When making gravy , how do I keep it from getting lumpy?!


Question: When making gravy , how do I keep it from getting lumpy!?
Answers:
I use cornstarch or flour, but either way I ALWAYS mix it with a little water in a cup and make sure it's mixed then just pour your flour water into the pot/pan!. It will never be lumpy if you mix it first with water Www@FoodAQ@Com

You want to start with some cold water in a measuring cup (one with a spout, preferably)!. Mix the flour into the cold water, and stir it until it is completely mixed in!. Add the water/flour mixture sssssllllooooowwwwwllllyyyy to the fats in your pan!. Use a wire whisk to stir as you're adding the flour/water!. Break up any lumps you see immediately!.Www@FoodAQ@Com

Thicken most broths for gravies with roux, a cooked mixture of flour and a cooking fat (see Related eHow on roux for more details)!. Roux needs to be cooked first, but gravies made with it are virtually lump-free!. Many cream soups are also thickened this way!.

Use a cornstarch slurry to thicken fruit and vegetable juices!. To make a slurry, dissolve 1 tbsp!. cornstarch or flour in 2 tbsp!. ice water, then whisk the slurry into 1 c!. of boiling liquid!. Simmer the sauce at least 15 minutes to allow the starch to work!. Cornstarch is commonly used to thicken stir-fries and many Asian dishes!. Www@FoodAQ@Com

Mix the flour into cold water first - stirring vigorously!. Then add flour water mix to gravy!.!.!.Www@FoodAQ@Com

Just make sure you have a whisk on hand, if it becomes lumpy, whisk it well, this should take the lumps outWww@FoodAQ@Com

I agree with micheal m, whisk! add ingredients slowly, while whisking fast!Www@FoodAQ@Com

Use cornstarch instead of flour then you want have lumps!Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources