Announcement

Collapse
No announcement yet.

Grok Thickening Agent

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

  • Grok Thickening Agent



    What's a grok to do when he wants to thicken his stew (or anything for that matter)?


    Thoughts?

    I grok, therefore I am.

  • #2
    1



    Coconut flour?

    Comment


    • #3
      1



      No... coconut flour would be disgusting. Trust me I have tried it. I say simmer it down. All the things I know of have tons of carbohydrats, though arrowroot comes from a tuber instead of a grain and would work.

      Comment


      • #4
        1



        We went over this about a month or so ago.


        Some good suggestions in the thread.


        I mostly now use Xanthan gum. Works well for gravies, coconut milk milk, BBQ sauces. The result is more gelatinous than a starch type of thickener, but it works.


        No carbs.

        Comment


        • #5
          1



          This might help:

          http://tinyurl.com/lz4ynk

          “Every saint has a past and every sinner has a future.” -Oscar Wilde
          "The power of accurate observation is commonly called cynicism by those who have not got it." -George Bernard Shaw
          "The trouble with jogging is that the ice falls out of your glass." -Martin Mull

          Comment


          • #6
            1



            Thanks for the suggestions everyone!

            I grok, therefore I am.

            Comment


            • #7
              1



              I've also tried the coconut flour. Seems like it should work, but trust me, it doesn't work.

              Comment


              • #8
                1



                Arrowroot is definitely my fave. Keep it in the freezer or fridge for freshness.

                Comment


                • #9
                  1



                  Coconut flour doesn't work so much because it doesn't have starch (or polysaccharides, what gums have.)


                  Arrow root is a starch. So, if one is trying to avoid carbs, a no go. Like corn starch, no need to refrigerate, either.

                  Comment


                  • #10
                    1



                    Also, my friend Sofia takes some (or all, if you have little kids you're trying to sneak veggies past) of the veggies after they have softened, and purees them. Then add those back in. I did this last week with chicken veggie soup and it thickened it up nicely.

                    Comment


                    • #11
                      1



                      I was shooting for avoiding carbs. So yeah, arrowroot is a no go for me.


                      I've also heard of the puree trick...seems to make sense while avoiding the starch at the same time.

                      I grok, therefore I am.

                      Comment


                      • #12
                        1



                        For my money, puree is the way to go. I did a BBQ sauce with banana recently (apparently banana catsup is a popular condiment around the world) , not a carb free alternative but for BBQ sauce the sweetness was good. Lower carb veggies would work well in a stew. I'm not a big fan of the chemical thickeners, even though I know they are relatively natural and harmless. I feel that a whole food alternative is just more natural.

                        It's grandma, but you can call me sir.

                        Comment


                        • #13
                          1



                          http://www.marksdailyapple.com/low-carb-thickener/

                          Comment


                          • #14
                            1



                            Thanks for the lazy link Mark!

                            I grok, therefore I am.

                            Comment

                            Working...
                            X