Kent from Alberta, Canada writes:
Here’s one thing I’d like to see you take on as the queen of the kitchen. I love my slow cooker. The problem is that when I’m eating low carb (as in NO carb bodybuilding diet), the juices left in the cooker are always plentiful and watery. They’re still delicious, but really messy, and definitely off-putting to others. I can’t just toss in flour or cornstarch for thickening. Are there any slow-cooker techniques for producing nice, thick stews without adding much carbohydrate?
- Peanut flour (8 g carbs per 1/4 cup) **This would be my first choice**
- Pureed or mashed cauliflower (add at the end of cooking) 5 grams carbohydrate per 1 cup raw before blending
- Almond flour (6 g per ounce)
- Coconut flour (8 grams carbs per 2 tablespoons)
- Cashew Flour (8 grams per ounce)
Except for the cauliflower, I would stir the flour into the liquid with about an hour left to go cooking, and leave the lid slightly vented to allow for some moisture to escape. This should both thicken the juices and help condense them down into a more flavorful gravy.
Now, I know you said you want to add NO carbs, but really the only way I can think of to do that would be to vent the slow cooker lid and cook it on high for 1-2 hours to condense the liquid, or to try a thickener such as guar gum or xanthan gum. I use them in my protein ice cream but have never tried them in anything hot.
Anyone out there have another way to thicken a slow-cooker stew without adding lots of starch? Leave a comment!