"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 02 Mar 2006 03:50:26p, Thus Spake Zarathustra, or was it Teri?
>
>>
>> "Dave Smith" > wrote in message
>> ...
>>> Teri wrote:
>>>
>>>
>>> Stir.
>>> There are different ways to make gravy. You can deglace the pan with
>>> liquid, like broth or wine, and add a slurry of flour and water, or you
>>> can add flour to the pan juices, put on the heat and stir to make a
>>> roux, then add liquid slowly, and stirring constantly until it is
>>> mixed smoothly. Do not season it until it is cooked to the proper
>>> consistency, because if you season it to taste too early and then cook
>>> the liquid out it is going to be over seasoned.
>>
>> Slurry question: I assume this is a mixture where the flour gets mixed
>> with the water - what's the ratio? equal amounts? - do you need a
>> certain amount of slurry to thicken a certain amount of liquid? (i
>> know most people do this by feel or sight, but I can never seem to get
>> it right)
>>
>> When you add flour to pan juices - do you need to bring it to a boil?
>> If you stir long enough, will it definitely thicken (sometimes - i
>> wonder if i didn't give it enough time to thicken up) if you've added
>> flour. Thanks.
>> Teri
>
> The usual rule of thumb is 2 tablespoons of flour per cup of finished
> gravy. I like it a little thinner, 1-1/2 tablespoons. If you don't want
> to add additional liquid to the gravy, allow a portion of the pan juices
> to
> cool, then whisk the liquid with the flour to make the slurry. The slurry
> can be fairly thick, but should be pourable. You want to be able to mix
> it
> in easily. One the slurry is fully incorporated into the pan juices, it
> should be brought to a boil, then simmered a few minutes to fully thicken
> and lose the raw taste of the flour.
>
> HTH

Very helpful, Thanks.
Teri
>
> --
> Wayne Boatwright o¿o
> ____________________
>
> BIOYA