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 BBS: The GWE BBS [ASV/CIN]
Date: 01-12-04 (03 19)             Number: 397
From: DARK CANARY #34 @5474*2      Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Gravy                          Conf: (37) Home Cooki
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0R: net33: @6460 (via @1040) [02:01 01/15/94]
0R: net33: @1040 (via @1046) [00:13 01/15/94]
0R: net33: @1046 (via @5499) [07:27 01/08/94]
0R: net33: @5499 (via @5474) [07:14 01/13/94]
0R: net33: @5474 [07:17 01/13/94]
Regarding: How about?
Posted By: R2D2 #3 @6460

 R2D2---> I think your friend freaked about using cornstarch as the binder 
is because when cornstarch gravy sits inthe bowl & cools off, it thickens into 
 slodge... wheat flour gravies stay liquid & maintains a nice look without a 
film...

   I've used two different methods for wheat flour gravy...one was to brown 
the flour in the grease from the pan like you were making a roux...then adding 
 the broth created from deglazing the pan with chicken broth...a  second way 
is to dissolve the flour in a large jar with water so each particle of flour 
is wet ( necessary to prevent lumps)... then adding it to boiling pan dripping 
& broth mixture...stirring constantly & lower the heat before adding the 
milk...this makes a white gravy versus the brown gravy of the first method.


    DC...


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