On Wed, 23 Mar 2016 15:39:03 -0500, Gary > wrote:

> " 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.

I think Betty did, but you ignored her like a typical "know it all"
man.

--

sf