- This topic has 1 reply, 1 voice, and was last updated September 10, 2007 at 10:27 pm by .
- September 10, 2007 at 10:27 pm #242576
GRAVY PROBLEMS GRAVY SOLUTIONS
Gravy is lumpy. With a whisk or rotary beater, beat the gravy until
smooth. If all other attempts fail, use a food processor, strainer
or blender. Reheat, stirring constantly; serve.
Gravy is too salty. If the oversalting is slight:
A. Add several raw potato slices and cook until the potato slices
are translucent. Remove the slices prior to serving.
B. Add a few pinches of light brown sugar (only a few pinches, or
gravy will become too sweet). If the oversalting is severe, the
gravy must be repaired by increasing the quantity. Prepare another
batch of gravy, omitting all salt. Blend the two batches together.
Gravy is too light in color. Add 1/2 teaspoon of instant coffee.
Gravy is not thick. If time permits, allow the gravy to continue to
simmer on the range top. If time does not allow, mix the following
thickening agents as indicated:
A. Cornstarch – Blend 1 teaspoon per cup of liquid in cold water.
Stir until dissolved then mix into gravy. Continue to cook and stir
to eliminate the cornstarch flavor.
B. Paste of flour and cold water.
C. Arrowroot – Blend 1 tablespoon per cup of liquid in cold water.
Stir until dissolved, then mix into gravy. Can be served as soon as
the gravy thickens due to arrowroot’s lack of taste.
NOTE: Mixing starch with cold water before adding it to a hot
mixture prevents lumping.
Gravy is too thick. Slowly whisk in more broth until the desired
thickness is reached.
Gravy is greasy/fatty. For an immediate fix, the fat can be skimmed
off the top or soaked up with a fresh bread slice. If more time
allows, chill the gravy, skim off the fat and reheat the gravy until
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