- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 11/13/18 at 9:06 am to Salmon
quote:
Only use cornstarch slurry if you need to thicken something quickly or for desserts.
A roux adds flavor to the gravy. Cornstarch is neutral.
They both have their place, but a roux is preferable to slow cooked, rich gravies.
This
Posted on 11/13/18 at 9:12 am to BugAC
quote:
This
Is silly.. If you cook quality pork, adding roux doesn't add any decent flavor, additionally if you cook quality pork, why do you need to add roux flavor?
Makes absolutely no sense.
Cornstarch doesn't conflict with the flavor of the pork.. but if you cook bad pork, then it's understandable why you'd want to mask the flavor.
This post was edited on 11/13/18 at 9:15 am
Posted on 11/13/18 at 9:14 am to bdevill
quote:
Is silly.. If you cook quality pork, adding roux doesn't add any decent flavor, additionally if you cook quality pork, why do you need to add roux flavor?
Why would you want to dilute the good flavor you have by adding in a flavorless cornstarch slurry?
Posted on 11/13/18 at 9:17 am to jchamil
Adding cornstarch thickens the gravy.. You continue cooking until the gravy gets to the desired consistency. If you don't cook the cornstarch after it's added, it will have a chalky flavor.
This post was edited on 11/13/18 at 9:19 am
Posted on 11/13/18 at 9:19 am to bdevill
quote:
If you cook quality pork, adding roux doesn't add any decent flavor,
if you make the roux with the grease from the pot like you're supposed to, it adds a lot more than your cornstarch.
This post was edited on 11/13/18 at 9:19 am
Posted on 11/13/18 at 9:19 am to bdevill
quote:
Adding cornstarch thickens the gravy.. You continue cooking until the gravy gets to the desired consistency. If you don't cook the cornstarch after it's added, it will have a chalky flavor.
I'm familiar with the process.
Posted on 11/13/18 at 9:20 am to Joecaster06
Count me on the "no cornstarch" gravy side of the argument.
Flour the surface of the pork roast a little bit, brown it in a 4-quart dutch oven & take it out, deglaze the pan with a splash of white wine and a chopped onion. When that's mostly bubbled away & the onions are translucent, toss in a handful of chopped celery, half a diced carrot, and a bay leaf, some sage & thyme, plus some black pepper & salt (go easy if you used stock). Let the veggies wilt a bit, then nestle the pork roast & any accumulated juices back into the pot. Add enough water or broth to come up about 1" on the sides of the dutch oven. Put on the lid, stick in the oven, and cook until your desired doneness (some people like falling-apart pork, others want it slightly rosy in the middle).
When it's done as you like it, remove pot from the oven, set the roast aside & tent w/foil. While the meat rests, make gravy. Take out the bay leaf, then use an immersion blender to (carefully, it's hot) puree all of the remaining cooked veg & liquid in the pot. It will take on a lovely, velvety texture thanks to the pureed aromatics. Plus, you're adding NO cornstarch or additional flour.
Try it, it's delicious and easy.
Flour the surface of the pork roast a little bit, brown it in a 4-quart dutch oven & take it out, deglaze the pan with a splash of white wine and a chopped onion. When that's mostly bubbled away & the onions are translucent, toss in a handful of chopped celery, half a diced carrot, and a bay leaf, some sage & thyme, plus some black pepper & salt (go easy if you used stock). Let the veggies wilt a bit, then nestle the pork roast & any accumulated juices back into the pot. Add enough water or broth to come up about 1" on the sides of the dutch oven. Put on the lid, stick in the oven, and cook until your desired doneness (some people like falling-apart pork, others want it slightly rosy in the middle).
When it's done as you like it, remove pot from the oven, set the roast aside & tent w/foil. While the meat rests, make gravy. Take out the bay leaf, then use an immersion blender to (carefully, it's hot) puree all of the remaining cooked veg & liquid in the pot. It will take on a lovely, velvety texture thanks to the pureed aromatics. Plus, you're adding NO cornstarch or additional flour.
Try it, it's delicious and easy.
This post was edited on 11/13/18 at 9:22 am
Posted on 11/13/18 at 9:26 am to hungryone
quote:
Count me on the "no cornstarch" gravy side of the argument.
yet
quote:
Flour the surface of the pork roast
The flour is your thickening agent.. and your method sounds very good, but I would run the gravy through a chinois or strainer after using the immersion blender.
This post was edited on 11/13/18 at 9:34 am
Posted on 11/13/18 at 9:31 am to bdevill
She didn’t say that she didn’t want to thicken the gravy
Posted on 11/13/18 at 9:40 am to bdevill
quote:
he flour is your thickening agent.
No kidding. I just said I was NO Cornstarch. Never said anything about not liking the flavor and color of browned flour, combined with the pureed vegetables.
Cornstarch is slimy & adds zero flavor. Okay if you're trying to make custard, but useless in savory cooking. The texture reminds me of terrible cheap "chinese" fast food and awful banquet sauces designed not to separate after hours in a chafing dish.
Dust w/flour, brown the meat. It's a bedrock cooking technique, because it creates color & flavor.
Now, if you're the sort of person who is afraid to brown things or has a habit of burning, you can add a drop of Kitchen Bouquet and I won't be mad at'cha.
Posted on 11/13/18 at 9:41 am to Salmon
I personally don't care for the flavor of dark Roux ina brown meat gravy. Growing up we only used Roux in stews and gumbos mainly but to each their own.
Posted on 11/13/18 at 9:45 am to mouton
A roux doesn’t have to be super dark like in gumbo
This post was edited on 11/13/18 at 9:47 am
Posted on 11/13/18 at 9:46 am to mouton
Then don’t make a dark roux. It won’t thicken as well anyways.
I make a peanut butter color roux for gravy.
I make a peanut butter color roux for gravy.
Posted on 11/13/18 at 9:50 am to hungryone
quote:
Count me on the "no cornstarch" gravy side of the argument.
Ditto.
Posted on 11/13/18 at 9:51 am to TH03
A roux in a gravy is for Yankees.
Posted on 11/13/18 at 9:53 am to JAB528
quote:
A roux in a gravy is for Yankees.
well that's just retarded.
Posted on 11/13/18 at 9:56 am to JAB528
quote:
A roux in a gravy is for Yankees.
Good Lord you are dumb.
Posted on 11/13/18 at 9:56 am to TH03
There’s literally no reason to use a roux in a gravy.
Posted on 11/13/18 at 9:59 am to JAB528
quote:
There’s literally no reason to use a roux in a gravy.
People who don't know how to brown a gravy use roux. It's obvious.
quote:
Cornstarch is slimy
Top five dumbest statements in this thread. You and Th03 are neck and neck.
This post was edited on 11/13/18 at 12:54 pm
Popular
Back to top
Follow TigerDroppings for LSU Football News