Xanthan Gum, or My First Hydrocolloid

We've included a recipe for yuzu-kosho ketchup. Yuzu-kosho is a spicy Japanese paste that can be found in Asian specialty markets. It is made from a combination of yuzu, a Japanese citrus fruit, and chiles, either green or red. Our yuzu-kosho ketchup is a spicy condiment that goes well with everything from French fries to steak tartare or barbecue.

Yuzu Kosho Ketchup

350 grams Heinz ketchup
25 grams soy sauce
20 grams yuzu-kosho
20 grams yuzu juice
0.42 grams xanthan gum

Puree the ketchup, soy sauce, yuzu-kosho and yuzu juice in a blender. When the mixture is smooth, sprinkle the xanthan gum into the pureeing mixture. When the xanthan gum is dispersed, turn the blender off and strain the mixture through a fine-mesh conical strainer.

To remove the air incorporated by blending the ketchup, place it in a container so that it comes only one-third of the way up the sides. Place the container in the chamber of the vacuum machine and close the lid. The vacuum will begin to pull the air bubbles out of the ketchup. The ketchup will begin to climb the sides of the container: when it comes to just below the rim, shut the machine off. The chamber will then fill with air again and the ketchup will shrink back down in the dish having dispelled many of its air bubbles. This process should be repeated until the ketchup loses 95 percent of its air bubbles and changes from pale red to an intense red in color. Use immediately or reserve in the refrigerator until ready to serve.

See more kitchen alchemy at Ideas In Food.