Why is it that you have to gradually add and stir water in to gravy mix instead of all at once?
In: Chemistry
Ahhh yes. The classic clump conundrum. Alright, if you were to do that you’d simply get left with runny gravy that has clumps. Essentially, it’s shocking the temperature to fast which results with clumps instead of a nice smooth gravy. It’s like heating glass up with hot water, dumping the water, then throwing ice in it to shatter. Food like to slowly blend itself in. Adding almost anything with change the temperature of the whole thing and most gravy’s need to me at a boiling temp before you continue to add more water in it. Hope this helps.
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