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8 minutes ago, TdeV said:

What's in it, @Alex?

 

Click the "Nutritional Information & Ingredients" link on the web page.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

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@Hassouni, that looks delicious. And I’m a fellow fan of glucomannan. You are not wrong about a little going a long way. My first go at thickening gravy with it was hilarious. I could have served it in slices. 😆

 

Have you tried baking with it? It seems that a 1% (1g glucomannan:100g gf flour) addition makes a reasonably effective stand-in for gluten. Half a % glucomannan plus half a % xanthan gum has also been interesting. I’ve been using the latter where a more rigid structure is called for. 

“A still more glorious dawn awaits. Not a sunrise, but a galaxy rise. A morning filled with 400 billion suns. The rising of the milky way.”

 Carl Sagan, Cosmos

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On 5/2/2021 at 3:02 AM, GloriousDawn said:

@Hassouni, that looks delicious. And I’m a fellow fan of glucomannan. You are not wrong about a little going a long way. My first go at thickening gravy with it was hilarious. I could have served it in slices. 😆

 

Have you tried baking with it? It seems that a 1% (1g glucomannan:100g gf flour) addition makes a reasonably effective stand-in for gluten. Half a % glucomannan plus half a % xanthan gum has also been interesting. I’ve been using the latter where a more rigid structure is called for. 

 

Slices is right! Stiffer than Jell-o.

 

I haven't used it in baking, think it'd complement coconut flour?

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On 5/3/2021 at 10:15 AM, Hassouni said:

 

Slices is right! Stiffer than Jell-o.

 

I haven't used it in baking, think it'd complement coconut flour?


Can see it balancing coconut flour very well. Coconut flour is such thirsty stuff, you can end up with a crumbly too-dry mess without much effort. Glucomannan holds some absurdly high multiple of its own weight in liquid. I have a part almond flour, part coconut flour ‘cornbread’ in my queue of experiments. Will of course have to make a pot of chili to help wash it down. 🤓
 

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“A still more glorious dawn awaits. Not a sunrise, but a galaxy rise. A morning filled with 400 billion suns. The rising of the milky way.”

 Carl Sagan, Cosmos

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