FOOD FOR THOUGHT

[sally]

What's the difference in cornstarch & flour when making gravy? Does it even matter?

I personally like flour for meat gravy. I think it has a better texture and depth of flavor. Wondra works well, it's a finer flour so you don't get any lumps in your gravy as long as you mix it with some liquid first to make a slurry. Then you whisk it into your meat drippings adding more liquid if necessary and simmer your gravy for about 5-10 minutes to get out any raw flour taste. I also add a pat of butter at the end to give it silkiness.

I like cornstarch better for light stir fry sauces.