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Old 05-22-2006, 07:26 PM   #1
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Making low carb gravy?

Which do you recommend to use for making gravy from meat or chicken drippings? I bought both Thicknthin/Not Starch and Xanthum gum. Is one better than the other?
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Old 05-22-2006, 10:35 PM   #2
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Hi Strawberry -
I have not tried using any of those. I would be curious to know how they work out for you though.
I usually only make a gravy when I make Finnish Stroganoff -
I use thin meat or cubed meat and then I cook that with some salt and pepper and when the meat cooks it makes a juice and I add some mustard, a little one carb ketchup and some heavy cream and it makes a DELICIOUS gravy. Sounds strange but it's super good! The traditional way is to also dice very small a little dill pickle and it gives the gravy a really unique yummy taste.
This was ALWAYS my favorite since I was a little kid. My Mom is from Finland and we always ate it over mashed potatoes! but now I just eat it as a side - or over steamed cauliflower and it's really good!
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Old 05-23-2006, 06:54 AM   #3
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I've used both and I really prefer ThicknThin. It dissolves easily and makes a gravy with a nice texture (Xanthum gum can turn kind of slimy). A lot of people here use Xanthum gum and have no problem with it, though.
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Old 05-23-2006, 05:15 PM   #4
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Thanks, Oliveoyl I'll try the ThickNThin first!
I am so excited to have gravy again! I've been just putting the juices over my meat, but its so watery.
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Old 05-23-2006, 06:05 PM   #5
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Here's another vote for TTN/S - I love that stuff. It lasts a long long time, too.

Just be sure to whisk it in really well a little at a time. It thickens further upon cooling.

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Old 05-29-2006, 04:46 PM   #6
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I've used Xanthan gum and it was great. My non low carbing boyfriend ate it and said it was really good too.
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Old 05-29-2006, 08:31 PM   #7
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I bought a nice shaker (a little bigger holes than a salt shaker) and filled it with xanthan gum. Then I sprinkle it in while the dish is cooking and it thickens very well.
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Old 05-29-2006, 09:02 PM   #8
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Here's another vote for ThicknThin, but I also love Carbalose flour to thicken gravy. Just like real gravy!


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Old 05-30-2006, 07:00 AM   #9
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I use the ThicknThin also for thickening any sauces or gravies and I love it. I use Carbalose for making a roux and for sausage gravy (anything where you mix with grease). Never tried xantham--our groc doesn't have it and if I was ordering anyway, I liked the fact that ThicknThin was a mixture of gums.
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Old 05-31-2006, 10:29 AM   #10
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You might take a page from French cooks...cream or butter. Natural juices from cooked meats become wonderful gravies with the addition of about 2T of butter cut into small pieces. Add the butter 2-3 pieces at a time, whisk furiously, then add more butter. The idea is you make an emulsion which thickens. Takes no time at all and is delicious. Or you can use cream. Never boil...just allow to simmer a bit. This makes a very creamy gravy.
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Old 05-31-2006, 06:10 PM   #11
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I tried the Xanthum gum tonight, to make a cream gravy, turned out nice. I liked it, the texture was right, and worked very well.
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