Jan 15 # 6 of 13
medako wrote:
I take the runoff juices from the roast, ham, etc and bring it to a boil in a saucepan. Then slowly drizzle in some cornstarch mixed with cold water, stirring constantly. It doesn't take long for it to thicken. Then salt & pepper to taste.
I add just a tiny bit of flour to mine as well. Not alot but it does make it alittle bit thicker. Only if you like your gravy thick. My husband likes it thick. As for me I am nt really a gravy person.
Jan 15 # 7 of 13
medako wrote:
I take the runoff juices from the roast, ham, etc and bring it to a boil in a saucepan. Then slowly drizzle in some cornstarch mixed with cold water, stirring constantly. It doesn't take long for it to thicken. Then salt & pepper to taste.
does it matter how much of the run off to use?
Jan 15 # 8 of 13
E-Z GRAVY
Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring until thickened. If desired, add browning sauce.
*Stir your flour and cold water so that it is lump-free before adding.
**For thicker gravy you can add a bit of mashed potato flakes.
for chicken or beef gravy
Jan 16 # 9 of 13
the amount of runoff you use will basically be how much gravy you have in the end. If you don't have enough juices, you can add some water - just don't add so much you lose the flavor of the meat juices.
Jan 16 # 10 of 13
Thanks Mama, for the gravy recipe...that sound easy enough! I'll have to try that.