On 9/16/2018 6:33 AM, Cindy Hamilton wrote:
> On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
>> On 2018-09-15, U.S Janet B > wrote:
>>
>>> Good tips and short to read
>>> https://www.bonappetit.com/story/cor...ce-crispy-meat
>>
>> Cornstarch should not always be substituted for flour.
>>
>> Back in the day, our company's campus cafeteria had a young
>> Mexican-American chef. He made his weekly offering of biscuits n'
>> gravy with cornstarch (the gravy). This made the gravy look and taste
>> really bizarre.
>>
>> I mentioned it to him and his defense was, "It's my poetic license as
>> a chef". I quit eating at that particular cafeteria.
>>
>> nb
>
> You're right about B&G. That wants a flour-based gravy. I use
> a cornstarch slurry for turkey and chicken gravies. We just
> prefer it that way.
>
> Cindy Hamilton
>
Add some beef gravies and stews, too. I've been using a cornstarch
slurry to thicken gravies for decades. Some things are better with
flour, sure. But for really smooth gravies cornstarch is perfect. Some
people use arrowroot - same results but arrowroot is much more
expensive. The difference is the cornstarch dissolves completely.

I would never attempt making sausage gravy with cornstarch. It requires
a roux of flour, butter and milk. Not the same thing at all.

Jill