Simply making gravy

In the Modernist Techniques Forum
If I want to use a modernist ingredient to thicken gravy, what would be the best one? And when using it is there any problem in getting too hot?


1 Reply So Far

I'd recommend using Ultra-Sperse 3. It can be dispersed into the gravy at hot or cold temperatures, I'd recommend using an immersion blender to do it. It is usually used at a 0.2% to 5.0% ratio, depending on how thick you want the gravy to be. Xanthan gum could also be used, but only in smaller concentrations. Here is the "quick recipe" for gravy from Modernist Cooking Made Easy: Getting Started. Take 300 grams of good, fresh stock and blend 15 grams of Ultra-Sperse 3 into it. Heat to the serving temperature and serve. I hope that helps some. Thanks.


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