Damsel in dis Dress wrote:
> On Tue, 27 Dec 2005 16:48:58 -0500, Boron Elgar
> > wrote:
>
>> On Tue, 27 Dec 2005 21:37:19 GMT,
>> (S'mee) wrote:
>>
>>> One time on Usenet, Melba's Jammin'
>>> > said:
>>>> In article >,
>>>> (S'mee) wrote:
>>>>
>>>>> Well, I didn't get the stick blender I was angling for, but I
>>>>> did get some nice foodie stuff for Christmas. I received:
>>>>>
>>>>> A stick thermometer:
>>>> Stick blender, stick thermometer. Close enough. "-)
>>> Sure, say that when I need to get the lumps out of the
>>> gravy, Barb... ;-)
>> ...out of the HOT gravy.
>
> I love mine for getting lumps out of things. S'mee, do you make a
> roux to start your gravy? I don't. I put a bunch of water and a
> bunch of flour into a jar. Shake, and add to the drippings until the
> thickness is to your liking. Too thick? Add canned broth. Too thin?
> A little more flour-water. I never get lumps unless I don't shake the
> flour-water well enough.
>
> Carol
I make a roux...I add equal amounts of flour and butter to a hot pan;
stir it about untill it is a thick paste and the flour cooks a bit, to
remove that raw flour taste...then add liquid and bring to a boil.
Reduce the heat and serve. Check out a mother sauce recipe ...1 tbsp of
each flour and butter to 1 cup liquid works well for gravies.

On Tue, 27 Dec 2005 21:00:15 -0600, Mr Libido Incognito
> wrote:

> Check out a mother sauce recipe ...1 tbsp of
> each flour and butter to 1 cup liquid works well for gravies.

Thanks! I'll make a note of that. It'll help Crash to make more of
the food around here.

Carol