Tips for low fat cooking - Help!

Discussion in 'Slimming World' started by Zimara, 6 February 2010 Social URL.

  1. Zimara

    Zimara Yummy mummy to be!

    Posts:
    639
    Likes Received:
    3
    Start Weight:
    12st3lb
    Current Weight:
    11st1lb
    Goal Weight:
    9st7lb
    Lost(%):
    1st2lb(9.36%)
    Diet:
    Atkins - ANA
    I'm a bit of a newb when it comes to low fat cooking and i just had a bit of a disater making a creamy pasta sauce:cry:

    I would normally use philly as the base and add a little stock, this alone would make a creamy sauce. Just before serving i would add some creme friache then add to the pasta.

    Today i frylited onions, garlic and chicken breast, then i added my Quark which started melting nicely, i then added stock and it all went horribly wrong. The stock seemed to make the Quark "curdle", for want of a better word. The spoon i stirred with got in a horrible sticky, cheesey messy! What was left in the pan just looked like chicken stock.
    I thought once i added the LF creme friache all would be ok but that just seemed to dilute in the stock.

    It's edible but not what i was expecting. Are my expectations too high or are there some tips you can give me doing it the low fat way?
     
  2. Avatar

    MiniMins.com Matched Content

  3. charliebecca

    charliebecca Full Member

    Posts:
    117
    Likes Received:
    0
    Start Weight:
    12st3lb
    Current Weight:
    11st10lb
    Goal Weight:
    10st0lb
    Lost(%):
    0st7lb(4.09%)
    Diet:
    Slimming World
    try from frais!
     
  4. slinkydreams

    slinkydreams Full Member

    Posts:
    136
    Likes Received:
    2
    Diet:
    slimming world
    Hi Zimara,

    I have never made a creamy pasta before, so can't really help with this, hopefully someone else who can help will come along soon.

    However, if I add yoghurt/f frais to a curry I always add it right at the end, after the curry has been taken off the heat - this will stop it curdling. If you get the yoghurt/f frais too hot it will curdle.
     
  5. Zimara

    Zimara Yummy mummy to be!

    Posts:
    639
    Likes Received:
    3
    Start Weight:
    12st3lb
    Current Weight:
    11st1lb
    Goal Weight:
    9st7lb
    Lost(%):
    1st2lb(9.36%)
    Diet:
    Atkins - ANA
    Thanks for the replies ladies, will try fromage frias next time but i just think of it as yoghurt. Anyone know what is the difference?

    It was the cheese that curdled:eek: not the creme, never had that happen to me b4. even so the creme fraiche looked more like yoghurt when i open the carton, not stiff and creamy.

    Guess I've been increadably spoilt on a high fat/low carb diet that i was previously on!!
     
  6. Circes

    Circes Strutting her stuff

    Posts:
    7,766
    Likes Received:
    201
    Start Weight:
    17st12lb
    Current Weight:
    10st7lb
    Lost(%):
    7st5lb(41.2%)
    Badges:
    Maintainer
    Diet:
    Slimming World
    All the fat free products like quark, fromage frais and yoghurt are prone to curdling at high temperatures so as said it's usually best to add them at the very end of cooking, off the heat, and not straight from the fridge. I've heard that adding cornflour helps to stabilise them but that of course would add syns. Or you could use phillie light as an alternative and just syn it - it's not very high.

    Oh and by the way, you do know that creme fraiche, even RF is not syn free?
     
  7. Harry'sMom07

    Harry'sMom07 Silver Member

    Posts:
    704
    Likes Received:
    13
    Start Weight:
    14st3.0lb
    Current Weight:
    13st11.5lb
    Goal Weight:
    11st0.0lb
    Lost(%):
    0st5.5lb(2.76%)
    Diet:
    Slimming World
    I've just had pasta with some philly light (2 syns per 28g) mixed with quark - stir it in off the heat and Bob's your uncle!
     
  8. Zimara

    Zimara Yummy mummy to be!

    Posts:
    639
    Likes Received:
    3
    Start Weight:
    12st3lb
    Current Weight:
    11st1lb
    Goal Weight:
    9st7lb
    Lost(%):
    1st2lb(9.36%)
    Diet:
    Atkins - ANA

    Oki coki! Out of interest do you add stock?
     
  9. Harry'sMom07

    Harry'sMom07 Silver Member

    Posts:
    704
    Likes Received:
    13
    Start Weight:
    14st3.0lb
    Current Weight:
    13st11.5lb
    Goal Weight:
    11st0.0lb
    Lost(%):
    0st5.5lb(2.76%)
    Diet:
    Slimming World
    I didn't, but I wanted the pasta coated, rather than it be a sauce. I suppose you could try adding it little by little, but would keep the heat very very low.
     
  10. hayley morgan

    hayley morgan Full Member

    Posts:
    223
    Likes Received:
    6
    Start Weight:
    22st7lb
    Current Weight:
    20st11lb
    Goal Weight:
    12st0lb
    Lost(%):
    1st10lb(7.62%)
    Diet:
    slimming world
    philly doesnt break down like other soft cheese thats why you can use it for cooking use it but syn it
     
Popular Forums
  1. MiniMins.com is a weight loss support community helping each other on their weight loss journey. We have a multitude of forums, from Slimming World and Exante, to Success Stories. Click the logo at the top right to return to the forum home page at any time.
Loading...