Re: Tips for thickening sauces?

[Guest guest]

>I successfully thickened a beef broth by cooking an onion in the

broth. When the onion is cooked and soft, take some of the broth and

the onion out, put it in the food processor and process. The broth gets

really thick from the onion. I am sure you can do this with chicken

broth or vegetable broth too. I was surprised at how thick it got.

> Hi,

>

> I was wondering whether anyone has successfully thickened sauces,

and

> if so, what is your secret? Last year we added plain gelatinto the

> turkey broth with questionable results.

>

> The chicken soup I make is thick, since I puree everything --

> chicken, carrots, and onions. But how to make a beef-based sauce to

> go with the turkey and/or mock spuds? Has anyone tried pureeing the

> beef? Or have you added egg yolks or other foods as natural

> thickeners? Any advice welcome, as Thanksgiving rapidly approaches!

>

> Thanks,

> Jill

>

[Guest guest]

>

>> I successfully thickened a beef broth by cooking an onion in the

> broth. When the onion is cooked and soft, take some of the broth and

> the onion out, put it in the food processor and process. The broth

> gets

> really thick from the onion. I am sure you can do this with chicken

> broth or vegetable broth too. I was surprised at how thick it got.

>> Hi,

>>

>> I was wondering whether anyone has successfully thickened sauces,

> and

>> if so, what is your secret? Last year we added plain gelatinto the

>> turkey broth with questionable results.

>>

>> The chicken soup I make is thick, since I puree everything --

>> chicken, carrots, and onions. But how to make a beef-based sauce to

>> go with the turkey and/or mock spuds? Has anyone tried pureeing the

>> beef? Or have you added egg yolks or other foods as natural

>> thickeners? Any advice welcome, as Thanksgiving rapidly approaches!

Egg yolks work really well with or without added almond flour. The

yolks can be delicate so

do it carefully over a medium-low flame and don't walk away while it is

thickening.

Mara

[Guest guest]

Hi Jill, Ramacher, author of Healing Foods, the SCD cookbook, has a recipe for turkey gravy using coconut flour to thicken it. You can download her Thanksgiving recipes from http://flog.cookingforceliacscolitiscrohnsandibs.com/2008/09/Take care, Kim H.husband, , CD 1999, SCD 2002

Hi,

I was wondering whether anyone has successfully thickened sauces, and

if so, what is your secret? Last year we added plain gelatinto the

turkey broth with questionable results.

The chicken soup I make is thick, since I puree everything --

chicken, carrots, and onions. But how to make a beef-based sauce to

go with the turkey and/or mock spuds? Has anyone tried pureeing the

beef? Or have you added egg yolks or other foods as natural

thickeners? Any advice welcome, as Thanksgiving rapidly approaches!

Thanks,

Jill

[Guest guest]

Coconnut flour is very high in fiber, and some do not tolerate it well (we don't, even though we can eat coconut and coconut oil), so try that slow at first. I second the onion suggestion, I think that is in BTVC.

Sonya

Hi Jill, Ramacher, author of Healing Foods, the SCD cookbook, has a recipe for turkey gravy using coconut flour to thicken it. You can download her Thanksgiving recipes from http://flog.cookingforceliacscolitiscrohnsandibs.com/2008/09/

Take care, Kim H.husband, , CD 1999, SCD 2002

Hi,I was wondering whether anyone has successfully thickened sauces, and if so, what is your secret? Last year we added plain gelatinto the turkey broth with questionable results.The chicken soup I make is thick, since I puree everything --

chicken, carrots, and onions. But how to make a beef-based sauce to go with the turkey and/or mock spuds? Has anyone tried pureeing the beef? Or have you added egg yolks or other foods as natural thickeners? Any advice welcome, as Thanksgiving rapidly approaches!

Thanks,Jill