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I am trying to figure out a recipe for gravy that does NOT involve corn starch. My dad's gravy was never made with corn starch and because of that it was NEVER turning into jello the next day which is gross. I don't have the recipes that he used to use.
Are there any recipes that don't call for corn starch? I am looking for chicken, pork, and generally a light gravy and not the thick kinds...
Location: Los Angeles>Little Rock>Houston>Little Rock
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If I am not making a roux I sometimes mix water and flour in a shaker bottle and mix it into something like beef stew or chicken and dumplings. Otherwise, take your meat out of the pan after it is cooked, sprinkle some flour over the leftover fat and juices, and then stir with a wooden spoon or whisk until the flour starts to brown a bit. Then whisk in your broth or whatever.
Otherwise, take your meat out of the pan after it is cooked, sprinkle some flour over the leftover fat and juices, and then stir with a wooden spoon or whisk until the flour starts to brown a bit. Then whisk in your broth or whatever.
Just use a flour-water mix about the consistency of milk. Just stir in enough to soak up any fat that is in the stock. We sometimes just stir in flour to the stock and then stir to get rid of any lumps, then just add water to thin to what you want.
It means I'll let the experts answer your questions - my cooking techniques are apparently too "gross."
Ohh, please don't get me wrong, I just don't like to see it or use it. It has a smell that really bothers me, my husband uses it sometimes, no offense to you or your cooking really none what so ever. I am NOT a foodie, I am a very picky eater, and the smell of oil makes me sick.
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