Oh pshaw, on Fri 03 Nov 2006 08:16:03p, Omelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Oh pshaw, on Fri 03 Nov 2006 07:18:40p, Ward Abbott meant to say...
>>
>> > Why does everyone have horror stories about making gravy? We all
>> > know how to make a perfect béchamel sauce which is the basic, classic
>> > sauce technique.
>> >
>> > I hear these "MIL" stories and I can't comprehend WHY gravy
>> > continues to be an issue.
>>
>> Most, but not all, of the technique of making a béchamel (white) sauce
>> is applicable, but there are other factors. Drippings vs. pan juices,
>> knowing the difference and how to separate them; the "browned bits"
>> that need to be scraped from the roasting pan, a well-seasoned stock,
>> etc.
>>
>> A béchamel does not a Thanksgiving gravy make.
>>
>> Having said that, I have absolutely never had a problem making gravy
>> for fowl or other meats, and I don't understand the issue either. If
>> one is a good basic cook, it should be an easy thing to master.
>
> I imagine the main issue is incorrectly made roux' that makes a lumpy
> gravy? I dunno, it never happened to mom, nor me.

I suppose you're right, but it never happened to my mom or me either.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.