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Started By
Message
How do i thicken up my rice and gravy
Posted on 5/8/12 at 6:28 pm
Posted on 5/8/12 at 6:28 pm
Cooking a rice and gravy, but I can't get the gravy to get thicker. tTis is the first time I have attempted to cook this simple dish and I would like my gravy thicker, it is currently simmering. Any tips?
9
Posted on 5/8/12 at 6:33 pm to sloopy
flour?
Posted on 5/8/12 at 6:34 pm to sloopy
Corn starch dissolved in cold water and then poured into the simmering gravy. About 2-3 TBSP in a half cup of water.
Posted on 5/8/12 at 6:35 pm to sloopy
roux
Posted on 5/8/12 at 6:36 pm to DownshiftAndFloorIt
looking back, I should have done a roux before simmering. I might make one and pour it in there if it doesn't thicken up.
Posted on 5/8/12 at 6:39 pm to sloopy
quote:
make one and pour it in there
Roux is pretty much always a good idea for a gravy.
I like to make my own, but I keep a jar of it in the fridge in case I'm caught off guard.
Spelling edit
This post was edited on 5/8/12 at 6:39 pm
Posted on 5/8/12 at 6:49 pm to CITWTT
quote:
Corn starch dissolved in cold water and then poured into the simmering gravy. About 2-3 TBSP in a half cup of water.
this
Posted on 5/8/12 at 6:53 pm to DownshiftAndFloorIt
quote:
I like to make my own, but I keep a jar of it in the fridge in case I'm caught off guard.
That's what I do, I also brown extra flour and leave it in a jar too, that way I don't stink the house up but once in awhile
Posted on 5/8/12 at 7:13 pm to sloopy
I always start gravy with a roux, but if something occurs and I need thickening, I cheat and use a bit of brown gravy mix dissolved in water.
Posted on 5/8/12 at 7:14 pm to sloopy
flour
Posted on 5/8/12 at 7:18 pm to CITWTT
quote:
Corn starch dissolved in cold water and then poured into the simmering gravy.
This... but unsure about the water being cold?
I think I usually use warm water. Maybe CITWTT will elaborate why cold is better. And I don't think I've used 3 tablespoons either. More like 1. But it depends on how much liquid you're starting with of course.
A roux is nice... but it does change the flavor more than corn starch. In some cases that's great, in some others, it might not be what you are looking for.
Posted on 5/8/12 at 7:20 pm to Lester Earl
quote:
flour?
This. But disolve it in a glass with stock or a little of the gravy before you dump it in the main gravy. This will keep you from getting lumps. I usually put the flour in a glass w stock, cover the glass w my hand, then shake the shite out of it until it's well disolved.
Posted on 5/8/12 at 7:24 pm to sloopy
I think cornstarch makes it to gelatinous, just IMO
Posted on 5/8/12 at 7:34 pm to sloopy
If you add flour it becomes more of a stew then gravy. It's frowned upon by my friends from Eunice. It will thicken it up or you could just cook it down more.
Posted on 5/8/12 at 7:57 pm to sloopy
Added roux, it's the shite 
Posted on 5/8/12 at 8:34 pm to sloopy
corn starch disolves better in cold water, will be lumpy and not completely disolve in hot water
Posted on 5/8/12 at 8:53 pm to sloopy
Roux is awesome
Posted on 5/8/12 at 9:08 pm to lsucm10
It doesn't become any more of a stew than adding flour to étouffée or anything else.
Flour, cornstarch, arrowroot, file are all thickening agents to be used for whatever it is you are trying to thicken.
As stated above, use any above listed and temper a bit with the hot liquid to make it dissolve then stir into the gravy.
Add a cut up potato to thicken as well. That would be getting closer to a stew.
Flour, cornstarch, arrowroot, file are all thickening agents to be used for whatever it is you are trying to thicken.
As stated above, use any above listed and temper a bit with the hot liquid to make it dissolve then stir into the gravy.
Add a cut up potato to thicken as well. That would be getting closer to a stew.
This post was edited on 5/8/12 at 9:10 pm
Posted on 5/8/12 at 9:20 pm to Lester Earl
Roux, or flour if you've already started.
Posted on 5/8/12 at 9:22 pm to DownshiftAndFloorIt
quote:
Roux is awesome
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