Gravy

Apr. 10th, 2017 06:54 am
serendipity17: (Default)
[personal profile] serendipity17
Onion gravy, discussed previously, when mixed with corn, becomes *really* close to creamed corn, with the primary difference being the meat broth component. I presume that gravy mixed with lamb-or-beef, carrots, parsnips, mushrooms, potato chunks, and maybe bigger onions, would be the base for some really nice pasty handpies, or under mashed potatoes for shepherd's/cottage pie.

Date: 2017-04-10 07:40 am (UTC)
From: [personal profile] geekhyena
That would make a really good shepherd's pie base, agreed. I'm tempted to give it a try sometime.

Re: Bisto and Worcestershire sauce

Date: 2017-04-10 09:48 pm (UTC)
From: [personal profile] geekhyena
Yeah, I use Lea & Perrins for cooking fairly frequently - I always add it to pot roast or chili for extra umami. That is annoying that cornstarch gels chill poorly - I wonder about tapioca or potato starch though, both of which are used in GF cooking and I could substitute in without pureeing potato.

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