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Add to FavoritesAs with many things how you like your gravy is totally up to you. You might like it very thin and runny, but on the other hand, you might like it very thick. Usually thick is better, now don't get me wrong, I am not saying super thick where it is stuck to the roof of your mouth or lumpy either, but fairly thick.
Thick Gets the Job Done.
Gravy is used to add moisture to things that are too dry and to add flavor to those things which don't have a ton of flavor on their own. To get the job done, you need a fairly thick gravy. One that still flows, but is something that has texture, taste, and is able to actually stay where you want it without invading everything.
Thick Doesn't Make It Soggy.
With very thin gravy you can make some of the foods on your plate soggy. No one wants a soggy sandwich smothered in water like gravy. No one wants to sop their gravy up with a biscuit only to have it act like a sponge and a plate of water. It just isn't good to have gravy that makes the food soggy. Gravy should be the thick stuff of stews, not the watery stuff of soups!
Why Thicken?
If you are going to add a thickener to the drippings, why do it to the stage of a thin gravy. Why not leave that thin gravy as drippings and skip the next step of gravy making all together. It is a waste of time, and ingredients, to make gravy if it isn't going to be a thick and tasty gravy.
What Gravy Should Not Be.
While thick is good, too thick is gross. It is a line that must carefully be approached, but not crossed. It should be thick like stew, but it isn't a solid and should be no where near a solid. As you are making it, you should give the thickener a chance to work before adding more. Go slowly to approach the perfect thickness.
Ew. Lumps.
Thick gravy doesn't mean it has lumps. In fact, lumps are bad. You should make your gravy carefully and stir well so that the thickener (usually flour water or starch water) doesn't get lumpy. Flour or starch lumps taste nasty and no one wants them in their gravy. The only lumps should be bits of meat, breading, or seasoning that have fallen off and are full of flavor.
Gravy really is an art. Good gravy is hard to forget and makes the meal perfect. On the other hand, bad gravy is hard to forget too. Your gravy should be thick, but not a solid, and it should be full of flavor (not always something that can be helped). It should also be lump free, and perfect for meat, potatoes, other veggies, stuffing, and even bread or biscuits!
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Runny
Should gravy be thick or runny in consistency? Hmmmm. I'd have to say that it follows along the same token as 'Beauty is in the eye of the beholder'. Gravy should be what the cook wants it to be and it should also fit the dish. I do beleive gravy should be on the runny side though, because it is supposed to flow over food, not just be plopped on top of it.
If you are going to make gravy at all, it should enhance the flavor, texture and appearance of the food. It isn't supposed to overwhelm the taste or just cover the food up. If the gravy is too thick, it must contain too much flour or whatever is being used as a thickener. If this is the case, the flavor of the gravy will be compromised too. It will either taste pasty or doughy or you'll end up adding too much seasoning which will make the gravy too salty or peppery, thus taking away from the flavor of the food.
If the gravy is too runny, it apparently doesn't have enough thickener in it. It will be watery and flavorless and just run off the food and the plate. Also, if you want watery gravy, maybe you should settle for au jus, glaze or a light sauce. These are called for in certain, fancy recipes and should not be used as gravy substitutes. Good old-fashioned, down-home , hearty dishes call for gravy.
Dishes like creamy mashed potatoes, a nice, thick slice of roast beef or a plate of smothered fried chicken call for gravy - not au jus or glaze. I even like gravy on my biscuits and french fries. Fortunately, I know how to not only make my own gravy, I know how to make several different types to go with assorted foods.
Some people are afraid to make their own gravy. They either have tried it and it wasn't right or they just don't want to learn how to make their own. Other people are too busy to make their own gravy. In either case, there are a number of pre-made gravies that can be purchased and just heated prior to serving your meal. There are canned, jarred and some gravies in envelopes. There are also powdered mixes that only need water, broth or milk added to make a delicious gravy. If you are able to follow simple instructions, your gravy will come out looking and tasting as if you made it yourself from scratch.
Now whether you make your gravy thick or thin is entirely up to you. What you need to remember, though, is that if it's too thick or too thin, it's not gravy. It then becomes pudding or glaze.
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