More paste

On Thu, 07 Jun 2007 21:37:02 -0400, Ward Abbott <[email hidden]>

Quoted message said:

Aren't you the ONE who was complaining about paste?

Nope, not me.

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Zilbandy

On Thu, 7 Jun 2007 14:09:35 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Sheldon said:

theChas. said:

My last attempt at Biscuits & Gravy was another disaster.
I'm getting tired of eating flour paste.
I saved 3 T of bacon drippings for my base and very slowly added no
more than 2 T of flour. Then the milk... still got the paste (and
not that smooth either). I can't believe I'm such a dork I can't
make a simple Beschamel sauce.

You're probably adding the liquid all at once and cooking over too
high heat... use med-low heat and add a couple ounces at a time and
stir constantly to incorporate before adding more. You're probably
the impatient type.

Sheldon

I told him in the earlier thread to add both the flour and the liquid
gradually. Someone replied and said it wasn't necessary. Sorry, but for me
it always makes a difference.

Fisticuffs with Jill over the "right way".... If that gravy was
"sawmill" (a term I never use) meaning MEAT gravy - the dump method
works for me.

1. Cook the meat ( a pound is good)
2. I used to have a "Pour out most of the fat" step - but with
today's sausage - I don't pour off much/anything because it's pretty
dry.
3. Throw a Tb. or three T on the meat and move everything around for
a minute (60 seconds) until it is fully incorporated with the meat.
4. pour in the milk, cream (whatever) all at once, stir well, cover
when it barely begins to thicken and let cook for a few minutes
more(10).

Good stuff!

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