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Thx all!
So, I am trying to cut wheat completely out of my diet (almost there!), so I don't use it to make stew. Maybe next time I will try cornstarch or arrowroot powder to thicken some of the liquid, and spoon that over the stew. But the liquid that's in the freezer right now is what's leftover from the cooking process; not what was in my plate.
A popular low-carb thickener is xanthan gum. 1/8 tsp per cup of liquid. Power blended to eliminate lumps.
It's also an emulsifier, so it's great for combining fats with liquids. I also use it in my chaffles (cheese & egg waffles*). It has no taste so it doesn't change the flavor of anything else. (Chaffles are great wheat substitutes - use them for "bread" and pizza base)
https://www.amazon.com/dp/B09255V6LQ
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If you have the time, you an also try reducing the stock. Keep simmering it until it becomes a thick residue and very intense in flavor.
So, I am trying to cut wheat completely out of my diet (almost there!), so I don't use it to make stew.
Cornstarch works very well, as do guar and xanthan gums, as thickeners (sorry Jet, not meaning to step on your turf).
What are the advantages of saving meat and vegetable extracts until the Second Coming?
Pictuire of the stew seemed a little "thin" to me...cook it slowly for another 90 minutes.
I did that with tomato sauce and only would reuse twice.
So I would stop after next week. You don't "have to" have a lot leftover.
There's really no point to it since you're degrading the "original" ingredients and would be much better off with fresh stew liquids regardless of your potential bacteria issues.
Consider the point that your foods have a finite life frozen AND that freezing doesn't enhance flavors.
That's what I was thinking, but I am far from the expert. Wonder if there is a test that can be done?
Interesting art. Even tho the word "soup" is in there, I think that's really meant for actual food (meat, chicken, fish, etc) as compared to leftover liquid.
I wonder if I contact the USDA, would I get a proper answer?
Why would you disregard a valid article and claim that liquids aren't food?
I suppose you want this unanswered question to just be a never ending clever riddle?
LIQUIDS ARE FOODS AND CAN POISON YOU JUST LIKE SOLID FOODS.
Here's a "test":
Liquify some mayo and let it sit in the sun for an afternoon then eat it. Hmmmm..../sarc
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