2007-02-14 10:39:49 · 5 answers · asked by Info Nympho 2 in Food & Drink ➔ Cooking & Recipes
flour
2007-02-14 10:50:53 · answer #1 · answered by hxs 3 · 0⤊ 0⤋
You can use a roux. Take a Tb. of butter and heat till liquid and add flour until all dissolved ( about 2X amt of butter). Heat at low temp until it just starts to brown. This takes the raw taste out of the flour. Add as needed to thicken your gravy. Store in fig or better freezer till needed. Better idea -- make up a quarter lb of roux and freeze and you're good for ?. The reason you put the flour into the butter is so it will dissolve in your gravy. If you try to dissolve the flour by itself it will not incorporate.
2007-02-14 18:57:49 · answer #2 · answered by lyyman 5 · 0⤊ 0⤋
Arrowroot will work the same as cornstarch.
2007-02-14 18:50:32 · answer #3 · answered by lighthousecollector1496 2 · 0⤊ 0⤋
flour
2007-02-14 18:51:06 · answer #4 · answered by bjriver 2 · 0⤊ 0⤋
http://www.foodsubs.com/ThickenStarch.html
2007-02-14 18:50:14 · answer #5 · answered by Angel****1 6 · 0⤊ 0⤋