Thread: I'm a great cook, by why.....
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Old 07-15-2012, 01:42 PM   #9
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Quote:
Originally Posted by KCWolfman View Post
A little bit of pre-mixed corn starch and water make a good roux to thicken it up as well.
Im not sure I would use corn starch in gravy. Its a little too...chemical-ish for me, and doesnt have any of the fat flavor.

Anyone ever mixed corn starch with water and microwaved it?
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