JoesFrackinJack [he/him] to chapotraphouse • 3 years agoThe Br*t*s* are up to no good againimagemessage-square28 fedilinkarrow-up151file-text
arrow-up151imageThe Br*t*s* are up to no good againJoesFrackinJack [he/him] to chapotraphouse • 3 years agomessage-square28 Commentsfedilinkfile-text
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear15·edit-23 years agoDrippings, butter, flour, seasoning. You can omit drippings for milk if you want white gravy How the fuck do you end up with something clear? link
minus-squareSoyViking [he/him]hexbear11·3 years agoUse cornstarch or potato starch instead of a flour-based roux and omit milk or cream. The sauce will become less opaque. link
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear4·3 years agoHow does that affect the taste? link
minus-squareSoyViking [he/him]hexbear7·3 years agoUsing starch instead of a roux makes the mouthfeel less rich and more gel-like, if that makes sense. Not using cream or milk gives a sharper, less rounded, less rich taste. link
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear5·3 years agoI had gel-like gravy once, I assumed they fucked up something up or it came out of a can. Why would anyone intentionally do that? Best gravy I've made had caramelized onions blended in. link
Drippings, butter, flour, seasoning.
You can omit drippings for milk if you want white gravy
How the fuck do you end up with something clear?
Use cornstarch or potato starch instead of a flour-based roux and omit milk or cream. The sauce will become less opaque.
How does that affect the taste?
Using starch instead of a roux makes the mouthfeel less rich and more gel-like, if that makes sense. Not using cream or milk gives a sharper, less rounded, less rich taste.
I had gel-like gravy once, I assumed they fucked up something up or it came out of a can. Why would anyone intentionally do that?
Best gravy I've made had caramelized onions blended in.
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