Tara Gum? The Best Is Yet To Gum. WTF - Ep. 160
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- เผยแพร่เมื่อ 20 ม.ค. 2025
- Add unbelievable creaminess and mouthful to ice creams, sorbets and gelatos with a touch of tara gum
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References from This Episode You Might Link:
WTF - Ice Cream Stabilizers
• Ice Cream Stabilizers?...
WTF - Locust Bean Gum
• Locust Bean Gum? Your ...
WTF - Guar Gum
• Guar Gum Recipes: Goos...
WTF - Xanthan Gum
• Xanthan Gum? By Your S...
4:07 lists 4 testers as xanthan, locust, tara, and their brand of perfect ice cream stabilizer mix(which uses guar gum, dextrose, and carrageenan
8:24 indicates #4(right to left in the main camera and not pov shots ) is tara
8:34 indicates #2 is guar gum....aka the mix they sell with also includes dextrose and carageenan.
8:52 indicates #3 is xanthan gum
No reveal for #1 but must be locust gum by process of elimination
Tara gum is the best of the stabilizers I've tried (our of guar gum, cream cheese, and CMC). What I like about tara gum is that it keeps the Ninja Creami ice cream softness over days better than the others by arresting the crystal growth better. One thing not mentioned here is that you have to add it to very hot liquid to hydrate it. CMC and guar gum, on the other hand, can hydrate in cool liquids.
Glad it works well for you!
Just ordered some to use with my Creami 😊
Great video!!!
Thank you!!
I tried it and love it! I mainly make custard based ice cream but my strawberry recipe has no eggs. Currently I'm using .25% as shown in the video for the custard base. Would you imagine I need more tara gum in an eggless recipe to get a nice creamy outcome?
So glad to hear it's perfect for your ice cream!
@@Modernist_Pantry Thanks, but any advise on how much (percentage) to use in eggless ice cream recipes? And the video used .25% in a custard recipe, but in the comments below, you recommend starting at .5%. Any reason you didn't use .5% in the video? Do you find that to be too much in general?
Please make a video on using Tara Gum in baking. I would like to see how it compares to guar gum or xanthan gum. Thank you for the video.
interesting idea!
I am loving these videos today! Every time I think I'm ready to order something you come up with more great things. Serious Eats Stella reccomends using freeze dried strawberries in the best strawberry cake and ice cream,so I'm thinking your fruit powders would do great in the same way. She says fresh strawberries have too much liquid which turns to crystals in ice cream and mush in cakes....I'm thinking of this gum in ice cream that's what made me think back to the fruit powders
yup the strawberry powder would be better than freeze dried fruit in cakes and ice cream since they will disperse a lot more evenly
Just purchased your Tara gum. Do I mix in cold liquid or do I need to heat the liquid first? Do I need to use a blender or is a whisk ok??? TIA
tara gum is partially codl water soluble. For full hydration heat to 165F. Blender is best for proper dispersion, or dry mix first with other ingredients.
can you please suggest which would be the best stabilizer for fruit puree watery popsicle and one for milky and creamy popsicle? watching your videos, I am assuming tara gum would work best. please advise
Try Tara Gum if you want to use one stabilizer for both. Perfect Sorbet would be great for just the watery popsicle and Perfect Ice Cream for the milky one if you want to try more than one product.
www.modernistpantry.com/perfect-sorbet.html
www.modernistpantry.com/perfect-ice-cream.html
Waooo! I wonder why I hadn't found your channel/company since? You guys just made my Boxing day a memorable one. I am a (street) ice cream vendor and I have been having #ISSUES with my ice cream (melting so fast); and this has been a issue to my business.
It has always been my DREAM to start the BEST ice cream parlour in my state, I plan to open an ice cream parlour in my locality but I couldn't becoz of the melting problem. Do you have any advice on the #PERFECT combination of stabilisers and emulsifiers for ice cream n popsicles so I can place my order immediately?
Thank God for directing me to this channel (I think santa 🎅 gave me this as a gift for 2019) Merry Christmas to ur family
Happy to help! There really isn't a #perfect stabilizer for all since it really depends on each person's recipe and what you think is the best ice cream. We love Tara Gum, and also our Perfect Ice Cream and Perfect Sorbet. We have another episode all about those ingredients here: blog.modernistpantry.com/wtf/the-secret-of-perfect-ice-cream/
What we recommend is getting a 50g sample of the tara gum, and our frozen treats combo pack so you can go nuts experimenting until you find the perfect combo for you.
www.modernistpantry.com/cold-treats-combo-pack.html
www.modernistpantry.com/tara-gum.html
5:14 - "There's the same amount of stabilizer in each one [...] They're all equal amounts across the board, so there isn't variations or anything like that."
I'm not sure which variations you're talking about here because earlier in the episode, you acknowledge the fact that different stabilizers have different ideal usage ratios. You might be able to use 1% of Tara Gum in a recipe, but the same amount of Xanthan would clearly be overkill.
That is absolutely correct. We didn't try to optimize the recipe for each stabilizer. We have used all of the stabilizers in various ice cream recipes over the years and we'd take tara gum over xanthan gum for ice creams/sorbets any day
How much do you use in a typical 1quart base? Is 1/4 of a teaspoon enough or to much to prevent ice crystal growth and add creaminess?
Usage will vary by recipe but we recommend starting at 0.5% by weight of total ingredients and adjusting from there.
@@Modernist_Pantry ok thanks 🙏🏽
So the total amount of my base is 1000g by weight so 0.5 percent of that would be 5 grams
@@Spokenblurb yup
Sir
I am trying for no cook professional ice cream making. For this I will go for already homoginised milk ready to use.
For this I am planning for guar gum, xentum, Cmc, asstablizer
And polysorbet 80 and soy lecithin as emulsifire
Of course I will shear lab homoginiser
What you think about..... Above
We can't really comment on this since the recipe, and the ratios etc will all impact the results.
Do you deliver your products internationally?
Yes please review our International FAQ: modernistpantry.com/pages/international-shipping.html
why not locust bean gum, which is more creamy.
It all depends on personal taste.
Does Guar gum stabilize also?
It does, and guar gum is very popular. You can swap out guar gum for tara gum but not at a 1:1 ratio.
Today I made 1.5 quarts of gelato using 1/2 teaspoon of tara gum. The results were slightly smooth, not dense & so slightly icy. Where did I go wrong? Please help.....
What was the recipe like without the tara gum? If the recipe fundamentally does not have the gelato texture, adding tara gum would not help. We also prefer Perfect Gelato for gelato - modernistpantry.com/products/perfect-gelato.html
@@Modernist_Pantry It was:
2 3/4 cups Homemade Cashew Oat Milk (Strained)
8oz Coconut Cream
1/2 cup Organic Cane Sugar
1/2 Teasp Tara Gum
2 Caps of Vanilla Extract
2 Cups of Fresh Mango Puree (Strained)
I put the mixture on low to medium heat
(Mango Puree & Tara Gum was not added at this point)
Once I put the mixture in an ice bath
(Water & Ice Bowl ) then I add the mango puree & Tara Gum
@@amandaellis7366 the mixture with tara gum needs to be heated. The tara gum can dissolve in room temperature liquid partially but for full hydration and effectiveness, it has to be heated to 165 degrees Fahrenheit. In your case, the tara gum should be sprinkled in while the oat milk is being blended with the other ingredients (you can experiment with blending the mango puree together or leaving the mango puree aside first). Then heat up the blended mixture to 165 degrees Fahrenheit, then cool it down and mix in the mango puree (if you didn't blend in the mango puree earlier).
If a recipe calls for 1 tsp of xanthan gum, how much tara gum powder would you recommend?
There's no real conversion rate for this, it will depend on the recipe. You'll most likely need a little more. We recommend starting at a 1:1 replacement and adjusting based on desired results.
how does this compare with polysorbate 80?
The answer is it depends. There is no one 'best' ice cream stabilizer. It's all preference.
#2 guar, #3 xanthan, #4 tara, what was #1?
he said 'a gum' but there are tons of different additives used in ice creams. Locust bean gum is another popular option.
Great video. Im always hunting for the "secret ingredient" but is it better than locust bean which ive already tried? And what do you think of gelatine?
depends on the application. And we love gelatin, definitely have several WTFs all about gelatin
@@Modernist_Pantry Thankyou. Just returned to this again as my favourite ice cream video right now. Please tell me if Tara Gum is superior to xanthum gum which I always use. And why? Thanks
How about making oil free mayonnaise or ranch and any sauce in general ,
will it work?
By definition, mayo is an egg and oil emulsion. Why would you want to take out the oil?
You didn't say what gum the first one was made with!
xanthan
@@Modernist_Pantry But you pointed to no.3 as the xantham so the question still isnt answered. No1??
@@sj460162 Elimination suggests LBG
Someone needs to make a tarragon-flavored tara gum ice cream just to make the ingredients list hard to read.
We have a Tara on our team. She can taste test the tarragon flavored tara gum ice cream 🙂
I was expecting to see how to make the ice cream from scratch using the MCC additive.
This episode is all about tara gum. We have an episode all about MCC but we haven't used it in ice creams
So Guar gum is aiight for the creaminess. Tara gum is so expensive.
Depends on the application
With tara gum, you use half the amount of the guar gum so it wouldn't be that expensive, yet it would still be more effective than the guar gum.