thickening agents

Protein powder?

"Denise" <denise_research@*nospam*hotmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I'm trying to find some suitable soup recipes and struggling! Most need a
thickening agent. What should I use (that is easily available) here in the
UK?
Regards,
Denise

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"Denise" <denise_research@*nospam*hotmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I'm trying to find some suitable soup recipes and struggling! Most need a
thickening agent. What should I use (that is easily available) here in the
UK?

Xanthan gum. Got mine from Tescos, and several online low-carb sites do it.
If you look online, you can find Guar gum too.

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/72/72Kg

Guar or Xanthan gum will thicken anything. You can also thicken soups by
taking some of the broth and cooked veggies and puree them in the blender.
Here are a few of my favorite LC soups, no extra thickening needed for them,
they are all meal in a bowl type soups. The sausage soup is my SO's
favorite, the eggplant soup is my favorite.

German Cheese Soup

2 lbs. ground beef
1 Bunch leeks, cleaned and cut into rings, discard stems 24 g net carbs
2 cans beef broth (14 oz cans)
Kale ( one half of a large bunch) 20 g (I use the whole bunch)
3 soup cans water
1 (8 oz.) pkg. Cream Cheese 6 g
salt and pepper to taste
1 pkg. seasoned cheese (The originator of this recipe was from Germany, so
you have to find your own brand of cheese, most anything will do)

Brown ground beef with seasoned salt and garlic powder or fresh garlic to
taste. Add leeks and sauté till tender. Add beef broth, water, kale, salt
and pepper. Cook slowly for 1 to 2 hours. Add cut up cream cheese and
seasoned cheese. Simmer until cheese is melted.

Sausage Soup Olé by MarieAnn

1 lb. smoked sausage(cut in 1 in. slices, or diced, as you prefer) 12carbs
1 can(14-15 oz.)stewed tomatoes 27-4=23
1 can(14-15 oz.) sliced or diced tomatoes in juice 14
1 can(15-16 oz.)pinto beans, undrained 65-20=45 You can use black soy
beans and reduce the carbs here to 1 net carb..
1 can(14 oz.) chicken broth
1/2 of a medium head of cabbage, chopped fairly large 25-10=15
1 Tbs. chili powder 4-3=1
(2 tsp. sugar or substitute) 8 if used
1 jalapeno pepper, seeded and minced 0
1 medium size onion,chopped 9-2=7
2 cloves garlic, minced 1

TOTAL 168-39=129, makes approx 3 quarts, 6 2-cup servings. Per serving
426 cals, 29 g fat, 21 net carbs-14 with the soy beans, 17 g protein.

Put all ingredients in soup pot. This will look to thick to be soup, but
will become less thick as cabbage cooks down. Lower heat and simmer from 30
to 60 minutes, depending on how soft you prefer your cabbage.

Eggplant Supper Soup

2 tbs. butter 200 cal, 0 carb
2 tbs.olive oil or salad oil 200 cal, 0 carb
1 medium-sized onion, chopped 42 cal, 9 carb, - 2 fiber, net 7
1 lb. lean ground beef 1223 cal, 0 carb, 83 g fat, prot 111
1 medium eggplant (about 1 lb.), unpeeled, diced 142 cal, carb 33, -14
fiber, net 19, prot 6
1 clove garlic, minced or pressed 4 carb, 1 carb
1/2 C. each chopped carrot and sliced celery 24 cal, carb 6, -2 fiber, net
4, prot 1
1 large can (about 28 ounces) tomatoes 232 cal, carb 56, -8 fiber, net 48,
prot 8
2 cans (about 14 1/2 ounces each) beef broth 8 cal, 2 carb
1 tsp. Splenda (optional-I omit this)
1/2 tsp. each pepper and ground nutmeg
1 tbs. minced parsley negligible
Salt
Grated Parmesan cheese

Melt butter in oil in a deep 4- to 5-quart pan over medium heat. Add onion
and cook, stirring often, until soft (about 5 minutes). Crumble in beef and
cook, stirring often, until lightly browned. Stir in eggplant, garlic,
carrot and celery. Cut up tomatoes; stir in tomatoes and their liquid,
broth, sugar, pepper, and nutmeg. Bring to a boil over high heat; then
reduce heat, cover, and simmer for about 30 minutes. Add parsley, season to
taste with salt. To serve, ladle soup into bowls; offer cheese to add to
taste. Makes 6 to 8 servings.

Totals, 2075 cal, 54 g fat, 81 net carb, 126 prot,

In news:[email hidden],
Denise <denise_research@*nospam*hotmail.com> stated
| I'm trying to find some suitable soup recipes and struggling! Most
| need a thickening agent. What should I use (that is easily available)
| here in the UK?
| Regards,
| Denise
|
|
|
|
|
| ................................................................
| Posted via TITANnews - Uncensored Newsgroups Access
| >>>> at http://www.TitanNews.com <<<<
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"Denise" <denise_research@*nospam*hotmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I'm trying to find some suitable soup recipes and struggling! Most need a
thickening agent. What should I use (that is easily available) here in the
UK?
Regards,
Denise

................................................................
Posted via TITANnews - Uncensored Newsgroups Access

Quoted message said:

Quoted message said:

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My wife has seen a lot of recipes on line that recommend ThickenThin
not/Starch and ThickenThin not/Sugar. They are both different mixtures of
gums - acacia, guar, carob, and xantham. They are made by Expert Foods,
Inc. and she just bought some at www.netrition.com. She has not tried them
yet. We just got them this past weekend. After she uses them, I'll post an
update. We are in the US. I don't know if you can get them from some place
in the UK or not.

Larry

"Larry Dow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My wife has seen a lot of recipes on line that recommend ThickenThin
not/Starch and ThickenThin not/Sugar. They are both different mixtures of
gums - acacia, guar, carob, and xantham. They are made by Expert Foods,
Inc. and she just bought some at www.netrition.com. She has not tried

them

Quoted message said:

yet. We just got them this past weekend. After she uses them, I'll post

an

Quoted message said:

update. We are in the US. I don't know if you can get them from some

place

Quoted message said:

in the UK or not.

Like your wife, I've seen quite a few recipes calling for these also. Only
I haven't ordered them yet - so I will watch for your update, thanks Larry
🙂.

(At the moment I "thicken" with cream, sour cream, or cheese, depending on
the gravy/sauce.)

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

Xanathan gum as previously suggested works great and is very cost
effective. I wouldn't throw money away buying expensive products like
thick/thin.

I used the Not Starch and it is good, but then I bought a jar of Guar gum
(cheaper) and it works fine, too.

In news:[email hidden],
Larry Dow <[email hidden]> stated
|
|
| My wife has seen a lot of recipes on line that recommend ThickenThin
| not/Starch and ThickenThin not/Sugar. They are both different
| mixtures of gums - acacia, guar, carob, and xantham. They are made
| by Expert Foods, Inc. and she just bought some at www.netrition.com.
| She has not tried them yet. We just got them this past weekend.
| After she uses them, I'll post an update. We are in the US. I don't
| know if you can get them from some place in the UK or not.
|
| Larry

Denise said:

I'm trying to find some suitable soup recipes and struggling! Most
need a thickening agent. What should I use (that is easily available)
here in the UK?
Regards,
Denise

I've been using egg yolks in cream-based soups with good results - I'll use
maybe four or five egg yolks for a good-sized pot of soup. You need to be
careful not to curdle the yolks (add a small amount of hot soup to the
yolks, stir it in well, add a little more hot soup, stir that well, and when
the soup/yolk mixture is hot, it's safe to add the mixture to the soup
kettle and mix it in.) I don't really like the mouthfeel of
xanthan-gum-thickened soups (I wasn't a big fan of cornstarch as a thickener
either, even before cornstarch became verboten). The eggs don't make things
as thick as starch or gum or a flour/butter roux would, but they make it
smoother, and richer, and add a good hit of protein too. (Cream of wild
mushroom soup.... mmmmm, must make that this weekend...)

Denise said:

I'm trying to find some suitable soup recipes and struggling! Most need a
thickening agent. What should I use (that is easily available) here in the
UK?

Thickening in soup? Is that one question or two? Soup is supposed to
be thin so a lot of simmering will give time for the natural gelatin in
whatever meat and bones are used to gell somewhat. Wouldn't work
with a vegitarian soup, but that's how consume gells.

Thanks to everyone who took time and trouble to reply. I'll let you know how
I get on! 🙂
Regards,
Denise

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Doug Freyburger said:

Denise said:

I'm trying to find some suitable soup recipes and struggling! Most
need a thickening agent. What should I use (that is easily
available) here in the UK?

Most thickeners rely on matrices of starch. Starches are carbs. You have
some choices to make if you want traditional soups. If not, there are
others that can add thickness, but not with the same mouthfeel. Food
gums like xanthan and guar and others can give the soup a heavier
mouthfeel, but it has a more gelid feel rather than merely as a
thickened liquid.

Egg whisked in can thicken, but that's a tricky technique and needs care
doing it. A liaison needs to be made (mix some of the liquid to be
thickened with the egg) and whisked into the hot soup to thicken. But it
can't be brought to a boil or the eggs might coagulate and it looks like
somebody already ate it once.

Quoted message said:

Thickening in soup? Is that one question or two? Soup is supposed
to be thin so a lot of simmering will give time for the natural
gelatin in whatever meat and bones are used to gel somewhat.

That's one kind of soup. Gelatin in soups gives a slight
improvement in "body" so it has a denser mouthfeel. And that would only
be a broth or stock-based soup. Others, like cream soups, have
thickeners including potatoes and other starchy vegetables, starches
mixed with fats or water-based liquids, purees of vegetables, eggs,
reductions and still others.

Others are thin and cook for a short time, like fish and other seafood
soups.

*Some* soup is supposed to be thin.

Quoted message said:

Wouldn't work with a vegetarian soup, but that's how consomme' gells.

Soup recipes. Not jellied consomme'. And, in any event, the practical
modern kitchen more often uses gelatin to gel consomme' rather than to
go through all the difficulty of making a stock, clarifying it with a
"raft" and reducing it.

Pastorio

On Wed, 14 Dec 2005 18:58:34 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

Most thickeners rely on matrices of starch. Starches are carbs. You have
some choices to make if you want traditional soups. If not, there are
others that can add thickness, but not with the same mouthfeel. Food
gums like xanthan and guar and others can give the soup a heavier
mouthfeel, but it has a more gelid feel rather than merely as a
thickened liquid.

snip snip

Quoted message said:

Pastorio

Is there a noted difference between Guar and Xanthum as to their
uses? Does one mix / dissolve better than another, or is one
better than the other in certain recipes? I use Guar
and if I mix it in a dry mix before adding liquids, it does fine but I
haven't tried Xanthum. If you are mixing either with liquids, is
there a secret to keep it from "clumping"?

Thanks

Nomad said:

Bob (this one) said:

Most thickeners rely on matrices of starch. Starches are carbs. You have
some choices to make if you want traditional soups. If not, there are
others that can add thickness, but not with the same mouthfeel. Food
gums like xanthan and guar and others can give the soup a heavier
mouthfeel, but it has a more gelid feel rather than merely as a
thickened liquid.

snip snip

Quoted message said:

Pastorio

Is there a noted difference between Guar and Xanthum as to their
uses? Does one mix / dissolve better than another, or is one
better than the other in certain recipes?

I've found them essentially interchangeable with the proviso that it
takes differing amount of each of the gums to achieve similar results.
They can't be substituted one-for-one.

Here's everything about gums all in one place, probably too much. But
it'll give you a sense of how much science and technology go into what
seems like a simple thing at face value:
<http://www.foodproductdesign.com/archive/1993/0193CS.html>

Quoted message said:

I use Guar
and if I mix it in a dry mix before adding liquids, it does fine but I
haven't tried Xanthum. If you are mixing either with liquids, is
there a secret to keep it from "clumping"?

You've discovered the secret. Mix it with other dry ingredients, as you
do. Those other ingredients are called "diluents." Combining the gum
with the dry means that the granules of gum are separated, and that
prevents or at least minimizes the formation of clumps when hydrated by
slowing down the rate at which water is absorbed.

Pastorio

On Fri, 16 Dec 2005 09:44:59 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

Here's everything about gums all in one place, probably too much. But
it'll give you a sense of how much science and technology go into what
seems like a simple thing at face value:
<http://www.foodproductdesign.com/archive/1993/0193CS.html>

Pastorio

Thanks Bob.

Put it in a salt shaker, sprinkle some on your liquid and stir like crazy
with something like a whisk.

In news:[email hidden],
Nomad <[email hidden]> stated
|
| Is there a noted difference between Guar and Xanthum as to their
| uses? Does one mix / dissolve better than another, or is one
| better than the other in certain recipes? I use Guar
| and if I mix it in a dry mix before adding liquids, it does fine but I
| haven't tried Xanthum. If you are mixing either with liquids, is
| there a secret to keep it from "clumping"?
|
| Thanks