Mar. 3rd, 2016

xiphias: (swordfish)
Because I've been cutting back on the amount of fats I've been consuming, I've been looking for things to replace fats with. Arrowroot powder, for instance, can thicken skim milk to the consistency of heavy cream for cream sauces -- I did that last night, and made a almost-as-good-as-an-alfredo sauce which included only the fat from the parmesan cheese, and I'd found ways to punch up the flavors while cutting down even that, down to about a tablespoon, tablespoon and a half of cheese per serving (anchovy paste, you're my friend).

Well, arrowroot powder and xanthan gum.

So, given that it worked well last night, I decided to play more with xanthan gum. And I now know that a half-cup of egg whites, a half-cup of skim milk, and a tablespoon of xanthan gum, and some careful work with a standing mixer results in about a gallon of a pudding-base-like thing. I added sorbitol and maltiol to it, along with some of the Monin sugar-free caramel syrup, a couple tablespoons of unsweetened cocoa powder, and a little vanilla, and we'll see how it works. I'm freezing some of it into ice cream stuff, and baking some of it into meringues, and keeping some of it as pudding, so we'll see if this works out in various conditions.

September 2017

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