cybercat wrote:

> "notbob" > wrote in message
> ...
> > On 2009-04-16, cybercat > wrote:
> >
> >> I did this for years, and really like it, but it is easy to get lumps
> >> this
> >> way. My MIL uses a flour slurry, which I think makes gravy with an
> >> uncooked
> >> flour taste. We have been trying to get away from white flour and
> >> saturated
> >> fat, hence the corn starch. Someone here recommended it to me so I
tried
> >> it.
> >
> > It will work. I've done it with de-fatted hamhock stock, but a true
gravy
> > requires fat whether you use the roux or slurry method.
>
> I bet there was a little fat left in there. All I did was scrape what I
> could off of the top. I have a problem with what amounts to semantics,
terms
> like
> "a true gravy." I guess some folks are just more concerned with accuracy
in
> terms. If it tastes good, I don't care if it is a "true gravy" or not. I
am
> not looking for authenticity here or conforming to any kind of definition.
I
> just wanted something tasty, quick and easy, and a tad less
> artery-clogging/ass enlarging.
>
> >
> > The secret to a lump free roux is to use a whisk, a mandatory tool in
any
> > good cook's drawer. To make a lump free gravy, make sure both the roux
> > and
> > cooking liquid (nuke if necessary) are warm when combining and keep that
> > whisk a-movin'!
>
> Thanks for the tip! I had not used a whisk OR warmed the flour mix. This
> will be helpful next time I want to use flour.


A whisk will ensure lump - free gravy. For years I used that "Wondra" flour
that is specially - formulated to use in gravies and sauces as it's "lump -
free"...no need to use that if you just attend to using a whisk.

If things get really dire lump - wise you could I suppose use an immersion
blender or even dump into a blender (make sure it's cooled a little)...

Could one use whole wheat flour to make gravy, I am just wondering...


--
Best
Greg