Wow, have my ears been burning!



A 'fellow' Nancy?! We have been hanging out here together WAY too long for that kind of talk. Get with the program- we're friends

That's wonderful you made the jump to polyd. Polyd rocks.

It definitely will caramelize like sugar on top of creme brulee, although it will probably clump like crazy and you end up with a layer of rocks. I would brown the polyd in a saucepan (w/ water) and then pour that on your creme brulee.

I gotta side with Jude on the whole gum thing. Well, partly Moderation and mixing is key. Thickeners are a lot like sweeteners, the more you can bring to the mix, the better off you are. I say partly because I, too, use polyd as a thickener for certain things. I've been making a teriyaki sauce for wings that I thicken with polyd, gelatin, a tiny amount of xanthan, a breath of guar and a very small amount of the almost pure carb, arrowroot. It's a little tricky getting the right consistency at eating temp (the gelatin thickens as it cools) but when I get it right, it's flawless.

Did you know that xanthan and guar have a synergy with each other? That's part of the reason why thickenthin not starch works so well.

Playdoh, I know a few people that resort to a blender when working with xanthan. That pretty much guarantees lump free sauces/gravies. I sprinkle with one hand and whisk like crazy with the other but then I'm pretty comfortable with a whisk so my technique may not work for everyone. Btw, I've done some research on sugar alcohols and although there was a time where I thought one or more of them might caramelize (brown), I now know for certain that they won't. No reducing sugar. They will 'glass' which I think some people confuse for caramelization.



Technical Jude? Moi?!

Great info on glycerin. I had no clue it metabolized in the liver. That's a little disconcerting. Too similar to fructose for my taste. I'll still use it for ice cream, but for everything else, I'll probably reach for something else.

hi scott

thanks for your help i went over to lcf and only found two recipes for pdx and neither was a recipe of yours. are your recipes in this forum?

i'm going to keep practicing with the xanthan, maybe borrow a little thick not thin from my cousin, and keep working at it because i really like the results, just not the lumps i'll have to get some of that other stuff, like the gaur gum to try. did netrition have it? because i'm positive i won't be able to get it locally. i was only able to get the xanthan because raley's switched out all their low carb for gluten free and it was in the gluten free stuff.

i played with xylitol/miracle sweet for a bit, and it browns very nicely, but it also seemed to suck the moisture right out of the product. yummmm rock muffins

it looks like you have a really good handle on sauces. do you by any chance have a recipe for bbq sauce you could lend me? i was bying the atkins brand, but it is discountinued now so i bought the steels, and it was awful. i also had bought the walden farms honey bbq and it was even worse. i've never made bbq sauce before but it looks like that is the route i'll have to take.

thanks again, all of you

Here in the backwaters of Vancouver Island, I can get both xanthan and guar (and methylcellulose, too, but that's another story) in my local health food store, in bulk packaging. ThickenThin not/Starch (a mixture of 4 synergistic veg gums, including acacia), too, if I didn't have it in stock for myself already!

I always try the Health Food Stores first, then go online...

Speaking of technical, Scott, you'll probably REALLY enjoy this page on Non-Glucose Carbons in Glycolysis.

Bwaaaa haaaaa

LOL! Sorry! I was just referring to your gender. And Dude always sounds so hostile to me.

Here are lots of polyd recipes:
http://www.lowcarbfriends.com/bbs/s...45&page=1&pp=30