SC - Gravy making
Etain1263 at aol.com
Etain1263 at aol.com
Sun May 14 22:55:25 PDT 2000
In a message dated 00-05-14 21:51:22 EDT, you write:
<<
In cooking school they teach you to make a roux in a pan previously used
to roast, sautee or broil meat,
Unfortunately, they also tend to be of the opinion that flour and water
slurries are a Bad Thing, probably the last resort among starch thickeners.
>>
Okay..I agree in theory...but if you stew the chicken instead of roasting
it..there ARE no "pan juices" or fat to brown the flour to make a roux! I'd
rather have a flour and water thickened broth than use lard or oil or
something to brown the flour and then add the broth!
Etain
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