How to Use the Calculator
- Enter the amount of flour you'll be using in cups (typically 1 cup for standard gravy).
- Enter the amount of liquid (broth, water, etc.) you'll be using in cups.
- Select the type of gravy you're making from the dropdown menu.
- Click the "Calculate" button to see the estimated yield, cooking time, and serving size.
Understanding the Formula
The calculator uses the standard gravy ratio of approximately 1 cup of liquid to 1 cup of flour. The conversion factor adjusts this based on the type of gravy you're making:
- Classic White Gravy: Standard 4:1 liquid to flour ratio
- Brown Gravy: Slightly more liquid (4.2:1 ratio) for a smoother consistency
- Thicker Consistency: Less liquid (3.5:1 ratio) for a richer, thicker gravy
- Thinner Consistency: More liquid (4.5:1 ratio) for a lighter gravy
Gravy Making Tips
For best results when making gravy:
- Use cold liquid when making a white gravy to avoid scrambling the eggs.
- For brown gravy, strain meat drippings through a fine sieve to remove solids.
- Start with a smaller amount of flour and gradually add more until you reach your desired consistency.
- Whisk constantly while cooking to prevent lumps.
- Season with salt, pepper, and other desired spices to taste.