The MakeMeThinner Support Forum

[ascicles]

A,

To thicken, you might look into Guar Gum.

I'm not sure of the numbers on it, but just the tiniest pinch REALLY thickens things up.

Check the numbers 1st of course....

I'll have to check that out. I wonder if this is something available in grocery stores?

[Shana]

You can probably find Guar Gum at your local health food store if they have a wide selectin of bulk herbs, spices, etc.

Another option for thickening things up is a product called Thick or Thin Not Starch - I'm pretty sure it's made by Atkins and you may be able to find it at Walmart in the diet section, or check the baking aisle.

Remember, when using thickeners, always mix it with a bit of liquid (form the sauce) to make a paste before adding it to your sauce in order to avoid lumps

[Unca_Tim]

I just checked online, and you can get guar gum.
8oz for 3.99

Thats enough to thicken a bathtub full of teriyaki sauce...

Just a pinch on the end of a spoon would thicken several oz's of any liquid.

[ascicles]

Hmmm,

Each level teaspoon contains: Guar Gum (Cyamopsis tetragonolobus)(3g), Sodium (10mg), Dietary Fiber (3g).

While the dietary fiber means that it has some grams of carbs, I don't think that one little pinch (less than a teaspoon) would really do much damage to an entire bottle of sauce. I'm sure it would be negligable.

[Shana]

You should be fine using the Guar Gum to thicken the teriyaki sauce (and other things). I did a bit of research on it and found that all of it's carbs are derived from fiber, but you might want to be a tad careful when using it as it can have a laxative like affect on some people.

I did find a post on another forum that mentioned using 1/4tsp to thicken a homemade protein shake, so a little dash should do ya

[ascicles]

Sounds good. I went to my local grocery store (they have a big health section), but they didn't have it. Surprisingly though, they had the two kinds of teriyaki sauce I've been looking for, hidden with the vitamins. Don't ask me why.

I didn't buy any though, because I actually like this homemade kind better

I'll go to the health food store tommorow to buy some guar gum.

[Shana]

Glad you like it! Homemade is almost always tastier

Let me know how the Guar Gum works in the sauce!

[ascicles]

I tried the guar gum, but I haven't noticed it thickening too much yet. I just used it about 20 minutes ago though, so it may take a while.

[Unca_Tim]

Hi A,
You "may" have to simmer it a little.

[ascicles]

Hi A,
You "may" have to simmer it a little.

It has thickened up a bit. I think it's not as thick as it should be because I added it to something that was already made.

Next time, I'll include it as I'm making it.

[Ct. Yankee]

Worth checking out--ready-made teriyaki sauce, zero everything except salt. Nature's Flavors dot com--the product is called Low-Carbiyaki Teriyaki sauce. If it is good, then a good timesaver.

Joan

[ascicles]

I'm just bumping this to the top. Since I started making this, I have been using it religiously every night.

I tried making it with the brown sugar substitute instead of white splenda, and the taste was good, but not AS good as the other kind.

I follow the recipe to the letter, except that I am not positive how much garlic I am using. Since I bought my minced garlic in a jar, I just use about 2 teaspoons (or a little more). I'm not sure if that is more or less than what the original recipe uses. I also add about 1/4 teaspoon of guar gum to the recipe to thicken it up a bit.

I also use a strainer immediately after making this to remove the garlic and ginger pieces from my sauce. I like the flavor of both, but I've never been a fan of pieces of either in teriyaki sauce.

I think I may add a few sesame seeds next time.

[Sarya]

I made this teriyaki sauce (sort of!) last night, and it was amazing! I don't use measurements so I sort of just threw it together. I used crushed garlic and crushed ginger, and I added a little bit of olive oil since I'm not getting enough fat in my diet. yum.

[MISSANNE]

I've gotta try this....sounds sooo good now


Manly....if ya don't mind, could you jot down your recipe in 1 response. I've been reading through but confusing myself on how much and how long, etc.

If its not to much trouble....I would really appreciate it!



Thanks

[ascicles]

I've gotta try this....sounds sooo good now


Manly....if ya don't mind, could you jot down your recipe in 1 response. I've been reading through but confusing myself on how much and how long, etc.

If its not to much trouble....I would really appreciate it!



Thanks

I follow the original recipe (in the first post) completely, with the exception of adding 1/4 teaspoon of guar gum. That's just to thicken it up though.

Here is the original recipe where I've replaced the instructions with what I use (basically just timesaving methods)

1C soy sauce
1/3C splenda
1 1/2 teaspoons of minced garlic
1 large hunk of fresh ginger (about thumb size for me - 1 1/2in long x medium big around lol) skinned & grated. Again, add more if you like because Ginger rocks too!
1/4 teaspoon of guar gum

In a medium bowl (or the bowl you'll be marinating in if you're using it as a marinade) combine the soy sauce & splenda - stir until splenda dissolves. Add minced garlic & grate ginger directly into the bowl. Then, I use a sifter to remove the garlic and ginger pieces. I just pour directly from the bowl, through the sifter, and into the jar I am going to use.