Search results

Couple of questions about Xantham gum, I've been kind of nervous about using it. About how much would be adequate for a 5 oz woozy bottle, I understand a little goes a long way with this stuff. Could I add it to an already made sauce or would it have to be cooked in?

Hi there, I've long used this site as a resource but this is my first time posting. I just had a quick question. I've made some sauces before, but with a standard re-hydrated dried peppers and vinegar type recipe and straining the resulting paste. I haven't done any of the fermenting ideas...