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-   -   Thickening Stews (https://www.diabetesforum.com/diabetes-recipes/98491-thickening-stews.html)

kyteflyer 07-19-2018 22:53

Thickening Stews
 
I have found it nearly impossible to find a substance which will thicken my stew and be low carb.

What does everyone else use for thickenings stews and casseroles?

VeeJay 07-19-2018 23:19

I put some broth and a fair amount of the vegetables in a blender and put back into the stew. It thickens it up a bit. The more fat the better this works - I guess the fat gets emulsified in the blender.

If you want a cream gravy, just add heavy whipping cream without diluting it.

itissteve 07-19-2018 23:31

Sour cream also works for cream gravies.

Reduction (boiling off water) helps; I've made a number of keto recipes in which pan drippings were deglazed with some chicken stock and then reduced. It takes a while but it works.

I know some people also use agar agar, konjac powder (glucomannan), or xanthum gum as thickeners; I have no experience with the last two largely because of the "conspiracy" that requires buying them by the pound ($$$ and I'm not sure I'll like the effect).

VeeJay 07-20-2018 00:19

gums can be rather... um.... gummy and slimy if too much is used. They are more suitable as a binding agent in gluten-free baking than as a thickening.

itissteve 07-20-2018 01:11

Quote:

Originally Posted by VeeJay (Post 1307189)
gums can be rather... um.... gummy and slimy if too much is used.

Exactly why I don't want to buy a bunch of it to play with (plus only a little is used for each recipe). I envision spectacular cooking failures while I learn how useful those products are for those purposes.

kyteflyer 07-20-2018 09:00

I've been using small quantities of plain flour (a tablespoon) which seems to work well but I was wondering if the alternative flours like almond or coconut might work. I guess I'll have to try it out. I do use sour cream a lot but these are slow cooker stews I am making so that would need to be added when served. Hmm. Need to think on it some more. THanks all for your responses. :)

VeeJay 07-20-2018 12:21

Almond and coconut "flours" wouldn't be the same because they are not starches, which is what thickens liquids.

mbuster 07-20-2018 18:42

Would adding avocado work in stew? I add it to thicken chili and add fat.

itissteve 07-20-2018 19:04

Quote:

Originally Posted by mbuster (Post 1307257)
Would adding avocado work in stew? I add it to thicken chili and add fat.

It could. I have a keto chili recipe that calls for pumpkin as a thickener.

kyteflyer 07-20-2018 21:52

Quote:

Originally Posted by VeeJay (Post 1307223)
Almond and coconut "flours" wouldn't be the same because they are not starches, which is what thickens liquids.

Oh duh of course, I wasnt thinking straight. Well, I guess I *will* stay with regular flour, my stews end up giving me 4-5 serves, so a tablespoon of flour in that lot probably isnt much in the way of carbs when spread over 5 serves. What I really want of course is dumplings. I won't though :)


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