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Old 06-24-2009, 12:07 PM   #31
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I had never thought about making in a way diff. from than just using flour! ... a result of my father's cooking I suppose! :blush:
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Old 09-26-2009, 05:34 PM   #32
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Bumping this to try sometime soon!
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Old 09-26-2009, 06:59 PM   #33
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A lot of French dishes/sauces are thickened with cream or cream and egg yolk.

Carbalose flour can also make a decent bechamel base.
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Old 09-27-2009, 10:39 AM   #34
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Perdita, could you give us your recipe using Carbalose. Thanks Julie
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Old 09-27-2009, 03:44 PM   #35
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Hmm, I probably followed a Julia Child bechamel base (carbalose + butter), I've been doing a lot of JC recipes lately. I'm sorry, I can't immediately recall exactly which one I used, I was using the bechamel base a few weeks ago for a "mornay" type sauce to go over fish. It would have just been butter, carbalose, and Hood LC milk, followed by a bit of seasoning (salt, pepper, and nutmeg), then some grated swiss.

The main problem I ran into was that the carbalose tended to lump up with the butter a bit, next time i will let the butter melt fully and then sprinkly the carbalose on more carefully. But it definitely made an acceptable sauce base.

I've been trying a lot of Julia Child recipes since seeing the movie (Julie & Julia), and the carbalose comes in handy for a lot of things. That's also where I've learned about egg yolks and/or cream being used for sauce thickening as an alternative for flour.

I'm sure this is not a new discovery at all, but I'm sure the carbalose (or carbquik) would make a great white sausage gravy, and I plan to try it when it gets colder.

(I've lost of my weight so far on a fairly basic LC diet and no 'products' (like CQ) at all, but my husband is doing LC now and I'm trying to exert some creativity and make it easier on him (I also love cooking). So I'll be haunting these forums for a while.

Last edited by Perdita; 09-27-2009 at 03:48 PM..
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Old 09-29-2009, 09:00 PM   #36
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Old 10-02-2009, 09:59 AM   #37
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Old 10-03-2009, 09:05 AM   #38
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I made this yesterday to put over chicken fried steak. The chicken fried steak wasn't a hit, but O-M-G this gravy was GOOD! I was trying to scrape up every last drop.

Thank you so much for posting this, Deannie!
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Old 10-03-2009, 11:20 AM   #39
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Quote:
Originally Posted by Perdita View Post
The main problem I ran into was that the carbalose tended to lump up with the butter a bit, next time i will let the butter melt fully and then sprinkly the carbalose on more carefully. But it definitely made an acceptable sauce base.

I'm sure this is not a new discovery at all, but I'm sure the carbalose (or carbquik) would make a great white sausage gravy, and I plan to try it when it gets colder.
One of the problems that I ran into back when I was experimenting with Carbalose white sauces is that it took more Carbalose than it would take of regular flour to make it thicken so the carb savings wasn't as great as I would have liked.



CHEF GREG'S SAUSAGE GRAVY
1 pound pork sausage
1/4 cup Carbquik, 1 ounce
1 1/2 cups Carb Countdown whole milk
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped, optional
1/2 teaspoon xanthan gum, optional

Brown the sausage in a large pot; do not drain the fat. Sprinkle the Carbquik over the sausage; stir to blend until no dry bits of Carbquik remain. Add the milk all at once. Cook and stir over medium-high heat until the sauce is thickened. Season to taste with salt and pepper. Add the parsley, if desired. Serve over hot Country-Style Baking Powder Biscuits (not included in carb counts - see recipe below).

Makes 4-6 servings or about 2 1/2 cups

Per 1/4 Recipe: 437 Calories; 35g Fat; 28g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 291 Calories; 23g Fat; 19g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
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Old 10-03-2009, 11:22 AM   #40
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Here are links to my Carbalose white sauce and veloute sauce experiments:

White Sauce
Velouté Sauce
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Old 10-03-2009, 11:50 AM   #41
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Am I alone in that I can't stand the texture of anything in it with xanthan gum? I have tried to make a blueberry sauce and a gravy with it and both times I had to throw them away because the texture was slimy and gummy. I seriously almost gagged eating it. I didn't really use that much of it, only what the recipes called for. I think I will try the thicken Thin for a thickener.
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Old 10-03-2009, 07:35 PM   #42
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Quote:
Originally Posted by Joy-FL View Post
I made this yesterday to put over chicken fried steak. The chicken fried steak wasn't a hit, but O-M-G this gravy was GOOD! I was trying to scrape up every last drop.

Thank you so much for posting this, Deannie!

Haha, I did the same thing. My chicken fried steak was too salty but my gravy, Mmmmm mmmm good. I wanted a biscut to put it on
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Old 02-05-2010, 03:13 AM   #43
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I want to give this a try! Thinking about making some lc biscuits this weekend and want white gravy on top thanks!
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Old 03-15-2010, 01:37 PM   #44
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Old 03-15-2010, 02:10 PM   #45
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Old 01-30-2011, 01:16 PM   #46
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I'm gonna try this sauce for bechamel in Ina Garten's pastitio using Dreamfields pasta. Sounds yummy.
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Old 01-30-2011, 01:29 PM   #47
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The gravy sounds delicious but...

Does someone on LCF have a recipe for TNT chicken fried steaK?

My last effort was a dud. I like good meat and used to be able

to get good round steak tenderized for it. This meat I bought

was so tough,even though it had been run through the tenderizer.
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Old 01-30-2011, 02:08 PM   #48
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Going to try this gravy this week for sure!
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Old 01-30-2011, 09:43 PM   #49
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Barbo, the first person who comes to mind, is Charski, she is great with recipes as you know! I love gravy and chicken fried steak!!! Will be trying this, thanks to OP
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