On 2010-05-04 19:18:53 -0700, Dimitri said:

> Step 1
> Make a roux
>
> 1 T flour
> 1 T Butter
> When bubbling like wet sand add 1 t poultry seasoning.
> The add 1 Cup chicken stock
>
> Bingo poultry gravy.
>
> Next do the same using beef stock, and soy
>
> You've made the foundation for beef gravy
>
> Next mix a teaspoon of cornstarch & chicken or beef stock - heat & taste.

You're adding the cornstarch to the roux, right?

I'm unsure about the following:

> Now do the same with Flour & stock & the soy or poultry seasoning.
> Remember the flour & stock slurry needs to be simmered for a long time
> to lose it's starchy taste.
>
> Also notice the degree or clarity in the corn starch on the opaqueness'
> of the flour slurry.

With this one you're making a roux without the butter, right?
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