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?

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261/226/215?
Started Atkins on 6/12/03

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

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

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

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

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!

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261/226/215?
Started Atkins on 6/12/03

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

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

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..

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

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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Ozzie's Place

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

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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Ozzie's Place

i'd love to get some of those recipes for lc toppings. Does anyone have an idea where i can get guar?

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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Ozzie's Place

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

Can guar gum be subst. when a recipe calls for thicken thin not starch? If so does it subst. the same teaspoon to teaspoon?

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?