On Wednesday, November 18, 2020 at 3:15:44 PM UTC-6, wrote:
> On Saturday, November 7, 1992 at 9:45:48 AM UTC-6, John David Auwen wrote:
> > This is the best gravy advice I've read in my 4 years of reading
> > this newsgroup. Carol is still a major contributer to this group so
> > I'd like to thank her for her good advice that I'm reposting here.
> > ------------------------------------------------------------------
> > From rec.food.cooking Tue Oct 8 16:27:09 1991
> > From: (Carol Miller-Tutzauer)
> > Some time ago (1 yr), I posted my "gravy-making bible". Because I
> > figured others might be interested, I decided to re-post.
> > A couple comments to the person originating the request: I never
> > use cornstarch for gravy. I think it only results in making a
> > gravy taste "gummy." As for the color of your gravy not being
> > dark enough, I recommend below making a roux -- that is, sauteeing
> > flour in oil until it "cooks." The longer you cook the flour,
> > the more brown it becomes. It is relatively easy to cook the
> > roux until it turns the color of peanut butter. This will give
> > you a very nice beige color. For beef gravy, often your pan
> > drippings will add the necessary darkness. If you want something
> > deep rich brown, then you must cook the

I used to make rouxs for my beef dishes, using butter and cornstarch!

Good stuff!

> Or you could just be lazy and use a cornstarch slurry.
>
> --Bryan

Cooking the cornstarch makes the roux yummier!


John Kuthe...