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#1 |
Cast Iron Jedi
Join Date: Nov 2004
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Cornstarch is a great thickener for gravies, too. Just make a 2:1 cold water to cornstarch slurry and slowly drizzle it into your heated liquid base. Bring it to a boil, and take it off a minute or so before it gets to the desired thickness (it'll thicken as it cools).
Note from a previous post: Do NOT use cornstarch and water as the roux. You wouldn't do a roux and cornstarch - one or the other. |
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#2 | |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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#3 |
Cast Iron Jedi
Join Date: Nov 2004
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#4 | |
Like I woke up in Wonderland..
Join Date: Oct 2005
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Perhaps I am misreading, but these two sentences seem to say the exact opposite.
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#5 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
The end result is basically the same, but you take a totally different route to get there. And at the end of my post, I was trying to note that you wouldn't use a roux and a slurry in the same gravy, though I suppose you could if your roux didn't thicken it sufficiently. |
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