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yummy culinary experimentation for ckd
- Thread starter obiwan9962
- Start date
obiwan9962
New member
thank you 2 shy where as it is high in protiend gluten is mainly protien and it takes starch generally to thicken hot items and gelatin or agar agar for cold
egg yolks have the ability to thicken also but not temperature stable
certain emulsifications ie peanut butter, almond butter and cream are great thickeners without much carbs
xanthan gum works on the principle of high speed mixing
experiment with the gluten but it still has carbs so figure that into your equations
soy flour and almond flour i am finding works great without too many grams of carbs
soy brings up the protien and almond ups the fat
there is also glutinous rice flour used in china that is lo GI
and i remember my dad using waterchestnut flour and that is low carb as well
good luck let me know
feel free to post recipes dear
cheers
egg yolks have the ability to thicken also but not temperature stable
certain emulsifications ie peanut butter, almond butter and cream are great thickeners without much carbs
xanthan gum works on the principle of high speed mixing
experiment with the gluten but it still has carbs so figure that into your equations
soy flour and almond flour i am finding works great without too many grams of carbs
soy brings up the protien and almond ups the fat
there is also glutinous rice flour used in china that is lo GI
and i remember my dad using waterchestnut flour and that is low carb as well
good luck let me know
feel free to post recipes dear
cheers
obiwan9962
New member
2Shy said:
2Shy
New member
Obiwan9962, I haven't tried the gluten as a thickener. Guess I'll have to forego that idea.
I've used arrow root before (but it does have significant carbs). Cream's the easiest (again carbs and fat for those who are cutting). Gelatin is good. Sometimes you can just cook a sauce down some. May still seem a little watery, but the flavor intensifies. At least, that's what I do when I feel lazy!
I've hesitated to use soy flour as some don't care for its flavor.
Never seen the Chinese stuff. Almost sounds like it's sold as a wheat version of tofu?
I've used arrowroot for thickening. It has more carbs than I like, but if you divide up a TBSP among X servings of sauce/gravy, it's not as bad. Not sure of the GI here (or for the wheat gluten either--wonder if it's the same as flour or different).
For any who are curious, you can buy wheat gluten for baking:
Hodgson Mill Vital Wheat Gluten
1 TBSP =
30 cal
0 fat
6 Protein
2 Carbs
1 Fiber
Vit. C 40%
"Not a significant source (contains 0% daily value) of Fat, Cholestorol, Sodium, Sugars, Vitamin A, Calcium and Iron"
It's used by professional bakers and with automatic baking machines. I use it to add gluten to flours that lack the gluten provided by wheat flour (e.g., oat flour) when I bake.
I detest some of the other suggested "low carb" breadings, so I go ahead and use the gluten instead of soy or protein powder or *shudder* pork rinds.
I've used arrow root before (but it does have significant carbs). Cream's the easiest (again carbs and fat for those who are cutting). Gelatin is good. Sometimes you can just cook a sauce down some. May still seem a little watery, but the flavor intensifies. At least, that's what I do when I feel lazy!
I've hesitated to use soy flour as some don't care for its flavor.
Never seen the Chinese stuff. Almost sounds like it's sold as a wheat version of tofu?
I've used arrowroot for thickening. It has more carbs than I like, but if you divide up a TBSP among X servings of sauce/gravy, it's not as bad. Not sure of the GI here (or for the wheat gluten either--wonder if it's the same as flour or different).
For any who are curious, you can buy wheat gluten for baking:
Hodgson Mill Vital Wheat Gluten
1 TBSP =
30 cal
0 fat
6 Protein
2 Carbs
1 Fiber
Vit. C 40%
"Not a significant source (contains 0% daily value) of Fat, Cholestorol, Sodium, Sugars, Vitamin A, Calcium and Iron"
It's used by professional bakers and with automatic baking machines. I use it to add gluten to flours that lack the gluten provided by wheat flour (e.g., oat flour) when I bake.
I detest some of the other suggested "low carb" breadings, so I go ahead and use the gluten instead of soy or protein powder or *shudder* pork rinds.
obiwan9962
New member
lol
thank you 2shy
yes the gluten cutlets are sold as a buddhist substitute for meat
in little cans
anything used to thicken a sauce other than cream or gelatin will contain carbs
i just don't want to use too much refined sources
i use peanutbutter alot
about a tbsp to a 1/4 cup of liquid works
other thickeners i forgot to mention are tomato paste/puree and chocolate
lol
actually yes chocolate in a savoury application
in mexico it is the base of a class of sauce call mole
almost every villiage has it's own version
usually a blend of several chilis inc the mole chili which is a black as all get out, chocolate and some nut (seen pumpkinseed, peanut and seasame used)
i will either dig up a recipe or formulate one of my own
thank you 2shy
yes the gluten cutlets are sold as a buddhist substitute for meat
in little cans
anything used to thicken a sauce other than cream or gelatin will contain carbs
i just don't want to use too much refined sources
i use peanutbutter alot
about a tbsp to a 1/4 cup of liquid works
other thickeners i forgot to mention are tomato paste/puree and chocolate
lol
actually yes chocolate in a savoury application
in mexico it is the base of a class of sauce call mole
almost every villiage has it's own version
usually a blend of several chilis inc the mole chili which is a black as all get out, chocolate and some nut (seen pumpkinseed, peanut and seasame used)
i will either dig up a recipe or formulate one of my own
obiwan9962
New member
something tasty to put on veggies:
pesto
usually made with basil olive oil garlic pinenuts and parmesan
but i have made it with a different herb (i love cilantro), different nuts
have substituted sundried tomatoes and/or green onions instead of herb
a basic recipe:
1 cup basil, picked, washed and dried
2 cloves garlic
2 tbsp pinenuts
1/4 cup parm
1/4 extra virgin olive oil
see varieties above
pesto
usually made with basil olive oil garlic pinenuts and parmesan
but i have made it with a different herb (i love cilantro), different nuts
have substituted sundried tomatoes and/or green onions instead of herb
a basic recipe:
1 cup basil, picked, washed and dried
2 cloves garlic
2 tbsp pinenuts
1/4 cup parm
1/4 extra virgin olive oil
see varieties above
obiwan9962
New member
pesto is also great on grilled fish, chicken or meat
add it on wild boar last night
yum!
add it on wild boar last night
yum!
obiwan9962
New member
joe's special
~adapted from a recipe from a old san francisco bay restaurant
1/2 pound ground beef*
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/4 cup diced green pepper
1 cup cleaned spinach
1 tbsp chopped fresh basil
4 eggs (or whites)
1/4 cup grated swiss
2 tbsp freshly grated parm
freshly ground black pepper
sea salt to taste
2 tbsp olive oil
in olive oil sauteed beef til mostly done
drain off most fat
add veggies and continue cooking til spinach is wilted
add basil and eggs and cook stiring til set
season well and finish with cheeses
cover a few minutes and let cheeses melt
serves two(usually)
~adapted from a recipe from a old san francisco bay restaurant
1/2 pound ground beef*
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/4 cup diced green pepper
1 cup cleaned spinach
1 tbsp chopped fresh basil
4 eggs (or whites)
1/4 cup grated swiss
2 tbsp freshly grated parm
freshly ground black pepper
sea salt to taste
2 tbsp olive oil
in olive oil sauteed beef til mostly done
drain off most fat
add veggies and continue cooking til spinach is wilted
add basil and eggs and cook stiring til set
season well and finish with cheeses
cover a few minutes and let cheeses melt
serves two(usually)
obiwan9962
New member
the * in the last post indicates i have substituted beef with shrimp, chicken or back bacon at various times
obiwan9962
New member
avocado soup
2 ripe avocadoes
1 cup sour cream
1 cup buttermilk
juice two limes
half small jalapeno seeded and chopped
1 tbsp cilantro
2 tbsp extra virgin olive oil
combine everything in a blender or food processer
blend till smooth
if too thick for your taste add more buttermilk
top with fav meat* and eat up
*i love spicy shrimp or smoked salmon best
2 ripe avocadoes
1 cup sour cream
1 cup buttermilk
juice two limes
half small jalapeno seeded and chopped
1 tbsp cilantro
2 tbsp extra virgin olive oil
combine everything in a blender or food processer
blend till smooth
if too thick for your taste add more buttermilk
top with fav meat* and eat up
*i love spicy shrimp or smoked salmon best
