Does anyone know what ingredient you can add to stop oil from separating when cooking e.g. gravy?

with gravy, you can get shot of all the fat - put the meat stock in the freezer with a couple of ice cubes in for 1/2 hour - all the fat will stick to the top! Take it all off and use stock as normal - voila, no fat!Does anyone know what ingredient you can add to stop oil from separating when cooking e.g. gravy?
corn flourDoes anyone know what ingredient you can add to stop oil from separating when cooking e.g. gravy?
Well I always drain mine off the meat first, ,Yuk I wouldnt want fat floating about
Cornflour is good at binding without going lumpy. Why not just use instant gravy granules and drain the fat off the meat for the birds to have?
Oil will naturally settle on the top, you just need to get one of those jugs that only pours the gravy not the fat.


Try any brochure for kitchen stuff.
First skim off the fat the best you can...... you do want some to make the gravy.





Second...... I don't like flour gravies...... I like cornstarch gravies.......





Good luck.
The real problem here is that there is not enough flour in your sauce to bind with the fat. Roux is not always exactly half butter half flour due to moisture in the flour or water in the butter.If your sauce is thick enough and you still have oil on it , simply put your sauce pot or pan in the fridge for 30 minutes and it will harden and congeal.Remove and reheat. Or don't refridgerate just use a ladle or a spoon to scoop it off.
You combine the oil with flour to make a roux.





THEN you cook the roux on low to medium heat to get the desired flavor and color you want.





THEN slowly and carefully add the liquid - stock or milk. Use a wire whip or spoon to incorporate the water and the roux.





BE CAREFUL! When the liquid first meets the roux, the mixture bubbles, splashes and gets violent! Its easy to get burned!





Thanks for asking your Q! I enjoyed answering it!





VTY,


Ron Berue


Yes, that is my real last name!
The flour will absorb most of it, but pour most off first if you are making gravy from meat juices.