How do I make gravy?!
Answers: I am doing a roast in my crock pot today and I'd like to make a gravy out of the sauce/juices. Could you tell me how to do this? ratio of sauce/juices to water? I'd like to use cornstarch, but I will use flour too if needed (my son is allergic to wheat, hence no flour, only corn). Thanks for any advice!
Making Gravy with Corn Starch
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula to blend into the drippings
3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt (we use Vege-Sal).
Making Gravy with Flour
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.
3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.
Hope these help you out...........
Google gravy making....lots of websites
get a V and paint it grey
maybe you add the cornstarch to it, I usually just add flour to mine once its done, I've never used my crockpot though thanks for that idea. I can't tell you exact measurements I use about 2 or 3 teaspoons, guess it depends on the consistency you want. hmmmm roast sounds good...invite me over!
Well if you are happy to use flour. I would put and oxo (stock) cube and 2 to 3 table spoons of Plain flour in the pan, mix well over heat, if it thickens too much then add some more boiled water or stock. Hope this helps.
Sorry but i have never used cornstarch. :-).
If you're using a crock pot you'll get a thin gravy anyway. I usually add potatoes, carrots, and onions to the crock. Some of the potatoes crumble and dissolve of course, hence making the gravy a little thicker. If you're going to use cornstarch mix it with some cold water first and stir it real good, then pour the mixed liquid cornstarch mixture in with the "drippings." If you put the cornstarch in with the hot liquid by itself you'll get lumps.
Its is easy to make with corn starch.Add two tablespoons of corn starch to 1/4 cup of water and mix well for every 2 cups of liquid or juice from the roast. Bring the juices to a slow boil and slowly add the corn starch mixture stirring or whisking it in. Stir quite fast and constantly to avoid lumps and boil for two minutes once your corn starch mixture has been added, stirring constantly. Season to taste.
for roast i use cream of tarter as a thickener mix hot broth and thickener till you get the thickness you like
crock pot gravy....ummm....ok..first better make sure u can get it hot enough,like almost boiling...yeah lets boil it...and what i like to do is make a paste out of cornstarch,butter and flour that way u can have a grave thats not real heavy,like a "just flour gravy"...plus the butter gives it a great taste too...but as far as measuring goes depends on how much "juices" u have...start off by making about 2 cups of the above paste....and whip good...nice and smooth...there ya go....and now add it to the juices....um do ya smell it...lol...just having fun with it..
paste= 1 part cornstarch 1 part butter 2 parts flour...
I would say it's best to pour the juices into a pan, you really can't bring what's in the crockpot to the boil. Cornstarch is fine to use to thicken. I've used that when I can't find my Wondra!
It shouldnt really be that much different than with regular flour,
Take your juices out (ie separate) and put'em in a fry pan, ( might like to drain some of the fat off) then as you are heating it add a spoon full at a time of the corn flour/starch (sprinkle on), stirring all the time so you dont get lumps, when each spoon is mixed in and its still not right add another and another... untill you get the right consistency, (making sure you are stirring all the time of course)
You will probably only need a spoon or two- but that depends on how much you wanna make! If its thick enough but you dont have enough- just add some water and then more flour/starch. ( ie dont ad any water if you think there is enough to liquid there for you)...
Also dont for get to taste it along the way, you will probably liek to add salt and peper, and perhaps 1/2 a stock cube along the way....
For making the gravy:
Strain juices from crock pot into large glass measuring cup. Spoon fat off top of pan juices. Pour all the juice into heavy medium saucepan. Boil mixture until reduced to 3-4 cups, about 10 minutes.
Mix 4 tablespoons corn starch mixed with 4 tablespoons of cold water.Whisk in corn starch mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
Always remember any type of starch must be mixed with a cold liquid, never hot.
Generally, it is 1 T grease, 1T flour...cook on low and stir...1T milk (for cream grary.) Cook and stir to a boil. It will thicken.
Whatever the liquid, the rule is still 1T,1T, & 1Cup liquid