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lasert
Wed, Dec-24-03, 15:18
what is the best way to use it as a thickener.....?
Should I mix with a little water into a "roux"? When I stir it directly into a cooking dish it is pretty lumpy and "sets up" fairly rapidly so it is bery hard to get rid of the lumps.
Inasmuch as it is sold as a dietary supplement, there's no instructions on the label pertaining to use as a cooking thickener.
Lisa N
Wed, Dec-24-03, 20:22
I just use a whisk and stir it a little at a time directly into whatever I'm trying to thicken; about 1 teaspoon for every cup of liquid that I want to thicken. If it still doesn't look thick enough, I whisk in a bit more.
I tried mixing it with water and it just set right up before I could even get it into the sauce I was making. :p It works better for me to use a whisk and just add it gradually instead of all at once.
HTH!
lasert
Wed, Dec-24-03, 22:01
LINK to e-card

http://www.jacquielawson.com/viewcard.asp?code=2614190097


thanks for tip about whisk, had forgotten all about the three I have since I never use flour or cornstarch any more and have not made a sauce since April because flour has become a no-no in my life.
PurpleRain
Sun, Dec-28-03, 17:01
Here's a little trick I use to make it easier. Put the guar gum into a small very fine strainer and shake that lightly over the mix you're stirring (whisking). It also helps to have hubby (or friend) shake it in while you stir.

:)
60sChild
Sun, Dec-28-03, 21:46
I use xanthan gum...haven't had any trouble mixing in, doesn't set up as quickly as guar, and the texture is much better, IMHO.

Sherry
nosrednak
Mon, Jan-05-04, 12:42
Where do you get these things? I work in a hospital gift shop and we stock a thickener for people who have trouble swallowing liquid. Does that work for sauces?
Karen
Mon, Jan-05-04, 12:59
Put the guar gum into a small very fine strainer and shake that lightly over the mix you're stirring (whisking). You can also put it in a salt shaker - just don't confuse it with salt! ;) - and use a hand blender to mix it in if you have one.

I agree with Sherry that the texture of xanthan is better and it thickens hot as well as cold liquids.

I work in a hospital gift shop and we stock a thickener for people who have trouble swallowing liquid. Does that work for sauces? What's in the thickener?

Karen