Butzy.. I'm a fan of vinegar myself.. I prefer for instance a Carolina mustard vinegar for BBQ'd meats particularly things like pork butts. However, I was hoping to come up with something that had just a bit more body so that it could be controlled a little in plating. Xantham gum was mentioned and it is pretty cheap on amazon. Does it impart any sort of negative flavors or chalky sensations like cornstarch can? Is it heat stable or can it "break" like some emulsifiers?
8/25/16 at 6:15am