WHENEVER I TRY TO MAKE GRAVY, THE FLOUR STILL BE CLUMPY IN THE HOT OIL NO MATTER WHAT I'VE DONE?!
I STIRRED, LET THE OIL GET HOT AND STILL THE FLOUR STICKS TOGETHER LIKE GLUE - HELPWww@FoodAQ@Com
Answers:
SLOWLY add the flour, a little at a time!. Whisk it into the oil, then add a little more flour, etc!. Take your time!. You can spare 3 to 4 minutes!.Www@FoodAQ@Com
Gravy is made with the same principles as a Béchamel!. No Fail Vegetarian Béchamel is an easier method of preparation of a classic white sauce so often used in your vegetarian kitchen!. Made of the simplest ingredients, butter, flour, milk and sea salt this recipe avoids the challenge new cooks have in making sure that the finished product is neither lumpy nor bitter!.
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
Method:
Melt the Butter in a large sauce pan over low heat along with three Cups of Milk!.
Add Flour and Sea Salt to 1 Cup of Cold Milk in a blender; process it until it is frothy and smooth being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; stir the sauce using the back of a wooden spoon!. Stir the sauce in little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Or for a Traditional Roux which you were trying to make and were having issues with:
Melt butter in a large sauce pan over low heat
Add flour and toast gently
Meanwhile heat the milk in a separate pan
Stirring constantly add the heated milk a cup at a time, stirring constantly!. Be sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; the pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
If you are making gravy use the same principle add heated liquid to the fat and flour!. And stir for a full 10 minutes!.
Your Gravy problems are over!Www@FoodAQ@Com
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
Method:
Melt the Butter in a large sauce pan over low heat along with three Cups of Milk!.
Add Flour and Sea Salt to 1 Cup of Cold Milk in a blender; process it until it is frothy and smooth being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; stir the sauce using the back of a wooden spoon!. Stir the sauce in little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Or for a Traditional Roux which you were trying to make and were having issues with:
Melt butter in a large sauce pan over low heat
Add flour and toast gently
Meanwhile heat the milk in a separate pan
Stirring constantly add the heated milk a cup at a time, stirring constantly!. Be sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; the pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
If you are making gravy use the same principle add heated liquid to the fat and flour!. And stir for a full 10 minutes!.
Your Gravy problems are over!Www@FoodAQ@Com
here's a simple recipe I use frequently
On the “Fly” Beef Gravy
David Herzog
1 qt!. water
? c!. beef base (commercial beef bouillon)
? c!. heavy whipping cream
? c!. butter
? c!. flour
In a 10” Dutch oven, over high heat, bring the water and beef base to a boil!. While the water is boiling, melt the butter in a skillet over medium heat!. Add the flour to the melted butter and stir well until smooth!. Set aside after cooking for 2 minutes!. To the boiling water mixture, add the cream then the flour mixture to thicken!.
Makes a little more than 1 quart, enough for 6 to 8 servings!.
Www@FoodAQ@Com
On the “Fly” Beef Gravy
David Herzog
1 qt!. water
? c!. beef base (commercial beef bouillon)
? c!. heavy whipping cream
? c!. butter
? c!. flour
In a 10” Dutch oven, over high heat, bring the water and beef base to a boil!. While the water is boiling, melt the butter in a skillet over medium heat!. Add the flour to the melted butter and stir well until smooth!. Set aside after cooking for 2 minutes!. To the boiling water mixture, add the cream then the flour mixture to thicken!.
Makes a little more than 1 quart, enough for 6 to 8 servings!.
Www@FoodAQ@Com
Let the oil get sizzling hot before adding any flour!. When you add the flour, add it a tiny, tiny pinch at a time!. It shouldn't even have a chance to stick!. When it starts to bubble, brown and thicken up a little then you should have all the flour you need!. It doesn't take much!.Www@FoodAQ@Com
normally, you don't use oil (actually, i've never heard of using oil for gravy)!.!.!. i use water, or broth of some sort!. Www@FoodAQ@Com
don't add the flour to cold oil!. heat the oil slowly, then put your flour in a little at a time!. Www@FoodAQ@Com
Use equal volume of oil to flour!. The oil has to be warm to start!.Www@FoodAQ@Com
I use cornstarch!. I quit using flour ages ago!. Stir your cornstarch in some water before stirring it in your drippings!.Www@FoodAQ@Com
use a potato masher to stir itWww@FoodAQ@Com