On Wednesday, September 19, 2018 at 11:01:52 AM UTC-4, Jill McQuown wrote:
> 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 don't do an awful lot with beef gravy. After sauteeing the mirepoix
for stew or pot roast I add a couple of tablespoons of flour to thicken
the gravy, but not very much.

For other beef roasts, we never get enough dripping for gravy. The
juices pretty much stay in the meat.

> 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

I thought the roux was formed with the sausage grease.

Cindy Hamilton