gravys

[732657]

Does anyone know what I can use to thicken up say a chicken gravy or a pork gravy besides white flour or cornstach? And are there any sauces out there for pasta ( I found a low carb pasta by Atkins) Thanks

[lkonzelman]

I make cream gravys instead or just use much seasonings or cheese.

Re: sauces for pastas.... hunts has no sugar but all these sauces and pastas add up to a higher low carb meal so I stay away.

I enjoy spaghetti squash that has fiber and is very enjoyable and add feta cheese, broth and chicken or shrimp instead of the traditional pastas. Especially because TO ME the way high fiber stuff just doesn't taste the same and I have to watch portions.

When I eat food i'm allowed I can eat until satisified and then I don't feel like i'm deprived.

Just my opinion.

[Kayceecan]

:wave:

I use "Thicken-Thin..not/Starch" by Expert Foods. It works pretty good. I love gravy and sauces on my foods. There are other ways to thicken like with cheeses...eggs...etc. But this is more like flour or cornstarch....only no sugar or grain..........
You can get it at some health food stores or online (like I did) from "netrition" and others.

[Rosebud]

Hi there,

I'm with LisaK, cream makes the yummiest gravy! Remove excess chicken fat, then simmer to reduce the juices. Add a goodly dollop of cream and let it simmer until it's lovely and thick. I made a very simple cream gravy last night after cooking steak in a pan. Just added cream to the frying pan, stirred to gather up all the lovely steak flavour and voila - a simple, but yummy cream gravy!

The other way I make gravy is when there are not a lot of pan "bits," for instance after cooking a pork fillet. I add some stock to the pan, let it reduce until thickish, then add a big lump of butter - helps to thicken it nicely and makes the sauce very tasty.

HTH

:rose:Rosebud:rose:

[ladyfunk25]

I have also tried thicken thin not/starch and it works pretty well and is a good replacement for cornstarch, although it can be expensive. Another option is egg yolks. Egg yolks can thicken but you must stir them in rapidly, probably at not too high a heat, so they won't scramble. If they egg scrambles just a bit, you can just strain the gravy. If you are trying to be frugal, the egg yolk option may be better.