Question: I defrosted some gravy I had frozen last week and although it tasted the same, when it was heated it was really “runny”. Answer:
Unfortunately foods that use flour as a thickening agent (such as gravy) do not freeze well. Flour generally loses its gel on freezing. Next time this happens, you can thicken your defrosted, heated gravy with a paste made of cornflour and a little cold stock or water. Add gradually to your simmering gravy until the desired thickness is achieved.
