How to make your Gravy THICC – Cornstarch or Flour? What is the proper thickening agent?
#thicken #gravy #thanksgiving
My Gear:
KNIFE – Global Santoku Fluted 18 cm: (CAN)
COOKTOP – Duxtop Portable Induction: (CAN)
PAN – All-Clad Stainless Steel 8-inch: (CAN)
Cornstarch Slurry:
3 tbsp cornstarch
4 tbsp cold water
Combine both water and slurry, stir to combine and add to hot sauce/gravy. Bring to a simmer and check consistency. This is for about a cup of gravy. Add more cornstarch accordingly.
Roux:
2 tbsp. unsalted butter
2 tbsp. all purpose flour
(always equal parts)
Melt butter in saucepan, add flour and cook for about a minute on medium low heat. Add gravy or sauce and bring to a simmer. If not thick enough, then either reduce OR make the butter/flour dough (as per video), add a little at a time. Bring to a simmer every time to check consistency before adding more butter/flour mixture.
……………luved the jiggling of the booby’s…..focused on left😅…….I always go left……..OO…..
The problem I have with the “slurry” is that you’re adding water to your gravy and diluting the flavor.
The difference is that one of the two is getting you fatter way faster…
PS: That pants makes you look like you had a shit in it..
Really good video! It was very well presented. I now understand! 😄 Thanks.
Thank you so much, just need to thicken a beef gravy so good to see both methods:)