To prevent frozen gravy from separating when thawed, which method is recommended?

The recommended method to prevent frozen gravy from separating when thawed is to prepare it with modified starch. This is because modified starches have special properties that enhance their thickening ability and stability when frozen and reheated. They are particularly beneficial in products that will undergo multiple freeze-thaw cycles, as they help maintain an even consistency and prevent separation of the gravy once thawed.

When gravy is made with modified starch, it forms a gel-like structure that holds together more effectively during the freezing and reheating processes. This stabilizing effect ensures that the gravy remains smooth and homogenous, providing a better texture and flavor experience upon serving.

Using modified starch is a common practice in food preparation, particularly in commercial kitchens, where consistent quality and stability are crucial.