Cornstarch or flour to thicken gravy?

Question

All the turkey gravy recipes I find call for making a roux out of flour and butter, then adding your stock/drippings. I have burned the roux before, or not cooked it long enough so the gravy tasted gritty. And there is the chance of lumps.

Thickening with cornstarch is easier and more fool proof, but will it taste as good?

Answer 1

It will be okay, but, with cornstarch, you can accidentally add too much, then you will need more liquid to thin it. If you do wind up using cornstarch, Mix it with water first, with a whisk and make a slurry, this will prevent lumping. You may have had trouble with roux in the past, but it's defintely the way to go. Much better flavor. The biggest tip I can give you on making a roux is don't leave the pan even for a second. Roux is a demanding mistress. Half Butter, half flour. Completely melt the butter first and let it sizzle. Add your flour and start mixing with your whisk immediately. Keep it moving. Let it brown a little, then introduce s amall portion of stock, mix it in and when it gets thicker, add a little more and so on. Keep the whisk moving and you won't get lumps. Much better flavors. Plus you'll impress your friends and annoy your enemies. Much luck and Happy Thanksgiving.

Answer 2

1

Answer 3

Gravy With Cornstarch

Answer 4

Cornstarch Gravy

Answer 5

Cornstarch will definitely work. But here are reasons why you should use a roux instead of cornstarch:

1. Who the heck would want a clear glossy gravy?!
2. If you add cornstarch directly instead of a slurry, you have a good chance of getting lumps that turn into little dumplings, as I would like to call them. That's if you don't make it into a slurry.
3. If you thickened your gravy with cornstarch and left it on the heat for too long or too high, it becomes soupy and watery again...and you have to add more cornstarch.
4. If you use cornstarch and it's not hot enough, it still gives off that starchy-sour taste.
5. Even if the gravy is at the right consistency, it gives off a cheap Chinese take-out food feeling.

Roux isn't at all difficult to make. The fool proof method is to use equal amounts of fat and flour. Melt your butter over medium heat until it becomes "oily", then add your flour. Keep stirring your roux until it turns to at least a pale peanut butter color, something like a light-colored thousand island dressing. You can be sure that the gritty flavor will be gone. Roux itself, has a lovely nutty flavor. This is where you can start adding your pan drippings, stock, onions, etc...No lumps, I guarantee!

Answer 6

Whoa! Why all the screaming? But I must say that gmgaro is spot on. I have the same problem every time I thicken up my stews and I'm sure as well for gravy. After a while cornstarch flattens out and I'm left with a runny sauce and I have to make more slurry. And when you think its perfect, leftovers in the refrigerator, next morning, gravy is runny. Cornstarch will make gravy look and taste watery. Make a roux. It looks and tastes better.

Answer 7

It's common to use cornstarch. It is more fool proof. But I don't know if it's as flavorful.

Using stock drippings. You can simply add flour and unnsalted butter and start cooking the roux. Then add a little chicken stock so you can liquify the roux. Use a wisk to get rid of the lumps.

Once the lumps are gone you can add the rest of the chicken stock. Salt and pepper to taste.

Voila, lumpless tasty gravy.

Good luck.

Answer 8

I would stick with a roux, but just practice a bit and be more careful. You want to stir it constantly (ideally with a wisk) until the point where it suddenly looks like it's turning to liquid then cook for maybe another minute beyond this.

You want to do this on medium to medium low heat, the only way you should be able to burn it is to turn the heat up too high or to not stir, and watch for the point where it looks like it slumps and turns liquidy. It's a very distinct point and you'll know it when you see it.

A finished white roux (what you're trying to make for a gravy) should smell ever so slightly nutty but shouldn't significantly darken during the cooking process.

Answer 9

If you are making a creamy gravy, mix the flour into the milk (or water if not creamy) and stir or shake it until there are no lumps. When you add it to the drippings in your pan, make sure the drippings are not too hot and you add the flour mixture gradually. You shouldn't have a problem with lumps this way, and it will taste much better than using corn starch.

Answer 10

GMGARO is WRONG!!! i use cornstarch i do that all the time YES it tastes fine you wont even notice it .. the key is to add the cornstarch and water together and stir it while pouring it in.. 1 tsp cornstarch and 2tsp water.. and use cold water and make sure you stir them together very well! just before you add to the drippings and whisk for a min then let cook a couple mins to cook it off and thats it.. its very easy and you dont need a roux for the flour either.. but i suggest the cornstarch for you it will be easier.. hope this helps..