I can not comment on using
other thickeners such as agar agar as I am doing this for health reasons and I am not vegetarian or vegan.
The agar is optional; you could omit it or substitute
with other thickeners such as cornstarch, though I'm not sure how that will work out exactly.
One cause is the direct dumping of dry flour, cornstarch, or
other thickener into the hot stock or broth.
Allow it to cook for 45 seconds before adding more — this way you can see the thickness of what you're making (unlike
most other thickeners, corn starch thickens sauces as they cook, rather than as they cool).
While the tofu and mushrooms are cooking, in a small bowl, stir together 1/4 cup of the reserved mushroom liquid and the kudzu or
other thickener until no lumps remain.
-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or
some other thickener, mixed with water — not too much water!
- Didn't have any cornstarch or
other thickener, so used a little less broth and added amaranth flour (again, the only thing close I had on hand..)
Other thickeners can include: arrowroot flour, tapioca flour, or even corn starch (as long as you can tolerate corn).
If so, could
other thickeners, like arrowroot or corn starch, also be used?
Gut irritants like carrageenan and
other thickeners and stabilizers aren't welcome in my house.
can you predict the outcome if I just leave it out and do not replace it with
any other thickener?
I'm sure you could use
any other thickener you have on hand, as well - potato starch, for example, or even more flour, though I haven't tried either of those.
I kept my broth thin like soup, to thicken add about 1 tbsp cornstarch, or
any other thickener of your choice.
I absolutely avoid dried milk powder, skim milk powder, pectin, and
other thickeners.
It just seemed to be impossible to make creamy gravy without the extra carbs from flour or
other thickeners.
Arrowroot has more carbs than
other thickeners.
Add liquid and
other thickeners, and bring to a simmer.
Due to the rapid growth in popularity of this yogurt type, some manufacturers are working to meet the marketplace need by taking tapioca or
other thickeners and adding them to non-strained yogurt, together with supplemental protein in order to match the amount in traditionally strained Greek style yogurt.
8 dried shiitake mushrooms 2 tbsp sesame oil 1 1 inch piece of fresh ginger, peeled and minced 2 cloves of garlic, peeled and minced 2 green onions, cut into 1/4 inch pieces, roots and tough tips discarded 1 package firm tofu, cut into 1 inch cubes 2 tbsp cold water 1 tbsp powdered kudzu, arrowroot, cornstarch of
other thickener 1 tbsp soy sauce, or to taste 1 tsp lemon juice, or to taste A pinch of red pepper flakes