add cornstarch right?

10/20/2010 12:02:57 PM

Basically any combination of grease, milk, flour, and cornstarch.

10/20/2010 12:11:21 PM

Make sure you mix a little liquid into the cornstarch rather than just dumping the cornstarch in the pan. It gets lumpy that way.

10/20/2010 12:12:46 PM

ah so i figured it was just corn starch

i was thinkin about "converting" this wine sauce i had made for shortribs into a gravy

the ribs had already been cooked in it and eaten i just wanted to use the sauce again cuz im frugal

[Edited on October 20, 2010 at 12:16 PM. Reason : f]

10/20/2010 12:16:08 PM

I don't use milk in my gravies. I usually add broth/stock.

10/20/2010 12:25:12 PM

And that's why your gravies suck

10/20/2010 1:10:19 PM

gravy smack in your motherfucking face

10/20/2010 1:28:49 PM

corn starch slurry works

but you might enjoy a roux more

that's basically butter and flour cooked in a pan
you can get more flavor out of it

and whatever you do go easy on it or else it will just taste like bland gloopy starch

10/20/2010 3:33:54 PM

Wait, you HAVE to use cornstarch?

I've always done grease-milk-flour.

10/20/2010 3:41:28 PM

please reference ^^

10/20/2010 3:42:34 PM

so you guys think it wouldnt be a problem just adding the stuff to this wine stock stuff?


sweet! i feel like a gravy would have been better for the shortribs than this winey sauce, im gonna crockpot some more in this same stuff but adding all the things to make it a gravyill let ya know how it goes

10/20/2010 3:45:57 PM

pics

10/20/2010 3:46:51 PM

Wait, you are trying to thicken the gravy in a crockpot? That ... will be interesting.

10/20/2010 3:50:10 PM

i guess lol

10/20/2010 3:51:05 PM

I think I slightly underestimated what you meant by "all you gotta do"

10/20/2010 3:52:12 PM

cant go wrong with low n slow right?

ill be a guinea pig, maybe i shouldnt waste good shortribs in it though

[Edited on October 20, 2010 at 3:57 PM. Reason : g]

10/20/2010 3:57:31 PM

Don't make it a gravy in the crockpot. Wait until it's done, or close to done, then remove the juices from the pot and use them to make a gravy.

You gonna get some nasty slop otherwise.

10/20/2010 4:27:23 PM

noted bros

10/20/2010 5:53:57 PM

Quote :

"I've always done grease-milk-flour."

This.

If you add cornstarch it's as a thickening agent. But if you cook it properly you won't need any. The stuff will go from milk with junk floating around to gravy to burnt mess in about 90 seconds. Don't miss your window of deliciousness.

10/20/2010 5:56:13 PM

Wait....don't black people automatically know how to make gravy when born?

10/20/2010 6:09:58 PM

Quote :

"Wait, you HAVE to use cornstarch? I've always done grease-milk-flour."

10/20/2010 6:14:22 PM

Quote :

"[quote]Wait, you HAVE to use cornstarch? I've always done grease-milk-flour."

[/quote]

10/20/2010 6:24:28 PM

I don't think I've ever even purchased cornstarch.

10/22/2010 12:51:23 AM

Cornstarch gelatinizes quickly, as does arrowroot.
Flour takes longer, and it takes more flour than it does cornstarch or arrowroot for a given amount of thickening.
Generally, flour is cooked first with oil (roux) to speed up the thickening process, and to add flavor.
Arrowroot will thicken without clouding the sauce. (if you want the sauce to be clear.)

Here, I made a chart:

                     quick   flavor   clear   cheap
cornstarch slurry      x                        x  
arrowroot slurry       x                x          
flour roux                     x                x  

10/22/2010 8:26:49 AM