Gravies And Sauces, And Thickening Them
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sauce, or gravy?
Comments (66)I grew up in New Jersey....we called it spaghetti sauce, b ut knew that Italians called it gravy. sometimes we ate "deli" if unexpected company arrived....and sometimes as a treat. Eating deli meant going down to the German deli and getting 1/2 pound of boiled ham, 1/4 pound of hard salami, 1/4 pound of head cheese and half a pound of balogna...Oh yes and some hard rolls and half a pound of sliced Swiss cheese....and a pint of potato salad and one of slaw. Packing a lunch for school you packed a salami sandwich or a balogna sandwich or maybe some olive loaf and Swiss or braunschweiger....not lunch meat. Then I moved to Iowa and was served "lunch meat?...WTF? I opened the sandwich and it was baloney. I discovered that lunch meat always is balogna...if Mid westerners want salami they ask for it...or braunschweiger. A stove is a stove, not a range...a cook top is not an appliance with an oven beneath...it's just a cook top. I used to carry a pocket book but that seems to have turned into a purse. Tennies are little white things with rubber soles. Sneaks are a little more...like Reebocks with serious soles and cushioning. I eat dinner, unless it's a "light supper" like before a show or even after an early show. A light noon meal on sunday is Sunday Brunch....while a heavier one is sunday Dinner. It used to be that the kid who works at the grocery is a bagger or a bag boy....while in the mid-west he's a sacker and he puts your stuff into a sack not a bag. Iced tea is never served sweetened and it used to be that unless you specified "black" your coffee came with cream. And "Rye" when asked for in a bar means a blended whisky like Seagrams 7. And why can't anyone outside of New jersey, New York and eastern Pa make a real honest to God hard roll? Soft inside, hard outside crumby and delicious? Anyone got a recipe? Linda C...See MoreWhat kind of cookware do you use for making sauce ('gravy')?
Comments (16)AM: I was talking about Thalassemia or Mediterranian Anemia. OR, IF YOUR IRON COUNT IS HIGH. You can put too much Iron into your System. Ask a Hematologist or Why don't you Google, " Thalassiemia, can iron pills cause a Heart Attack " See what you come up with. It would not hurt others to take a look also. I'm not a Pro, just know from experiences, in my family. I have bloodwork done every so often. I also smoked cigarettes for 50 years.( I quit about 15 years ago ) It didn't seem to affect me. But I wouldn't tell someone it is OK to smoke So I wouldn't listen to ME or persons who are not Professionaly qualified. Sorry if this went off topic. Just trying to help!!! Many are using Cast Iron Cookware, like me. LOU...See MoreMethods For Thickening Liquids
Comments (14)From notes in my file on thickeners: Butter - add cold butter at the end of cooking a pan sauce to thicken it. No need for a starch-based thickener. Masa flour - made into a water/flour slurry. It imparts the flavor of fresh corn tortillas (can end up being a "secret" ingredient - if you know what I mean ;-). Good in chili that needs thickening, or tortilla soup. Potato flakes - add to broth/soup/stew. Ends up being similar to pureed vegetables. Potato STARCH - If you need to make soup/stew ahead to freeze or refrigerate to use later, you can use potato starch to thicken it when you reheat it. In fact, it's best used at the end of cooking so you can avoid over-thickening and over-cooking the thickener. There is no aftertaste. Requires less simmering than flour-based thickeners. Avoid using with high temperatures or when you need something to have holding power. Coconut flour - Need something to help absorb liquid and thicken? Because of it's density, try coconut flour. Caution: little goes a long way. Nut butters/grains/cereals - You can add cornmeal, grits, oatmeal or oat flour, etc. as well as nut meals, nut flour and nut butter to sauces. Almond flour can be used in stews, puddings, pies.... Don't use arrowroot with dairy because it turns slimy. Cornstarch is the better choice to thicken dairy. Konjac flour - A food gum with 10-times the viscosity of cornstarch (viscosity is the firmness/thickness of the solution) that works as a low-carb thickener. -Grainlady...See MoreRECIPE: Chicken Fried Steak And Cream Gravy
Comments (7)I make this when I want a quick, good, easy meat and potatoes dinner. Usually with cubed pork cutlets and served with the milk gravey, corn, mashed taters, and always with homemade applesauce. Salad if there's makins'... one of my favorite comfort dinners of all time. Nancy...See More- last month
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