Fri, Feb-06-04, 02:11
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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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A common technique in Chinese cooking is called "velveting". Meat and fish is marinated in a mixture of cornstarch, egg white and seasonings before it's dipped in hot oil or liquid. Then it's stir-fried. It gives meat and seafood a great texture.
It's almost impossible to duplicate in the low-carb way because of the cornstarch used in the sauce and marinade, not to mention the sugar.
It wouldn't work for the velveting, but xanthan gum works well as a thickener in sauces. Here's another thread on thickeners.
Wish I could be of more help.
Karen
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