re: Pork roast and rice and gravy

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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.

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This

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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?

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Why would you want to dilute the good flavor you have by adding in a flavorless cornstarch slurry?

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If you cook quality pork, adding roux doesn't add any decent flavor,

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if you make the roux with the grease from the pot like you're supposed to, it adds a lot more than your cornstarch.

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.

She didn’t say that she didn’t want to thicken the gravy

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he flour is your thickening agent.

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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.

A roux doesn’t have to be super dark like in gumbo

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Count me on the "no cornstarch" gravy side of the argument.

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Ditto.

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A roux in a gravy is for Yankees.

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well that's just retarded.

There’s literally no reason to use a roux in a gravy.