i made chicken tenders!! any advice on keeping lumps out of gravy?
i made chicken tenders!! any advice on keeping lumps out of gravy?
by thesunhasntleft
8 Comments
SuburbaniteMermaid
>advice on keeping lumps out of gravy?
Start with a roux
SwissCheese4Collagen
Did you whisk or stir the gravy?
RobotWelder
Equal parts flour and hot butter/grease and whisk constantly until a smooth bubbly consistency then add your liquid, I prefer milk/half & half type gravies
bodhi1990
Whisk the flour or corn starch in some cold water first before adding and make sure no clumps in that
ohheyhowsitgoin
Add hot roux to cold liquid or cold roux to hot liquid. Hot to hot makes lumps. (Cold to cold just takes forever)
HouseOfAplesaus
Dont use too much grease or butter in the roux. Like 1 1/2 tablespoon max melted with equal flour sprinkled browned for 4 cups milk slowly whisked. Spoons suck.
spoof_ghost
Once you have your roux. You add liquid right? Slowly add the liquid little by little (do not rush this). I prefer using a whisk while doing this. You can slowly add it into your roux like the first one would be 30ml..then 60ml….(do not worry if it has a paste-like texture in the beginning) 90ml…90ml…and so on (that’s just an approximation it doesn’t have to be technically in that order) Just make sure to keep whisking until you’ve added all your liquid. Add/adjust until you have the texture that you want for your gravy.
8 Comments
>advice on keeping lumps out of gravy?
Start with a roux
Did you whisk or stir the gravy?
Equal parts flour and hot butter/grease and whisk constantly until a smooth bubbly consistency then add your liquid, I prefer milk/half & half type gravies
Whisk the flour or corn starch in some cold water first before adding and make sure no clumps in that
Add hot roux to cold liquid or cold roux to hot liquid. Hot to hot makes lumps. (Cold to cold just takes forever)
Dont use too much grease or butter in the roux. Like 1 1/2 tablespoon max melted with equal flour sprinkled browned for 4 cups milk slowly whisked. Spoons suck.
Once you have your roux. You add liquid right? Slowly add the liquid little by little (do not rush this). I prefer using a whisk while doing this. You can slowly add it into your roux like the first one would be 30ml..then 60ml….(do not worry if it has a paste-like texture in the beginning)
90ml…90ml…and so on (that’s just an approximation it doesn’t have to be technically in that order) Just make sure to keep whisking until you’ve added all your liquid. Add/adjust until you have the texture that you want for your gravy.
Sift flour and constant stirring.