HUB, have a Gravy Question

[teesquare]

A little off topic - their Konrico Wild Pecan Rice is phenomenal; it has a wonderful nutty flavor.  According to John Thorne in his book, Serious Pig, it's a cross between basmati and American long-grain rice.  We get it in their 10-pound bags which has (5) 2-pound bags inside.

I agree! it is great stuff - and a great side!

Pappy, I'm sure I gave the gravy enought time to thicken.

I think the answer is the roux will do a better job.

Q: would not Beurre manié still have a flour taste? Could you also not make a larger batch of roux and keep that in the fridge?

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I've never had a flour taste in anything I have used beurre manié in.  I suppose you could make a large batch of roux and store it for later use.  I've never done it because I usually make my roux at the time I need it for the dish I'm making. 

Toasting the flour in the skillet makes the big difference here....untoasted flour can have a "pasty" flavor to me...but, toasting it to a nice tan - to light golden color seems to really do the trick, and change the taste into a richer, almost nutty element of the roux.

[TentHunteR]

My question, tonight I used corn starch to thicken. Really didn't get as thick as I wanted. Would a butter / flour rou been better?

Thanks

No, roux will NOT thicken better than corn starch. If it wasn't thick enough then you needed to add a little more cornstarch.

Corn starch is a lot more efficient at thickening than flour, because it's pure starch, whereas flour also contains protein.


Both roux and corn starch have their place as thickeners, and it depends on what you want.

Roux can give a more velvety texture to hot items such as gravy, because it's utilizing fat to coat the starch molecules.  But, because of the fat, roux is harder to digest for some folks (especially if using butter or beef fat). 

Corn starch will give a more gelatinous texture, especially as the gravy cools, but is easier to digest.

Hope this makes sense.




P.S. Freezing your bone broth for later use was a GREAT idea! 

[Pappymn]

My issue with roux is I never make enough or too much in relation to my stock. I often end up doing a corn starch slurry to achieve the consistency I want. Roux does give great color though.

[teesquare]

Roux freezes Pap...