I tried Michelle's soup that she posted a few weeks ago using Ultragel as a thickener. I found it at the Macey's in Orem in the baking aisle. I probably negated the fat savings by putting a hand full of cheese on top (and I won't mention the bacon bits I stirred in either), but it came out darn tasty. It's interesting stuff. I thought the soup had a silkier texture than you can achieve with flour as a thickener, and minus the gloppy splitting apart texture you get with cornstarch. It did take a few minutes for it to achieve full thickness, and I probably could have put in one less spoonful. I messed around with mixing it into fruit juice as well and found the consistency to be very pleasing with the added bonus of the simplicity of not needing to heat it up to get it to thicken. Awesome :). Thanks, Michelle! Please post more recipes.Saturday, February 28, 2009
I found ultragel!
I tried Michelle's soup that she posted a few weeks ago using Ultragel as a thickener. I found it at the Macey's in Orem in the baking aisle. I probably negated the fat savings by putting a hand full of cheese on top (and I won't mention the bacon bits I stirred in either), but it came out darn tasty. It's interesting stuff. I thought the soup had a silkier texture than you can achieve with flour as a thickener, and minus the gloppy splitting apart texture you get with cornstarch. It did take a few minutes for it to achieve full thickness, and I probably could have put in one less spoonful. I messed around with mixing it into fruit juice as well and found the consistency to be very pleasing with the added bonus of the simplicity of not needing to heat it up to get it to thicken. Awesome :). Thanks, Michelle! Please post more recipes.
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I found Ultragel too, but I had to go to the Provo Maceys because my West Jordan Maceys was out of stock for over a week. I haven't played around with it too much yet, only using it to thicken something (can't remember what it was!).
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