Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 Hey All This is my response to the roll call question sent out sometime back. Sorry, I have been on the move and was not accessing my mailbox so far! I have finally settled into the new city. I have one question. Every time I try to make a gravy for vegetable machurian, it turns out to be very watery and does not come out the way it should. I usually add in a few teaspoons of corn flour, soya and tomato sauce, spring onions, crushed garlic and ginger. Even after it comes to a boil the gravy does not turn thick...is there something I am missing? Any tips would help greatly! Varsha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 I think the thickeners that you can use are these: Arrowroot, Xanthum gum, Guar gum, Agar-Agar --- On Sat, 9/20/08, Varsha Murthy <varsha_murthy3 wrote: Varsha Murthy <varsha_murthy3 Question about Gravy Saturday, September 20, 2008, 5:54 AM Hey All This is my response to the roll call question sent out sometime back. Sorry, I have been on the move and was not accessing my mailbox so far! I have finally settled into the new city. I have one question. Every time I try to make a gravy for vegetable machurian, it turns out to be very watery and does not come out the way it should. I usually add in a few teaspoons of corn flour, soya and tomato sauce, spring onions, crushed garlic and ginger. Even after it comes to a boil the gravy does not turn thick...is there something I am missing? Any tips would help greatly! Varsha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 Hi Varsha, Are you using corn flour or corn starch? They have different properties when it comes to thickening. Traditionally a very fine starch (rice, corn, tapioca, arrowroot) is mixed with cold water to form a thin paste and then added to the hot liquid then cooked briefly to thicken the gravy and remove any raw starchy taste. Corn starch is actually my least favourite for thickening. I think any of the other starches gives a smoother, silkier texture. Cheers, Craig Tompkins http://craigtompkins.musicteachershelper.com - Varsha Murthy Saturday, September 20, 2008 2:54 AM Question about Gravy Hey All This is my response to the roll call question sent out sometime back. Sorry, I have been on the move and was not accessing my mailbox so far! I have finally settled into the new city. I have one question. Every time I try to make a gravy for vegetable machurian, it turns out to be very watery and does not come out the way it should. I usually add in a few teaspoons of corn flour, soya and tomato sauce, spring onions, crushed garlic and ginger. Even after it comes to a boil the gravy does not turn thick...is there something I am missing? Any tips would help greatly! Varsha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 Hi All Thanks for your tips! I am using corn flour only, not starch. This is ready made flour available off the shelf. Im in India and we get weikfield flour here. I hope the tips from Marie and all of you help me. I will let you know how it turns out next time! Thank You! --- On Sat, 9/20/08, Craig Tompkins <craigtompkins wrote: Craig Tompkins <craigtompkins Re: Question about Gravy Saturday, September 20, 2008, 11:00 PM Hi Varsha, Are you using corn flour or corn starch? They have different properties when it comes to thickening. Traditionally a very fine starch (rice, corn, tapioca, arrowroot) is mixed with cold water to form a thin paste and then added to the hot liquid then cooked briefly to thicken the gravy and remove any raw starchy taste. Corn starch is actually my least favourite for thickening. I think any of the other starches gives a smoother, silkier texture. Cheers, Craig Tompkins http://craigtompkin s.musicteachersh elper.com - Varsha Murthy Saturday, September 20, 2008 2:54 AM Question about Gravy Hey All This is my response to the roll call question sent out sometime back. Sorry, I have been on the move and was not accessing my mailbox so far! I have finally settled into the new city. I have one question. Every time I try to make a gravy for vegetable machurian, it turns out to be very watery and does not come out the way it should. I usually add in a few teaspoons of corn flour, soya and tomato sauce, spring onions, crushed garlic and ginger. Even after it comes to a boil the gravy does not turn thick...is there something I am missing? Any tips would help greatly! Varsha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 I like to use Kudzu/kuzu--it is used in Chinese medicine and for cooking. The proportions and procedures are the same as cornstarch, but it is much more nutritious. It is also an invasive weed in the southeastern US, so the more we eat of it the better off the landscape is. I buy it in bulk @ my local food Coop. Kathleen I think the thickeners that you can use are these: Arrowroot, Xanthum gum, Guar gum, Agar-Agar Quote Link to comment Share on other sites More sharing options...
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