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Thread: Grok Thickening Agent

  1. #1
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    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. #2
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    Coconut flour?


  3. #3
    klcarbaugh's Avatar
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    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.


  4. #4
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    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.


  5. #5

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    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

  6. #6
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    Thanks for the suggestions everyone!

    I grok, therefore I am.

  7. #7
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    I've also tried the coconut flour. Seems like it should work, but trust me, it doesn't work.


  8. #8
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    Arrowroot is definitely my fave. Keep it in the freezer or fridge for freshness.


  9. #9
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    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.


  10. #10
    Wendy1's Avatar
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    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.


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