Ingredient expert Jack Bishop talks about thickening agents.
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I should have come to cooks kitchen first. After searching, got the info I needed, and am going to enjoy different pies with different thickeners as the holidays progress!
Jack, I love when you give us this in-depth advice about different ingredients. Here's one question for you: what about baobab powder? I'm in Germany right now and found this powder at a flea market. The lady selling it had made a jam from what she called forest berries. She said the baobab powder replaces gelatine in the recipe and provides a bit of a citrus taste. Any thoughts on its use or guidelines you can refer me to?
Interesting that you censored some name brands but not all 🤔
No essay into arrowroot?
Loved the two dogs 🐕 looking on expectantly at the end.
Great segment, thanks for the tips!
Arrowroot flour is also used to thicken fruit juices in pies. How does arrowroot compare to your other thickeners?
You forget Agar Agar.
It should be Absolutely yes! Or
Definitely not!
OMG did he just say Jello Salads 🤢🤢🤢🤢🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮 🤮🤮🤮🤮
I'm so glad that I saw this video. I never knew that there were do many kinds of thickening products for deserts😋
No mention of agar-agar or kudzu, both completely vegan.
What about xanthan gum? I've seen it readily available at the store, same with arrowroot starch.
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How did you skip xantham gum?!?!
Yes but how do I use each of them and how will a substitution affect my result?
Jack! Yes!
I still don't know how to make the gelatin dissolve properly. It either leaves a whole bunch of granules on the bottom of the bowl/pot or it becomes lumpy.
I'm surprised we didn't hear about xantham gum… it's my new favorite
Jack! ☺️
how about arrowroot?
Yeah, you like it thick, don't you?
Lmao xD
Mom used to add pearl tapioca to some fruit pies to bulk out the amount of filling. The small tapioca, about 1/8th-inch or 2 to 3-mm size works really well in berry pies, it is close to the same size as the berry grains, and gets dies by the fruit juice.
Agar Agar? Arrowroot? Potato starch?
In Keto recipes, xanthan gum is popular. What is your take on that, Sir?
I use that exact tapioca in my beef stew.
Potato starch?
It’s totally obvious what the brands are, even though they’re “hidden.” Shows you how important the packaging design is.
What about arro root.
For all the vegans just know that Gelatin is made from animal bones. Mmmm powdered bones…..
I’d like to know the differences and characters between : the Tapioca starch, Corn starch, Arrowroot, Potato and Sweet potato starch… apparently the starch levels are different, some are better than the other for certain cooking.. Thank you 🙏🏻😊
A word-to-the-wise about the use of Pectin. Years ago, a former boyfriend, and I, decided to make plum jelly from a tree in his yard. Neither of us liked things that were VERY sweet, so we cut way back on the sugar. What we got was a nice batch of plum SYRUP. What we didn't know is that there is a chemical reaction between pectin and sugar, which serves as the thickening agent.
When using a thickener that you have no familiarity with, read all directions. Better, yet … read up on the specific product online. That option wasn't available to us, then.
No. This is not a guide. This is the opening paragraph for the guide. When to use which one and why. How to substitute if you must. That is a guide.
Damn, thought Gilbert Gottfried was still alive for a moment.
Grittiness is caused by starch granules (composed of amylose/amylopectin and a small percentage of other things) that haven't completely ruptured (and flour has relatively large ones); Longer cooking and more stirring will cause these granules to rupture, leading to a slightly thinner, but smoother sauce. Cooking with acid will accelerate breakdown of the amylose/amylopectin, leading to a thinner sauce. Salt allows the sauce to stay a liquid down to lower temperatures, while sugar does the opposite. If browning your flour in fat, the more you brown, the less the thickening power of the flour will be due to the chemical conversion of longer amylose/amylopectin into smaller fragments. Sauces generally thicken upon cooling, so make them thinner–I believe you can follow weight percentages to get it right every time. This is all from "On food and cooking" by Harold McGee.
Sad that you left out clear-jel or other starch preparations meant just for thickening and that can thicken either hot or cold liquids
Guide? Where's the content?
George Costanza needs to watch this
Jack, this video is a bit disappointing. Yeah, we know about all these thickeners. You left out the most important bit of information–which would a cook choose any one of those thickeners over another? It would be so helpful to compare/contrast the different thickeners. Why do you prefer tapioca over cornstarch for a blueberry pie, for example? Why is apple pie classically thickened with flour, and how would it differ if you used another thickener instead? The video as presented is really no more than a shopping list; it doesn't impart any information or knowledge.
When the package says gluten free, then you eat it, will it still be gluten free in the stomach/gut?
❤️❤️❤️❤️❤️❤️❤️
Do you ever delve into Gluten Free baking/cooking?
I'm getting better baking, Thanks for the tips, and oh yeah 1st. haha…
I keep seeing arrowroot pop up in recipes, although they usually say you can substitute cornstarch or tapioca powder. Can we get a video on the application of these thickeners, please? Specifically which ones to use when?