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01-27-2009, 12:24 PM
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#1
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Going on a cruise w NKOTB
Thread Starter
Join Date: Jan 2009
Location: A few blocks north of nowhere special, Ohio
Posts: 86
Height: 5'3"
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CarbQuick, ThickenThin
I am still working my way through the book, I just got it yesterday.
Are we allowed starch replacers on induction?
What have you used and what did or didn't you like?
I've heard the soy-based stuff has a funny aftertaste and texture.
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01-27-2009, 12:36 PM
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#2
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Larry's Angel
Join Date: Jan 2006
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
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Quote:
Originally Posted by NickiChick
Are we allowed starch replacers on induction?
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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
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01-27-2009, 01:31 PM
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#3
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nirvikalpa samadhi
Join Date: Dec 2008
Location: Gaithersburg, MD
Posts: 1,728
S/C/G: 369.5/ticker/169.5
Height: 5'8"
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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.
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01-27-2009, 01:32 PM
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#4
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nirvikalpa samadhi
Join Date: Dec 2008
Location: Gaithersburg, MD
Posts: 1,728
S/C/G: 369.5/ticker/169.5
Height: 5'8"
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Obviously, whip with a whip or fork the entire time!
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01-27-2009, 02:43 PM
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#5
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Going on a cruise w NKOTB
Thread Starter
Join Date: Jan 2009
Location: A few blocks north of nowhere special, Ohio
Posts: 86
Height: 5'3"
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Thanks ladies!
When you DO get the "starches" ... what do you recommend? Is the soy stuff yucky? Is CarbQuick better?
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01-27-2009, 02:55 PM
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#6
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Larry's Angel
Join Date: Jan 2006
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
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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!!
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01-27-2009, 02:59 PM
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#7
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Going on a cruise w NKOTB
Thread Starter
Join Date: Jan 2009
Location: A few blocks north of nowhere special, Ohio
Posts: 86
Height: 5'3"
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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!
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01-27-2009, 04:35 PM
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#8
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nirvikalpa samadhi
Join Date: Dec 2008
Location: Gaithersburg, MD
Posts: 1,728
S/C/G: 369.5/ticker/169.5
Height: 5'8"
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I don't use any of that stuff. It causes me to stall. I don't trust it.
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01-27-2009, 04:39 PM
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#9
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Come on Spring!
Join Date: Aug 1999
Location: Delta, Ontario, CANADA
Posts: 26,840
S/C/G: 232/170/150
Height: 5'0" on a tall day
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Duxelles can be used to thicken soups and sauces. Here's the definition. I've also made it by simply whirring mushrooms in my tine food processor.
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01-27-2009, 05:48 PM
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#10
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Larry's Angel
Join Date: Jan 2006
Location: NW New Jersey But, My Heart's In Pittsburgh!! GO STEELERS & PENGUINS!!!
Posts: 3,060
S/C/G: 245/143/145
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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!
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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
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01-28-2009, 08:54 AM
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#11
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Going on a cruise w NKOTB
Thread Starter
Join Date: Jan 2009
Location: A few blocks north of nowhere special, Ohio
Posts: 86
Height: 5'3"
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Good point!
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01-29-2009, 07:16 PM
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#12
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Junior Member
Join Date: Sep 2007
Location: Alma, MI
Posts: 19
S/C/G: 340/324.4/150
Height: 5'6
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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.
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