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Primal Thickening agent?

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  • Primal Thickening agent?

    I like my stews a bit thick, usually one would use cornflower but obviously this isn't primal, I was wondering what do others use as a thickening agent for stews and other stuff?

    Cheers

    U

  • #2
    Some ideas here: Low Carb Thickener | Mark's Daily Apple

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    • #3
      Cheers!!

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      • #4
        I'm a huge fan of arrowroot.

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        • #5
          It's one of those eternally Primal frustrations: convenience vs flavor/health. Mark's post says it all. I had a recipe for chicken, broccoli sun dried tomato pasta... zucchini for pasta and instead of using thickeners and milk, I used full fat cream... Oh so amazing. It was funny to me how in the comments in the magazine, people had said that the cream made it taste too rich. Oh, how abused the American public is that they don't like the taste of REAL cream anymore.
          The eyes of all hope in thee, O Lord: and thou givest them meat in due season.
          Psalms 144:15

          Annie Sires

          Freedom consists not in doing what we like, but in having the right to do what we ought.
          Pope John Paul II

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          • #6
            I frequently use grated courgettes/zucchini to thicken stews - they break down to nothing, but add substance to the gravy.

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            • #7
              Okra is a classic answer to soup thickeners. Great flavor and naturally gives the soup more of a thick consistency. Just chop, and add, including the insides. Also, okra are easy to grow in your own garden, and should be abundant at farmers markets.

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              • #8
                If you're not averse to potatoes, their starch will thicken the stew somewhat.
                If you're staying low carb, you can add lots of good vegetables, cook until softened, then ladle out a few cups, run a stick blender through it to puree it all and add that back in.

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                • #9
                  Learn to like stew a different way. It's not all about the gravy.
                  Sandra
                  *My obligatory intro

                  There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

                  DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

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                  • #10
                    I read somewhere that traditional French cuisine uses egg yolks for sauce thickening. It might be worth looking into.

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                    • #11
                      I like tapioca flour as it is more stable than arrowroot.
                      Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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                      • #12
                        I read a recipe the other day that called for unflavored gelatin to be used as a thickening agent. It suggested stirring it in right before serving. Sounds like something worth trying.

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                        • #13
                          I do a lot of stir fries. When you flash fry/saute something reduction doesn't come into play. Typically an ingredient like the meat or onions is coated or cooked with a starch. Sometmes a water/starch mixture is added. I've checked the forums and the starch of choice seems to be tapioca? Does anyone know how well it works in the chinese style of cooking? Is it an equivilent of corn starch? A lot of times in Chinese cooking the marinades have the thickener so when you'marinate the meat you can use less marinade, and the thickener helps to sear all the flavors in the meat. Any ideas or opinions?

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