When making a gravy do you dissolve the flour in hot or cold water?

Here's why:

* Prevents lumps: Cold water allows the flour to fully dissolve and create a smooth slurry. This helps prevent lumps from forming in your gravy.

* Controls thickening: The cold water allows the flour to gradually thicken the gravy as it heats up. Adding hot water all at once can cause the flour to clump and cook too quickly, resulting in a lumpy and uneven gravy.

To make a smooth gravy slurry:

1. Whisk together equal parts cold water and flour in a bowl.

2. Whisk continuously until the mixture is smooth and free of lumps.

3. Slowly add the slurry to your hot pan drippings, whisking constantly to avoid lumps.

Happy gravy-making!