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?
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
What about arrowroot?
Potato starch / flour?
Tapioca starch and cream/butter
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.
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.
How on earth is rice flour (a grain) a healthier choice than tapioca/arrowroot/potato starch?
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