Brian Mailman wrote:
> Susan S wrote:
>> In rec.food.cuisine.jewish I read this message from Brian Mailman
>> <bmailman@[EMAIL PROTECTED]
>:
>>
>>> There's a recipe for a garlic saffron soup I want to make for a
>>> benefit dinner I'm hosting (On occasion I auction off my services for
>>> a "chef's table"). It calls for potatoes to thicken and bind the
>>> soup. Has anyone used cauliflower for the same purpose? It would
>>> seem neutral enough, especially if not overcooked, and not affect the
>>> flavor too much, but I want to make sure from someone with first-hand
>>> experience with it. Perhaps half potato/half cauliflower?
>>>
>>> I'd experiment and run up a trial batch, but saffron is a bit too
>>> expensive for that <G>.
>>>
>> Cauliflower does not have the starch of potatoes and will not thicken
or
>> bind your soup.
>
> I have made cream of cauliflower before and basically just made it as a
> puree thinned down with cream and it's been OK. But that may be because
> of the lack of other ingredients to thin it down as well as that I
> served it immediately. This is going to be made sometime during the day
> and reheated.
>
> > If you substitute for potatoes and still want the same
>> texture, you will have to use flour, either in a roux or as a slurry.
>> Cornstarch thickens, but probably will not work as well.
>
> Thanks, but those aren't really options, because the object is to cut
> down on the carbs--there will be a couple diabetics at the table and I
> want to leave room for small ****tions of souffle <G>.
>
> B/
>
There is another option -
Recently, major fiber supplement manufacturers have produced
supplements which are more finely milled. They have less taste
than previous products. There is one TV commercial of one
product being added to pasta sauce. These products still thicken
liquid. However, I have never used the generic store-brand
citrus fiber in my home for cooking. Hence, I cannot advise you
on pro****tions, cooking temperatures, etc.
Good luck and consult your local kashrut adviser.
chsw
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