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Old 11-09-2011, 06:08 PM   #1
Truffles
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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??
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Old 11-09-2011, 08:47 PM   #2
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CarbQuick

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.
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Old 11-09-2011, 09:05 PM   #3
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I suppose! I totally forgot I made sausage gravy with it once. I was looking through old threads and someone said that it does NOT work for thickening.

Thanks for your response!!
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Old 11-09-2011, 09:15 PM   #4
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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.
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Old 11-09-2011, 11:22 PM   #5
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It makes a dandy roux. I've done it numerous times. It browns faster than flour so keep an eye on it though!
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Old 11-10-2011, 06:08 AM   #6
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I have used Carbquick to make a roux, but it takes 2-3x as much compared to flour.
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Old 11-10-2011, 09:29 AM   #7
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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.
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Old 04-01-2013, 11:36 AM   #8
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I just made a roux with 1/4 cup butter and 1/4 cup carbalose and it turned out fine.
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