Thickening Stews - Page 2

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Thickening Stews - Page 2


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Old 07-21-2018, 16:01   #11
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I like thick stews too, and the only thing I have found so far, in Keto, is that "less is more".

I add less liquid, and let some steam off during cooking. It's also easier to make roasted veggies and meat chunks and then add a gravy style liquid to them.

I have tried coconut flour, almond flour, and ground chia seeds as thickeners, but they don't work. The coconut flour just makes it "icky", the almond flour makes it gritty, and the chia seeds don't do anything (unless you add too much, then they make it bitter).

You might try making a dairy based gravy/roux, reducing it slowly, and then adding that to it.

You might also try tofu powder or........if you are willing........tapioca powder.
I haven't tried either of these yet.

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Old 07-21-2018, 23:37   #12
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Alas, tofu is a no go, hypothyroidism is adversely affected by things like that, broccoli, cauliflower, soy milk and the like, so apart from cauli, I steer clear. Wouldnt mind the gritty of almond flour or even meal, I use that for chicken Schitzel But, it wont do the job as required. I'm sticking with small flour until. I thought maybe a bit of psyllium husk, havent tried that yet, possibly next time.

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Old 07-22-2018, 02:50   #13
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Quote:
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Alas, tofu is a no go, hypothyroidism is adversely affected by things like that, broccoli, cauliflower, soy milk and the like, so apart from cauli, I steer clear. Wouldnt mind the gritty of almond flour or even meal, I use that for chicken Schitzel But, it wont do the job as required. I'm sticking with small flour until. I thought maybe a bit of psyllium husk, havent tried that yet, possibly next time.
Hmmm..........

Ok. This is probably an extreme, but how about unflavored gelatin? A small amount could make anything a bit thicker. There is also cornstarch, which is an "industrial" thickener used by food manufacturers.

Arrowroot and rice flour are also known to be used as alternative thickeners.

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Old 07-22-2018, 04:04   #14
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cornstarch, which is an "industrial" thickener used by food manufacturers.

Arrowroot and rice flour are also known to be used as alternative thickeners.
I don't know about arrowroot off-hand, but cornstarch and rice flour are loaded with carbs. Perhaps in the amounts used to thicken a stew, for example, that wouldn't be a huge issue, but then you might just as well use wheat flour (unless that's a digestive no-no). I've cruised the aisles of my food co-op and our local Asian supermarkets looking for particular thickeners (glucomannan in my case) and the nutritional-info panel on cornstarch and rice flour were ... dismaying.

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Old 07-22-2018, 15:38   #15
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I don't know about arrowroot off-hand, but cornstarch and rice flour are loaded with carbs. Perhaps in the amounts used to thicken a stew, for example, that wouldn't be a huge issue, but then you might just as well use wheat flour (unless that's a digestive no-no). I've cruised the aisles of my food co-op and our local Asian supermarkets looking for particular thickeners (glucomannan in my case) and the nutritional-info panel on cornstarch and rice flour were ... dismaying.
Anything starchy is going to be a no-no, but it takes a lot less of a starch product than it does a non-starch product.

I can thicken a large crockpot of stew with two tablespoons of standard flour, as opposed to so much ground chia seed - it makes it too bitter to eat.

If someone is looking for something that is just not of the flour family.........then bean powder or even instant potatoes will do the trick. It's starch, but it's not wheat. And depending on what bean flour you use, it might or might not give off a hint of bean taste when used.

Unless someone is trying to completely be starch and meat free......I would say unflavored gelatin would be the best bet for non-starch thickening.

Here's some info off the internet for how many carbs in popular thickeners--

Thickener Type -- Grams (based on 2 tablespoons)

Cornmeal -- 16
Corn Starch -- 15
Potato Starch -- 17
Rice Flour -- 16
Rye Flour -- 10
Sesame Flour (high fat) -- 8
Sesame Flour (low fat) -- 10
Wheat Flour -- 12

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Old 07-24-2018, 15:03   #16
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I gave up trying to thicken anything. My chili and stew are more like soup. The flavor is still there. I like to eat my "soups" with keto bread.

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Old 07-24-2018, 21:05   #17
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my wife puts plain whey protein into her soups to boost the protein count.

i'll have to get back to you but i believe she says it thickens the soup

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Old 07-24-2018, 22:40   #18
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sorry, I just checked with my wife, she is not sure if it thickens soup.

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Old 07-26-2018, 13:16   #19
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Hello,
I haven't posted here before but I browse now and then.
I've used cream cheese as a thickener, depending on the stew or what you want to thicken, or just adding cheese.

I also sometimes use a small amount of arrowroot. It is a starch, yes, and it does have carbs but you are able to use half the amount you would of flour or cornstarch to thicken, and over all in a stew with 6 to 8 servings a couple tbsp. of arrowroot are negligible.

Xanthan gum or any of the gums takes away from the flavor of savory dishes and makes them slimy. I can't tolerate them in savory dishes or gravies.

Also pureed vegetables added to the stew will thicken nicely. But then, vegetables pureed will have a faster rise on blood sugar also, so actually I think it would be worse than just adding a bit of arrowroot, because of the amount you would have to puree and add to make it thick.

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Old 07-26-2018, 23:45   #20
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Rather than muck about with it all anymore, I have reverted to using plain flour. The size of the pot (3.5L) and the number of serves I get from it (5) means that even with starchy veg in it, the average carb content per serve is only around 10g, which I can live with.

Also, having frozen stew in the freezer means I dont have to think about what to have for dinner if for some reason I am out and about in the daytime, or if I wake late from my afternoon nap.

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