gravy UK

[Kat2969]

Hi restarting induction tomorrow. Can someone please advise me on a carb free gravy. I live in the UK so we can't get our hands on as much stuff. As the USA
please help we love our sunday roasts.

[sallyseachange]

Re: gravy UK

Pureeing vegetables is a good way to thicken soups, so would work with gravy too, I'd think. You might need to choose a bland kind of veggie to puree though so as not to flavour the gravy too much.

There's also a product called Thickn Thin Not Starch... though I'm not sure if it's induction legal or not. I believe it's a kind of gum. It works very well, but you have to guage the amount right. If you use too much you get a slimey consistency. If used sparingly, it's great. It handles rather like cornstarch. I get it sent to Italy from the UK... from Low Carb Megastore http://www.lowcarbmegastore.com/

[Elizellen]

Re: gravy UK

You can also use something called xanthum gum to thicken gravies (if you like them thick). I just use the juices from cooking the meat and simmer it a while to let most of the liquid evaporate.

[sallyseachange]

Re: gravy UK

...I just use the juices from cooking the meat and simmer it a while to let most of the liquid evaporate.

I'm with you Elizellen... reducing sauces/gravies to just a tablespoon or two makes them a powerful flavour pack. Here in Italy whenever they pan-roast meats with wine, they always reduce the "sauce". Tastes wonderful.

(Tip for induction... cook with watered down vinegar instead of wine (which isn't legal in induction).