On Apr 17, 2:02*pm, "Gregory Morrow" > wrote:
> 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...
It never worked well for me. I'm still a fan of the Wondra type
flour, though we use Swan's Down. Best taste, and almost as easy as
cornstarch.
>
> --
> Best
> Greg
--Bryan, aka Bobo Bonobo
http://www.TheBonobos.com