Is Thick n Thin ok for induction?

~christina~ · 06-17-2008, 02:12 PM

The same site selling the Davinci syrups in Canada....also has Thick n Thin. Is that ok for me to use? I was thinking of getting it for cheese sauce or other things.

What do you use Thick n Thin for (if it is legal)?

TIA

Charski · 06-17-2008, 04:22 PM

IMHO, it's fine for induction because it's all fiber. I wouldn't worry about it and besides it takes VERY little to do the job.

You can thicken those DaVinci syrups if you like - about 1/2 tsp TTN/S to 1/2 cup syrup, whisk it in like crazy, then nuke til it thickens up - keep in mind that it will get even thicker upon cooling. I've made "pancake syrup" out of the pineapple, blueberry, strawberry and huckleberry flavors. (The last one was the best, I think!) Also good over LC cheesecake as a topping.

You can thicken up any kind of sauce or gravy. I make a yummy gravy for chicken-fried steak with it - have also made turkey gravy many times with it. Start with less, whisk whisk whisk it in, add more if needed - many put it into a salt shaker to disperse it evenly. I'm too lazy so I just use a tablespoon and tap it over the liquid, while whisking.

I love the stuff and have had great success with it - but if you use too much - you end up with this awful slime! So go easy at first til you get the hang of it!

~christina~ · 06-17-2008, 05:08 PM

Quote:

Originally Posted by Charski

IMHO, it's fine for induction because it's all fiber. I wouldn't worry about it and besides it takes VERY little to do the job.

You can thicken those DaVinci syrups if you like - about 1/2 tsp TTN/S to 1/2 cup syrup, whisk it in like crazy, then nuke til it thickens up - keep in mind that it will get even thicker upon cooling. I've made "pancake syrup" out of the pineapple, blueberry, strawberry and huckleberry flavors. (The last one was the best, I think!) Also good over LC cheesecake as a topping.

You can thicken up any kind of sauce or gravy. I make a yummy gravy for chicken-fried steak with it - have also made turkey gravy many times with it. Start with less, whisk whisk whisk it in, add more if needed - many put it into a salt shaker to disperse it evenly. I'm too lazy so I just use a tablespoon and tap it over the liquid, while whisking.

I love the stuff and have had great success with it - but if you use too much - you end up with this awful slime! So go easy at first til you get the hang of it!

GREAT! Thanks! I will order me some then

What does Huckleberry taste like? And what are your FAVE DaVinici syrups? I'm not getting a big response on my DaVinci questions and I'm anxious to get feedback on the flavours

Thanks!

Charski · 06-17-2008, 07:53 PM

Well - huckleberry tastes like berries! LOL! It's a darker syrup and it's really good, at least I think it is.

The ones most frequently used in this house tend to be chocolate, French vanilla, and strawberry. At one time I had more than 36 of the flavors! Some we really liked and some, not so much.

It really depends so much on personal taste and what you want them for! I'm sure that's not very helpful to you though!

You might go to the DaVinci website - they have TONS of recipes for all kinds of things using their syrups. That might give you some ideas as to what you'll want to try out first.

There are a lot of threads about DaVinci syrups in the Main Lobby - run a search and you'll find them, along with varying opinions about them! LOL!

~christina~ · 06-18-2008, 06:13 AM

Quote:

Originally Posted by Charski

Well - huckleberry tastes like berries! LOL! It's a darker syrup and it's really good, at least I think it is.

The ones most frequently used in this house tend to be chocolate, French vanilla, and strawberry. At one time I had more than 36 of the flavors! Some we really liked and some, not so much.

It really depends so much on personal taste and what you want them for! I'm sure that's not very helpful to you though!

You might go to the DaVinci website - they have TONS of recipes for all kinds of things using their syrups. That might give you some ideas as to what you'll want to try out first.

There are a lot of threads about DaVinci syrups in the Main Lobby - run a search and you'll find them, along with varying opinions about them! LOL!

Thanks! I did find a few good ones on the search in the main lobby... Funny I hadn't been there yet...lol. Mmmmm....Huckleberry is on my wishlist

And I'll check out the DaVinci site for recipe ideas. I'm thinking pouring over cheesecake would be YUM....and in coffee or iced coffees

tinatina · 06-18-2008, 12:38 PM

charski - thanks for the info on making the davincis thicker like a syrup. I can't wait to try it!

gennevi · 06-18-2008, 04:41 PM

Not seen these products, would be really interested in ingredient lists

Kisal · 06-19-2008, 09:42 PM

I just grabbed a couple of bottles off my counter at random. Each flavor will have slightly different ingredients -- for instance, Macadamia flavor contains tree nuts. Also, some flavors, such as Peppermint Paddy, contain food colorings. Here are the ingredients for Macadamia Nut:

"Water Natural and Artificial Flavor, Cellulose Gum, Sucralose (Splenda Brand), Sodium Benzoate (preservative), Citric Acid, Contains Tree Nuts."

And here are the ingredients for Vanilla:

"Water, Natural and Artificial Flavor, Cellulose Gum, Sucralose (Splenda Brand), Sodium Benzoate (preservative), Citric Acid, Caramel Color."

~christina~ · 07-01-2008, 01:13 PM

Quote:

Originally Posted by Charski

Well - huckleberry tastes like berries! LOL! It's a darker syrup and it's really good, at least I think it is.

The ones most frequently used in this house tend to be chocolate, French vanilla, and strawberry. At one time I had more than 36 of the flavors! Some we really liked and some, not so much.

It really depends so much on personal taste and what you want them for! I'm sure that's not very helpful to you though!

You might go to the DaVinci website - they have TONS of recipes for all kinds of things using their syrups. That might give you some ideas as to what you'll want to try out first.

There are a lot of threads about DaVinci syrups in the Main Lobby - run a search and you'll find them, along with varying opinions about them! LOL!

I finally got the Huckleberry

My order came last night with the ThickenThin. I meant to ask you......could you please post me your gravy for chicken fried steak? I would LOVE the gravy recipe now that I have the Thicken Thin... Thanks!!

Charski · 07-01-2008, 02:56 PM

Well, after frying up the steaks in bacon fat, I add some beef broth to the pan, bring to a simmer, and stir up the browned bits - add TTN/S a teaspoon at a time, whisking like crazy when you add it (and I sprinkle it over the top of the bubbling liquid, not just dump it all in at once) and cook until it's thickened to my liking. Remember too that it will thicken as it cools AND that if you get TOO much - it gets slimy-feeling - so start with less and add more as you need it. I also like to add a good splash of cream just before it's done so that it makes a lighter-colored gravy. I love that stuff!

06-17-2008, 02:12 PM	#1
~christina~ Senior LCF Member Join Date: Jun 2008 Location: Canada Posts: 296 Gallery: ~christina~ Stats: 196/177.5/125, 39, 5'1.5" WOE: Atkins Start Date: June 2008	Is Thick n Thin ok for induction? The same site selling the Davinci syrups in Canada....also has Thick n Thin. Is that ok for me to use? I was thinking of getting it for cheese sauce or other things. What do you use Thick n Thin for (if it is legal)? TIA

06-17-2008, 04:22 PM	#2
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,566 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	IMHO, it's fine for induction because it's all fiber. I wouldn't worry about it and besides it takes VERY little to do the job. You can thicken those DaVinci syrups if you like - about 1/2 tsp TTN/S to 1/2 cup syrup, whisk it in like crazy, then nuke til it thickens up - keep in mind that it will get even thicker upon cooling. I've made "pancake syrup" out of the pineapple, blueberry, strawberry and huckleberry flavors. (The last one was the best, I think!) Also good over LC cheesecake as a topping. You can thicken up any kind of sauce or gravy. I make a yummy gravy for chicken-fried steak with it - have also made turkey gravy many times with it. Start with less, whisk whisk whisk it in, add more if needed - many put it into a salt shaker to disperse it evenly. I'm too lazy so I just use a tablespoon and tap it over the liquid, while whisking. I love the stuff and have had great success with it - but if you use too much - you end up with this awful slime! So go easy at first til you get the hang of it! __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 5 YEARS! 2 7 10 16 31 12

06-19-2008, 09:42 PM	#8
Kisal Senior LCF Member Join Date: Nov 2006 Location: Oregon Posts: 857 Gallery: Kisal Stats: 350/240.0/160 WOE: Atkins '72 Start Date: October 15, 2004/Atkins '72 on 6/31/08	I just grabbed a couple of bottles off my counter at random. Each flavor will have slightly different ingredients -- for instance, Macadamia flavor contains tree nuts. Also, some flavors, such as Peppermint Paddy, contain food colorings. Here are the ingredients for Macadamia Nut: "Water Natural and Artificial Flavor, Cellulose Gum, Sucralose (Splenda Brand), Sodium Benzoate (preservative), Citric Acid, Contains Tree Nuts." And here are the ingredients for Vanilla: "Water, Natural and Artificial Flavor, Cellulose Gum, Sucralose (Splenda Brand), Sodium Benzoate (preservative), Citric Acid, Caramel Color." Last edited by Kisal : 06-19-2008 at 09:43 PM.

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06-17-2008, 07:53 PM	#4
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,566 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Well - huckleberry tastes like berries! LOL! It's a darker syrup and it's really good, at least I think it is. The ones most frequently used in this house tend to be chocolate, French vanilla, and strawberry. At one time I had more than 36 of the flavors! Some we really liked and some, not so much. It really depends so much on personal taste and what you want them for! I'm sure that's not very helpful to you though! You might go to the DaVinci website - they have TONS of recipes for all kinds of things using their syrups. That might give you some ideas as to what you'll want to try out first. There are a lot of threads about DaVinci syrups in the Main Lobby - run a search and you'll find them, along with varying opinions about them! LOL!

06-18-2008, 12:38 PM	#6
tinatina Very Gabby LCF Member!!! Join Date: Jun 2007 Location: WV Posts: 3,951 Gallery: tinatina Stats: 210/199/130 5'3.5" WOE: South Beach Start Date: Sept. 15, 2008	charski - thanks for the info on making the davincis thicker like a syrup. I can't wait to try it!

06-18-2008, 04:41 PM	#7
gennevi Junior LCF Member Join Date: Jun 2008 Posts: 7 Gallery: gennevi Stats: 152/147/120 WOE: none Start Date: January 2008	Not seen these products, would be really interested in ingredient lists

07-01-2008, 02:56 PM	#10
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,566 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Well, after frying up the steaks in bacon fat, I add some beef broth to the pan, bring to a simmer, and stir up the browned bits - add TTN/S a teaspoon at a time, whisking like crazy when you add it (and I sprinkle it over the top of the bubbling liquid, not just dump it all in at once) and cook until it's thickened to my liking. Remember too that it will thicken as it cools AND that if you get TOO much - it gets slimy-feeling - so start with less and add more as you need it. I also like to add a good splash of cream just before it's done so that it makes a lighter-colored gravy. I love that stuff!