legend_018
Head Chef
ok, I did some experiments this morning. I'm always told, my gravy isn't thick. I follow the advise of my brother. I'd like to keep doing it this way, because it's easy. Let's say I'm not making any roasts and just want to make some gravy for some side mashed potatoes or stuffing. This is what I do:
1. Melt butter in pan.
2. Add Flour
3. Mix
4. Let settle
5. Add broth "note***say swanson can of broth
6. Let simmer about 5-10 minutes
MY EXPERIMENT.
Started with 1 tablespoon of butter and 1 tablespoon of flour and 1 can of broth. Too thin
Than did 1 1/2 tablespoons of butter and 1 tablespoons of flour and 1 can of broth. Still too thin
Than I did 2 tablespoons of butter and 2 tablespoons of flour and 1 can of broth. Came out pretty good. COULD be thicker though. Especially for DH who likes it thick. but, it was decent.
Maybe tomorrow I'll try 2 1/2 tablespoons of butter, 2 1/2 tablespoons of lour and 1 can of broth. 1 can is about 2 cups by the way.
I'm using a lot of cans for my experiment. HA HA.
1. Melt butter in pan.
2. Add Flour
3. Mix
4. Let settle
5. Add broth "note***say swanson can of broth
6. Let simmer about 5-10 minutes
MY EXPERIMENT.
Started with 1 tablespoon of butter and 1 tablespoon of flour and 1 can of broth. Too thin
Than did 1 1/2 tablespoons of butter and 1 tablespoons of flour and 1 can of broth. Still too thin
Than I did 2 tablespoons of butter and 2 tablespoons of flour and 1 can of broth. Came out pretty good. COULD be thicker though. Especially for DH who likes it thick. but, it was decent.
Maybe tomorrow I'll try 2 1/2 tablespoons of butter, 2 1/2 tablespoons of lour and 1 can of broth. 1 can is about 2 cups by the way.
I'm using a lot of cans for my experiment. HA HA.