Actually I use the wooden utensil: the one with a triangular shape the has a hole in the middle of it. It works very well in stopping lumps too.
*smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Sandy [mailto:[email protected]] Sent: Tuesday, August 26, 2014 4:26 PM To: [email protected]; 'Regina Marie' Subject: RE: [CnD] Homemade gravy: the kind grandma made I also use a whisk when stirring; it cuts down on lumping! Courage is fear that has said its prayers! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Regina Marie via Cookinginthedark Sent: Tuesday, August 26, 2014 4:36 PM To: [email protected]; 'Blaine Deutscher' Subject: Re: [CnD] Homemade gravy: the kind grandma made Oh and don't forget to keep stirring that gravy till thickens. You can add a little liquid to thin if it gets too thick or put a tablespoon or 2 into some cold watter and stir with a fork till blended and pour into it to thicken if too thin. *smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: [email protected] 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
