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Thread: non strach food thickeners in cooking

  1. #1
    bugbuster Guest

    Default non strach food thickeners in cooking

    I am attempting to lower the amount of strach in my diet. I am
    interested in using non-strach food thickeners in my cooking (soups,
    stews, et...).

    Would some form of gelatin or pectin be a good choice for such types
    of cooking ?

    Is there some other form of non starch food thickeners I could use ?

    Thanks.

  2. #2
    Sqwertz Guest

    Default Re: non strach food thickeners in cooking

    On Sun, 07 Jul 2013 13:31:35 -0400, bugbuster wrote:

    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?

    ^^^^^^^

    4th time's a charm, eh?

    -sw

  3. #3
    [email protected] Guest

    Default Re: non strach food thickeners in cooking

    On Sunday, July 7, 2013 10:31:35 AM UTC-7, bugbuster wrote:
    > I am attempting to lower the amount of strach in my diet. I am
    >
    > interested in using non-strach food thickeners in my cooking (soups,
    >
    > stews, et...).
    >
    >
    >
    > Would some form of gelatin or pectin be a good choice for such types
    >
    > of cooking ?
    >
    >
    >
    > Is there some other form of non starch food thickeners I could use ?
    >


    Cajuns use file, which is powdered sassafras leaves, or okra.


  4. #4
    Steve Freides Guest

    Default Re: non strach food thickeners in cooking

    bugbuster wrote:
    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >
    > Thanks.


    I don't think so, unless you want to end up with jello or jam instead of
    soup - but I confess I haven't tried it and, in the right amount, I
    suppose it could work. You could always try it and report back here.

    There are gluten-free solutions but they're still usually called starch,
    e.g., corn starch, potatoe starch.

    You could try xanthan gum or guar gum - I've used xanthan gum in
    gluten-free baked goods with good results.

    Try Googling this:

    can i use xanthan gum instead of cornstarch

    You'll find plenty to read.

    -S-



  5. #5
    Janet Wilder Guest

    Default Re: non strach food thickeners in cooking

    On 7/7/2013 12:31 PM, bugbuster wrote:
    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >
    > Thanks.
    >

    Google for low carb e-stores. They usually carry thickeners without carbs.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  6. #6
    sf Guest

    Default Re: non strach food thickeners in cooking

    On Sun, 07 Jul 2013 13:31:35 -0400, bugbuster <[email protected]>
    wrote:

    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >


    This site might give you a few ideas
    http://lowcarbdiets.about.com/od/sau...wcarbgravy.htm

    --
    Food is an important part of a balanced diet.

  7. #7
    Ed Pawlowski Guest

    Default Re: non strach food thickeners in cooking

    On Sun, 07 Jul 2013 13:31:35 -0400, bugbuster <[email protected]>
    wrote:

    >I am attempting to lower the amount of strach in my diet. I am
    >interested in using non-strach food thickeners in my cooking (soups,
    >stews, et...).
    >
    >Would some form of gelatin or pectin be a good choice for such types
    >of cooking ?
    >
    >Is there some other form of non starch food thickeners I could use ?
    >
    >Thanks.


    Read the second half of this for some ideas
    http://baking911.com/learn/ingredients/thickeners

  8. #8
    Susan Guest

    Default Re: non strach food thickeners in cooking

    x-no-archive: yes

    On 7/7/2013 1:31 PM, bugbuster wrote:
    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >
    > Thanks.


    Just puree some of the veggies with a blender stick right in the pot, or
    take some out and do it in a blender, then add back in.

    Susan

  9. #9
    Brooklyn1 Guest

    Default Re: non strach food thickeners in cooking

    bugbuster wrote:
    >
    >I am attempting to lower the amount of strach in my diet.


    WTF is strach... did you mean snatch?


  10. #10
    bigwheel Guest

    Default Re: non strach food thickeners in cooking


    bugbuster;1846551 Wrote:
    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >
    > Thanks.


    What are we trying to thicken up here would be a good clue. For example
    on a stoup pureed veggies from the pot can make it palatable for finicky
    types. Why dont folks just eat the meat and drink the broth thickened up
    with corn bread? I dont understand some of this stuff. Thanks.




    --
    bigwheel

  11. #11
    Julie Bove Guest

    Default Re: non strach food thickeners in cooking


    "bugbuster" <[email protected]> wrote in message
    news:[email protected]..
    >I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >
    > Thanks.


    You could look at a gum like guar gum but it might give the food an icky
    texture. One of the best ways to thicken a soup or stew though is to use an
    immersion blender in it briefly. If there are big chunks of meat then you
    might have to remove some of the vegetables, puree them and put them back.
    You can also add a little tomato paste if that flavor agrees with what you
    are making.



  12. #12
    ViLco Guest

    Default Re: non strach food thickeners in cooking

    Susan wrote:

    > Just puree some of the veggies with a blender stick right in the pot,
    > or take some out and do it in a blender, then add back in.


    I second that.
    BTW, do beans contain much starch? They're wonderful at thickening but I
    fear it could be due to some starches, like potatoes
    --
    "Un pasto senza vino e' come un giorno senza sole"
    Anthelme Brillat Savarin



  13. #13
    Julie Bove Guest

    Default Re: non strach food thickeners in cooking


    "ViLco" <[email protected]> wrote in message
    news:krdtfq$8mm$[email protected]..
    > Susan wrote:
    >
    >> Just puree some of the veggies with a blender stick right in the pot,
    >> or take some out and do it in a blender, then add back in.

    >
    > I second that.
    > BTW, do beans contain much starch? They're wonderful at thickening but I
    > fear it could be due to some starches, like potatoes


    Yes they are high in starch. Soybeans less so than others.



  14. #14
    Susan Guest

    Default Re: non strach food thickeners in cooking

    x-no-archive: yes

    On 7/8/2013 4:38 AM, ViLco wrote:
    > BTW, do beans contain much starch? They're wonderful at thickening but I
    > fear it could be due to some starches, like potatoes


    Yes, quite a bit, varies by variety.

    Susan

  15. #15
    sf Guest

    Default Re: non strach food thickeners in cooking

    On Mon, 8 Jul 2013 10:38:39 +0200, "ViLco" <[email protected]> wrote:

    > Susan wrote:
    >
    > > Just puree some of the veggies with a blender stick right in the pot,
    > > or take some out and do it in a blender, then add back in.

    >
    > I second that.
    > BTW, do beans contain much starch? They're wonderful at thickening but I
    > fear it could be due to some starches, like potatoes


    If you let them fall apart, they do a wonderful job of thickening
    without a single potato in the pot.

    --
    Food is an important part of a balanced diet.

  16. #16
    Brooklyn1 Guest

    Default Re: non strach food thickeners in cooking

    >bugbuster;1846551 Wrote:
    >> I am attempting to lower the amount of strach in my diet. I am
    >> interested in using non-strach food thickeners in my cooking (soups,
    >> stews, et...).
    >>
    >> Would some form of gelatin or pectin be a good choice for such types
    >> of cooking ?
    >>
    >> Is there some other form of non starch food thickeners I could use ?


    I often thicken soups and stews with okra, very low carb content. I
    grow my own and freeze it for fall stoup cooking, but you can find
    fresh in most any produce section or simply use canned (I always keep
    a few cans of okra in my pantry).
    http://nutritiondata.self.com/facts/...roducts/2498/2

  17. #17
    Mirror of TRVTH Guest

    Default Re: non strach food thickeners in cooking

    bugbuster <[email protected]> wrote:

    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?
    >
    > Thanks.


    You might try gravy mix, which IIRC contains hydrolized
    plant protein, not carbs. I've also seen hydrolized plant
    protein in bulk food sections at the supermarket. If you
    like that sort of thing.

    I personally like soupy soup. Sometimes i add crackers,
    french bread, doritos, cornnuts, peanuts, etc, but that's
    obviously not what you are after.

  18. #18
    Julie Bove Guest

    Default Re: non strach food thickeners in cooking


    <Mirror of TRVTH> wrote in message
    news:[email protected]..
    > bugbuster <[email protected]> wrote:
    >
    >> I am attempting to lower the amount of strach in my diet. I am
    >> interested in using non-strach food thickeners in my cooking (soups,
    >> stews, et...).
    >>
    >> Would some form of gelatin or pectin be a good choice for such types
    >> of cooking ?
    >>
    >> Is there some other form of non starch food thickeners I could use ?
    >>
    >> Thanks.

    >
    > You might try gravy mix, which IIRC contains hydrolized
    > plant protein, not carbs. I've also seen hydrolized plant
    > protein in bulk food sections at the supermarket. If you
    > like that sort of thing.


    What kind of gravy mix is that? All of the ones I've seen have cornstarch
    or flour of some kind.
    >
    > I personally like soupy soup. Sometimes i add crackers,
    > french bread, doritos, cornnuts, peanuts, etc, but that's
    > obviously not what you are after.




  19. #19
    bigwheel Guest

    Default Re: non strach food thickeners in cooking


    Brooklyn1;1846899 Wrote:
    > bugbuster;1846551 Wrote: --
    > I am attempting to lower the amount of strach in my diet. I am
    > interested in using non-strach food thickeners in my cooking (soups,
    > stews, et...).
    >
    > Would some form of gelatin or pectin be a good choice for such types
    > of cooking ?
    >
    > Is there some other form of non starch food thickeners I could use ?--
    >
    > I often thicken soups and stews with okra, very low carb content. I
    > grow my own and freeze it for fall stoup cooking, but you can find
    > fresh in most any produce section or simply use canned (I always keep
    > a few cans of okra in my pantry).
    > 'Nutrition Facts and Analysis for Okra, cooked, boiled, drained, without
    > salt' (http://tinyurl.com/ntqtg8d)


    Before we start delving into the mysterious mucilaginous properties of
    boiled Okry..I teach folks how to deslime it for only five bucks. Can
    also be applied to the green part of Prickly Pears. That stuff is
    slicker than semen on a gold tooth too. Let me know. Thanks.




    --
    bigwheel

  20. #20
    goodfood Guest

    Default Re: non strach food thickeners in cooking


    Starches such as Thickener are used commercially in an incredible number
    of applications. Modified food starches make gravies, soups and sauces
    smooth and attractively colored; it becomes clear when added. They allow
    convenience foods to be refrigerated or frozen and reheated by
    conventional or microwave methods.




    --
    goodfood

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