Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

LinkBack Thread Tools Search this Thread Display Modes
  #16 (permalink)   Report Post  
Old 23-04-2013, 07:43 PM posted to alt.food.diabetic
external usenet poster
Join Date: Sep 2012
Posts: 720
Default 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.


Thank you!

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Using Guar Gum Sqwertz[_34_] General Cooking 18 30-06-2009 04:44 PM

All times are GMT +1. The time now is 08:19 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017