How To Thicken Gravy: 10 Simple and Effective Techniques
How To Thicken Gravy: Thickeners in the kitchen, depending on the type, can be added during or after cooking the type of sauce, stew or cream that we want to make denser. But let’s see what types of thickeners we can find at home, leaving aside all those employees at the industrial level.
For this, we will divide them into two large groups, those from starches and those from proteins.
10 WAYS TO THICKEN GRAVY
The first ones, that is, those from starches, base their operation on that when they come into contact with our hot liquid they transform, providing thickness to our ingredients.
Mainly they would be all those that come from the family of cereals, rice, oats, corn, but also flour, potatoes, bread or couscous among others.
Roux and Beurre Manie or butter would also be included, which we will see later on how it is used and works.
Within the second group, we find thickeners of a protein nature, these would be mainly jellies or egg yolks as the most used at home.
1.How to thicken gravy with flour
Wheat flour is used as a thickener in traditional sauces such as green, Spanish or seafood cream sauce, but the truth is that it is used less and less alone to give density to our dishes. However, wheat flour is widely used in cooking to thicken making a roux.
This is a mixture of fat, usually butter, and flour usually in equal parts or by adding a slight increase in the fat part.
To make it, we heat the butter and add the flour suddenly, stirring a few minutes so that it is cooked in the butter. Depending on the time the flour is cooked, we classify the roux into three types, light, medium and dark.
In the clear roux, we would cook the flour for approximately two minutes. Here you cook just enough so that later in the sauce the flour does not taste raw. In the middle roux, the flour cooked for about five minutes already takes a light golden hue, it would be used for sauces to which we want to add some color.
On the other hand, the dark roux, more used in dark sauces type the Spanish for meats, the flour would have to be cooked for about seven minutes and the ideal is that before using it we would toast it a little in the oven so that it does not add burnt flavor to our sauce
To prepare a roux for bechamel the ideal ratio would be 80 grams of flour per liter of liquid, for the roux croquettes base about 140 grams per liter and for lighter but somewhat thick sauces, about 40 grams per liter of sauce.
The Beurre Manie is a mixture of flour and fat, also usually butter or margarine, of French origin and that serves as a quick thickener for hot sauces once they are almost finished.
The flour is kneaded in an approximate proportion of 20% of the mixture with the butter until it forms a ball. From this ball we are throwing bits into our boiling sauce, so that another is not added until we see the previous one dissolved, finally letting the sauce cook for a few minutes.
It brings a slight flour flavor because it is practically not cooked.
2.How to thicken gravy with Cornstarch
Very used in cooking to bind light sauces, is the famous cornstarch.
For its correct use, the necessary amount must be dissolved in a small part of cold liquid to add it when our sauce or cream is boiling, then beating so that the cornmeal is cooked and gives us the desired consistency to our preparation.
Leave the creams and sauces translucent so it is widely used in baking.
At present, there is already an express corn starch that allows us to thicken practically without cooking and without lumps.
3.How to thicken gravy with Rice starch/thicken gravy with flour
Rice is a natural thickener that we can use in two different ways. If we use it whole we would use about 40 grams per liter of liquid to thicken allowing it to cook for twenty minutes.
Then we would pass it through a blender or a Pasteur and we would already get our densest sauce.
But we can also use it in the form of flour, so we would use it as cornmeal. Rice is used to thicken mainly sauces and smooth creams such as seafood.
4.How to thicken gravy with Potato
The humble potato is also available in our kitchen when it is used as a thickener, in the form of starch, or in dehydrated potato flakes such as those used to make mashed potatoes, adding them to the boiling liquid and letting them stand.
If we want to use it naturally, we will throw a whole potato or casserole into small pieces, letting it cook, then once released its starch it could be removed or passed through the blender to give more consistency to our stew or cream.
5.How to thicken gravy with Bread
We can use bread as a thickener in two ways. First grated, better always at home to leave the thickness to our liking.
It is mainly used to join and thicken solid ingredients such as minced meat for meatballs or hamburgers.
We can also use toasted bread to thicken farce and sauces or other traditional dishes. If we want it for a cooked sauce we would have to add it during cooking and then crush it.
Other types of thickeners to use at home
6.Jellies: Gelatin actually comes from a protein called collagen that is abundant in stews. Thus, when we stew meat and let it cool, the sauce already thickens on its own by the action of this compound.
As a thickener, it is mainly used for juices and milkshakes, although more than a thickening agent it is considered a gelling agent.
7.Egg yolk: We also use it in two ways, raw to thicken and amalgamate minced meat as in the case of meatballs, but it also manages to thicken by acting as combine, that is,
by linking two elements that by nature do not mix, water and oil, a typical example would be mayonnaise sauce. On the other hand, cooked is very useful for thickening stews.
8.Kudzu: Of Asian origin, it is a climbing plant whose root provides a starch used as a thickener for sauces, purees, and soups.
It is used when cooking as cornstarch, does not make many lumps and thanks to it we get a transparent and jelly mixture.
9.Agar_Agar: Gelatin of vegetable origin that also serves as a thickener, although it should not boil in the preparation that you want to thicken since its ability to give consistency is lost and we would have to wait for the sauce or cream to cool again to see it again Denser.
10.Cream of milk or cream: It would be used reducing the cream to the fire until finding the right point of thickness and adding it to the sauce or cream. Very used in vegetable creams and pasta sauces.
There are still many types of thickeners that I could talk about, but I think these are the most useful for our daily cooking.
I hope that this simple guide will help you to achieve simply and successfully, the exact point of thickness and consistency of your sauces, creams, and soups.
Thicken Gravy |How To Make Thicken Gravy at Home.