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Thread: Primal thickening agents? page

  1. #1
    CaptSaltyJack's Avatar
    CaptSaltyJack is offline Senior Member
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    Primal thickening agents?

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    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?

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    peril's Avatar
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    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

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    What about arrowroot?

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    Potato starch / flour?

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    Suzan's Avatar
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    Tapioca starch and cream/butter

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    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.

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    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.

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    Owly's Avatar
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    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

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    Lynna's Avatar
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    sour cream

  10. #10
    Pookie's Avatar
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    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!

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