Tue, Nov-25-03, 12:00
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Diet Cokeaholic
Posts: 15,793
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Plan: Whole foods moderation
Stats: 221/215/150
BF:
Progress: 8%
Location: Alabama
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Gabrielle,
To make gravy I just take the pan drippings (including any butter I used to baste) and add a little water. Depending on the type of gravy, I usually add some cream too (my Mom always used milk). If it's beef gravy and you want it to look darker, add a few drops of browning liquid, which you can buy in the store near the bouillion cubes and such.
Add a little of your favorite thickener (I use ThickenThin, which is great) and bring to a boil. Be sure to whisk it while it comes up to temperature. Give it a few minutes to thicken, and if it doesn't, add a little more thickener.
Those of you who use soy flour, do you have do add it to cold liquid first like you do with regular flour?
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