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re: Pork roast and rice and gravy
Posted on 11/13/18 at 10:05 am to hungryone
Posted on 11/13/18 at 10:05 am to hungryone
quote:
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.
All of this as well. I've had "gravy" made with cornstarch. It was disgusting.
Posted on 11/13/18 at 10:07 am to bdevill
There are a few downsides to using cornstarch in a gravy, though I have been known to do it in a pinch. It will start to break down if you are simmering for a while and stirring often. The liquid also needs to be literally just under boiling or the cornstarch will not activate. Corn starch will not stand up well in the fridge, if you have leftovers. The gravy tends to get watery left overnight in the fridge. This happens less in flour based thickening. In my experience, corn starch tends to muddle or dampen flavors a bit as well. That may be a personal thing though.
There is room for both in the culinary world. It all depends on the flavor profile you are going for. The rich nuttiness of toasted flour cannot be achieved with cornstarch. The clear silkiness of a gravy thickened with cornstarch cannot be achieved with flour.
There is room for both in the culinary world. It all depends on the flavor profile you are going for. The rich nuttiness of toasted flour cannot be achieved with cornstarch. The clear silkiness of a gravy thickened with cornstarch cannot be achieved with flour.
Posted on 11/13/18 at 10:08 am to bdevill
quote:
People who don't know how to brown a gravy use roux. It's obvious.
you use a fricking cornstarch slurry in your gravy. you can't say other people don't know how to make gravy
Posted on 11/13/18 at 10:09 am to Centinel
quote:
I've had "gravy" made with cornstarch. It was disgusting.
Where in Alexandria did you have it?
Posted on 11/13/18 at 10:13 am to JAB528
quote:
There’s literally no reason to use a roux in a gravy
Well that depends on the gravy. Are you making cream gravy without roux? How about a bechamel?
Posted on 11/13/18 at 10:14 am to convertedtiger
Fair enough.
There's no reason for a roux in a brown gravy
There's no reason for a roux in a brown gravy
Posted on 11/13/18 at 10:20 am to JAB528
quote:
There's no reason for a roux in a brown gravy
Sure there is. Once again, it depends on your flavor profile. There is a depth of flavor that can ONLY be achieved with toasted flour. A rich roasted nuttiness that deepens all other flavors. Is it absolutely required? Of course not. Is it appreciated by many many to the point that they include it for that reason? Of course it is.
Posted on 11/13/18 at 10:20 am to TH03
quote:
you use a fricking cornstarch slurry in your gravy.
damn.. calm down
Posted on 11/13/18 at 10:21 am to Salmon
quote:
A roux doesn’t have to be super dark like in gumbo
I know this. I have heard of people adding a spoon of dark jarred Roux to a gravy though.
I have this and a peanut butter Roux after hearing people on this site talk about it. I just don't personally care for it. To me it takes away from the strong meat flavor you get from properly browning your meat.
Posted on 11/13/18 at 10:22 am to bdevill
quote:
People who don't know how to brown a gravy use roux. It's obvious
The color comes from the fond, not the roux.
Posted on 11/13/18 at 10:23 am to bdevill
I'm perfectly calm. you're the one calling people idiots. I used the word frick.
Posted on 11/13/18 at 10:26 am to bdevill
quote:
People who don't know how to brown a gravy use roux. It's obvious.
I have another noggin buster for you. It can also be said that people that don't know how to thicken a gravy naturally use a crutch like cornstarch.
Posted on 11/13/18 at 10:32 am to Salmon
quote:
The color comes from the fond,
Just like it does in jambalaya if you make it right.
Posted on 11/13/18 at 10:34 am to Btrtigerfan
This. A brown gravy should not have any flour or corn starch in it if it is made properly.
Posted on 11/13/18 at 10:35 am to convertedtiger
quote:
I have another noggin buster for you.
Fail.
You can do without a thickener. Not a requirement.
Posted on 11/13/18 at 10:36 am to JAB528
This has been a fun read.
Thank you all.
Thank you all.
Posted on 11/13/18 at 10:37 am to Btrtigerfan
This thread is a huge
Stuff the roast
Season the roast
Brown the roast
Put roast in oven
Stuff the roast
Season the roast
Brown the roast
Put roast in oven
Posted on 11/13/18 at 10:37 am to JAB528
quote:
This. A brown gravy should not have any flour or corn starch in it if it is made properly.
please share your wisdom.
Posted on 11/13/18 at 10:41 am to TH03
Just curious... do you make a Roux when doing a basic smothered round steak gravy?
Posted on 11/13/18 at 10:44 am to TH03
quote:
you're the one calling people idiots
Well.. you can't make a gravy without roux.. I don't know what else to tell you.
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