Thread: I'm a great cook, by why.....
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Old 07-15-2012, 01:55 PM   #46
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Quote:
Originally Posted by Inmem58 View Post
Cut up some bacon, half a pack into bits or chunks. When it's fully cooked add a tablespoon of flour, keep adding the flour until it looks like paste. Stir constantly. When it looks like a white paste add about 4-5 cups of milk on high. It'll thicken as the heat rises. If its too thick add more milk to thin it out.


If its too thin add more flour. The key is constantly stir the gravy.
I'm not sure about your description of "paste." Your roux shouldn't be chunky or dry. It should be thick and bubbly, and you have to cook it some to cook out the flour flavor. For white gravy, don't cook too long. The roux should still be very pale.

Quote:
Originally Posted by R8ers View Post
2% or even Non-Fat will thicken fine.... The flour controls the thickness, not the milk

It's also worth understanding that the longer you cook it, the less thickening power it has. So a white or blonde roux will thicken much more effectively than a brick roux. But the longer it cooks, the deeper its flavor.
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