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|28 Dec 2002|
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. -- Defenestrate Microsoft!