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BAGS FLY AT NOON
Apr 6, 2011

Big Beef City posted:

1:1 flour butter.

Use a fork to mash the flour into the butter to form a paste and then add it to your hot stock or pan drippings to form a gravy.
Without knowing how much stock or juices you got I can't tell you how much of this mix you'll need, however, premixing it in this way will prevent any clumping and ensure it thickens your gravy very nicely.

This is good advice that I will try. I always use the typical roux method of whisking flour into hot fat and then adding the drippings. Thank you BBC

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sweet thursday
Sep 16, 2012

Burt Sexual posted:

This is the nicest post I’ve read of yours in 1999. Look forward to more!

E oops 2019

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