myay I ask how many people will you be feeding? i think I would boil my
potatoes. I would use the liquid off the roast for my gravy. I tried to take
the roast out of the crockpot and then make gravy in the pot itsself and the
liquid would not allow the gravy to set up. do you want to use flour or corn
starch? My problem is that I would do my gravy by feel. If making brown
gravy you need to brown theflour.
Betty Emmons----- Original Message -----
From: "Blaine Deutscher via Cookinginthedark"
<[email protected]>
To: <[email protected]>
Sent: Tuesday, August 26, 2014 8:16 AM
Subject: [CnD] Homemade gravy: the kind grandma made
Good morning. I'm looking up making roast beef this week and would like to
make homemade gravy: the kind grandma made. I know I can purchase gravy
packs but I would like to make it from scratch. There's something about
getting in the kitchen and doing things from scratch and having it "Just
right." If anyone has a good gravy recipe, thick or thin, please share. I
like roast beef sandwiches with gravy [openface]. I'm thinking of throwing
the roast beef in the slow cooker with chopped up onion, garlic, and a
little salt and pepper to taste. Not sure if I should add potatoes right
away or wait until it's almost done? Was going to do a mix of large
potatoes, not sure if russets are good potatoes for mashed or what makes
better potatoes for things like fries, Hashbrowns, etc. I know you can buy
baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure
what makes a good potato for your every day mashed potato. I was also
going to buy those small roast potatoes, the small o
nes that are bite size. Looking forward to reading recipes and
suggestions. Have a wonderful day. Oh yes, if you're one of those going
back to the classroom, welcome back.
Blaine
Sent from my iPhone
Blaine Deutscher
Ambrose University
Business administration
Phone: (403) 827-6863
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