Announcement

Collapse
No announcement yet.

Primal thickening agents?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Primal thickening agents?

    Hey people,

    When deglazing a pan, you can add flour or cornstarch to thicken the liquid into a sauce. What can we use instead of grain or corn products to thicken up a reduction sauce?

  • #2
    Cream
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

    Comment


    • #3
      What about arrowroot?

      Comment


      • #4
        Potato starch / flour?

        Comment


        • #5
          Tapioca starch and cream/butter

          Comment


          • #6
            I was using arrowroot but now I just take the it down a bit more and finish with butter.
            Wheat is the new tobacco. Spread the word.

            Comment


            • #7
              Put the heat of the pan very high and that will reduce the liquid and thicken it up quite quickly. You can you tapioca flour, arrowroot or potato starch. But i like rice flour, it's much healthier and tastes good too. Sprinkle a little over the top of a simmering sauce and stir, and it thickens right up.
              Hey why not visit my blog at http://www.weightlossdonkey.com

              'Read How I Lost 14 Pounds In 14 Days!'

              Comment


              • #8
                How on earth is rice flour (a grain) a healthier choice than tapioca/arrowroot/potato starch?
                “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                Owly's Journal

                Comment


                • #9
                  sour cream

                  Comment


                  • #10
                    you can use agar, it doesn't thicken instantly, but on cooling slightly, so you'll have to be patient to wait for the thicker sauce!

                    Comment


                    • #11
                      Coconut flour works well actually. For a sauce, I use about 1 teaspoon. For a thicker gravy, about 1 tablespoon will do.

                      Comment


                      • #12
                        Originally posted by john_e_turner_ii View Post
                        Coconut flour works well actually. For a sauce, I use about 1 teaspoon. For a thicker gravy, about 1 tablespoon will do.
                        Do you find that this changes the flavor at all? (introduces a coconut flavor?)

                        Comment


                        • #13
                          Coconut flour (will make it ever so slightly sweeter), cooking it down, adding tomato or chipotle/ adobo paste, pureeing a chunk of the meat/ veggies into it, blood from the meat if you have it.
                          Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                          My Latest Journal

                          Comment


                          • #14
                            Originally posted by CaptSaltyJack View Post
                            Do you find that this changes the flavor at all? (introduces a coconut flavor?)
                            I haven't noticed any change in flavor.

                            Comment


                            • #15
                              Anyone here tried Hemp protein powder or Whey powder for this purpose ?

                              One thing I've done is to take some of the sauce with its ingredients and blend it (veggies meat and all). This makes a thick liquid that I pour back into the sauce.

                              Comment

                              Working...
                              X