Low Carb Sauce

A sauce adds flavour and moisture to your dish and makes it look more appealing. Traditional sauces are often thickened using flour or corn starch. Starch is a type of carbohydrate with a high glycemic index, or a high effect on the blood sugar. Therefore you should avoid them as much as possible and preferably use other thickeners in your low carb sauce. You can make a variety of different low carb sauces. These are just a few:

Heavy cream
You can make the simplest sauce by adding heavy cream or creme fraiche to your drippings or meal. Cook heavy cream with mushrooms, salt and pepper until the cream thickens and you have a great mushroom stew.

Bearnaise
Bearnaise is made of vinegar, shallots, tarragon, egg yolks, butter and chervil. Hollandaise is made the same way, but uses a reduction of lemon juice instead of vinegar and chervil. Both are great low carb sauces since they are high in fat and low in carbs.

Aioli
Aioli is made of garlic, virgin olive oil and egg, all great low carb ingredients.

Bechamel sauce
To make a bechamel sauce or white sauce you can use a dairy product such as heavy cream and add a thickener. I make a simple sauce with cream and use egg yolk to thicken it.

When you need to add a thickener to your sauce or other dish where egg yolk isn't a good option, you could use a vegetable gum such as xanthan gum. There are also trademarked products available on the market that you can use to thicken your sauce. One product a lot of people use to replace starch is ThickenThin.

Lena Hanson is the creator of Low Carb Day. She has been living a low carb lifestyle since the end of 2005 and have lost 70 pounds. Visit low carb day for low carb sauce recipes and low carb diet information.

Article Source: http://EzineArticles.com/?expert=Lena_Hanson

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Pasta in Asia

Pasta is always associated with spaghetti and so on. In actual fact, pasta is referring to products that are made from flour. In Western countries, it is called pasta and in Asia, it is called noodles. Whether it is pasta or noodles, it is one of the most consumed foods in the whole wide world.

In Asia alone, noodles are produced in various forms in various countries and cooked in so many countless ways. Pasta or noodles or "mee" in local language, play an important role in all Asian cuisines being it Chinese cuisines, Japanese cuisines, Korean cuisines, Thai cuisines, Indonesian cuisines, Singaporean cuisines or Malaysian cuisines. It is served at all places, from five-star hotels to the street stalls all over Asia.

Below are the more popular types of noodles in Asia:

1. Vermicelli is also called glass noodlse. When it is not cooked, it is very fragile. When it is cooked, it is very soft and clear in color. It is normally served in soup with fish ball, sliced meat and spring onion. Another great way to taste it is to stir fry it with egg, prawn, bean sprout and chili.

2. Soba is a specialty noodle from Japan. A very popular type of noodle in Japanese cuisines, whether you serve it hot in a soup or cold with a dipping sauce.

3. Fresh rice noodle is a kind of noodle made from rice flour. It is best to stir fry it with eggs, clams, bean sprouts and chili. "char koay teow", a very famous dish from South East Asia is using this type of noodle. It is also good to serve in soup as well.

4. "Hokkien" noodle is a thick, yellow and rubbery-texture noodle. It is widely used in lots of street food in Asia whether served hot in soup or stir fry it.

There are many more types of noodles that are not mentioned here. There are also many ways on how to cook the noodles.

JB Yeoh http://www.asianfoodguides.com Article Source: http://EzineArticles.com/?expert=Jb_Yeoh

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