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Cooking & Baking

(55,918 posts)

24. I think I decided

Sun Jul 9, 2023, 09:33 PM

Jul 2023

had a good layer of fat on the broth so flour >>> roux it is!

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Question for gravy makers [View all] Kali Jul 2023 OP

Probably Kali Jul 2023 #4

Corn starch for me! WVGal1963 Jul 2023 #2

I can do flour Kali Jul 2023 #6

Depends if you want dweller Jul 2023 #3

I think that's what I'm not sure about Kali Jul 2023 #5

Cornstarch gives a nice glossy smooth texture Kali Jul 2023 #9

You can dissolve flour in liquid Kali Jul 2023 #11

I would go with flour. James48 Jul 2023 #8

When I use flour Kali Jul 2023 #10

I just discovered Wondra Freddie Jul 2023 #14

Wondra works for me most of the time. SharonClark Jul 2023 #16

I use cornstarch. MOMFUDSKI Jul 2023 #12

roast is in the oven and I still haven't decided Kali Jul 2023 #20

Wondra flower bottomofthehill Jul 2023 #13

I'm too far from a store to get a new product Kali Jul 2023 #21

If you can separate the fat from the other liquids chowmama Jul 2023 #15

I do love a simple pan sauce but want quantity this time Kali Jul 2023 #19

In this case I'd use arrowroot Major Nikon Jul 2023 #17

of course you would! Kali Jul 2023 #18

I too would recommend arrowroot. My stirfries love it as well. cachukis Jul 2023 #22

Also arrowroot doesn't tend to form lumps as much northoftheborder Jul 2023 #27

Flour gravies hold up to reheating, cornstarch not so much Warpy Jul 2023 #23

I think I decided Kali Jul 2023 #24

Make a roux Retrograde Jul 2023 #25