Low-carb bechamelle sauce ?

Priscilla Ballou wrote:

Would cream work in place of butter?


Why substitute the butter?
We were talking about the milk :-)

I would suggest heavy cream/water in a 1:1 mix for the milk. Otherwise,
go ahead and follow the original recipe. One T of flour isn't much carb.

That's what I finally decided.
Having done that, my total carbs for today is 50g.
Perfect.

Sometimes, simples things are just... right.

Huey

You're doing it again! Converting tablespoons (volume) to grams (mass)
without factoring in density! A tablespoon is 1/16 of a cup, use the cup
measurements to get your carbs and you will get the correct answer which is
6/tablespoon.

In ,
J. David Anderson stated
| jamie wrote:
|| Hueyduck wrote:
||
||| Hi everyone,
|||
||| I wondered if any of you had found an alternative to bechamelle (a
||| simple sauce made with 3 tablespoon of butter, a tbs of flour and
||| 1/2 l of milk, plus pepper and muscade).
||| Replacing milk with water is something that can be done, but for the
||| flour? I know a tbs of flour isn't much, but adding 30g of carbs
||| just for that...
||
||
|| A tablespoon of (all-purpose) flour is 6g carb, not 30.
|
| No it isn't.
|
|| Broth would be tastier than subbing water for milk.
|
| Once again, Fitday, using the FDA database, lists a tablespoon of
| flour (15gms) as 11.4 grams of carbohydrate, not 6.
|
| The nutrition panel on a couple of varieties I have here list wheat
| flour the same as Fitday and cornflour, the flour most commonly used
| as
| a thickening agent, also as containing 11.5 grams of carb.
|
| A heaped tablespoon, the amount you might normally use to thicken a
| small sauce or gravy portion, would go pretty close to 25-30 grams of
| carb.
|
| It is no wonder so many of you have limited success with your diets if
| you allow errors regarding calorie or carb content like this to creep
| into meal planning. Not much point in counting carbs if your count is
| out by double the correct amount.
|
|
| Regards
|
| David

By the way, what is muscade?

In ,
Hueyduck stated
| Skaught wrote:
|
|| Would cream work in place of butter?
| Thx for the advice, but actually, I used water and muscade+pepper,
| this was quite good.
||
|| In place of flour, you can use Xantham gum. You can find it at a
|| health food store. A little goes a long way, so don't use as much as
|| flour would call for. It takes some heat to properly dissolve it. I
|| thickens a bit like corn starch.
|
| I will try it out.Thx again
|
| Huey

You're doing it again! Converting tablespoons (volume) to grams (mass)
without factoring in density! A tablespoon is 1/16 of a cup, use the cup
measurements to get your carbs and you will get the correct answer which is
6/tablespoon.

In ,
J. David Anderson stated
| jamie wrote:
|| Hueyduck wrote:
||
||| Hi everyone,
|||
||| I wondered if any of you had found an alternative to bechamelle (a
||| simple sauce made with 3 tablespoon of butter, a tbs of flour and
||| 1/2 l of milk, plus pepper and muscade).
||| Replacing milk with water is something that can be done, but for the
||| flour? I know a tbs of flour isn't much, but adding 30g of carbs
||| just for that...
||
||
|| A tablespoon of (all-purpose) flour is 6g carb, not 30.
|
| No it isn't.
|
|| Broth would be tastier than subbing water for milk.
|
| Once again, Fitday, using the FDA database, lists a tablespoon of
| flour (15gms) as 11.4 grams of carbohydrate, not 6.
|
| The nutrition panel on a couple of varieties I have here list wheat
| flour the same as Fitday and cornflour, the flour most commonly used
| as
| a thickening agent, also as containing 11.5 grams of carb.
|
| A heaped tablespoon, the amount you might normally use to thicken a
| small sauce or gravy portion, would go pretty close to 25-30 grams of
| carb.
|
| It is no wonder so many of you have limited success with your diets if
| you allow errors regarding calorie or carb content like this to creep
| into meal planning. Not much point in counting carbs if your count is
| out by double the correct amount.
|
|
| Regards
|
| David

carla wrote:
jamie wrote:
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and
1/2 l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Using broth would be more of a Veloute sauce. One of my cookbooks
lists Bechamel to be the same as white sauce like the OP says, and
the other cookbook lists Bechamel as using both chicken stock and
milk or cream, which wouldn't be as different from the Veloute.

--
jamie )

"There's a seeker born every minute."

carla wrote:
jamie wrote:
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and
1/2 l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Using broth would be more of a Veloute sauce. One of my cookbooks
lists Bechamel to be the same as white sauce like the OP says, and
the other cookbook lists Bechamel as using both chicken stock and
milk or cream, which wouldn't be as different from the Veloute.

--
jamie )

"There's a seeker born every minute."

J. David Anderson wrote:
jamie wrote:
A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

I'd like to see you fit 15g of flour into a tablespoon.

15ml is a different measurement from 15g, when you're not measuring
water or a fluid of similar density. Per USDA, a cup of flour
*weighs* 125g, of which 95.39g is carb.


A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

You might heap random amounts when cooking but just because you can't
measure for ****, it's not our problem.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

I know the difference between a milliliter and a gram, dear. I've
also been maintaining goal weight for 5 years.


168/125/125 7 years: LC since 2/18/97 maintaining since 3/17/99

--
jamie )

"There's a seeker born every minute."

J. David Anderson wrote:
jamie wrote:
A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

I'd like to see you fit 15g of flour into a tablespoon.

15ml is a different measurement from 15g, when you're not measuring
water or a fluid of similar density. Per USDA, a cup of flour
*weighs* 125g, of which 95.39g is carb.


A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

You might heap random amounts when cooking but just because you can't
measure for ****, it's not our problem.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

I know the difference between a milliliter and a gram, dear. I've
also been maintaining goal weight for 5 years.


168/125/125 7 years: LC since 2/18/97 maintaining since 3/17/99

--
jamie )

"There's a seeker born every minute."

Hueyduck quoth:
Priscilla Ballou wrote:

Would cream work in place of butter?


Why substitute the butter?
We were talking about the milk :-)

Not in what I was responding to:

Skaught quoth:

Would cream work in place of butter?

Priscilla

Hueyduck quoth:
Priscilla Ballou wrote:

Would cream work in place of butter?


Why substitute the butter?
We were talking about the milk :-)

Not in what I was responding to:

Skaught quoth:

Would cream work in place of butter?

Priscilla