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Do you prefer a Flour Roux or Cornstarch for your gravy?
Do you prefer using a flour rough to make your gravy, or do you prefer cornstarch?
I inevitably end up using cornstarch as it is so much easier. I always have difficulty with my roux. But cornstarch always gets such a bad rap I feel guilty about doing it, even though I don't notice much of a taste difference. |
Originally Posted by Cloudship
(Post 34777373)
Do you prefer using a flour rough to make your gravy, or do you prefer cornstarch?
I inevitably end up using cornstarch as it is so much easier. I always have difficulty with my roux. But cornstarch always gets such a bad rap I feel guilty about doing it, even though I don't notice much of a taste difference. |
Originally Posted by Cloudship
(Post 34777373)
Do you prefer using a flour rough to make your gravy, or do you prefer cornstarch?
I inevitably end up using cornstarch as it is so much easier. I always have difficulty with my roux. But cornstarch always gets such a bad rap I feel guilty about doing it, even though I don't notice much of a taste difference. |
Flour roux. Takes a couple of minutes, enough to cook the raw flour flavo(u)r out, and you avoid the texture problems that cornstarch can cause. Boxes of TJ gravy on hand to add as necessary or when the "good stuff" disappears.
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Flour. Corn starch gets gross and glossy which I guess is great if you want your Thanksgiving to look like Chinese takeout.
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I take some of the roast veg (usualy the carrot) puree it and use that as thickener. Gives your gravy some nice flavour than flour or cornstarch and accomplishes what needs to be done. You can use any vegetable really I just don't really like eating carrots.
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Corn starch when I am in charge
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I planned to make gravy using an online Bette Crocker recipe - flour (ie not cornstarch), broth (or turkey liquid), and 1/4 cup of turkey drippings. When my spouse went to fetch our cherry pie from Whole Foods, I requested a turkey gravy unit as backup and as a result ended up with 2 gravies. I’m sure the WF one was good - I enjoyed the one I cooked. It didn’t have enough turkey liquid because it was hard for me to get juice from the pan without worrying about dropping the turkey. For tomorrow leftovers I’ll add more turkey liquid to the homemade gravy.
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Cornstarch Gravies
When it comes to thickening gravy, I personally prefer using cornstarch due to its smooth texture and neutral taste. Cornstarch has the ability to create a glossy and velvety consistency in gravies, which enhances their overall appeal. It's also a great alternative to flour for those who are gluten-free or have celiac disease.
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I use both, depending. The problem I have with cornstarch is that it usually breaks if you refrigerate and re-heat leftovers. I tend to use cornstarch in Asian type stir-fry dishes with vegetables as it's more clear and neutral, and put up with the breakage if/when re-heating, For stews, chowders, gravies and such, I always use flour.
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There is another option: kuzu (or kudzu)
If you ever want your gravy to be more luxurious, more unctuous, kuzu is the answer. Otherwise, both. But I am finally realising that am probably gluten sensitive so am veering more towards potato and corn starch as thickeners. Kuzu is a fabulous, and often superior, alternative. Amazing stuff! |
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Bisto!
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A couple of years ago I had a gravy ( sauce) making competition with a friend at a Xmas lunch. I made a fresh vegetable stock, caramelised onions, took up the beef residues and thicken slightly with arrowroot. She mixed Bisto with Coke Cola.
Oh woe, the votes went to …….., well not me! |
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