[Sca-cooks] The 50th annual SCA-Cooks Thanksgiving list!
Laura C. Minnick
lcm at jeffnet.org
Wed Dec 6 11:35:33 PST 2006
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
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