From: sinster
Date: Tue, 1 Feb 2000 14:12:43 -0800 (PST)
Sprach Woodchuck
> To pan drippings,
> skim excess fat, then strain the giblet broth into it. Add some
> flour (1-2 Tbspn), blend into it.
A bit of advice for beginning cooks about putting flour in liquids:
Unless you like it lumpy, never put flour into a larger quantity of
liquid. Instead, put the flour in a small bowl (I used to have little
4 ounce pyrex bowls for this), and add a bit of the liquid. Stir
vigorously with a fork until you have a paste. Add a bit more liquid.
Mix again. Repeat until you have a smooth, evenly cloudy liquid (like
heavy cream), and then pour that out into the larger bulk of liquid.
Stir and you'll get a smooth concoction. This is essential for getting
a good, smooth gravy.
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