by just another voice

Created on: August 19, 2008

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.

Learn more about this author, just another voice.
Click here to send this author comments or questions.