" wrote:
>
> On Tuesday, March 22, 2016 at 11:05:55 AM UTC-5, MisterDiddyWahDiddy wrote:
> >
> > > >
> > > How does this taste made with cornstarch instead of
> > > flour?
> >
> > It's missing that flour taste.
> >
> > --Bryan
> >
> Hmmmmmm, my breakfast gravy doesn't have a 'flour'
> taste. The flour is cooked a good minute or two in
> the fat before adding the milk.

That makes all the difference. Last week, I melted the butter in a
saucepan, then stirred in the flour and rather than immediately start
mixing in the milk, I stirred and cooked the flour and butter thin
paste for a few minutes. After that, I added in a mix of 2/3 chicken
broth and 1/3 milk. Then I added in some sauteed mushrooms and onions.

Taste was fantastic. No more "Cream of xxxxxx" soup for me.

I'm mad at Betty Crocker too. She never told me to cook the
flour/butter for a bit first. I only heard it here.

G.