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Flour or corn starch

dirt_yfingernails

18 years ago

Which do you use for gravy? I use either. Flour if I'm making milk gravy or corn starch for a clear gravy. Last night I made clear chicken gravy with corn starch. Haven't used it for a long time so had to get back in practice. Yummy!

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Comments (12)

aachenelf z5 Mpls
18 years ago
Have always used corn starch. That's what mom does, so that's what I do. Good logic don't you think?

Kevin
centralcacyclist
18 years ago
Flour. I make a roux.
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wizardnm
18 years ago
Flour. If I use cornstarch it becomes a sauce IMHO.

I make a roux for some things. For basic gravy when I make a braised roast I remove the meat, remove any extra fat that I can, add potato and/or vegetable water and any other seasonings or broth, bring that to a boil, scraping loose any browned bit in the bottom of the pan. Then I slowly add my water/flour mixture to the boiling juices, adding more to thicken to the consistency we like. Be careful to keep the gravy boiling while adding the water/flour mixture to avoid lumps and cook the flour.

Nancy
User
18 years ago
Flour here; don't like the way cornstarch based gravies hold or reheat as leftovers.

I do it similar to Nancy but I make a roux and then add liquid to the roux. I add flour directly to very hot drippings to form a roux being careful to scrape up all the brown bits. Then I add hot veggie or potato water, sometimes broth to the roux being careful to keep the gravy at a full boil.
lindac
18 years ago
Flour....cornstarch will "un-do" if your get it too hot or simmer too long...and there's nothing worse than having a gravy go south at the last moment because you didn't get it shut off quite in time!
Linda c
Terri_PacNW
18 years ago
Flour 9 times out of ten..

But I just picked up some Arrowroot from Penzey's, so going to try my hand at that since I'm trying to go wheat and corn free.
cloudy_christine
18 years ago
Cornstarch, always. (Family tradition -- my elderly cousin used to say, "You do use cornstarch, don't you?") It's so much easier. Dissolve it in a little cold liquid (must be cold, not hot) and add it to the pot.
weed30 St. Louis
18 years ago
95% of the time, flour. Like barnmom, I make a roux. If I am in a hurry, I use cornstarch mixed with cold water, but I still add a few tablespoons of butter right at the end for the flavor. The one exception is Asian food - I always use cornstarch, and no butter.
wizardnm
18 years ago
I wonder what Marie Barone uses??? :))
breenthumb
18 years ago
Love!
canarybird01
18 years ago
I keep a mixture of 50% flour, 50% cornstarch in a closed jam jar in my cupboard and that's what I use to thicken gravy.
That way I don't have to decide which I like best and it does a lovely job with no lumps.

SharonCb
msafirstein
18 years ago
I used flour for years and then switched to Corn Starch. I'm going to try Sharon's starch/flour mix and see how that works out.

Michelle

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