Originally Posted by Kayelle
I found it for $4.00 for 1 oz. to try.. I'll pop for 8 oz. at nuts.com. Thank you for the help.
Tell me, can you use it like you would flour in say a mushroom or sausage gravy like you would flour?
It works more like cornstarch but is a lot more powerful. What I generally do is first make a thickener base. To do this, whisk a teaspoon or two into about a cup of liquid off the stove (cold is better, but hot works ok, too), and let it set for 5 minutes until it thickens. Then you whisk this mixture as needed into whatever you're cooking. You'll get much more control this way, and a smoother end result.
A couple of tips I've found through trial and error:
- Mix it quickly and mix it well. It isn't as forgiving as cornstarch, so you won't get a second opportunity if it's lumpy. I usually just use an immersion blender because it's easy.
- A little goes a long way. To thicken a cup of liquid, start with a teaspoon of konjac. For something like cream soups, I've used maybe a tablespoon for 4 quarts. This is why I prefer to make a base first. I can make the base as thick as I want, and then just add it a little at a time to my soup or sauce to get the desired viscosity.
- You can use flavored liquids, such as stock, or even white wine, to make your thickener base.
- Once you start making the thickener, don't get distracted. I learned this lesson the hard way. I walked away for a minute to stir something on the stove and when I turned back around it had already started to gel up.
I haven't tried it specifically for sausage gravy (what a great idea) but I'm sure it would work. I thickened my oyster stew with it this year.