- 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
How to thicken gravy when cooking a roast in oven...
Posted on 5/4/18 at 9:54 pm
Posted on 5/4/18 at 9:54 pm
I can never get my gravy exactly right when cooking a roast in the oven. It always tastes great but is always thin and watery looking. Should I just add a little flour and water or is there some other technique I’m missing?
I’m not the best cook in the world so any help would be appreciated
I’m not the best cook in the world so any help would be appreciated
This post was edited on 5/4/18 at 9:55 pm
15
Posted on 5/4/18 at 9:56 pm to CapperVin
Sprinkle in some baking powder
Posted on 5/4/18 at 9:57 pm to CapperVin
I usually just post something about food desserts or St. George on facebook and he's like a moth to a flame. Oh, you mean THAT kind of gravy 
Posted on 5/4/18 at 9:59 pm to CapperVin
Measure out your juices and use it as a base for a roux you cook on the stovetop. Add any spices you want, beef stock (assuming beef roast) to thin it out a bit, and reduce until you're happy with the consistency.
This post was edited on 5/4/18 at 10:00 pm
Posted on 5/4/18 at 10:13 pm to CapperVin
1/4 cup of cold water and 1 TBS of Corn Starch, mix it together and add it to the boiling gravy slowly, it will thicken it.
Posted on 5/4/18 at 10:23 pm to CHEDBALLZ
quote::
Corn Starch
Posted on 5/4/18 at 10:28 pm to CapperVin
I always prefer a few minutes simmering in a nice wide bottomed saucepan or skillet if I have the time. I find that starch thickening leaves a flavor and a mouthfeel I don't like.
If I have to use starch, I'm in the cornstarch slurry camp. Be aware, though, that it can set up a gnarly skin on your gravy if it's going to be a while before serving or if you wish to have leftovers.
If I have to use starch, I'm in the cornstarch slurry camp. Be aware, though, that it can set up a gnarly skin on your gravy if it's going to be a while before serving or if you wish to have leftovers.
Posted on 5/4/18 at 10:40 pm to CapperVin
quote:
can never get my gravy exactly right when cooking a roast in the oven. It always tastes great but is always thin and watery looking. Should I just add a little flour and water or is there some other technique I’m missing?
Take the roast out and cook the gravy down some on the stove.
Posted on 5/4/18 at 10:42 pm to CapperVin
Mix a little cornstarch with water and whisk that in to your gravy over med high heat in a saucepan.
Posted on 5/4/18 at 10:45 pm to Paul Allen
quote:
Paul Allen
Water head, quit posting shitty information. Some folks need good advice, not you bullshite. Carry your inbred arse to the OT and stay there.
This post was edited on 5/4/18 at 10:46 pm
Posted on 5/4/18 at 10:49 pm to Paul Allen
quote:
Sprinkle in some baking powder
You contribute absolutely nothing to this board or this sight.
Posted on 5/4/18 at 10:58 pm to Paul Allen
quote:
Sprinkle in some baking powder
Posted on 5/4/18 at 11:18 pm to KamaCausey_LSU
quote:
Take the roast out and cook the gravy down some on the stove.
That would take a very long time to get it thick, and you'd probably never get it "gravy thick."
Roux or corn starch method. And don't listen to Paul Allen
Posted on 5/4/18 at 11:26 pm to Martini
quote:
You contribute absolutely nothing to this board or this sight.
quote:
sight
Whoops.
Posted on 5/4/18 at 11:34 pm to Mingo Was His NameO
I’m not even changing. He doesn’t deserve correct spelling.
Posted on 5/4/18 at 11:56 pm to Martini
Take it easy.
Posted on 5/5/18 at 1:03 am to CapperVin
If it tastes great, you’re in good shape.
Do you brown the meat? If so, dust it in flour before browning. This will add a little body to the gravy.
Ignore Paul Allen.
Do you brown the meat? If so, dust it in flour before browning. This will add a little body to the gravy.
Ignore Paul Allen.
This post was edited on 5/5/18 at 11:56 am
Posted on 5/5/18 at 5:37 am to CHEDBALLZ
quote:
1/4 cup of cold water and 1 TBS of Corn Starch, mix it together and add it to the boiling gravy slowly, it will thicken it.
Will try this method. I'm assuming I pour gravy from pan into pot on stove? Let it get to boiling temperature and add the starch and water.
Posted on 5/5/18 at 5:40 am to KamaCausey_LSU
quote:
Take the roast out and cook the gravy down some on the stove.
I've tried this in the past and it would never thicken.
Posted on 5/5/18 at 5:40 am to OTIS2
quote:
Mix a little cornstarch with water and whisk that in to your gravy over med high heat in a saucepan.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News