slurry..how to make...

milesofsmiles

Sorry I have Dain Bramage.. Water or Milk cold and flour. Ratio... Any suggestions. Thanks Miles.

Richard Fl

Depends on what you going to make?

milesofsmiles

Making some brown gravy with pork goodies from the bottom of the pan.

Little Steven

Blend starch and cool liquid 2 parts liquid to one starch. Arrowroot, corn starch and rice flour work best. Cold stock, milk or water for liquid. Should have the consistency of full cream.

Steve

Richard Fl

I would deglaze with some white wine, on the side mix flour, cornstarch or other starch as just mentioned in cold water/chicken broth/milk little sour cream to thicken and then add to hot pan slowly stirring to mix it will thicken. It will thicken as it cools. season salt/pepper. Also might saute some mushrooms and onions to add to the gravy.

milesofsmiles

How bout regular flour?? Like I was going to make a White gravy, Except I will be using juices from a pork roast. Thanks

milesofsmiles

Yes...Thats what I desremember. Thanks a Heap. Good eggin back at cha. Miles out.

Little Steven

Flour is fine just make sure you whisk it real good. Keep stirring the gravy cause flour tends to clump up.
If you want to make a dark gravy,you can just sift four in to the roasting pan if it has some fat in it. Stir and scrape with a wooden spoon over medium heat and then a whisk till the mix darkens. That`s a roux. Then add liquid and boil. Remember as Emeril has said 257 million times, no gravy comes to it`s maximum thickness until it has boiled.

Steve

milesofsmiles

You have awaken my memory bank... OH how good it will be. THANKS TO ALL. Miles out. Gone to stir up some goodies etc. Later.