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    How to Thicken Gravy – 8 Amazing Tips

    It is an important task to know how to thicken gravy. During cooking the meat juice which naturally runs makes gravy. The thickening of gravy can take place through the usage of wheat flour and for the texture corn starch can be added.

    The colouring and flavouring of gravy of can be done with the help of gravy salt. A gravy salt is a combination of both salt and a food colouring called caramel and the salt in gravy which dissolute in water called gravy browning. For natural meat or vegetable extraction ready-made cubes and powders work as a substitute. You can apply this if you are actively in search of how to thicken your gravy.

    Cuisines like roasts, meatloaf, rice, noodles, Manchurian and mashed potatoes includes gravy. Many other varieties are there. Gravy is a solid mixture of all the nutrients.

    8 Different Types of Gravies

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    Source – Slap Ya Mama

    There are various types of gravy. Some of them are as follows:-

    #1 Brown gravy

    The drippings of roasted meal or fowl makes a brown gravy. The cooking procedure for drippings constitutes cooking at high heat on the stovetop or gas whichever is more preferable according to you. To make the gravy more sumptuous onions or any other vegetables can be used. Wheat flour, cornstarch or a thin mixture of water can be used for the thickening of gravy.

    #2 Cream gravy

    A typical kind of béchamel often serves as usage in biscuits and chicken-fried steak are regarded as cream gravy or white gravy. The cooking can be done with a roux if it constitutes meat, meat drippings and flour. The addition and thickening of the milk are done with the help of roux. After preparation, the addition of black pepper and bits of mild sausage or chicken liver can be done. There are several names which cream gravy is known for like country gravy, white gravy, milk gravy, and sausage gravy.

    #3 Egg gravy

    The drippings of meat that usually comes from bacon and flour which is used in the thickening of roux these varieties constitutes an egg gravy. With the gradual addition of water, broth, or milk, the liquid is then put to a boil. After the boiling process is done, salt and pepper are added to improve the taste. After the stirring of the gravy, the addition of a well-beaten egg at a slow pace should be done. After whisking and cooking, the egg should be segregated immediately into minute fragments. This grab is also known as rich man’s gravy in southern areas of the US.

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    #4 Giblet gravy

    Giblet gravy mainly constitutes the giblets of turkey. Sometimes the addition of chicken takes place when poultry is being served or giblets made stock are used. You can apply this if you are actively in search of how to thicken your gravy.

    #5 Onion gravy

    Slowly sweated onion with properly chopped onions which are combined with stock or mine are the main ingredients of onion gravy. It can be popularly served with bangers, mash potatoes, eggs, chops, or other grilled or fried meat and any other ingredient which wouldn’t lead to an increase in the volume of gravy by cooking.

    #6 Redeye gravy

    In a frying pan, the drippings of ham fried in a skillet are made which is known as red-eye gravy. This gravy shouldn’t be thickened. Before using the pan it should be smothered with coffee as the name of the gravy suggests. In the Southern United States, red-eye gravy is their staple cuisine. It is generally served with ham, grits or biscuits. You can apply this if you are actively in search of how to thicken your gravy.

    #7 Vegetable gravy

    Vegetable gravy or vegetarian gravy constitutes boiled or roasted vegetables. Through a combination of a vegetable broth or vegetable stock, flour, and either butter, oil, or margarine very colourful gravy can be made.

    #8 Chocolate gravy

    The chocolate gravy composed of a variety of gravy made with fat, flour, cocoa powder, and different amounts of sugar. In the Southern United States, this cuisine variety is more famous and is regarded as a Sunday morning dish with fresh biscuits in the Ozark.

    8 Amazing Tactics on How to Thicken Gravy

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    Source – wikiHow

    #1 Use Flour or cornstarch

    These items are easily available at your local grocery store. Flour and cornstarch are primarily used for the thickening of any kind of sauce be it gravy or anything. If you want to thicken the texture of your gravy to avoid lumps then flour or cornstarch should be your first preference.

    #2 Combination of water with cornstarch or flour

    The quantity of water should be more than the quantity of cornstarch of flour. Although there is no definite measurement regarding the quantity of water it solely demands the volume of your gravy which you prepared. Since this isn’t a theory you have to fix an eyeball. But anyway you can two tablespoons approximately of corn starch per cup of your prepared gravy. After doing this, you should stir it properly in a bowl separately. You have to mix until the texture gets smooth.

    #3 Prepare a mixture of water and flour

    You must prepare a mixture of water with flour or cornstarch whatever is preferable. It is recommendable to avoid pouring altogether. Pour it at a slow pace in a gradual manner. After pouring, stir more and again repeat the procedure. You’ve to keep pushing until and unless the entire mixture gets dissolved in the gravy. After doing these, you should again stir the gravy properly to get rid of any lumps caused by cornstarch. You can apply this if you are actively in search of how to thicken your gravy.

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    #4 Avoid heating your mixture too much

    If your gravy looks viscous then probably it’s the sign that your gravy is almost ready. To check the thickness you can taste with the help of your spoon or you can come into your bowl with the help of a spatula. It all depends on your preference and taste. Just be cautious and don’t overheat otherwise it would burn. To how to thicken your gravy, you can apply this.

    #5 Choose a fat that complements the gravy –

    A thickened mixture that mostly constitutes fat and flour is known as a roux. Although this would take more time than the former mentioned water and flour method. But if you follow this method the risk of lumps would be reduced. It is advisable to choose a fat like butter, ghee. You can choose the meat which is leftover from the meat pan and it is advisable to use olive oil. The ratio must be in this way that the balance between fat and flour should be equal. If there is a little bit of additional flour it won’t cause any harm. You can apply this if you are actively in search of how to thicken your gravy.

    #6 Melt the butter to quicken the thickening of gravy

    To make your saucepan sturdy, you should stir the mixture without any movement of the pan. Although to avoid the burning of butter be watchful that you keep your stove on medium heat and shut it off as the smells take place. Although this mostly depends on the nature of the stove.

    #7 Add a similar weight of sifted flour

    You should mix the gravy properly. After mixing you should gradually stir it with the help of a wooden spoon. You should stir with consistency so that it doesn’t form any lumps. As soon as the mixture starts to froth transfer a small quantity of it to the gravy. The stationary time is five minutes before the mixture froths altogether. You can apply this if you are actively in search of how to thicken your gravy.

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    #8 Stir the gravy properly

    To dissolute the mixture into the gravy wholly you should stir it properly. Otherwise, there are chances that your gravy might taste a bit unusual. To properly thicken your gravy, you should keep stirring it. You may stop after the mixture is incorporated properly into the gravy. Although if the gravy isn’t thickened according to your preference the repetition of the process can be done with the help of another roux.

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    Frequently Asked Questions(FAQ’s)

    Q1. Can we thicken gravy with the use of plain flour?

    A: You have to make a flour slurry to thicken your gravy in the easiest way possible. Take a cup then combine it by taking equal parts of flour with the cold water. When the mixture becomes smooth then you can stir it into the gravy. You can transfer the contents to a simmer for the raw flour taste for 5 minutes. You can apply this if you are actively in search of how to thicken your gravy.

    Q2. Is thickener flour better than cornstarch?

    A: Corn starch has twice the thickening power of flour since it is pure starch and thickened flour is only a part of starch. Thus if you use thickened flour it would not yield any benefit since twice the quality of flour would require in comparison with the cornflour. The combination of cornstarch with cold water would thicken the gravy and it is regarded as a slurry. You can apply this if you are actively in search of how to thicken your gravy.

    Q3. Does rice count as a thickening agent?

    A: Rice is an effective thickening agent just like any other starch. Since it does not have any component of fat, you can avoid the risk of dry and flour taste. This is healthy for soups, sauces and gravy.

    Q4. Is there any problem with my cornstarch that it has not to thicken?

    A: Starch gelatinization is the process where cornstarch gets heated approximately by 203°F. This process facilitates swelling of star granules and absorption of water for the occurrence of the action. To thicken your mixture, you should properly heat your cornstarch at a high enough temperature.

    Q5. Can we eat raw cornstarch?

    A: Excessive consumption of cornstarch causes anaemia and deficiency of iron in your body. This can further lead to digestive causes like gas and bloating. Raw cornstarch may give rise to harmful bacteria. This can also lead to foodborne illness. You should cook it so that it leads to assurance for consumption.

    Conclusion

    The cooking procedure for drippings constitutes cooking at high heat on the stovetop or gas whichever is more preferable according to you.

    To make the gravy more sumptuous onions or any other vegetables can be used. Wheat flour, cornstarch or a thin mixture of water can be used for the thickening of gravy this can be suitable if you are searching how to thicken your gravy.

    To check the thickness you can taste with the help of your spoon or you can come into your bowl with the help of a spatula. It all depends on your preference and taste. Just be cautious and don’t overheat otherwise it would burn this could be beneficial if you are searching for how to thicken your gravy.

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