Help!! Can You Thicken A Casserole Without Using Cornflour

Jolanta_Nowak

We are just starting out on the Hay Diet and need to find a way of thickening sauces, gravy and soups without resorting to starch based products like flour, cornflour or arrowroot.

Apart from using cream or reducing, are there any other suggestions?

Penelope_Penguin

The only thickener I ever add to soup is potato Alternative thickeners include egg, gelatine, or pectin. Any of those any good?

I've found an older thread here, so will add this thread to that one later.

Penny. x

Charlton_King

Penelope_Penguin wrote: »

The only thickener I ever add to soup is potato Alternative thickeners include egg, gelatine, or pectin. Any of those any good?

Penny. x

I'm afraid potato is out and out starch. The others might be runners. Thanks. I'm after something like this, too.

Jolanta_Nowak

Penelope_Penguin wrote: »

The only thickener I ever add to soup is potato Alternative thickeners include egg, gelatine, or pectin. Any of those any good?

I've found an older thread here, so will add this thread to that one later.

Penny. x

Hey, great! Not too sure about these but may give them a try. However, bear in mind that the other thread is not at all on the same subject.

Penelope_Penguin

Charlton_King wrote: »

I'm afraid potato is out and out starch. The others might be runners. Thanks. I'm after something like this, too.

I know my point was to wonder why you want to thicken soup

Jolanta_Nowak

Penelope_Penguin wrote: »

I know my point was to wonder why you want to thicken soup

It may surprise you to know that the idea of thickening soups is as old as the hills! Some of us out here are not all that keen on watery thin soups, actually...

Penelope_Penguin

Jolanta_Nowak wrote: »

It may surprise you to know that the idea of thickening soups is as old as the hills! Some of us out here are not all that keen on watery thin soups, actually...

Good job mine aren't then

Pink.

Jolanta_Nowak wrote: »

It may surprise you to know that the idea of thickening soups is as old as the hills! Some of us out here are not all that keen on watery thin soups, actually...

I never thicken soups either. If you add the correct amount of water/milk/stock etc to the veggies etc to make it the right consistency it shouldn't need to be thickened.

Pink

Charlton_King

Seems to me there's some latent cookery snobbery coming to the fore here. The OP asked a reasonable question and, as Martin says, it should be treated with respect.

If, instead of supplying suggestions, all you can produce is 'well MY soups aren't thin', maybe you'd be better off not contributing.

Penelope_Penguin

Charlton_King wrote: »

Seems to me there's some latent cookery snobbery coming to the fore here. The OP asked a reasonable question and, as Martin says, it should be treated with respect.

If, instead of supplying suggestions, all you can produce is 'well MY soups aren't thin', maybe you'd be better off not contributing.

I'm sorry if you think I'm being disrespectful. I make soup every weekend during the cooler months, and have never needed to thicken it. I was simply asking for clarification.