Thread: I'm a great cook, by why.....
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Old 07-15-2012, 02:37 PM   #62
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Quote:
Originally Posted by sedated View Post
Just so Im clear, you are saying that if I make 2 identical roux batches, and add water to one and cream to the other, that they will end up with the same thickness?
I've never tried. It would make sense that that cream would be thicker simply because the base is thicker. Perhaps R8ers and I misread your intention: It looked like you were saying one can't make gravy from water, and in that, you're incorrect.

No one is saying your way is wrong; I know cream-based gravies can be awesome. But R8ers is correct: The thickness comes from the roux, not the base. If you don't buy it, try making your gravy with just cream and fat.
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