MAD X

Name: MAD X
Ingredients: 2 cups fat-free, lower-sodium chicken broth or vegetable broth (So your slurry will carry some flavor. Feel free, however, to use all water.); 1/4 teaspoon xantham gun or constarch (To thicken the liquid.); 1/4 cup very warm water (120 to 130) (To pre-hydrate the gum. Once you get the hang of using xanthan, however, you can just whisk it directly into liquids, so long as you sprinkle lightly and slowly.)

3 ingredients

9 steps

Ingredients

2 cups fat-free, lower-sodium chicken broth or vegetable broth (So your slurry will carry some flavor. Feel free, however, to use all water.)
1/4 teaspoon xantham gun or constarch (To thicken the liquid.)
1/4 cup very warm water (120 to 130) (To pre-hydrate the gum. Once you get the hang of using xanthan, however, you can just whisk it directly into liquids, so long as you sprinkle lightly and slowly.)

Directions

1

Follow These Steps:
2

Put the broth in a small saucepan.
3

Heat on medium-high and bring to a full, though not out-of-control, boil.
4

Combine the xanthan gum and warm water (or cornstarch and warm water).
5

Be particularly mindful when using the xanthan; use a fork and keep the water moving vigorously while slowly sprinkling in the gum.
6

Pour the gum mixture into the boiling liquid.
7

Reduce heat to medium and cook for 1 minute.
8

Pour into a heatproof container; cover and reserve for use in various emulsified preparations throughout the book.
9

It'll last for a few days, well refrigerated.