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-   -   Carbquik as a Thickener (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/744884-carbquik-thickener.html)

Truffles 11-09-2011 07:08 PM

Carbquik as a Thickener
I realize if you were to add this straight to a soup it will be clumpy- but if I made a roux (butter and carbquik) or a slurry (carbquik and water) would it work to thicken Broccoli Cheese Soup?

Anyone ever try this?

Also, I am new to Glucomannan how would you use this as a thickener- and how would it compare to thick'n'thin??

Barbo 11-09-2011 09:47 PM

I used it tonight to make a white sauce.
I sprinkled it in a hot skillet with clarified butter,
got it lightly brown and added half cream half water
and cooked it down. Salt and pepper and used it
as a sauce for Macaphony and Cheese. If it's not
thick enough, make a little water paste with it and
add it to the sauce in the skillet, a little at a time
until it's the thickness that you want.

Truffles 11-09-2011 10:05 PM

I suppose! I totally forgot I made sausage gravy with it once. :doh: I was looking through old threads and someone said that it does NOT work for thickening.

Thanks for your response!!

crazywoman-n-wy 11-09-2011 10:15 PM

I usually use Carbalose rather than Carbquick, but they would work essentially the same, since Carbquick is mostly Carbalose. But I use if to thicken my giblet gravy. I do usually also add some ThickNThin, ThickItUp or similar to it also. That way I don't have to use as much Carbalose. The synergy works better. I don't like only using the gums, but I like using them together. But I'm pretty sure I have only used the Carbalose (and maybe even Carbquick) in the past.
I wouldn't think you would need much to thicken Broccoli Cheese soup.

Charski 11-10-2011 12:22 AM

It makes a dandy roux. I've done it numerous times. It browns faster than flour so keep an eye on it though!

drjlocarb 11-10-2011 07:08 AM

I have used Carbquick to make a roux, but it takes 2-3x as much compared to flour.

buttoni 11-10-2011 10:29 AM

I tend to reach for Carbalose for making a roux with oil, because I don't like the taste of the shortening they use in Carbquick.

tweezybird 04-01-2013 12:36 PM

I just made a roux with 1/4 cup butter and 1/4 cup carbalose and it turned out fine.

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