SC - Kill the tomato thread

[Decker, Terry D.]

> 
> << You are both talking about the butter/flour roux with milk, aren't you? >>
> 
> I don't make a roux for a cream sauce- I add the cream or milk to the fat, mix
> it and heat it gently, then add the flour in sprinkles until it reaches the
> consistency I want. With Fricassee, I make it thinner than I normally would
> and add the chicken until the crust softens a bit. I only make the roux first
> when I want it darker than usual- milk burns before it browns.
> 
> Phlip
> ============================================================================

Interesting...I would define your technique, Philip, as more what I under-
stand to be making gravy.

This interregional anthropology is fascinating!

Jeanne


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