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Further Experiments with Guar Gum & Cocoa Powder
Part the One: Guar Gum
About two weeks ago, there was some discussion of substitutions for mayonnaise. I think I have something that works reasonably well: Fake Mayonnaise Salad Dressing, one serving 2 tbsps unwhipped whipping cream scant 1/4 tsp guar gum 1/3 cup extra virgin olive oil 3 tbsps red wine vinegar Spices to taste Place the cream in the bottom of the salad bowl. Sift the guar gum over the liquid & *immediately* whisk. Pour in half the olive oil & continue whisking (this will prevent the vinegar from curdling the cream). Add the vinegar and continue whisking. Add whatever spices you'd like now and continue whisking. Add remaining olive oil and continue whisking. Add your shredded, washed & spun salad greens and toss to coat. Add your garnish (toasted pecans, for instance) and toss to distribute. Spice mix examples - paprika & salt & pepper; garlic powder & onion powder & oregano & basil & salt & pepper; dill weed & salt & pepper; etc. It's not mayonnaise, but I *think* it might work in a tuna or chicken salad also. The trick with the guar gum is that, once you have added it, do not stop whisking for anything - no putting lids back on bottles, even. Part the two: Cocoa Powder Early in my LC journey, I discovered some unsung heroine's cocoa powder and cream cheese bit of heaven. But some folks found that they couldn't stand the bitter taste of the cocoa powder. I have discovered that the addition of 1/2 teaspoon of vanilla extract (real stuff, no synthetic crap) really smoothes out the flavour. That adds 0.137 carbs, since there is no fiber. So that still brings the morsel in under 2.5 effective carbs. Here is the revised recipe: Cream Cheese & Cocoa Powder Heaven, one serving 3 tbsp cream cheese ... 1.188 ... 0.000 ... 1.188 2 tsp unsweetened cocoa powder ... 1.983 ... 1.072 ... 0.911 1/2 packet Sweet'n Low ... 0.250 ... 0.000 ... 0.250 1/2 tsp real vanilla extract ... 0.137 ... 0.000 ... 0.137 All smushed together and eaten with great reverence = 2.486. Part the three: Guar Gum & Cocoa powder When I posted the cream cheese & cocoa powder thing, Beth sent me a recipe for whipping cream & cocoa powder, which I have found to be equally heavenly, and which can be frozen to nearly mimic ice cream. Here's the recipe: Heavenly Cocoa Powder & Whipping Cream Mousse, one serving 2 tsps sifted cocoa powder 1/4 cup whipping cream 1 tbsp sugar-free syrup 6 drops liquid sweetener, or stevia Slowly make a paste of cocoa powder & whipping cream in the bottom of a mixing bowl (too much liquid too early will leave unmixed cocoa powder pockets - bleah). Add the sweeteners and mix. Add remaining whipping cream. Using electric mixer, whip the cream mix. Eat immediately or freeze for a couple hours until crystals appear. I usually make three servings at a time & freeze two. It definitely makes it easier to whip the cream. However, my SOGP works nights sometimes, and so I don't want to use noisy equipment. So I have tried using guar gum to make a sort of pudding - and I'll do it again. It is based on the C&C Mousse, but here's the whole recipe: Cocoa Powder, Guar Gum & Whipping Cream Pudding, one serving 2 tsps sifted cocoa powder scant 1/8 tsp guar gum 1/4 cup whipping cream 1 tbsp sugar-free syrup 6 drops liquid sweetener, or stevia Sift the cocoa powder & the guar gum together. Add some of the cream and make a paste. Add the sweeteners and mix smoothly. Add the remaining cream and continue to stir. This will get thick immediately, and will need some effort to keep the mix uniform and smooth. A final note on guar gum: I bought mine well over seven years ago, and put it in a jar, and made a few disgusting things with it, and then left it to sit on my shelf because if I still have a thing, I won't buy it again. It does not seem to age or stale, nor does its thickening power seem to abate. And that's it for now. April. Put out the cat. -- "Things that try to look like things often do look more like things than things. Well known fact." Esmerelda Weatherwax (Pratchett 1988) |
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