Kitty said: Yes.how do you keep lumps out of gravy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you keep lumps out of gravy?),it will help you,my kids.
Answers:
seen this and had to answer...many years ago i used to have that problem...the easiest fix is stir with a wire wisk...i'm a gravy makin' mama from the south (lol) and that's what i use...it never fails...also, before i use the wisk, i stir the flour in the meat drippings or grease from the meat, whatever you want to call it, with a fork and break up some of the lumps that way...i don't use the wisk until i start pouring my cream mixed with water (that's just what i use), into the hot grease...i start stirring with the wisk immediately....never do have any lumps...give it a try...good luck !!!
Other Answers:
Mixed with flour with a lcool liquid before adding it to the drippings.
Source(s):
My mother who made the best gravy.
use cornstarch mixed with cold water or strain gravy through a seive if all else fails It depends on what kind of gravy. Whether your thickening juice from a meat that you cooked or your using powder mix. A good thickening agent is cornstarch. You mix a little in cold water and add it to the juices from the meat or if you use the powder its good to use hot water and a whisk. Or you can save alot of time and use the can.
smash 'em!
use a whisk..Let your sil make it :) use a whisk and add the dry to cold liquids, not hot
Stir the liquid in with a whisk
stir itAs suggested above use cornstarch instead of flour, mix 2 tbls of cornstarch with 1/4 cup cold water, if your trying to get the lumps out put it on a blender for a few seconds make sure it's cool enough for safety reasons. Tried and True!
Bring your stock to a boil, cut off heat, the moment the bubbles are completely gone stir in your corn starch or roue using a wire whisk.
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