On 04/22/2013 06:26 PM, W. Baker wrote:
> Todd > wrote:
> : On 04/21/2013 12:03 PM, KROM wrote:
> : > I've never had a issue with it personally..however I don?t use it all
> : > that often either..it?s a wonderful thickener when combined with
> : > unflavored gelatin in Asian sauces for example it?s the same
> : > silky/glossy look and mouth feel as corn starch..I love it.
> : >
> : > KROM
>
> : Hi Krom,
>
> : It occurs to me that there is a little Guar Gum in my Trader
> : Joe's cream cheese. Doesn't seem to cause any problems with
> : my Met. It also occurs to me that spacing out my Met and any
> : Guar Gum shouldn't be a problem, as long as I keep the Guar
> : low.
>
> : Now for the hard part, since you have made sauces with this
> : before, what did lady do wrong over on Swanson's web site (so
> : I don't repeat her mistake):
>
> : https://www.swansonvitamins.com/bobs...r-gum-8-oz-pkg
>
> : Bob forgot to include directions on how to use it as
> : a thickener. Sure, there are a couple of recipes on
> : the bag, which is fine if you're planning on using it
> : to bake with---but what if you want to use it to
> : thicken gravy? The thought did occur to me that perhaps
> : you can't use it in this way---but again, it would have
> : been nice to see something on the bag about this. I
> : tried to use it like cornstarch by mixing up a slurry,
> : and wound up with a huge, hard lump in the bowl. So
> : "Plan B" was to try again, this time using it as one
> : would use xanthan gum in a slurry for thickening...mainly,
> : by using a very small amount a bit at a time, mixing
> : like crazy. It performed somewhat better this time but,
> : when added to the gravy it ended up in a bunch of lumps
> : floating on the top.
>
> : Many thanks,
> : -T
>
> I just thought to meniton that I have never thickened gravies like sith
> roasts or turkey, etc. this is not just because of diabetes but because
> that is how my mother, a great cook, did gravies. We always had lovely
> flavorful pan gravies tht were thin, usually full of onions , herbs and
> spices the dishes had been cooked with and skimmed of much fo the fat. We
> never had thouse flour gravies. Often dry wine makes a delicious liquid
> to use to get the scrapings off the roasting pan that so flavor the gravy.
>
> Wendy
>

Hi Wendy,

Hmmmm. Au jus [1]. Thank you!

-T

1) https://en.wikipedia.org/wiki/Au_jus