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
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