When it comes to making a rich, savory gravy to accompany your roast dinner, mashed potatoes, or Thanksgiving turkey, there are two common thickening agents that often come to mind: flour and cornstarch. Both have their own set of advantages and disadvantages, and the debate about which one is better has been ongoing for centuries. In this article, we’ll delve into the world of gravy making and explore the pros and cons of using flour versus cornstarch to help you make an informed decision.
The Role of Thickening Agents in Gravy Making
Before we dive into the flour versus cornstarch debate, it’s essential to understand the importance of thickening agents in gravy making. Gravy, by definition, is a sauce made from the pan drippings and juices of cooked meat, vegetables, and sometimes even bones. These juices are typically rich in flavor but lack the desired consistency, which is where thickening agents come in.
Thickening agents serve two primary purposes:
- They enhance the texture of the gravy, making it more velvety and luxurious.
- They help to intensify the flavors of the gravy by binding the liquid together and concentrating the flavors.
The ideal thickening agent should be able to achieve these goals without affecting the flavor or clarity of the gravy.
Flour: The Traditional Thickening Agent
Flour has been used as a thickening agent for centuries, and it remains a popular choice among many cooks. Here are some advantages of using flour:
Pros of Using Flour:
- Easy to find and store: Flour is a staple ingredient in most kitchens, making it easily accessible and convenient to use.
- Cost-effective: Flour is an inexpensive ingredient, which is a significant advantage for those on a budget.
- Multipurpose: Flour can be used not only for thickening gravy but also for baking, cooking, and as a thickening agent in other sauces and soups.
However, using flour as a thickening agent also has some drawbacks:
Cons of Using Flour:
- Risk of lumps: When flour is added to a hot liquid, it can form lumps, which can be difficult to dissolve and can affect the texture of the gravy.
- Can affect flavor: Flour can impart a starchy, slightly bitter flavor to the gravy, especially if it’s not cooked properly.
- Requires cooking: Flour needs to be cooked for a short period to remove the raw, starchy taste, which can add extra time to the cooking process.
Cornstarch: The Modern Alternative
Cornstarch, a popular thickening agent commonly used in Chinese cooking, has gained popularity in modern gravy making. Here are some advantages of using cornstarch:
Pros of Using Cornstarch:
- Easier to mix: Cornstarch is a finer, more powdery ingredient than flour, making it easier to mix into hot liquids without forming lumps.
- Clearer gravy: Cornstarch is a more neutral-tasting ingredient than flour, which means it won’t affect the flavor or clarity of the gravy.
- Quick thickening: Cornstarch thickens liquids quickly, making it an ideal choice for busy cooks.
However, using cornstarch also has some disadvantages:
Cons of Using Cornstarch:
- More expensive: Cornstarch is generally more expensive than flour, which may be a drawback for those on a tight budget.
- Limited availability: While cornstarch is widely available in most supermarkets, it may not be as easily accessible as flour in some areas.
The Verdict: Flour or Cornstarch?
So, which thickening agent is better for making gravy? The answer ultimately depends on your personal preferences, cooking style, and the type of gravy you’re trying to make.
If you’re looking for a traditional, rich, and thick gravy, flour may be the better choice. However, if you’re short on time, want a clearer, more neutral-tasting gravy, or are cooking for a large group, cornstarch may be the way to go.
Here are some general guidelines to help you decide:
| Type of Gravy | Recommended Thickening Agent |
|---|---|
| Traditional Roast Gravy | Flour |
| Quick and Easy Turkey Gravy | Cornstarch |
| Vegetable Gravy | Flour or Cornstarch (depending on desired texture) |
Tips for Using Flour and Cornstarch in Gravy Making
Regardless of which thickening agent you choose, here are some tips to help you achieve the perfect gravy:
Flour Tips:
- Use all-purpose flour: Avoid using bread flour or whole wheat flour, as they can impart a heavier, denser texture to the gravy.
- Mix flour with fat: Mixing flour with fat (such as butter or oil) before adding it to the liquid can help prevent lumps from forming.
- Cook flour mixture: Cook the flour mixture for a short period to remove the raw, starchy taste.
Cornstarch Tips:
- Mix cornstarch with cold water: Mixing cornstarch with cold water before adding it to the hot liquid can help prevent lumps from forming.
- Use the right ratio: Use a 1:1 ratio of cornstarch to liquid (e.g., 1 tablespoon of cornstarch per 1 tablespoon of liquid).
- Whisk constantly: Whisk the mixture constantly to prevent lumps from forming.
Conclusion
The debate between flour and cornstarch in gravy making ultimately comes down to personal preference and the type of gravy you’re trying to make. While flour offers a rich, traditional texture, cornstarch provides a quicker, more modern alternative. By understanding the pros and cons of each thickening agent and following the tips outlined above, you’ll be well on your way to creating a delicious, velvety-smooth gravy that complements your meal perfectly.
What is the difference between flour and cornstarch in gravy?
Flour and cornstarch are two common thickening agents used in gravy, but they have distinct differences. Flour gives a more rustic, opaque quality to the gravy, while cornstarch produces a clearer, more translucent consistency. This is because flour contains proteins and starches that can create a slightly cloudy appearance, whereas cornstarch is pure starch and doesn’t contain proteins.
Another key difference is in the thickening process. Flour requires cooking for a longer period to achieve the desired consistency, whereas cornstarch thickens quickly and can become too thick if overcooked. This means that flour-based gravy might take around 10-15 minutes to cook, while cornstarch-based gravy can be ready in just 2-3 minutes.
Which one is better for turkey gravy?
When it comes to turkey gravy, flour is often the more traditional choice. This is because flour helps to enhance the rich, savory flavors of the turkey and its pan drippings. Flour also provides a slightly nutty flavor that complements the turkey nicely. Additionally, flour-based gravy has a more velvety texture that coats the turkey and sides nicely.
That being said, cornstarch can still be used to make a delicious turkey gravy, especially if you’re short on time. Cornstarch-based gravy is often clearer and more neutral in flavor, which can be beneficial if you want the flavors of the turkey and pan drippings to shine through. Ultimately, the choice between flour and cornstarch for turkey gravy comes down to personal preference.
Can I use both flour and cornstarch in my gravy?
Yes, you can definitely use a combination of both flour and cornstarch in your gravy. This approach can offer the best of both worlds – the richness of flour and the clarity of cornstarch. To do this, simply mix a small amount of flour with fat (butter or oil) to create a roux, then gradually add liquid and cook until the desired consistency is reached. Finally, whisk in a small amount of cornstarch to fine-tune the thickness and clarity.
Using both flour and cornstarch can be especially useful if you’re looking to create a gravy with a rich, velvety texture and a clear, golden color. Just be sure to adjust the proportions of each thickening agent according to your personal taste preferences.
How do I avoid lumps when using flour in my gravy?
To avoid lumps when using flour in your gravy, it’s crucial to whisk the flour into the fat (butter or oil) thoroughly to create a smooth, even roux. This should be done over low heat to prevent the flour from browning too quickly. Once the roux is smooth, gradually add liquid (stock or broth) while continuously whisking to prevent lumps from forming.
Another tip is to use cold liquid when adding it to the roux. This helps to prevent the starches in the flour from gelatinizing too quickly, which can cause lumps to form. By whisking constantly and adding cold liquid, you should be able to achieve a smooth, lump-free gravy.
How do I cook cornstarch-based gravy to avoid it becoming too thick?
When cooking cornstarch-based gravy, it’s essential to whisk constantly to prevent lumps from forming. Bring the mixture to a boil, then immediately reduce the heat to a simmer to prevent overcooking. Cook for just 2-3 minutes, or until the gravy has thickened to your liking.
To avoid overcooking, it’s crucial to monitor the temperature of the gravy closely. Once it reaches 180°F to 190°F (82°C to 88°C), it’s likely to be fully thickened. Remove it from the heat immediately to prevent it from becoming too thick. If the gravy does become too thick, you can always thin it out with a little more liquid.
Can I make gravy ahead of time and refrigerate or freeze it?
Yes, you can definitely make gravy ahead of time and refrigerate or freeze it for later use. In fact, making gravy ahead of time can be a great way to save time and reduce stress on the day of serving. Simply cook the gravy as desired, then let it cool to room temperature before refrigerating or freezing.
If refrigerating, store the gravy in an airtight container and use within 3-5 days. If freezing, transfer the cooled gravy to an airtight container or freezer bag and store for up to 3 months. When reheating, whisk the gravy constantly over low heat to prevent lumps from forming.
Are flour and cornstarch interchangeable in recipes?
While flour and cornstarch can both be used as thickening agents, they are not interchangeable in recipes. This is because they have different thickening properties and cooking requirements. Flour generally requires more cooking time to achieve the desired consistency, whereas cornstarch thickens quickly and can become too thick if overcooked.
Additionally, flour can impart a slightly nutty flavor to the gravy, whereas cornstarch is more neutral in flavor. When substituting one for the other, you’ll need to adjust the cooking time, liquid ratio, and seasoning to achieve the desired results. It’s always best to follow the recipe as written or experiment with small batches to find the perfect balance for your taste preferences.