How do you get the lumps out of gravy?!


Question: How do you get the lumps out of gravy!?
Whenever I make homemade gravy I always gets those lumps of flour that stay stuck together!.Is there something I'm doing wrong!? Anybody got any tips on how to make my gravy lump free!.ThanksWww@FoodAQ@Com


Answers:
When I mix my flour and water, I pour it through a sieve to catch any lumps still in it!. A mesh strainer will do it perfectly! Try that next time!.Www@FoodAQ@Com

We always use a beurre manie to thicken things - it's just equal quantities of softened or melted butter and flour mixed together!.
What basically happens there is that each grain of flour gets coated with butter, when that hits a hot sauce the butter melts releasing the flour grain!. By then, if you're whisking away the flour doesn't stand a chance of clumping!

You can also strain it through a tea strainer or sieve to get rid of the lumps as well!.

You can also keep beurre manie in the fridge so you don't have to remake it every time you want to thicken something!.



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Oh, I hear ya on this one!. Real homemade gravy takes skill and you almost have it, so here's some suggestions:
Get those beef juices on a low boil, then add in your Roux (equal amounts of flour and butter, slowly whisked over a low heat until it becomes a creamy paste), then add that into your beef juices and whisk!.!.!.whisk, whisk!.!.!.!.!.your clumps and lumps will disappear if you have your gravy on a low boil and your Roux is correct!. So, how do you correct this even if it's perfect!? Add in a little more liquid, butter or beef base, beef stock preferably, then keep on whisking, that very motion will break apart your lumps and re season as you like!. Hope this helps you out today! Www@FoodAQ@Com

You can strain it as mentioned above!.

or

When you're adding the stock to the roux (flour and fat) don't add all the stock at once!. Just add enough stock (1/4-1/2 cup) to be able to mix the flour thoroughly with a Wisk!. Once it's mixed well and clump free, add the rest of the stock and bring it to a boil to get the full thickening power!.

When you're using a roux to thicken, you never add the roux to the liquid!. Always add the liquid to the roux!. Www@FoodAQ@Com

If you are making a gravy with a flour and butter roux, be sure to heat the liquid you use, whether it's water or stock or pan juices!. Use a whisk to combine and don't stop stirring! The hot liquid will keep the temp constant and allow the roux to thicken quicker!.Www@FoodAQ@Com

After you fry the flour, next step is add milk or water, depending on the type of gravy!. Always add about 1/2 cup more liquid than you think you'll need!. That way all of the flour will disolve, then you keep stirring to keep it disolved, voila, no lumps!.Www@FoodAQ@Com

mix your flour w/ COLD water, whisking well until smooth!. Then add this water-flour slurry back to your gravy, whisking it in!. Bring to a simmer for 1 minute, turn off heat, serve!.

Once you have lumps, you can sometimes whisk them out!.!.!. not always, though!.Www@FoodAQ@Com

when adding the wet ingredients into your flour whisk it well with a wire wiskWww@FoodAQ@Com

Dont put them in!.Www@FoodAQ@Com

put more waterWww@FoodAQ@Com





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