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Old 03-26-2013, 11:37 PM   #1
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Low carb velveting

Hi everyone, I'm new here but found there were a lot of good recipes and good answers to questions, so I wanted to ask this question here. I have a really good recipe for Mongolian Beef that I want to make low carb, but one step in the process has me coat the pieces of beef in cornstarch and then fry them in oil for a bit(the process called "velveting"), giving them a crispness and something for the sauce to hold on to. I pretty much know what I need to do to change everything else to low carb, but was wondering if anyone knew of a substitute I could use to coat the beef in that isn't high in carbs like corn starch. Any help on this would be much appreciated
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Old 03-27-2013, 12:40 AM   #2
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There are an abundance of products that you can use in place of regular flour.. Check out this Netrition page and you can probably find one there that would work for your purposes..

Go here and on the very right search line add flour in it and then search for it and it brings up all kinds of flours that would probably work.. http://www6.netrition.com/

I would guess that this one would be close to what you would want..

Bob's Red Mill Arrowroot Starch/Flour
Bob's Red Mill
Arrowroot Starch/Flour

Here is a description of the product for you..

Arrowroot is made from the dried root of a tropical plant. It is a thickening agent that may be used in place of cornstarch. As a thickener, it can be used for soups, sauces and puddings. It has no flavor of its own and is the easiest starch to digest. Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. It is also an excellent ingredient for gluten-free baking or breading.

Carbquick is another good one.. It says you can even fry with it.. I used to use it to make fried chicken.. http://www6.netrition.com/tova_carbquik_page.html

Bob's Red Mill Almond Meal/Flour is another one that would be good.. It says it is also superb as a breading for meats and vegetables
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Old 03-27-2013, 05:36 AM   #3
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Yep, arrowroot is interchangeable with cornstarch.
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Old 03-27-2013, 07:13 AM   #4
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the carbs in arrowroot are almost the same as cornstarch.

I don't think anything else will do what cornstarch does in this recipe, from my experience. it would be better just to leave it out. but if you enjoy trying things, do so. you may find a winner!
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Old 03-27-2013, 08:56 AM   #5
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I leave it out. I love mongolisn beef and have learned to do it differently.
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Old 03-27-2013, 09:32 AM   #6
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I use a slight dusting of vital wheat gluten.
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Old 03-27-2013, 11:15 AM   #7
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I use the fantastic flour mix.

http://www.lowcarbfriends.com/bbs/lo...flour-mix.html
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