Tue, Nov-11-03, 10:56
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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There are a couple of different routes to take. Some people like to use xanthan or guar gum to thicken sauces. This works well for clear sauces such as stir fries. I think the xanthan gum has a better texture and it thickens cold liquids as well as hot.
There is a product called Not/Starch that is a combination of gums that some people like to use.
You can also reduce a sauce until it becomes thicker then add a splash of cream. This works well for meat based dishes.
For gravies and stews, I like to use well pureed cauliflower then maybe some cream or a bit of cream cheese depending on the dish. The cauliflower adds body and very little taste.
Karen
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