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Old 02-20-2009, 01:08 PM   #1
Ari Kestler
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Kuzu - a thickening agent for sauces

A lot of recipes I try call for cornstarch or flour to thicken sauces, I try to eat paleo as much as possible and was recently introduced to kuzu - A vegetable root that can be used for thickening.

Anyone have experience?
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Old 02-20-2009, 01:10 PM   #2
Jamie J. Skibicki
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Re: Kuzu - a thickening agent for sauces

I just reduce the sauce
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Old 02-20-2009, 03:39 PM   #3
Laura Kurth
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Re: Kuzu - a thickening agent for sauces

I just use cornstarch - to me it is such a tiny amount overall, i don't really care. But that's just me

You should certainly try out this new thing and see how you like it!
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Old 02-20-2009, 04:13 PM   #4
Scott Allen Hanson
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Re: Kuzu - a thickening agent for sauces

Never heard of it Ari. One really useful technique for stews/soups is to puree some of the vegetables with an immersion blender or in a regular blender with a little of the liquid.
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Old 02-20-2009, 05:25 PM   #5
Ari Kestler
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Re: Kuzu - a thickening agent for sauces

Quote:
Originally Posted by Jamie J. Skibicki View Post
I just reduce the sauce
Even reduced, a combination of lemon juice, olive oil, butter, chicken stock, white wine isn't going to reduce to the thickness you want for a piccata-like sauce...
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Old 02-23-2009, 09:41 AM   #6
Scott Kustes
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Re: Kuzu - a thickening agent for sauces

I have used kuzu. It works well. From what I understand, it doesn't seperate back out like arrowroot does, though I havne't used arrowroot.
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