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Posted to alt.food.diabetic
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Guar gum and metformin
On 04/23/2013 06:18 AM, W. Baker wrote:
> Todd > wrote:
> : >>
> : >> 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
>
>
> : Hi Wendy,
>
> : I am planning on using turkey breast meat cutlets. The
> : leftovers in the pan will mainly be butter, olive oil, turkey
> : browning, lots of yummy herbs. Unfortunately, no Au_jus
> : to speak of. Rats.
>
> : -T
>
> Why not have a thinkly aliced onion or whatever solor you have around
> under those turkey cutlets? then you should havebrown stuff stuck on the
> pan, the basis for any gravy, thick or thin. use a liquid, chicken stock,
> left-over wine, water and powdered boullion(think of as flavored salt) to
> scrape all tht off and you have your unthickened gravy. If you put in too
> much liquid, no problem, just let it boil down until it tastes good, but
> WATCH IT all the time.
>
> Wendy
>
Thank you!
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