Goodbye Stabilizers
About a year or two ago I decided to try using stabilizers. I am cooking at home for my friends and family. I got deep into it and was using locust bean gum, guar gum, and lambda carrageenan, and then just LBG and guar gum. I learned to heat LBG and keep it separate from guar gum and how to hydrate it to 180 degrees (not 200 degrees). I put a lot of thought into it
My ice cream inevitably tasted over stabilized when I made it at home. It tasted fake, plastic, commercial. Specifically, the LBG made it taste think, warm, and like i was chewing bread.
I am going to go back to not using any stabilizers. I have had good results with alcohol, dextrose, and egg yolks to achieve the results I need, and if the ice cream stays in the fridge over a week, it was literally forgettable.
Has anyone else tried stabilizers and realized it wasn't for them? What about in the commercial kitchen?