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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-21-2010, 10:45 PM   #91
Derek
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Quote:
Originally Posted by Sillius Sodus View Post
This looks great Derek...

Two quick questions:

1. Do the addition of more bourbon do anything to the taste (you know, using more than one "airplane" bottle)?

2. As my wife has to eat gluten-free, would corn starch be ok for this receipe? What type of starch do you actually use?

Thanks.
1. Tt's a half of a cup of your fav Bourbon!

2.Check out Cream of Tar - Tar and or Arrow root, They both do the same as Corn starch. ( Might want to check amazon.com for gluten free starch )


Or don't put any in, It's only a thickening agent.

Let me know if you have any more questions ok?
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Unread 05-21-2010, 11:34 PM   #92
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Quote:
Originally Posted by Derek View Post
1. Tt's a half of a cup of your fav Bourbon!

2.Check out Cream of Tar - Tar and or Arrow root, They both do the same as Corn starch. ( Might want to check amazon.com for gluten free starch )


Or don't put any in, It's only a thickening agent.

Let me know if you have any more questions ok?
Dude...cream of tartar is not a starch or a thickening agent. Cream of tartar is an acid and you would use it to fluff up a meringue since egg whites are a base and you would use it in a number of other applications like this. One other thing I do with it is mix it with baking soda in a glass of water for an upset stomach…makes it all bubbly kinda like a poor man’s alka-seltzer .
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Unread 05-22-2010, 08:06 AM   #93
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Originally Posted by deez butts View Post
Dude...cream of tartar is not a starch or a thickening agent. Cream of tartar is an acid and you would use it to fluff up a meringue since egg whites are a base and you would use it in a number of other applications like this. One other thing I do with it is mix it with baking soda in a glass of water for an upset stomach…makes it all bubbly kinda like a poor man’s alka-seltzer .
Thanks for the Reminder.


By the way Arrow root is a derivative from grapes, I read that on the back of the package, So the gentleman could use that as a thickener for his wife.

but I would feel better if he researched it online, Also "www.saltwatchers.com" has gluten free starch...
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Unread 05-22-2010, 08:51 AM   #94
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When my wife needs thickening...arrowroot is the first thing I think of.:)
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Unread 05-22-2010, 09:27 AM   #95
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I like Arrowroot, but the wife doesn't. go figure?
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Unread 05-22-2010, 10:03 AM   #96
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Quote:
Originally Posted by Derek View Post
Thanks for the Reminder.


By the way Arrow root is a derivative from grapes, I read that on the back of the package, So the gentleman could use that as a thickener for his wife.

but I would feel better if he researched it online, Also "www.saltwatchers.com" has gluten free starch...

Cream of tartar is a byproduct when making wine. Arrowroot is the starch obtained from the arrowroot plant’s tubers.
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Unread 05-22-2010, 10:15 AM   #97
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Sillius Sodus,

Check out the first 50 or so pages of "The Allergy Self-Help Cookbook."
Will give you a run down of different things you can replace flours that contain gluten with and their properties.

These are the flowers that contain gluten:

Spelt
Wheat
Kamut brand
Rye
Oat
Barley

Flours that do not contain gluten:
Amaranth
Arrowroot
Brown Rice
Buckwheat
Chickpea
Legume
Nut nad Seed
Potato
Potato Starch
Quinoa
Soy
Tapioca
Teff
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