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Old 04-18-2011, 09:26 AM   #1
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Question About Substituting Cornstarch With Glucomannan

I would like to substitute glucomannan for the cornstarch in my chicken stir-fry recipe. The original calls for adding 2 teaspoons cornstarch to one cup of chicken broth. I'm thinking 2 teaspoons gluc is way too much. I know I'll have to just try it and see, but wondering if anyone has an opinion about how much might be enough before I get started. Here is the whole recipe:

STIR-FRIED CHICKEN AND VEGETABLES

2 tablespoons sesame oil divided
2-3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into chunks
1 bunch green onions, cut on bias
1 cup thinly sliced carrots
1 cup celery, cut on bias
2 cups pea pods
1 (15 ox) can baby corn, drained
2 cups broccoli florets
¼ cup soy sauce
2 teaspoons cornstarch
1 cup chicken broth

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3-4 minutes until starting to brown, stirring constantly. Remove chicken and keep warm.

Add remaining oil; stir fry vegetables for 2-3 minutes, add soy sauce and cook 2 more minutes until vegetables are crisp-tender.

Dissolve cornstarch in chicken broth in a small bowl and add to skillet. Simmer 2 minutes, until sauce thickens.
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Old 04-18-2011, 11:03 AM   #2
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The Konjac foods website says that 1 teaspoon of it will gel one cup of liquid. I hope this helps... I have never used it myself, but seems a general rule of thumb.
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Old 04-18-2011, 12:16 PM   #3
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I would start with 1/4 tsp and then add another 1/4th until close to desired consistency. One teaspoon would gel 1 cup liquid alright but it's going to be pretty thick.

Remember to add to cold liquid, I measure mine into a shaker and sprinkle it over the top of cold liquid a little at a time, whisking the whole time until all is incorporated. It will thicken more as the liquid is heated up.
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Old 04-18-2011, 12:34 PM   #4
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the Netrition description says it has ten times the thickening power of cornstarch. I think 1/4 t is a good place to start.
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Old 04-18-2011, 01:17 PM   #5
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I agree with 1/4 to 1/2 tsp. You don't want to actually gel the chicken broth...you just want to thicken it. You can always add more if it's not thick enough, but if you get it too thick, the only way to fix that is add a LOT more chicken broth.
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Old 04-18-2011, 02:02 PM   #6
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Thank you all very much - I should have known to check the Konjack web site. I definitely don't want gel, so I'll start with 1/4 teaspoon. And thanks for the reminder about adding it to cold liquid, not hot. This will be my first time cooking with gluc, but I feel quite prepared now. Thanks so much.
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Old 04-18-2011, 02:18 PM   #7
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I've added it to hot liquids and it has worked just fine - just sprinkled it over and stirred up really well. No clumping or problems.
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Old 04-18-2011, 03:07 PM   #8
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I would suggest starting with 1/8 of a teaspoon and letting it "gel" for at least 5-10 minutes before adding more. I find that it keeps "gelling" for 10-15 minutes, so after adding 1/8 tsp you might not notice it's effects right away. I would be worried 1/4 tsp would get too gelatinous.
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Old 04-18-2011, 05:38 PM   #9
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I am glad you all piped in about only using a 1/4 teaspoon! If she did the 1 teaspoon for 1 cup she would have had chicken pudding...and I would have felt bad!! :blush: That must be some amazing thickener!
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Old 04-18-2011, 08:34 PM   #10
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I'm just curious, does the powder have any kind of fish smell? By the way, the recipe looks great!
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Old 04-19-2011, 02:30 AM   #11
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Mine does, but it is only slight, and it disappears completely when you use it, whether you cook it or just put it in a shake.
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Old 04-19-2011, 06:19 AM   #12
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It does have a slight smell that I've noticed when I first open the container I keep it in but like Georgene said it you can't taste it in your finished products.

This is an amazing thickener, I love it and just ordered another bag.
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