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Old 08-12-2006, 08:27 AM   #21
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Quote:
Originally Posted by phu
Some kinky sort of roux?
sometimes... to thicken a gravy, instead of making a roux, my mom would add about 3 T of dry roux (store bought) or she'd mash about 3 T of butter (room temperature) into about 1/2 cup flour.
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Old 08-12-2006, 09:34 AM   #22
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Originally Posted by black chef
...or she'd mash about 3 T of butter (room temperature) into about 1/2 cup flour.

That's what the French call buerre manie. Kneading the two together coats the dlour with a layer of fat so you don't get lumps in your gravy.
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Old 08-12-2006, 09:52 AM   #23
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Quote:
Originally Posted by phu
Some kinky sort of roux?
It wouldn't be a roux because it wasn't being used to thicken anything.
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