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#1
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| Well, I finally bought some of this stuff (and the sugar one too). I tried making gravy last night from chicken stock and it never thickened up. I had less then two cups of stock and ended up adding 3 teaspoons of it while simmering it on the stove. I was afraid to add too much as the directions say one per cup. So is it that I just didn't add enough or was I doing something wrong?
__________________ 261/226/215? Started Atkins on 6/12/03 |
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#2
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| I just keep adding it til it thickens JUST less than I want the finished product - it thickens more as it cools. I whisk the bejeebers out of it while I'm adding it. I haven't tried the Not/Sugar one yet although I have some. Char
__________________ Veni, vidi, velcro. I came, I saw, I stuck around. Save the Earth - it's the only planet with CHOCOLATE! |
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#3
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| i was wondering if that (thick n thin) works to make a rou (spelling) when i would make gravy i would start it like a rou... small amount of fat add in some flour.. ect... once cooked a little slowly wisk in broth.. or cream (if makeing white sauce...) also where can i buy some thick n thin than ks
__________________ 01/02/04-248{ 4/29/04- 218} 6/30/04- 204 7-05-04 198 4/03/08- 261 - Goal-140-145 |
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#4
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| Thanks Charski, I will try adding more next time and "whisk the bejeebers out of it"! I bought it online at http://www.netrition.com/ It ain't cheap!
__________________ 261/226/215? Started Atkins on 6/12/03 |
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#5
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| No, it's NOT cheap. But I love the stuff! As for a roux, not sure if it would work or not, but hey, experimentation is the name of the LC game, right?! At least *I* have fun with it! If you try the roux, Gilley, let us know how it works out.... \ Char
__________________ Veni, vidi, velcro. I came, I saw, I stuck around. Save the Earth - it's the only planet with CHOCOLATE! |
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#6
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| thanks for the URL.... now i just need to pry that credit card from my hubbys hand LOL..i must have about 5 diffrent things i wana buy online that i have been wanting to just get ahold of the credit card LOL... I realy need to get my own LOL..
__________________ 01/02/04-248{ 4/29/04- 218} 6/30/04- 204 7-05-04 198 4/03/08- 261 - Goal-140-145 |
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#7
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| Just to throw my two cents in, I have the Thick-N-Thin and I can honestly say I like the gum thickeners just as much. I use guar, but I know other folks like xanthan gum. |
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#8
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| i was thinking about purchasing the Thick-N-thin Not starch and the sugar one but i was surprised by the cost. What are some other subsitutes that may not be as costly? Also what are the "gum" thickeners or "guar" thickeners |
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#9
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| Guar is the least expensive of the three. Here is the definition- <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Guar Gum is a dietary fiber from the ground endosperm of the seeds of Cyamopsis psoroliodes. Guar is digestive fiber used throughout the food industry as a thickening agent. It helps regulate the rate of absorption of nutrients, including sugar, spreading it over a longer period of time. The result is a slower rise in blood sugar levels, and a less rapid subsequent drop. <HR></BLOCKQUOTE> Xanthan is used when there is an intolerance to wheat gluten. It adds texture and viscosity to baked goods. It's also used as a thickening agent. Made from a tiny microorganism called Xanthomonas campestris, it is a natural carbohydrate. Whew, you got all that! When using guar, it doesn't require heat to thicken. I think Charski makes some neat toppings with her LC thickening agent and Davinci syrup. |
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#10
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| i'd love to get some of those recipes for lc toppings. Does anyone have an idea where i can get guar? |
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#11
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| Any health food store, online baking supplier. Here's a link to a discussion on Davinci syrup and that topping recipe is in there- http://lowcarbeating.infopop.cc/6/ub...4&m=1816078615 [This message was edited by Kumus on 03-18-04 at 07:47 AM.] |
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#12
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| Bob's Red Mill carries both Xanthum Gum and Guar Gum. I paid around $10 for each package, but they should last me forever, because you only use a very small amount when you do use them. I was curious about using these thickners and making a roux also. Does Trina have any tips about this? I have been dying to make a good Gumbo, but have been avoiding it because of the flour. Teri |
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#13
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| Can guar gum be subst. when a recipe calls for thicken thin not starch? If so does it subst. the same teaspoon to teaspoon? |
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#14
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| sorry another question. The thicken thin sugar would be used to make a topping for cheesecake right? Do you have to use the sugar one or can i use guar gum? |
| Thread Tools | |
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