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what did i do wrong??

i made a roast in a crockpot ( first time ) and it came out yummy but i wanted to make the beef broth it cooked in more gravey like. so i added some flour and all it did was clump up and float around. now dinner wasent ruined but still what did i do wrong its kinda funny?

Answer Question

Asked by tabbys4 at 8:30 PM on Jan. 15, 2009 in Food & Drink

Level 16 (2,706 Credits)
Answers (7)
  • you mix flour with a little bit of melted butter in a pan. Use a whisk and mix constantly so that it doesn't clump up. about 1/2 cup flour to 2 tbsp butter for 2 cups broth.
    once your butter and flour are combined, add your broth, whisking more. Let come to a boil. keep whisking. It won't thicken into a gravy unless it's boiling. take it off the heat a little before it's the consistency you want because it will thicken a little more as it sits.

    Answer by Anonymous at 8:41 PM on Jan. 15, 2009

  • You cannot just put flour in need to make a rue. A rue consists of water and flour mixed together or some use cornstarch. You need to mix that together thoroughly, it kind of will look like pancake batter, then whisk it into the broth.

    Answer by Justice828 at 8:42 PM on Jan. 15, 2009

  • When making gravy (homemade) which sounds like you were trying to do, you need to do it over a flame. You need a consistent heat, and a crockpot cooks slow. You could have taken the broth out, added some flour to it and stirred it well until it became smooth. But on the stove and not in the crock pot.

    Answer by MyMayBaby_Chloe at 8:42 PM on Jan. 15, 2009

  • Put the flour in a small jar or plastic container with some cold water and shake it until it is well mixed, then you can blend it in. The official way of doing it would be to make a roux- put some butter in a pan (about a tablespoon) and add flour and stir it in over heat until if forms a smooth loose paste so that the floury taste is cooked out, then stir into the drippings, but really, I haven't had any complaints about the shake the flour in cold water method. Just putting flour right into the hot drippings will cook the flour into like little dumplings, which is what you found.

    Answer by Bmat at 8:42 PM on Jan. 15, 2009

  • lol thank you ladies i knew i did something wrong it was kinda funny though i guess you learn from your mistakes lol. my bad. but thanks for the tips will remember for the next time.xo

    Answer by tabbys4 at 8:55 PM on Jan. 15, 2009

  • Remeber this, all good cooks make mistakes. If you haven't made a mistake in the kitchen
    you have not cooked. Good luck on future entrees.

    Answer by SEEKEROFSHELLS at 11:35 PM on Jan. 15, 2009

  • When you put a starch into a hot liquid, the starch will clump, and the outside of the clump will gelate, preventing the dry particles inside from dispersing. You can avoid this in a couple different ways: Combine the starch with a fat, either by making a roux or a beurre manie. With a beurre manie, flour is kneaded into softened butter, which is then added to the hot broth (whisking all the time) in small pieces. For a roux, the butter (or other fat) is melted, then the flour is added and cooked for at least 1 min, up to 20 min or more depending on it's use.
    The other option would be a slurry, which is just mixing the flour with a cool liquid. By doing this, the granules are wetted and separated before they are heated, since it is heat that triggers the gelation of the starch. This works great for what you were making tonight; it's quick and easy and painless :)

    Answer by jespeach at 2:21 AM on Jan. 16, 2009

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