Please help me - cornflour!

[BadgertheBodger]

I need urgent cornflour help please. Just what exactly does one do with fucking cornflour to thicken gravy?

I’m looking for a method which does not involve any of the following:

• decorating grade wallpaper paste which sits in a clump in the gravy
• small white lumps throughout gravy reminiscent of mould
• further ruined bowls from attempting to mix a “smooth paste”
• a strange hybrid paste/lump which congealed solid and refused to melt in the gravy
• any more of my futile effort

I mean, I get the concept but what the fucking fuck is going wrong here?

Help me...please!

@JohnLapsleyParlabane

I always use milk. Blame my weird island ways

My mother used milk. She wasn't the best cook but her gravy was always good.

Check the bag doesn't say 'bag of non dissolvable mould like powder' ... failing that, few teaspoons of cornflour, mix in few ml COLD water, add to gravy with balloon whisk
😎

Same as Bisto. put a teaspoonful in a (I use ramekin dish). Add a small amount of water and mix to a paste, make sure you get all the powder off the edges mixed in. Add a bit more water and mix, then add to to pot and stir in. Keep stirring and watch in case it thickens too much and sticks to the pan. Add more water if it gets too thick.

With experience you'll get to know how much you need to add and not have to watch it so closely.

Once you've added the liquid cornflour mix to the gravy, you must bring the gravy to the boil, and let it bubble and boil for a few minutes. It's this simmering boil that breaks down the starch in the cornflour, thickening the gravy and getting rid of any floury taste.

If using cornflour, I mix it to a liquid paste with wine, to add flavour to the gravy.

3.5 litres!!! You just need more cornflour.

How much cornflour are you adding? 3.5 litres would need a fair bit!

Woah. Hold up.

3.5 litres of gravy?

Who're you hosting, the Radfords?