Quote:
Originally Posted by Fire Me Boy!
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.
|
Obviously making gravy without flour and/or fat would not work, I guess I assumed everyone knew enough about cooking to know that. Obviously I misspoke if everyone thinks I asked a question that stupid.
But the response I got to the milk question was "it doesnt matter", and it seems the water/fat content of the milk WOULD make a difference in the thickness of the final product. But I know any amount of water can be overcome with a thick enough roux, so I withdraw my question.