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Old 07-19-2007, 05:11 PM   #11
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Quote:
Originally Posted by ironchef
LOL, didn't have any on hand. I did have some nice thick-cut applewood smoked bacon though so I used that.
OK, you are forgiven (I love it when I get to do that to ic).
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Old 07-19-2007, 05:30 PM   #12
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Quote:
Originally Posted by skilletlicker
Thanks ic, for answering the Marcel avatar question. I wanted to ask but not bad enough to risk insulting you. Thanks also for the buerre manie explanation. I had to google the term to have any sense at all of it. Would I be correct to assume that the amount you would use would be roughly the same as the amount of butter and flour to make a roux on the front end for the same volume of stew?
I guess it would depend on how thick you want it. For the amount in the pic, I used about 2 Tbsp. butter/2 Tbsp. Flour. I guess that would be roughly the same amount if I had used a roux. I guess out of habit and out of personal preference, I like to get the flavor of something to how I want it before I thicken it. Then I don't have to adjust the thickening if the flavor is off had it already been thickened before.
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