Subject: | |
From: | |
Reply To: | |
Date: | Tue, 20 Nov 2012 08:14:24 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
I always thicken my home made gravy with cornstarch mixed with water. Put some cornstarch in a measuring cup(maybe 1/2 cup depending how much gravy you are making). Add some cold water and mix. It has to be a little on the . If its too watery, add more cornstarch. You don't want it too thick and paste like either. Heat your gavy fixings until they start to boil. Then add the cornstarch mixture a little at a time while stirring your gravy. Don't over due it, you might not need all the cornstarch/water mixture. Pour and stir for about 15 seconds, if its not thick enough add more cornstarch/water. I don't know the exact cornstarch to water ratio cuz I just eyeball it and like I said it depends on how much gravy you are making. I would start with say 1/2 - 3/4 cup of cornstarch and 1/4 cup of water. If its too thin then add more starch. You have to mix the cornstarch and water using COLD(from the tap) water. It will not dissolve in warm/hot water. Stir the cornstarch/water until its fully mixed.
* Please carefully compose your subject lines in all posts *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
|
|
|