4

I slow cooked a pork shoulder with some veggies (carrots, onions, celery). When it was finished, I strained out the solids and proceeded to make gravy with the liquids:

  1. Start separating liquids (I used a fat separator)
  2. Brown some flour
  3. Add some butter and whisk until lumps are gone
  4. Keep whisking and add juices (now separated, less fat) and seasoning
  5. Simmer to desired thickness

The gravy was delicious that night, despite having developed a skin fairly quickly. After refrigerating it overnight, however, it was a gelatinous mess, and wouldn't melt back down.

What happened? How can I make gravy last for leftovers?

7

I think you probably used too much flour for the amount of liquid in your gravy — instead of gravy, you made pudding. You might be able to thin it down by whisking in some additional liquid such as milk or water before reheating it.

However, next time use half (or even less) percentage of flour to liquid, and you'll have better results.

  • 2
    Too much flour is likely the issue, but I would instead advise reheating it first before adding in additional liquid. (Or, if it's really thick, adding a small amount of liquid before reheating, then thin it further as necessary once it's hot.) Gravy is generally consumed hot, and adding liquid while it is cold may overcompensate and make the hot product too thin. – Athanasius Dec 6 '15 at 14:36
  • And, for liquid, consider using stock if you have it available as a thinning liquid that will also impart flavor. – MarsJarsGuitars-n-Chars Apr 21 '18 at 15:48

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