[Sca-cooks] The 50th annual SCA-Cooks Thanksgiving list!

[Laura C. Minnick]

At 11:04 AM 12/6/2006, you wrote:

>You can also make a pretty decent gravy using vegetable broth,
>vegetable oil, and flour or corn starch, just like you make a meat
>gravy. Only thing you need to be careful of is to make sure the flour
>cooks so it doesn't have that raw taste. Use the cornstarch if you
>want the gravy translucent.

I like to toast the flour a bit in a cast iron skillet before adding it (or 
rather, before making the gravy in that skillet). Takes care of the 'raw 
taste' and helps the gravy have a nice golden brown color. Just be sure 
that you don't scorch it.

'Lainie
___________________________________________________________________________
"It is our choices Harry, that show what we truly are, far more than our 
abilities."  -Albus Dumbledore