Pro-Chef yield
Xanthan Gum Ratio Calculator
Use with immersion blender at 0.3–0.7% to thicken without masking flavor.
Sous-vide cook time
Hydrocolloid
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FAQ
Which sous-vide temperature minimizes yield loss for Xanthan Gum Ratio Calculator?
For Chicken breast at 62°C and 35 mm thickness, estimated yield loss is 16%. Below 60°C the muscle proteins denature gradually and retain more moisture, which is why this calculator locks in that specific yield target for this cut.
How long until the core reaches the target temperature?
Using Baldwin's heat-diffusion estimate (seconds per millimeter, which varies by protein), a 35 mm thickness takes about 23.3 minutes to reach core. For Chicken breast, an additional 35 minutes of FDA 7-log pasteurization time is added once the core reaches target, giving a total cook time of 58 minutes.
What is the standard hydrocolloid ratio for molecular gastronomy?
This page uses Xanthan gum at 0.5% of base liquid weight — for 500 g of liquid that's 2.5 g, in 0.1 g resolution. Adjust the percentage to match the texture you're after.