Thread: Thick-N-Thin Not Starch, help.

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?

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

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

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!

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

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..

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.

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.

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.]