Sauce & Soup Thickening Tips
Kuzu root from kudzu Arrowroot powder
Konjac flour
Egg yolks
Xanthan gum (1 tsp for a big pot)
Full fat coconut milk
Crushed blueberries and cranberries
sour cream
chipotle pepper powder
flax meal
glucomannan
Pumpkin powder
Canned pumpkin puree
ThickenThin not/Starch discontinued by Manufacturer
agar-agar
Thicken sauces in crockpot recipes with a little guar gum, puddings with glucomannan powder (Konjac flour) or chia seeds, and cook with coconut flour, flaxmeal, nut meals, and chia seeds.
Chicken curry with marcona almonds to thicken it. Put it in the blender with ginger-garlic-tomato.
save all your bones, scraps of meat, and vegetable ends and scraps (even the outside brown skin of onions). Put ‘em in a big bag in the freezer and when full, dump it all into a crock pot with a teaspoon or two of vinegar, and let it go for 24 hours. Once the vegetables are soft, mash them up. This gets their starches out. Strain it, and I use a combination of ice trays, silicon cupcake trays, and ziplock plastic ware to store various sizes in the freezer. The smaller ones I use for sauces for steaks for the wife & I. A couple of the cupcake sizes makes for a good soup base, and the larger ones do a great job for braising some meat for chili or stew. http://www.freetheanimal.com/root/food-porn/
Here’s a tip for a great sauce for roasts. Start with your beef stock, then add about 1/2 tsp each of rosemary and sage (a little less sage is fine — some people are really sensitive to the taste), savory also, if you like, 2 cloves crushed & chopped garlic, and then for the finale: 1/3 to a full small fresh jalapeno pepper, chopped finely, with the seeds. I suggest chop the whole thing, add at least 1/3, then taste after 10 minutes or so, keeping in mind it will likely weaken even with the reduction, and it’s going to be eaten with a roast (I do it with steak, too). Reduce or add in some coconut milk (tbsp at a time), or do both.
Coconut Cream is made by mixing fresh, shredded coconut meat with hot water, the squeezing out the water. After 2 years of spending a pretty penny for a fancy ‘coconut cream concentrate’ from Tropical Traditions (a good quality product but it’s too dry & hard to work with, IMO), I had to start cutting corners in my grocery budget in order to keep buying grassfed beef. So I went old-school, found a Carribean grocery store (which is acutally owned by Koreans) & went back to buying CKI PURE CREAMED COCONUT. Imported from Sri Lanka, a 6 oz. (170gm) block sells for 99 cents. Look for the red box with blue & white lettering. A Tbsp. of coconut cream mixed with half a cup of hot water (he way you’d make a slurry) & added to stock or soup will thicken a large bowl of whatever you’re cooking. Use a whisk to blend coconut cream slurry into sauces to give them a silky texture. For you dairy-free folks, a bit of coconut cream whisked into tomato soup gives it the that richness & sheen you normally get from adding butter right before serving. The coconut cream’s natural sweetness tames the acidity of tomato soup or sauce just enough.
There is a great anti-stress formula that combines 2 tbsp kuzu, 1 cup apple juice (i know, not primal), and a smidge of vanilla extract. cook until thickened, stirring all the time. Swirl in 1 tbsp of tahini (primal!) and eat hot or cold.
Read more: http://www.marksdailyapple.com/low-carb-thickener/#ixzz2RmKQqvqP
Konjac flour
Egg yolks
Xanthan gum (1 tsp for a big pot)
Full fat coconut milk
Crushed blueberries and cranberries
sour cream
chipotle pepper powder
flax meal
glucomannan
Pumpkin powder
Canned pumpkin puree
ThickenThin not/Starch discontinued by Manufacturer
agar-agar
Thicken sauces in crockpot recipes with a little guar gum, puddings with glucomannan powder (Konjac flour) or chia seeds, and cook with coconut flour, flaxmeal, nut meals, and chia seeds.
Chicken curry with marcona almonds to thicken it. Put it in the blender with ginger-garlic-tomato.
save all your bones, scraps of meat, and vegetable ends and scraps (even the outside brown skin of onions). Put ‘em in a big bag in the freezer and when full, dump it all into a crock pot with a teaspoon or two of vinegar, and let it go for 24 hours. Once the vegetables are soft, mash them up. This gets their starches out. Strain it, and I use a combination of ice trays, silicon cupcake trays, and ziplock plastic ware to store various sizes in the freezer. The smaller ones I use for sauces for steaks for the wife & I. A couple of the cupcake sizes makes for a good soup base, and the larger ones do a great job for braising some meat for chili or stew. http://www.freetheanimal.com/root/food-porn/
Here’s a tip for a great sauce for roasts. Start with your beef stock, then add about 1/2 tsp each of rosemary and sage (a little less sage is fine — some people are really sensitive to the taste), savory also, if you like, 2 cloves crushed & chopped garlic, and then for the finale: 1/3 to a full small fresh jalapeno pepper, chopped finely, with the seeds. I suggest chop the whole thing, add at least 1/3, then taste after 10 minutes or so, keeping in mind it will likely weaken even with the reduction, and it’s going to be eaten with a roast (I do it with steak, too). Reduce or add in some coconut milk (tbsp at a time), or do both.
Coconut Cream is made by mixing fresh, shredded coconut meat with hot water, the squeezing out the water. After 2 years of spending a pretty penny for a fancy ‘coconut cream concentrate’ from Tropical Traditions (a good quality product but it’s too dry & hard to work with, IMO), I had to start cutting corners in my grocery budget in order to keep buying grassfed beef. So I went old-school, found a Carribean grocery store (which is acutally owned by Koreans) & went back to buying CKI PURE CREAMED COCONUT. Imported from Sri Lanka, a 6 oz. (170gm) block sells for 99 cents. Look for the red box with blue & white lettering. A Tbsp. of coconut cream mixed with half a cup of hot water (he way you’d make a slurry) & added to stock or soup will thicken a large bowl of whatever you’re cooking. Use a whisk to blend coconut cream slurry into sauces to give them a silky texture. For you dairy-free folks, a bit of coconut cream whisked into tomato soup gives it the that richness & sheen you normally get from adding butter right before serving. The coconut cream’s natural sweetness tames the acidity of tomato soup or sauce just enough.
There is a great anti-stress formula that combines 2 tbsp kuzu, 1 cup apple juice (i know, not primal), and a smidge of vanilla extract. cook until thickened, stirring all the time. Swirl in 1 tbsp of tahini (primal!) and eat hot or cold.
Read more: http://www.marksdailyapple.com/low-carb-thickener/#ixzz2RmKQqvqP
