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re: How do i thicken up my rice and gravy
Posted on 5/8/12 at 9:23 pm to lsucm10
Posted on 5/8/12 at 9:23 pm to lsucm10
quote:Well my friends from Ville Platte give it the stamp of approval.
If you add flour it becomes more of a stew then gravy. It's frowned upon by my friends from Eunice. It will thicken it up or you could just cook it down more.
0
Posted on 5/8/12 at 9:24 pm to Lester Earl
From a starting point of thickening agents that I am familiar with arrowroot in a bit of water is the silkiest agent there is to use, but no one has it in there kitchen so I don't use it as a recommended agent. Cornstarch and water (done with cold water as it doesn't dissolve well in warm) is the next in terms of texture, followed by a slurry of flour and water, then a roux.
Posted on 5/8/12 at 9:26 pm to Martini
quote:
It doesn't become any more of a stew than adding flour to étouffée or anything else.
I was going to say that, but I get tired of fighting the same old fights. It's hard to argue with somebody's sister's husband's grandmother who knows better than anybody else.
Posted on 5/8/12 at 9:56 pm to coloradoBengal
quote:
This... but unsure about the water being cold?
Corn starch gets lumpy if the water is warm. Always start with cold, cold water.
I keep some Wondra flour handy for thickening on the fly. You just sprinkle some directly into the hot liquid.
This post was edited on 5/8/12 at 9:59 pm
Posted on 5/8/12 at 11:14 pm to Layabout
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore. I grew up eating rice and gravy all my life and no starch or flower was ever needed if you brown your meat correctly.
Posted on 5/9/12 at 8:39 am to lsucm10
quote:
If you add flour it becomes more of a stew then gravy. It's frowned upon by my friends from Eunice. It will thicken it up or you could just cook it down more.
Not if you only add a LITTLE bit, we aren't talking about a 1/2 cup of flour, a couple of teaspoons disolved in the gravy will work fine. Also, onions help thicken up a gravy too.
Posted on 5/9/12 at 8:43 am to lsumailman61
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore
Posted on 5/9/12 at 9:10 am to lsumailman61
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore
What ? come again
quote:
I grew up eating rice and gravy all my life
Same here
Just because some people may like the gravy a little thicker than others does not mean its no longer rice and gravy.
Just my quick thoughts on this thread. Wish I had more time. Rice and Gravy is a like religion to me.
Roux work wonderful. I keep some in the fridge at all times.
the lighter the roux the more thickening power it has. However you have to let it cook a while after adding or it will give the gravy a floury taste.
I have no problem using corn starch, I even prefer it in some cases. But be very careful use to much and its a globby mess.
If I want a thick gravy or stew - roux is the way to go..
If I just want to barely thicken some smothered pork chop gravy.. 1/2 teaspoon of corn starch in cold water added near the end.
Posted on 5/9/12 at 10:12 am to Kajungee
Another good way to thicken a gravey is to add some golden cream of mushroom. Good stuff.
Posted on 5/9/12 at 10:47 am to eleventy
How in the world do you start rice and gravy with roux???
Posted on 5/9/12 at 10:52 am to mouton
quote:
How in the world do you start rice and gravy with roux???
just use the roux to thicken it a bit
Posted on 5/9/12 at 10:56 am to DownshiftAndFloorIt
So I had a few Martinis last night when I said no flour or corn starch. It was never used in the Gravy I grew up eating. Now adding golden cream of mushroom to gravy is just a sin, my grandma would chop my fingers off haha
Posted on 5/9/12 at 11:36 am to LoneStarTiger
No problem with that but eleventy said he always starts is gravy with a roux..
Posted on 5/9/12 at 1:22 pm to lsumailman61
quote:
Now adding golden cream of mushroom to gravy is just a sin
I guess I'm a sinning SOB then.
I'll never stoop to the 9th circle of hell though: tomatoes in jambalaya
Posted on 5/9/12 at 1:39 pm to sloopy
I use this stuff...
You don't need to mix with water first and it doesn't clump.
You don't need to mix with water first and it doesn't clump.
Posted on 5/9/12 at 3:49 pm to lsumailman61
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore. I grew up eating rice and gravy all my life and no starch or flower was ever needed if you brown your meat correctly.
Then that is just an au jus or pan juices and some would beg to differ that that in itself is not even a gravy.
What about tomatos?
I've been eating rice and gravy for 50 years in South Louisiana. Some with roux, Wondra, Arrowroot, corn starch, file'. Some with tomatos and tomato paste (which any south louisiana italian will tell you is a red gravy) red eye gravy with coffee,sausage gravy with milk, butter and pan juice gravy.
Guess what?
IT'S ALL GRAVY.
Having said that...it's all gravy man...I'm hip.
Posted on 5/9/12 at 4:12 pm to Martini
Amen Martini!
Posted on 5/9/12 at 4:18 pm to Martini
quote:No disagreement here, but you've got to realize(and I'm sure you do
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore. I grew up eating rice and gravy all my life and no starch or flower was ever needed if you brown your meat correctly.
Then that is just an au jus or pan juices and some would beg to differ that that in itself is not even a gravy.
What about tomatos?
I've been eating rice and gravy for 50 years in South Louisiana. Some with roux, Wondra, Arrowroot, corn starch, file'. Some with tomatos and tomato paste (which any south louisiana italian will tell you is a red gravy) red eye gravy with coffee,sausage gravy with milk, butter and pan juice gravy.
Guess what?
IT'S ALL GRAVY.
),that to many a Cajun Prarie coonass, "Rice and Gravy" is a distinct entree...a dish...and that "gravy" has to be made a specific way or it isn't "rice and gravy"...that's the best way I can put it. There's "gravy" served with rice...and then there's "Rice and Gravy", and the two ain't the same. I'm ready for a stew thread. 
Posted on 5/9/12 at 4:24 pm to Martini
Like wow.
We can now add gravy to the ever expanding list of:
s La vs n la
to tolapia or not to tolapia
red Jambalaya or brown jambalaya
tomato gumbo or non tomato gumbo
okra gumbo or not okra gumbo
homemade roux or store brought roux
johnies pizza or anybody elses pizza
tripe or paunch
red lobster or olive garden
commanders or antiones
Im sure I've left out about 50 other arguments
ETA Oteece: to stew or to thick gravy
We can now add gravy to the ever expanding list of:
s La vs n la
to tolapia or not to tolapia
red Jambalaya or brown jambalaya
tomato gumbo or non tomato gumbo
okra gumbo or not okra gumbo
homemade roux or store brought roux
johnies pizza or anybody elses pizza
tripe or paunch
red lobster or olive garden
commanders or antiones
Im sure I've left out about 50 other arguments
ETA Oteece: to stew or to thick gravy
This post was edited on 5/9/12 at 4:26 pm
Posted on 5/9/12 at 4:55 pm to OTIS2
I already started the stew part where I said add a potato.
And I like carrots in my stew. That is beef stew not crawfish stew.
Let's continue to confuse everyone.
And a Cajun prairie coonass is eating rice and au jus from where I come from. So that's not gravy.
And I like carrots in my stew. That is beef stew not crawfish stew.
Let's continue to confuse everyone.
And a Cajun prairie coonass is eating rice and au jus from where I come from. So that's not gravy.
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