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Home Cooking

Potato Starch Gravy

Boxman | Oct 30, 201607:56 AM     22

I was raised in a family where gravy is always thickened with a cornstarch slurry. I'm hosting my first Thanksgiving this year and I am contemplating breaking tradition and using potato starch in lieu of the cornstarch when I thicken my turkey gravy. Have any of you ever done this? Are there any special tips or tricks I should know? Will it exhibit wildly different behavior than the cornstarch?

Also, I'm sure many will recommend I use a roux. I've thought about it at length. But, I only have success with rouxs about 1/2 the time. Perhaps that's a topic for another thread.

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