In article 32>,
Debbie Deutsch > wrote:
>"Del Cecchi" > wrote in
:
>
>>
>> "Debbie Deutsch" > wrote in message
>> . 97.132...
>> snip
>>> A few years back I purchased the smaller All-Clad roasting pan from
>>> outletsonline for much less than list price. It is a wonderful pan!
>>> It easily accomodates a small turky, the largest chicken you might
>>> roast, or a duck. Best of all, it is very sturdy and has a heavy
>>> bottom (steel only, no cladding). I love being able to put it on the
>>> stovetop and make the gravy directly from the pan-drippings (yum).
>>> You can't do that with a disposable aluminum roasting pan, or even
>>> one of those blue-speckled enamel things (too thin, would have hot
>>> spots).
>> snip
>>>
>>> Debbie
>>>
>>>
>>> --
>> Please don't say that one can't make gravy in the bottom of a blue
>> specked pan. I've done it many times. Just thicken with a slurry
>> after deglazing with stock.
>>
>> del
>>
>>
>>
>
>The way I make gravy, I brown the flour in the fat in the pan to make a
>roux, then add back in the rest of the pan drippings and additional
>stock. If I understand you correctly, you start with all the liquid in
>the pan, then add uncooked flour mixed with water (what I think you mean
>by slurry) to thicken. Do I have this right? If so, what you are doing
>will work because hotspots won't matter - what you are doing is heating
>liquid in the pan. If you tried to cook the flour in the pan before
>adding liquid, hotspots could be a big trouble.
>
>FWIW, I like to cook the flour in the pan because I like the flavor
>better and the gravy is a richer, darker color. If you have never tried
>doing this, it might be worth an experiment to see if you like it too.

Some people use a corn starch slurry to thicken rather than a flour
roux.

Cornstarch thickens on contact with the hot liquid it's added to.

Arrowroot is similar to corn starch, with slightly less thickening
power.


Chuck Demas

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