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Old 11-17-2015, 03:02 PM   #31
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Quote:
Originally Posted by Andy M. View Post
If it has to be darker:
The OP wrote, "I have been trying to find a way to thicken chicken gravy and make it a nice dark colour."

Kitchen Bouquet ingredients (according to Google):
caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate and sulfiting agents

Gravy Master ingredients (according to Google):
Caramelized Sugar, Caramel Color, Water, Hydrolyzed Soy and CornProtein, Apple Cider Vinegar, Salt, and Spices (Onion, Celery, Parsley, Garlic).

I understand that most people don't mind. I don't like artificial preservatives in my food and I find that some sulfites give an unpleasant, somewhat bitter flavour to food. I also don't eat soy for medical reasons. So, I thought I would find a homemade way to create something that would darken gravy and shared what I found. I don't know if Kitchen Bouquet and/or Gravy Master are available in Northern Ireland, where the OP is from.
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Old 12-29-2015, 07:01 AM   #32
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Originally Posted by Caslon View Post
As a thickening agent, cornstarch is a lot less expensive than arrowroot. I've used both and I didn't see that much better thickening effect with arrowroot over cornstarch. They both do equally well it seems to me. Arrowroot is so pricey over cornstarch. Is there an advantage?
Perhaps I should have entitled the thread 'Gravy Browning' as the thickening of the gravy is not the problem.

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Old 12-29-2015, 07:04 AM   #33
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Originally Posted by creative View Post
GilliAnne - you say, in your OP, that you liked the browning of cornflour (by heating it) but that it didn't readily mix with the water. It occurred to me that you may have tried to mix it in with cold water (the conventional way with cornflour), however, if the cornflour has been heated it might respond better with hot water/stock. Just a guess - have you tried it this way too?
No, I haven't tried it that way at all, but will do - thanks for the suggestion!

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Old 12-29-2015, 08:05 AM   #34
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Quote:
Originally Posted by Andy M. View Post
If it has to be darker:
Never seen this in grocery store.
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Old 12-29-2015, 01:54 PM   #35
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You can take cooked or roasted veggies (potato, carrots, etc.) and puree those to thicken the gravy. You can also reduce cream. Carmelized onions will darken the gravy.
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