My cornstarch vs flour gravy switch after 15 years of lumps

I used to make gravy with plain flour every Sunday for 15 years and always ended up with little white lumps floating in the pan. Last month my neighbor Dave showed me his cornstarch slurry trick and I felt pretty dumb for not trying it sooner. It takes about 2 minutes to mix cold water and cornstarch before adding it to the hot drippings, and it thickens up smooth every single time. I even used it on turkey gravy for a Friendsgiving last weekend in Austin and nobody asked for a strainer. My wife said the texture finally matched her grandma's recipe, which is the highest compliment I can get. Has anyone else switched their thickening agent after years of sticking to what you learned first?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.