What is the role of pastes in thickening and flavoring gravies?

Question

Understand how different pastes contribute texture and flavor to gravies.

Answer 1

Pastes, such as roux (flour and fat) or cornstarch slurry, thicken gravies by gelatinizing starch, creating a smooth, viscous texture. They also contribute flavor, depending on the ingredients used in the paste.

Detailed Explanation:

Pastes are crucial for achieving the desired consistency and taste in gravies. The most common thickening agent in a paste is starch, which, when heated in the presence of liquid, undergoes gelatinization. This process involves the starch granules absorbing water, swelling, and eventually bursting, releasing starch molecules that create a network, resulting in a thickened sauce.

Different types of pastes offer varying flavor profiles. A roux, made from equal parts flour and fat (usually butter), provides a nutty, rich flavor, especially when cooked to a brown color. A cornstarch slurry, made from cornstarch and cold water, offers a cleaner, less pronounced flavor, making it suitable for gravies where you want the primary flavor to come from the stock or other ingredients. Other pastes, like those made from pureed vegetables or nuts, can also contribute unique flavors and textures to gravies. The choice of paste depends on the desired flavor and texture of the final gravy.

Pro Tip:

Always whisk the paste into cold or lukewarm liquid to prevent lumps from forming. Gradually add the liquid while whisking constantly to ensure a smooth, even consistency.