How do I thicken up my sauce?!
I'm making Beef Stew for dinner but my sauce always comes out too thin!.!.!.I like a nice thick sauce!. I know I can use flour but I always get clumps in it!.
What's the correct way of adding flour to your sauce to thicken it up without getting any clumps!?!?
Any advice or suggestions would be greatly appreciated!. Thank you!Www@FoodAQ@Com
What's the correct way of adding flour to your sauce to thicken it up without getting any clumps!?!?
Any advice or suggestions would be greatly appreciated!. Thank you!Www@FoodAQ@Com
Answers:
Skip the flour!. Take a heaping tablespoon of cornstarch and 2 tablespoons of cold water and make a roux with it!. Add that mixture to your stew slowly while stirring and it will thicken right up!.!.!.!.promise!Www@FoodAQ@Com
There are a few ways,
Add mashed potato to the stew, make a roux (pronounced roo) of the flour in which you melt butter or use the oil of your choice to essentially saute the flour and then add it to the stew, make a slurry of cold water and flour, mix with a fork until smooth and then pour it into the stew (you'll need to cook it a little longer to get the raw flour taste out so time it carefully)!. You can make the slurry with cornstarch or arrowroot but the texture may be a little different!.Www@FoodAQ@Com
Add mashed potato to the stew, make a roux (pronounced roo) of the flour in which you melt butter or use the oil of your choice to essentially saute the flour and then add it to the stew, make a slurry of cold water and flour, mix with a fork until smooth and then pour it into the stew (you'll need to cook it a little longer to get the raw flour taste out so time it carefully)!. You can make the slurry with cornstarch or arrowroot but the texture may be a little different!.Www@FoodAQ@Com
you can use flour take a couple of table spoons of flour and add cold water enough too make the flour about cake batter thick and whisk it until it is smooth then you want to make sure your sauce is boiling it would probably be better if you used your stock from the stew and bring it to a boil in a smaller pot and when you add the flour to the stock whisk it briskly to avoid lumps and once you have whisked it and your sauce will thicken up then you can return it to your stew and continue to cook it Www@FoodAQ@Com
In order to avoid lumps when thickening your sauce, you should be whisking the flour in water before adding it!. Place the flour and water or some of the stock in a glass measuring cup!. Then whisk it rapidly so that it becomes a thick sauce!. I find the best way is to set the measuring cup on the counter and then run the whisk handle between my palms to make it swirl really fast alternating ways!. Then add it slowly, whisking it into the stew!. Www@FoodAQ@Com
the best way to thicken up any sauces or gravies is with a roux!.
to make roux you use equal amounts of fat (oil, butter!.!.!.) and flour!. you cook them together slowly until you have a nice bubbly golden colored roux!. just add a little at a time into your completed stew until you have the desired consistency you like!. any left over roux can be refrigerated for a couple of weeks to thicken other sauces or gravies!.Www@FoodAQ@Com
to make roux you use equal amounts of fat (oil, butter!.!.!.) and flour!. you cook them together slowly until you have a nice bubbly golden colored roux!. just add a little at a time into your completed stew until you have the desired consistency you like!. any left over roux can be refrigerated for a couple of weeks to thicken other sauces or gravies!.Www@FoodAQ@Com
Im not sure how you are making yours but my cookbook says to use a dutch oven and you bake it in the oven at 325!. But you put the flour in ( mine says 1/3 cup flour ) with all the other ingredients at the beginning , then just cover and bake and stir only once!. I never had a problem with lumps!. It just mixes in with everything else before you cook it!.Www@FoodAQ@Com
Sometimes rolling your stew meat in seasoned flour and then browning it can automatically thicken your sauce as it cooks!. I don't like adding water to my "sauce" because it dilutes it!. I take some of the boiling liquid in the pot and add some flour to that, then whisk the whole thing into the stew!.Www@FoodAQ@Com
Hi!.!.I agree with Jenny's answer!.
I personally use a mixture of 2 things!. It's not common to use TOMATO PASTE but I do!. I also flour my meat before which automatically thickens the sauce too!. Good luck!. Hope your sauce is a good one!Www@FoodAQ@Com
I personally use a mixture of 2 things!. It's not common to use TOMATO PASTE but I do!. I also flour my meat before which automatically thickens the sauce too!. Good luck!. Hope your sauce is a good one!Www@FoodAQ@Com
use cornstarch and use only half as much as flour!.!.!. and use a sieve to after u mix up some cornstarch and water!.!.!. run it through it as u r dumping it into the sauce!.!.!. Www@FoodAQ@Com
CornstarchWww@FoodAQ@Com
If you use flour, blend it in a glass with ICE cold water!. Www@FoodAQ@Com
Use cornstarch instead!. It tells u how much to mix with water on the back of the box!.
I use cornstarch for all my gravies!.Www@FoodAQ@Com
I use cornstarch for all my gravies!.Www@FoodAQ@Com
there is a hand held sifter, works great!. looks like a fishing net kindaWww@FoodAQ@Com