Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Thickening sauces page

  1. #1
    seaweed's Avatar
    seaweed is offline Senior Member
    Join Date
    Sep 2011
    Posts
    4,283

    Thickening sauces

    Primal Fuel
    I have been making japanese curry which cooks the meat and veges in broth and then you make a roux to thicken it. i was using some small amount of tapioca starch but was wondering if there is a better way. Does coconut flour work to thicken things? or would a longer simmering time work? i'm trying to keep the curry as low carb as possible so i cant use things like oca or yams.

  2. #2
    Sandra in BC's Avatar
    Sandra in BC is offline Senior Member
    Join Date
    Dec 2011
    Posts
    1,102
    could you just cook it longer and make a reduction? Maybe whisk in some butter at the end to make it creamy?
    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

  3. #3
    seaweed's Avatar
    seaweed is offline Senior Member
    Join Date
    Sep 2011
    Posts
    4,283
    i am going to try cooking it a bit longer. it's got quite a bit of butter in already as it has the butter in the roux and the butter you cook the onions and meat in. i was wondering about something like creamed coconut but it is incredibly expensive here and i think it would ruin the flavour or make it more like a thai curry. which i like too.

  4. #4
    sakura_girl's Avatar
    sakura_girl is offline Senior Member
    Join Date
    Aug 2011
    Location
    US
    Posts
    3,674
    Quote Originally Posted by seaweed View Post
    i am going to try cooking it a bit longer. it's got quite a bit of butter in already as it has the butter in the roux and the butter you cook the onions and meat in. i was wondering about something like creamed coconut but it is incredibly expensive here and i think it would ruin the flavour or make it more like a thai curry. which i like too.
    I use rice flour to thicken my roux for Japanese curry. About a Tbsp per Tbsp of butter.

  5. #5
    yodiewan's Avatar
    yodiewan is online now Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,403
    Simmering to evaporate more water works for me, for most sauces. You could also try whisking in some gelatin, agar agar, or xanthan gum. I've only tried gelatin. I've also had success with tapioca and rice flours, but those are decidedly not low-carb.

  6. #6
    Graycat's Avatar
    Graycat is offline Senior Member
    Join Date
    Apr 2012
    Location
    Atlanta
    Posts
    1,933
    I'm not sure it goes with the type of sauce you are making, but I use mashed cauliflower for sauce thickening.
    I also would like to experiment with eggs, as seen in old French country cuisine cookbooks.

  7. #7
    kitana's Avatar
    kitana is offline Senior Member
    Join Date
    Apr 2010
    Location
    Seattle, WA
    Posts
    305
    You could try powdered, unflavored gelatin. I've never tried it for sauces, but it works pretty well for soups.

  8. #8
    divadevilsmom's Avatar
    divadevilsmom is offline Junior Member
    Join Date
    Sep 2011
    Location
    Mobile, AL
    Posts
    27
    I use Xanthan gum. It can be bought in powder form in most any health food store. Carb count is minimal.

  9. #9
    jojohaligo's Avatar
    jojohaligo is offline Senior Member
    Join Date
    Mar 2012
    Location
    Wet Coast of Canada
    Posts
    759
    The comment about using eggs sent me on a search:

    There are a number of thickeners I wouldn't use, but eggs and a brief description do appear on the list:

    Low-Carb Thickeners - How to Thicken A Sauce Low in Carbohydrates

    I'll have to try it too...
    Female, age 51, 5' 9"
    SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

    Met my 2012 goals by losing 24 pounds.
    2013 goals are to get fit and strong!

  10. #10
    seaweed's Avatar
    seaweed is offline Senior Member
    Join Date
    Sep 2011
    Posts
    4,283
    Primal Blueprint Expert Certification
    i have lots of suggestions to try here =) i also found an old post Mark did on the subject too. i am making curry this week so i will try the reduction first and if that doesnt work maybe try some xanthan gum as i have some for making the kids gf bread.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •