Good tips and short to read
https://www.bonappetit.com/story/cor...ce-crispy-meat

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

"notbob" > wrote in message
...
> 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.

I dislike cornstarch. It breaks down on reheating. I like wheat or sweet
rice flour.

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

On Sun, 16 Sep 2018 03:33:13 -0700 (PDT), 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

Lotus root starch doesn't break down, but it's expensive.
http://foodsubs.com/ThickenStarch.html

Do i need an egg wash? Boneless ck thighs for Hot boneless wings.
The argo fell right off.
Flour does the trick but i need a better trick.

On Monday, September 17, 2018 at 11:05:30 AM UTC-10, Thomas wrote:
> Do i need an egg wash? Boneless ck thighs for Hot boneless wings.
> The argo fell right off.
> Flour does the trick but i need a better trick.

Wet your chicken, dredge in flour or cornstarch. Let it set for a few minutes. Dip in egg wash. Dip in crumbs or seasoned flour. The important part is the initial flour coating.

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

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

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

On Wed, 19 Sep 2018 10:27:27 -0600, 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

Fly lice gravy is made with cornstarch

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

On 9/19/2018 12:55 PM, Cindy Hamilton wrote:
> 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
>
I stand corrected. I don't make sausage gravy often but the point is it
is fat combined with flour. Cornstarch doesn't work well in that
application.

Jill