Results 1 to 19 of 19

Thread: Ping Barb

  1. #1
    ImStillMags Guest

    Default Ping Barb

    Lookit what I found. I was looking at the ingredients in the Ben
    and Jerry's Coffee Heath Bar crunch ice cream and I noticed Guar
    Gum..

    That got me to thinking,,,,why do they put that stuff in ice creams,
    so I started googling around.

    Here's what I found.

    That's how they make the ice cream really smooth and silky. This is
    a great article and
    I plan on using some xanthan gum in the batch I'm making.

    check it out:

    http://www.lifeofafoodie.com/2009/09/14/guar-gum/

    I have xanthan gum cause I bought stuff for gluten free baking and it
    is used there.


  2. #2
    ImStillMags Guest

    Default Re: Ping Barb

    On Jul 9, 9:49*am, ImStillMags <sitara8...@gmail.com> wrote:

    > check it out:
    >
    > http://www.lifeofafoodie.com/2009/09/14/guar-gum/


    oh...and the salted caramel ice cream recipe doesn't suck much
    either !!!

  3. #3
    sf Guest

    Default Re: Ping Barb

    On Sat, 9 Jul 2011 09:59:20 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    > On Jul 9, 9:49*am, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > > check it out:
    > >
    > > http://www.lifeofafoodie.com/2009/09/14/guar-gum/

    >
    > oh...and the salted caramel ice cream recipe doesn't suck much
    > either !!!


    Have you ever made salted caramels? I'd try making a batch, but I'd
    be the only one eating it... so it's not a very good idea.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  4. #4
    Jerry Avins Guest

    Default Re: Ping Barb

    On Jul 9, 12:49*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > Lookit what I found. * *I was looking at the ingredients in the Ben
    > and Jerry's Coffee Heath Bar crunch ice cream and I noticed Guar
    > Gum..
    >
    > That got me to thinking,,,,why do they put that stuff in ice creams,
    > so I started googling around.
    >
    > Here's what I found.
    >
    > That's how they make the ice cream really smooth and silky. * This is
    > a great article and
    > I plan on using some xanthan gum in the batch I'm making.
    >
    > check it out:
    >
    > http://www.lifeofafoodie.com/2009/09/14/guar-gum/
    >
    > I have xanthan gum cause I bought stuff for gluten free baking and it
    > is used there.


    Guar and xanthan gums are fine in a lot of foods, but they ruin cream
    cheese. They are used to make the cheese spreadable at refrigerator
    temperature, but it becomes gooey (and if thickly spread, nauseating)
    after it warms up. My kids knew the difference without knowing why.
    They called the good stuff "crumbly cream cheese".

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  5. #5
    Melba's Jammin' Guest

    Default Re: Ping Barb

    In article
    <[email protected]>,
    ImStillMags <[email protected]> wrote:

    > On Jul 9, 9:49*am, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > > check it out:
    > >
    > > http://www.lifeofafoodie.com/2009/09/14/guar-gum/

    >
    > oh...and the salted caramel ice cream recipe doesn't suck much
    > either !!!


    I found some caramel apple dipping stuff from Abdallah's (local candy
    maker) in my cupboard - may use it on my vanilla ice cream later tonight.
    --
    Barb,
    The latest jammin'; http://web.me.com/barbschaller July 1, 2011

  6. #6
    Sqwertz Guest

    Default Re: Ping Barb

    On Sat, 9 Jul 2011 13:32:35 -0700 (PDT), Jerry Avins wrote:

    > On Jul 9, 12:49*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >> Lookit what I found. * *I was looking at the ingredients in the Ben
    >> and Jerry's Coffee Heath Bar crunch ice cream and I noticed Guar
    >> Gum..
    >>
    >> That got me to thinking,,,,why do they put that stuff in ice creams,
    >> so I started googling around.
    >>
    >> Here's what I found.
    >>
    >> That's how they make the ice cream really smooth and silky. * This is
    >> a great article and
    >> I plan on using some xanthan gum in the batch I'm making.
    >>
    >> check it out:
    >>
    >> http://www.lifeofafoodie.com/2009/09/14/guar-gum/
    >>
    >> I have xanthan gum cause I bought stuff for gluten free baking and it
    >> is used there.

    >
    > Guar and xanthan gums are fine in a lot of foods, but they ruin cream
    > cheese. They are used to make the cheese spreadable at refrigerator
    > temperature, but it becomes gooey (and if thickly spread, nauseating)
    > after it warms up. My kids knew the difference without knowing why.
    > They called the good stuff "crumbly cream cheese".


    I bought guar gum for low-fat salad dressings but I don't know how to
    mix it. As soon as it hits any liquid it turned into sticky goop. So
    I tried putting it into a moving blender with other ingredients and it
    left globs. The stuff hydrates too quick.

    I could see how it could be useful in home bread making if dispersed
    into the dry ingredients, then hydrated. But there's not enough dry
    ingredients in salad dressing to disperse it evenly. Anybody have
    any success with that?

    -sw

  7. #7
    Janet Wilder Guest

    Default Re: Ping Barb

    On 7/9/2011 7:16 PM, Melba's Jammin' wrote:
    > In article
    > <[email protected]>,
    > ImStillMags<[email protected]> wrote:
    >
    >> On Jul 9, 9:49 am, ImStillMags<sitara8...@gmail.com> wrote:
    >>
    >>> check it out:
    >>>
    >>> http://www.lifeofafoodie.com/2009/09/14/guar-gum/

    >>
    >> oh...and the salted caramel ice cream recipe doesn't suck much
    >> either !!!

    >
    > I found some caramel apple dipping stuff from Abdallah's (local candy
    > maker) in my cupboard - may use it on my vanilla ice cream later tonight.


    I like to warm a jar of Mexican cajeta in the microwave for a few
    seconds (top off) so that it is just a little runny and spoon that on
    vanilla ice cream. It gets thick again when it hits the ice cream.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  8. #8
    Melba's Jammin' Guest

    Default Re: Ping Barb

    In article <jw5k4zqzni2w$.[email protected]>,
    Sqwertz <[email protected]> wrote:
    > I bought guar gum for low-fat salad dressings but I don't know how to
    > mix it. As soon as it hits any liquid it turned into sticky goop. So
    > I tried putting it into a moving blender with other ingredients and it
    > left globs. The stuff hydrates too quick.
    >
    > I could see how it could be useful in home bread making if dispersed
    > into the dry ingredients, then hydrated. But there's not enough dry
    > ingredients in salad dressing to disperse it evenly. Anybody have
    > any success with that?
    >
    > -sw


    How much did you use? My recollection (by way of Pastorio) is that it
    takes **very little** to do the job.
    --
    Barb,
    The latest jammin'; http://web.me.com/barbschaller July 1, 2011

  9. #9
    ImStillMags Guest

    Default Re: Ping Barb

    On Jul 14, 7:28*am, Melba's Jammin' <barbschal...@earthlink.net>
    wrote:
    > In article <jw5k4zqzni2w$....@sqwertz.com>,
    >
    > *Sqwertz <swe...@cluemail.compost> wrote:
    > > I bought guar gum for low-fat salad dressings but I don't know how to
    > > mix it. *As soon as it hits any liquid it turned into sticky goop. *So
    > > I tried putting it into a moving blender with other ingredients and it
    > > left globs. *The stuff hydrates too quick. *

    >
    > > I could see how it could be useful in home bread making if dispersed
    > > into the dry ingredients, then hydrated. *But there's not enough dry
    > > ingredients in salad dressing to disperse it evenly. * Anybody have
    > > any success with that?

    >
    > > -sw

    >
    > How much did you use? *My recollection (by way of Pastorio) is that it
    > takes **very little** to do the job.
    > --
    > Barb,
    > The latest jammin';http://web.me.com/barbschallerJuly 1, 2011


    If he sprinkled it into a moving blender of liquid and it didn't work,
    he used too much. Probably 1/8 tsp or less would
    have done the trick. The lifeofoafoodie website where I found the
    information about guar gum in ice cream says it's
    easy to use too much and get blech.


  10. #10
    Sqwertz Guest

    Default Re: Ping Barb

    On Thu, 14 Jul 2011 11:35:31 -0700 (PDT), ImStillMags wrote:

    > On Jul 14, 7:28*am, Melba's Jammin' <barbschal...@earthlink.net>
    > wrote:
    >> In article <jw5k4zqzni2w$....@sqwertz.com>,
    >>
    >> *Sqwertz <swe...@cluemail.compost> wrote:
    >>> I bought guar gum for low-fat salad dressings but I don't know how to
    >>> mix it. *As soon as it hits any liquid it turned into sticky goop. *So
    >>> I tried putting it into a moving blender with other ingredients and it
    >>> left globs. *The stuff hydrates too quick. *

    >>
    >>> I could see how it could be useful in home bread making if dispersed
    >>> into the dry ingredients, then hydrated. *But there's not enough dry
    >>> ingredients in salad dressing to disperse it evenly. * Anybody have
    >>> any success with that?

    >>
    >>> -sw

    >>
    >> How much did you use? *My recollection (by way of Pastorio) is that it
    >> takes **very little** to do the job.
    >> --
    >> Barb,
    >> The latest jammin';http://web.me.com/barbschallerJuly 1, 2011

    >
    > If he sprinkled it into a moving blender of liquid and it didn't work,
    > he used too much. Probably 1/8 tsp or less would
    > have done the trick. The lifeofoafoodie website where I found the
    > information about guar gum in ice cream says it's
    > easy to use too much and get blech.


    No, I didn't use too much. I told you what happened. It made blobs
    without thickening the rest of the liquid.

    -sw

  11. #11
    Bob Terwilliger Guest

    Default Guar Gum was Re: Ping Barb

    Steve wrote:

    >>>> I bought guar gum for low-fat salad dressings but I don't know how to
    >>>> mix it. As soon as it hits any liquid it turned into sticky goop. So
    >>>> I tried putting it into a moving blender with other ingredients and it
    >>>> left globs. The stuff hydrates too quick.
    >>>
    >>>> I could see how it could be useful in home bread making if dispersed
    >>>> into the dry ingredients, then hydrated. But there's not enough dry
    >>>> ingredients in salad dressing to disperse it evenly. Anybody have
    >>>> any success with that?
    >>>
    >>>> -sw
    >>>
    >>> How much did you use? My recollection (by way of Pastorio) is that it
    >>> takes **very little** to do the job.
    >>> --
    >>> Barb,
    >>> The latest jammin';http://web.me.com/barbschallerJuly 1, 2011

    >>
    >> If he sprinkled it into a moving blender of liquid and it didn't work,
    >> he used too much. Probably 1/8 tsp or less would
    >> have done the trick. The lifeofoafoodie website where I found the
    >> information about guar gum in ice cream says it's
    >> easy to use too much and get blech.

    >
    > No, I didn't use too much. I told you what happened. It made blobs
    > without thickening the rest of the liquid.



    This is complete speculation, but how about if you added the liquid to the
    gum (which I assume is powdered) just a drop or two at a time until you get
    a loose slurry?


    Bob




  12. #12
    Sqwertz Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Sun, 17 Jul 2011 02:54:03 -0700, Bob Terwilliger wrote:

    > This is complete speculation, but how about if you added the liquid to the
    > gum (which I assume is powdered) just a drop or two at a time until you get
    > a loose slurry?


    As soon as a couple drops of water would have hit the guar it would
    swell up like Gummy Bear and not com back apart again.

    -sw

  13. #13
    Roy Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Jul 17, 8:21*am, Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 17 Jul 2011 02:54:03 -0700, Bob Terwilliger wrote:
    > > This is complete speculation, but how about if you added the liquid to the
    > > gum (which I assume is powdered) just a drop or two at a time until youget
    > > a loose slurry?

    >
    > As soon as a couple drops of water would have hit the guar it would
    > swell up like Gummy Bear and not com back apart again.
    >
    > -sw


    Why would anyone WANT to add guar gum to ANYTHING? I hate that
    crap...it is nothing but a cheap thickener.
    ==

  14. #14
    sf Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Sun, 17 Jul 2011 02:54:03 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > This is complete speculation, but how about if you added the liquid to the
    > gum (which I assume is powdered) just a drop or two at a time until you get
    > a loose slurry?


    How could that happen? I see it gumming up one drop at a time.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  15. #15
    John Kuthe Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Jul 17, 10:46*am, Roy <wila...@hotmail.com> wrote:
    > On Jul 17, 8:21*am, Sqwertz <swe...@cluemail.compost> wrote:
    >
    > > On Sun, 17 Jul 2011 02:54:03 -0700, Bob Terwilliger wrote:
    > > > This is complete speculation, but how about if you added the liquid to the
    > > > gum (which I assume is powdered) just a drop or two at a time until you get
    > > > a loose slurry?

    >
    > > As soon as a couple drops of water would have hit the guar it would
    > > swell up like Gummy Bear and not com back apart again.

    >
    > > -sw

    >
    > Why would anyone WANT to add guar gum to ANYTHING? I hate that
    > crap...it is nothing but a cheap thickener.
    > ==


    Guar gum used to gum up my English Toffee! They put it in cheap brands
    of whipping cream, to make it easier to whip. I had to research and
    find cream that does not contain guar gum to make my toffee.

    I too hate guar gum for this reason!

    John Kuthe...

  16. #16
    ImStillMags Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Jul 17, 10:23*am, John Kuthe <johnkuth...@gmail.com> wrote:


    I don't know about other products, but my reading has informed me that
    they use gums in ice cream because
    it causes it to freeze in smaller ice particles which keep the ice
    cream smooth and creamy and not icy or grainy.

    It worked beautifully in mine. I added a scant 1/8 teaspoon to the
    custard, after adding the egg, while whisking briskly.
    Then I strained the custard to remove any eggy leftovers. There was
    probably some gum in the leftover egg particles as well but I couldn't
    tell.

    In any case, the ice cream was perfect, rich and creamy without any
    graininess at all, and I finished it up with
    friends last evening after a week in the freezer and it was still just
    as creamy and smooth.

  17. #17
    ImStillMags Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Jul 17, 10:23*am, John Kuthe <johnkuth...@gmail.com> wrote:


    oh...btw, I used xanthan gum, not guar gum. Don't know what
    difference that would make.

  18. #18
    John Kuthe Guest

    Default Re: Guar Gum was Re: Ping Barb

    On Jul 17, 12:41*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Jul 17, 10:23*am, John Kuthe <johnkuth...@gmail.com> wrote:

    ....

    I did not write any of that. Your Internet quoting skills need a LOT
    of work!!

    John Kuthe...

  19. #19
    Brooklyn1 Guest

    Default Re: Guar Gum was Re: Ping Barb

    Sqwertz wrote:
    >
    >As soon as a couple drops of water would have hit the guar it would
    >swell up like Gummy Bear and not com back apart again.



    So that's how you were created, a little gummy dwarf! LOL-LOL

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32