Red Days Thicking Mince Meat Or Stews??

Discussion in 'Slimming World' started by Bimbie Finn, 1 November 2010 Social URL.

  1. Bimbie Finn

    Bimbie Finn Full Member

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    Sorry it this is posted in the wrong place, dont know really where to post it.

    How to you thicken up mince meat or stews without using syns or very few syns

    Thanks In Advance
    xx
     
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  3. ~Lucky~

    ~Lucky~ Full Member

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    I find grated carrot, grated courgette, or lentils does the trick. Carrot and courgette are superfree so no probs there and lentils are free on Green and EE. All three are speed foods.

    Either that or leave it to simmer for longer than usual to reduce.


    ~Lucky~
     
  4. sarah83

    sarah83 I will be a yummy mummy!

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    If I'm cooking in the slow cooker I tend to use smash to thicken up gravies in casseroles/curries.
    Obviously this wouldn't be any good on a red day though...
     
  5. Bimbie Finn

    Bimbie Finn Full Member

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    oooooh thanks Lucky will give that a try
    xx
     
  6. mandy296

    mandy296 Silver Member

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    Another vote for a bit of Smash towards the end.

    Pearl barley also seems to absorb a lot of liquid and thicken things up, probably get the same result from other pulses (lentils etc).

    Not sure what to do on red days though as these would both have syns. If you are doing something in a slow cooker, maybe transfer to the hob for 10 mins and put on a higher heat to evaporate some of the liquid?
     
  7. *EB*

    *EB* Gold Member

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    1 tsp of Cornflour is 1 syn - this thickens up EVERYTHING!!! x
     
  8. Dizzi-G

    Dizzi-G Full Member

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    We boil up some chopped onion and then blend it and add to the sauce/casserole/gravy, thickens it up nicely and because its boiled you can't taste it!
     
  9. .Nicki.

    .Nicki. Minimin Addict

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    I use lentils, can be used as a hexb on red
     
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