JoesFrackinJack [he/him] to chapotraphouse • 3 năm trướcThe 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 năm trướcmessage-square28 Commentsfedilinkfile-text
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear4·3 năm trướcHow does that affect the taste? link
minus-squareSoyViking [he/him]hexbear7·3 năm trướcUsing 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 năm trướcI 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
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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