Question for Gravy Scientists

[Anonymous]

I made turkey gravy that turned out to have a slightly chalky, not-quite-grainy feel to it. I've never had this happen before. The only difference in the way I made it was that I used a box of chicken stock instead of homemade broth. Anyone out there have any idea what could cause this weird consistency? TIA.

[Anonymous]

Sounds like too much corn starch, did you use any?

[Anonymous]

No corn starch. I made a roux then added the drippings from the pan and a box of chicken stock.

[Anonymous]

My first thought is that you might have over or under cooked the roux, but since you know what a roux is and make your own stock, you strike me as someone who knows what an over or under cooked roux looks like I don't think that is likely. I don't see how using boxed chicken stock would cause the results you described. Is there any chance you used a different flour, one with higher glutten, like bread flour?

[Anonymous]

Anonymous wrote:My first thought is that you might have over or under cooked the roux, but since you know what a roux is and make your own stock, you strike me as someone who knows what an over or under cooked roux looks like I don't think that is likely. I don't see how using boxed chicken stock would cause the results you described. Is there any chance you used a different flour, one with higher glutten, like bread flour?

Actually I started making the roux and then I decided to add more butter and flour, and THEN my three year old needed my attention so I had to turn the stove off and leave the kitchen for a few minutes. So maybe it was the roux. I noticed it didn't smell as nutty as usual. Thanks.

[Anonymous]

You probably didn't cook the roux long enough after adding more flour and butter, I don't think the box of starch would make it taste like that, most likely the undercooked flour