Just the Tip! How to THICKEN your Gravy - Cornstarch vs. Flour
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- Опубліковано 6 жов 2024
- How to make your Gravy THICC - Cornstarch or Flour? What is the proper thickening agent?
#thicken #gravy #thanksgiving
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Cornstarch Slurry:
3 tbsp cornstarch
4 tbsp cold water
Combine both water and slurry, stir to combine and add to hot sauce/gravy. Bring to a simmer and check consistency. This is for about a cup of gravy. Add more cornstarch accordingly.
Roux:
2 tbsp. unsalted butter
2 tbsp. all purpose flour
(always equal parts)
Melt butter in saucepan, add flour and cook for about a minute on medium low heat. Add gravy or sauce and bring to a simmer. If not thick enough, then either reduce OR make the butter/flour dough (as per video), add a little at a time. Bring to a simmer every time to check consistency before adding more butter/flour mixture.
Love the double entendre. Real classy.
This was a life saver. We can't afford much so when my chicken gravy wasn't thickening, I was so worried I would have to throw it out and start over. I used the last method and OMG it worked flawlessly! Thank you so much ❤
Sauce and gravy thickening 101. I like how you make it so easy to understand. I've always tried to use cornstarch or flower for thickening sauces and gravy and always came out with a disaster but I think I'll be fine from this point on. I think this will be my go-to channel when I need the missing details.Thanks Chef Sasha for adding to my culinary IQ.
Yay! And msg anytime you need some assistance 😄
@@ChefSasha thank you so much for making yourself available for questions and guidance. I really appreciate that💚. Your the best Chef on UA-cam👍.
You're so enjoyable to watch and hear! The mess, the changes of mind, the brilliance!
Thank you! 😊
This was very helpful, thank you! Your explanation of how to use different temperatures when thickening sauces saved my stew! Previous attempts did not go well (lumpy cornstarch). I ended up making a flour roux as you showed.
I love using rouxs to thicken because the finished product usually tastes better but I use cornstarch most often because it’s healthier, less time consuming and way less expensive.
Butter isn't healthy?
@@mikefeddersen2476 Butter is high in calories and saturated fat so no, it's not healthy.
@@mikefeddersen2476 Yes! Butter is very healthy. Vitamins D, E, A, and K
The gravy song...very authentic.
Nice differentiation and thanks for mentioning the water should be cold when using cornstarch as so many don’t include that and it really makes a difference. Well done.
Oh & since you teach so many it wouldn’t hurt for people to know the proper name of what you call what you call yr “pastry thing” . It is known as a BEURRE MANIÈ (bur mohn-yay) which means “kneaded butter“ & it should always be equal parts butter to flour.. 😊
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My go to video whenever I forget how to thicken my gravy great video thank you
Great comparison. Great presentation.
Very helpful, thank you 😊
I needed this video
Really enjoyed this demo just what I was looking for
Happy to hear!
I'm watching this because my husband is very allergic to corn of any type. I was having trouble with my flour thickening lumping. Now I will use the whisk and should have a better outcome. I subbed, I liked your personality and gravy dance. 😂 I will check out your other content. Thanks and have a very blessed day.
Aww your welcome! Let me know if you have any questions. Also .. really helps to have either the stock/broth warm or the roux (butter/flour mixture) one or the other .. when incorporating :)
@@ChefSasha I’m making it sometime this weekend. I’m doing 4 large meat loads today. I love taking home coked meals to my elderly brother who lives alone. Hopefully I can send some Green Pepper Steak too but I don’t have much time. My husband decided to make a quick trip to check on him so I had no prior notice. Men 🙄😂
I don’t cook the flour first. I whisk it in water or milk depending on type of gravy. Then mix that in with drippings or ? and bring that to a high simmer/low boil, stirring frequently. If not stirred, it will clump. Soon as it thickens, remove from heat. This ‘cooks’ the flour. Never had a flour taste and it comes out perfectly every time.
Chef Sasha My Green Pepper gravy turned out perfect. I did use the broth. We have never cared for the gravy with using water ins. The method my mom always used when making a white gravy was that she always used canned evaporated milk, mixing in half water. It makes a very rich & delicious gravy. Now I'm anxious to try your 3rd method. I've never heard of it but it sure seems more convenient and simpler than the other methods. I can't thank you enough.
Have a wonderful productive day. I'm sure enjoying the warm sunshine here in Texas and we started thawing out a couple days ago. We've never had weather like that! It was very challenging to stay warm with no power,
@@wifigrannyl.1354 thank you for your feedback! I’m so happy to hear you liked my method! And yay to some sunshine! I heard about your cold weather and power outages! I live in Toronto and we get long and cold winters. I also can’t wait for some sunshine and getting defrosted 😄
Excellent presentation.
I always make a roux. I was thinking of trying cornstarch but now that I see the comparison, the flour method looks much more like "restaurant" gravy. I like that. I will stick with the Béchamel sauce method.
Both are great. I like cornstarch when you want a ‘glaze’ look.. like a stir fry :)
Agreed; just tried this and I find the roux tastier!
Before I got a hold of this particular video of you I saw like at least 15 of them none I could fail them for and then I was going to give up and then I saw you and then I opened it and behold the easiest way ever like you made so much sense on how to do a thinner thicker on both either cornstarch and flour and that's exactly what I need it Thank you keep up the good work but you need a little bit of lightning in your video okay other than that you're awesome 💥💥💥💥👏👏👏💯🤩
Super helpful. Straight to the point. Thank you. Also, "Gravy Tiiiiime!!!" 4:30
wow, thank you for this tips. glad that I found your channel. Keep up.
Good Presentation.
The roux needs to be fully mixed as it can be made uniform MUCH more easier as a dense paste
and then you can add the liquid. So no lumps
Also there's the simmering trick. Once it's simmering it's at it's set consistency for the amount of roux.
I think i'll use the roux for actual gravy or sauces & the slurry for when i want 2 just thicken the sauce on something i've cooked, like my roast & potatoes or my chili or red beans & rice. The roux makes seems creamier.
Thank you, it really helps a lot
She forgot the wine...or NOOO, she was sampling apparently! (at 4:38ish)
Ms Sasha...you my dear, are adorable! Great job btw~
The first time I used cornstarch to make gravy, I added way too much... and ended up with what I like to call "Gravy Brittle" LMAO
that's very useful. tysm!
Thank you! Very helpful!
Yay! Glad to hear
Thanks
The 50%/50% flour/butter paste is called Beurre Manie, if anyone wants to Google it. That's what I use.
I saw a queen ant sitting on top of the microwave watching you 🤭👸🐜
A slurry to me is what I sound like when I drink too much of the wine I should have used for cooking. 😆
What about the taste comparison? Is there a difference between the taste of the cornstarch in comparison to the added taste of flour?
Not a huge difference.. flour thickened gravy tastes thicker/heavier mouth feel. Cornstarch has a lighter mouth feel. But taste wise.. you’ll just taste flavour of your gravy really :) hope this helps
Corn star method seems alot healthier though, no?
I think a bit healthier considering you are using less then flour amount and no butter.
Nice demonstration Sasha. I made the most beautiful beef stock gravy using cornstarch just before noon. Around five when it time to be served, the nice thickness had reduced to almost a water consistency. Is that always the case with cornstarch gravy? 🙃
Cornstarch takes less work but roux looks better
I came here looking for someone to pit the two against each other.
Slurry vs. Roux
Which one is superior? How is the winner decided?
I generally argue for roux being better tasting and slurry for being faster and convenient for gluten free applications.(edit) Great video btw. Solid detailed explanation of the two most common thickeners.
Thank you! I think totally depends what you are going for. You summarized it perfectly. I say cornstarch for jus type sauces and roux for gravy’s :)
This is very helpful indeed. Coz I am trying to make a Lasagña and I am having trouble about if I should use flour or cornstarch 😅
Again, very helpful! ☺️
Use some wall filler 🤭🤭
Just the tip? 😂 Get my mind out the gutter.
Roux is better gravy’s any day gravy needs to be at a rapid boil before adding ticking agent
No she did not add enough cornstarch mixture my gravy is not as watery as hers. I love cornstarch slurry for gravy because it is faster, healthier and gluten free. The thin watery consistency of her cornstarch gravy was not good
Perhaps it depends on what you like your consistency to be. You want thicker sauce, add more cornstarch .. Or more loose consistency then add less. That’s the beauty of using cornstarch
Hi. I'm going on a hunting expedition with some buddies for a couple of weeks. Those "gravy balls" that you made, can they be made in advance and frozen for use later? Thank you
Can you use both flour and cornstarch?
what are any healthier options ? both these are not good for digestion.
So cool the roux and add that to the hot drippings????
Yeah just whisk in. One or the other should be cool .. for easier incorporation
But then being back to simmer for sauce/gravy to really start thickening :)
@@ChefSasha mmm thickening.. lol
A real sweet girl you are thank you so much for taking the time. Love your energy.
Thank you!!
and now the question is... how about a flour slurry?
So simpo to prepare mother sauces lol
0:45 WHY COLDWATER
She used too much water in her cornstarch slurry. You want to use the least amount possible. The more water = longer it's going to take to thicken... Since you have to thicken THAT water..
Ya she also doesn't say that it will thicken more with time. You should be cautious about adding too much too quickly
Thank you for the video.Your beautiful and funny. That’s a deadly combination.
I like the energy. Can we get married..
I’m sorry. What is the ratio of corn starch to water for the slurry? Is it 1 to 1? One teaspoon of corn starch to one teaspoon of water?
The nice thing about slurry.. there’s no exact amount. If you make too thick then use less in the gravy/sauce .. but I would start with 1/4 water to about 2 tbsp slurry.. stir well
To combine .. and use a little at a time.. don’t dump the whole thing right in :) as you heat the gravy or sauce.. you’ll see it thicken .. use as much slurry as you need
Hi madam
Corn starch gravy doesn’t heat up very well. It stays clumpy. Flour gravy heats up perfectly
Before heating up cornstarch gravy you have to make sure it’s very well stirred and once you bring to a simmer, also keep stirring as the cornstarch can stay at the bottom and then turn lumpy.
That is not true. You are not stirring it first before adding
My girlfriends kid is legit celiac.... Which means I know have the same problem.... Cornstarch. 😕
We need more light so we can see how pretty you are
Your kinda cute .... we should make some baby gravy 😂 ?? Haha jk
😂😂😂😂
4:25 minutes: Wow. Overwhelmed! The sudden ticking of the mental state. Lard, she a freak out there, mon!
you are beautiful .... sorry. not sorry.
Don't give up your day job.
Corn starch healthier option
Can you add cornstarch to the flour version?