Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
Quote:
Originally Posted by NickiChick
Are we allowed starch replacers on induction?
Simply put...No, starch replacers are not allowed on Induction.
One of the first rules of Atkins Induction is, "Eat NOTHING that is not on the acceptable foods list". If you remember that, it will make your journey much easier
Are you trying to make a sauce or gravy? Here's how I do it:
-cook whatever meat in a pan, remove meat, leave cooking eye on
-add a tiny bit of water (usually less than an 8th of a cup is plenty) which should come to a boil in a few seconds
-add enough heavy whipping cream to create a gravy-ish consistency (usually 1/4th cup or less is plenty)
-add a little butter if you need to thicken it
-add pepper liberally and a bit of salt if you need to
It's not as good as regular starch gravy of course but it ain't bad at all. I come from a long line of fine Southern cooks and no one has complained about eating my Argo-free "gravy" yet.
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
I, personally don't care for Carb Quick...but, thats just me. I've avoided starches all together. I learned early on that faux mashed potatoes made with cauliflower (and trust me...I HATE caulflower!) is delicious! My favorite low carb recipe is Just Like Stuffed Baked Potatoes....http://www.genaw.com/lowcarb/just_li..._potatoes.html
It is to die for!!
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
Quote:
Originally Posted by NickiChick
So you don't make any of the soups with ThickenThin (or other thickeners) or any of the Atkins "bread, desserts etc? I'm not sure if I'm THAT strong!
No, I don't make any of those things. My thinking is...I feel better not eating the real things (bread, thick soups, desserts)...so why substitute fake things?? But, thats just me
I have used something called Gar Gum, I'm not sure if that is the right spelling. My only complaint is that when you put it in stuff you really have to mix (like a mad women). I recently used it in some soup and had lumps, I tried to put some in a glass with water, like when I used cornstarch, but it thickened the water so fast and so thick that I could turn it upside down and nothing moved it looked like clear jello. Anyway, it works great, you just have to practice. I found this stuff at a health food store and when I was there they als recommended something, which I don't remember the name, but it was dried seaweed.