In article
>,
Nan > wrote:

> -
>
> Thanks, I make Sausage Gravy for over biscuits, just didn't know what
> beef to use. I was a kid last time I ate it . But I do remember that
> it is salty. Do you just soak the canned beef it to remove salt?
> Change water often? or am I totally wrong on how to lower salt?

Cut it in slivers (which you need to do before putting it in the sauce
anyhow), pile it in a strainer or colander, and pour some very hot (or
boiling) water over it.

And don't forget the mushrooms.

Isaac

On May 5, 11:15*pm, isw > wrote:
> In article
> >,
>
> *Nan > wrote:
> > -
>
> > Thanks, I make Sausage Gravy for over *biscuits, just didn't know what
> > beef to use. *I was a kid last time I ate it . But I do remember that
> > it is salty. *Do you just soak the canned beef it to remove salt?
> > Change water often? or am I totally wrong on how to lower salt?
>
> Cut it in slivers (which you need to do before putting it in the sauce
> anyhow), pile it in a strainer or colander, and pour some very hot (or
> boiling) water over it.
>
> And don't forget the mushrooms.

Good Christ Almighty! TIAD at it's height.

On Wed, 05 May 2010 21:15:20 -0700, isw wrote:

> In article
> >,
> Nan > wrote:
>
>> -
>>
>> Thanks, I make Sausage Gravy for over biscuits, just didn't know what
>> beef to use. I was a kid last time I ate it . But I do remember that
>> it is salty. Do you just soak the canned beef it to remove salt?
>> Change water often? or am I totally wrong on how to lower salt?
>
> Cut it in slivers (which you need to do before putting it in the sauce
> anyhow), pile it in a strainer or colander, and pour some very hot (or
> boiling) water over it.
>
> And don't forget the mushrooms.

You're going to need to salt your cream gravy, so I'd just leave it
alone.

-sw