From rich dollops of Southern white gravy for a fluffy batch of biscuits to easy turkey dressings fit for a Thanksgiving feast a good gravy can make a meal—and a bad one can definitely ruin it. To keep your dishes tasting great overall we're diving into some common flour mistakes that can lead to disappointing gravy.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Baking Art Theory | 2024-08-03 03:11:43 |  543 Views |
Mistake #1: The baking flour mix that ruined my bread #shorts
First let’s talk about the dreaded word: Lumpy. It’s safe to say that no one wants their gravy to have this texture. Most often this problem stems from adding flour directly to the other gravy ingredients while they’re all heating up on the stove which causes unpleasant lumps and a chalky texture. One of the best ways to avoid this is to take a French cooking tip and use a roux.
This step is essential to help the flour form a thick base for the gravy as the powdery starch needs to fuse with the liquid so it doesn’t cook unevenly. You can start by making a roux by first melting some fat in a pan. While the actual type of fat will depend on the type of gravy you’re making it’s usually butter or pan drippings. From here gradually whisk in some flour until combined. You want a 1:1 ratio of fat to flour though the actual amounts will depend on your recipe. This base will give your gravy a velvety texture right from the start.
If making a roux doesn’t help you avoid a thick gravy you can also try turning up the heat on your stove the next time you make the gravy. Add a little extra stock or other liquid to your pan to thin out this mixture early on and effortlessly break up all that chalky flour.
