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Old 09-27-2009, 01:12 PM   #11
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i guess it would be considered thin.
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Originally Posted by velochic View Post
It sounds like it's either to gelatinous
If it were too gelatinous then it would not be considered thin.
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Old 09-27-2009, 09:19 PM   #12
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only cook the flour and butter for a minute. the longer you cook the flour and the darker it gets the less thickening power it has.
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Old 09-27-2009, 09:29 PM   #13
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I use flour and milk to thicken my gravies. Its a wicked thickening combo. I also use the volcano approach to mashed potatos. Use a spoon to make a crater and fill it up.

Then! Eat the potatos from the outside in and see how long it takes for mount potato to flood the local corn town with brown hot lava.
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Old 09-27-2009, 09:31 PM   #14
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I use flour and milk to thicken my gravies. Its a wicked thickening combo. I also use the volcano approach to mashed potatos. Use a spoon to make a crater and fill it up.

Then! Eat the potatos from the outside in and see how long it takes for mount potato to flood the local corn town with brown hot lava.
LOL me also!!


ok so no butter? just a slurry of flour and milk?
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Old 09-27-2009, 09:37 PM   #15
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I use 2 tablespoons of butter and 2 tablespoons of flour. I cook the flour until it starts to turn a nice golden brown. I then add my chicken stock/broth...a little at a time while I continue to stir until I get it the consistency I want. I don't measure how much but I would imagine its about a cup.
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Old 09-27-2009, 09:56 PM   #16
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I use 2 tablespoons of butter and 2 tablespoons of flour. I cook the flour until it starts to turn a nice golden brown. I then add my chicken stock/broth...a little at a time while I continue to stir until I get it the consistency I want. I don't measure how much but I would imagine its about a cup.
hey there mama!! i also go against the rule often and use 2:1 ratio usually. 2 parts flour, 2 parts butter Roux and 1 part liquid.
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Old 09-27-2009, 10:05 PM   #17
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most of my gravies are just the meat juices and the deglais from the drippings, brought to a boil and then thickened with flour and milk. It turns out nice and thick. Sometimes I strain it but only for company as my family likes the bits from the pan.
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Old 09-27-2009, 10:36 PM   #18
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hey there mama!! i also go against the rule often and use 2:1 ratio usually. 2 parts flour, 2 parts butter Roux and 1 part liquid.
Well..."Hey There" to you too my friend! I like to cook my roux a little longer to get a nice golden brown color to it so it loses some of its thickening power so I have to use 1 part liquid.
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Old 09-28-2009, 12:15 AM   #19
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Well..."Hey There" to you too my friend! I like to cook my roux a little longer to get a nice golden brown color to it so it loses some of its thickening power so I have to use 1 part liquid.
i cook mine till just golden which usually only takes me 1 to maybe 2 minutes. maybe i cook at to high a fire hmmmmmmmmmm it usually turns out medium thick. i don't like mud but i don't want soup unless of course i am making soup!! LOL
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Old 09-29-2009, 10:10 AM   #20
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my mother in law just brings the chix juices to a boil. in a separate cup with very warm water, she mixed flour until desired consistancy. than puts that into the boiling chicken juices, lets boil for a few minutes and than simmer. she doesnt use butter or melt butter/flour in pan first.
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