Yeah I better stop reading this thread.

I've never tried. It would make sense that that cream would be thicker simply because the base is thicker. Perhaps R8ers and I misread your intention: It looked like you were saying one can't make gravy from water, and in that, you're incorrect.

No one is saying your way is wrong; I know cream-based gravies can be awesome. But R8ers is correct: The thickness comes from the roux, not the base. If you don't buy it, try making your gravy with just cream and fat.

Perhaps I'm not clear. You can use cornstarch and water as a thickener, but you would not use it like a roux (flour and oil). With a roux, that's where you start. You then add cold liquid to your hot roux. Using cornstarch and water slurry, you would start with heating your liquid and add the slurry to thicken.

The end result is basically the same, but you take a totally different route to get there. And at the end of my post, I was trying to note that you wouldn't use a roux and a slurry in the same gravy, though I suppose you could if your roux didn't thicken it sufficiently.

Heinz makes chicken gravy, turkey gravy and sausage gravy in bottles. It's all good.

:facepalm:

Obviously making gravy without flour and/or fat would not work, I guess I assumed everyone knew enough about cooking to know that. Obviously I misspoke if everyone thinks I asked a question that stupid.

But the response I got to the milk question was "it doesnt matter", and it seems the water/fat content of the milk WOULD make a difference in the thickness of the final product. But I know any amount of water can be overcome with a thick enough roux, so I withdraw my question.

I honestly hadn't even noticed the question, though I answered it earlier. I thought you were saying you couldn't use water in a gravy.

To address your question, I think it would affect the thickness of the final product some compared to another liquid if you're dealing with equal roux, but since you can tailor to whatever liquid you're using, I don't think it really matters. However, I think where you'll see a real discernible difference between skim and cream and everything in between is going to in the richness and creaminess of the finished gravy.

I've made gravy with skim, and it turns out fine. Never tried with cream, but I can imagine it being pretty rich.

This

I don't cook.

I won't try to fix gravy.

But what I want to know is why everyone puts ****ing mushrooms in their gravy?

I ****ing hate mushrooms.

My aunt's mother never put mushrooms in her gravy, and it was ****ing fantastic gravy.

Why?

Just ****ing tell me why?

I would add a bit of finely diced white onion to the butter prior to the flour and saute until just soft but not brown.
It helps pull all the flavor together.

Ang

True. Tons of flavor in a bit of onion. Don't let it brown though.

damn, I want some biscuits and gravy right now

With coarse pepper and Tabasco.



Yes coarse pepper is a lot better than fine pepper. So **** you