brown it much, I just get it very slightly blonde, and then basically portion it out by scooping what I need or making blocks in an ice cube mold. Then we can just put that right in the pan, brown as desired for the recipe, and you're good to go.
Made Adam's Pot Roast recipce, and forgot to add flour early on so I added a Xanthum Gum/oil slurry towards the end and it turned out better than with flour!
Never seen gravy browning in my life and I live in gravy country
Same, I thought gravy browning was an American thing not the other way around... I just thought british gravy was darker because we dont put any milk (!!!) in ours.
@@ColinsBaldGrandma agreed!
Adam just learned the word “reputed” and wants us all to know how well he learned it.
Fuck off Brody
BADASSMANDO Fuck off BADASSMANDO
This is the most informative roux video I’ve ever seen.
@Adam Ragusea the reason you hear people say not to bring slurry-thickened sauces to an extended boil (or soups, which is where this is more relevant) is because when you cool the liquid and store it the sauce (or, again, soup) will break apart/thin out again faster than it otherwise would. All slurry-thickened liquids break down over time, varying depending on how much starch you added to it and some other factors, after cooling and subsequent reheating, not as quickly as your tests in the video would have shown (think several days, not just the change in temperature from hot to cold and back again). All of that being said, though, even in a commercial setting you would probably use whatever you're making long before it breaks unless the volume you're working with is astronomically high.
Daddy agar agar have you found the cigarettes yet? I want to see you again
Chemistry Classes with Adam Ragusea ...
since my mom has an issue digesting gluten I always throw a ladellfull of the sauce into the blender with a chunk of raw potato and then pour that back into the pan of sauce. I usually cook it until the sauce in the pan leaves trails when I stir it. This method always worked for me. I've never really cared about starches and mixing in any sort of powdered thickener always has gotten clumpy for me.
Very educatinal. For hundreds of years, in the Louisiana Territory, Cajuns used powdered Sassafras leaves to thicken gravy and gumbo. It has zero calories and zero carbs and is good for diabetics or other low card diets. It is called "Gumbo Fi 'Le".
Clicked faster than you could say "Sauce delivery system".
It always catches me off guard when he hits the perfect switch from the video to the sponsor.
This is so practically explained.
Lovely...
My grandmother has celiac so every thing at her house at Thanksgiving is gluten-free (except the pumpkin pie from the store) and everything is still so good. Grandmas know how to cook
"Whether you're cooking for someone with Celiac's disease, or you're just......one of *those* people"
Hey, there's gluten conditions other than Celiac's, you know!
@@Not_an_alligator yes there are. stop being ignorant
@@Not_an_alligator Wheat allergy and gluten intolerance are both real. That some people avoid gluten as part of a fad diet doesn't change that.
@@loisavci3382 my gf is allergic to wheat, and isn't celiac herself. The pain is real
@@mjohnsimon1337 Yep. My wheat-allergic grandson had a serious asthma attack when he got his little hands on a piece of bread once. Not trivial. He ended up in the hospital once because some know-it-all gave him "regular" meatballs instead of his bread-crumb-free ones. That he didn't have celiac is so not the point.
As a UK northerner (we basically drink gravy) and I have never seen that gravy browning water u got there
I use xanthan gum in low calorie salad dressings - dissolve a quarter teaspoon of the gum in a tablespoon of olive oil (for flavor), and the rest of the dressing is just broth/water and lemon juice+seasonings.
Great video and information, thanks Adam.
As a father for a celiac daughter, I find this very useful.
stop flexing on us with your children
I'm British - I don't know anyone who uses that browning stuff nor have I even seen it in any shop
So, I know this is likely never going to get seen, lost on an older video; but these videos, where you teach us about the core ingredients are actually awesome. I wish you would do more, you really hit it. What's it look like? Where can you get it? What's it taste like? What are it's properties? How does it keep? What's it used in? So much data that is very 'teach a man to fish' instead of handing him a fish, like a recipe typically is.
I liked to water molecule part quite a lot. Just the right amount of effort on the visual effects :)
I know that this is not the theme but goddamn your baby is cute playing hes car🚕🚕
And that is why i season my cotten balls instead of my gravy :D
This is one of the best TH-cam videos I’ve ever found. Thank you
Hands down the best cooking channel if you want to go beyond simply being shown recipes. Excellent info - I‘m off to shop for some Xanthan & rice flour. Thanks!
My father thanks you, you should do some more Gluten Free alternatives or recipes especially for those of us who has family who can't consume anything w/ Gluten.
Why I thicken my pan, not my sauce
A neat trick i learned awhile back was when dicing potatoes for stew for instance is to dice a portion really fine to the point that they disintegrate and thicken the stew or soup ... cant recall where i picked that up but it works really good
Tapioca is also used for normal meals with things like ham, some turkey, cream cheese etc. Its something that we brazillians enjoy a lot. Ótimo vídeo como sempre, Adam!
I almost burned the whole kitchen when I made my first roux at 9yrs