It’s taken 59 years it I’ve finally cracked Gravy making

[TheGander]

After decades of lumpy gravy I have just made the perfect one today. The key, as I discovered , is to mix the cornflour into cold potato water, heat gently till simmering, then add the chicken juices. I realised all these years I’ve been cooking the cornflour into hard lumps by adding hot potato water. Apologies if I’m stating the obvious.

In general, for all types of gravy and sauces started with flour + fat (roux), I find patience is the key. Go slowly, adding a little at a time and stir frequently.

I always used to make a roux by heating up the chicken fat, adding the flour/ cornflour, and gradually pouring in hot stock ( with variable results at best). But honestly after today’s cold cornflour triumph I’m never going back to the old days. Try it!

What....why...I am al confused ...how are you making gravy?

You scoop off the fat from the roasting pan, then deglaze the roasting pan with water that you hsve cooked your veg in- your brocoli, cauli whatever. Then you add more veg water and bring thst to the boil. Then you mix a teaspoon of cornflour with an equivalent amount of cold water and add to the roasting pan. Stir.

Where is potato water coming into it? Its full of starch!

Nah, you make a good gravy starting with a roux no cornflour in sight!

I’m with you @Favouritefruits - and if lumpy just use a whisk.

I add flour to the juices( extra fat spooned off ) , whisk in some wine, then mustard then veg water. Potato water is good as starch helps thicken. Maybe some stock like marigold.

Have used cornflour though but slake it in cold water first then add to the warm mixture of juices/ stick.

Agree. Cornflour only to be used if youve messed up the roux and it needs thickening which is unlikely.

Ok just me then! ( and also landlord he’ll, but only sometimes). I agree adding some red wine really takes it to the next level. The reason I thought of cold water plus cornflour is I sometimes bring Maizena back from the continent to make bechamel ( chiefly because I love the design of the box). The instructions state to add it to cold water and honestly this has worked so well for me in making gravy.

Open the bisto tub add boiling water- Stir- badabing done!

If you add cornflour you have to mix in a little bit of cold water first, thats true. And pour it in at the end if it needs thickening. But I personally wouldnt use cornflour at all in a gravy.

What’s the problem with cornflour

Always add cornflour to cold water, cooking 101 op, sorry you hadn’t been taught that

that said I’m a granules user because it’s far simpler for basic dinners, I’m quite capable of making scratch gravy but life is too short and I like gravy granules

@Thisisnotmynamebutitlldo

Don't know really!

Yes maybe there’s a bit of prejudice against cornflour which I used to have, too much can change the taste of a gravy. Also making a bechamel with a roux probably gets a better end taste, but if you’re in a hurry to knock up a lasagne a quick cornflour bechamel is really handy.