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Thread: Primal thickening agents?

  1. #1
    Join Date
    Feb 2010
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    159

    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?

  2. #2
    Join Date
    Jun 2010
    Location
    Sydney, NSW
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    2,678
    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

  3. #3
    Join Date
    Feb 2011
    Location
    Hampstead NC
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    380
    What about arrowroot?

  4. #4
    Join Date
    May 2010
    Location
    Sussex
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    2,363
    Potato starch / flour?

  5. #5
    Join Date
    Feb 2010
    Location
    USA
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    331
    Tapioca starch and cream/butter

  6. #6
    Join Date
    Oct 2010
    Location
    Seabrook, NH
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    1,309
    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.

  7. #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.

  8. #8
    Join Date
    Aug 2010
    Location
    Canada
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    3,823
    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

  9. #9
    Join Date
    Jan 2011
    Location
    Newark, Delaware USA
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    1,714
    sour cream

  10. #10
    Join Date
    Dec 2009
    Posts
    40
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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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