On 9/19/2018 12:27 PM, U.S. Janet B. wrote:
> On Wed, 19 Sep 2018 11:01:41 -0400, jmcquown >
> 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'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
>
> for the kind of gravy that you put over your fried chicken, chicken
> fried steak, etc., IMO, you need to make the flour type gravy where
> the flour is browned in the pan fond. But stews, soups, stir fry,
> things like that, the corn starch slurry does best. It's a flavor and
> mouth feel thing.
> Janet US
> Absolutely. There are different types of gravies. I would not use
cornstarch to make sausage gravy or cream gravy.

Jill