- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Pork roast and rice and gravy
Posted on 11/13/18 at 10:46 am to mouton
Posted on 11/13/18 at 10:46 am to mouton
no.
see I have this weird knowledge of multiple types of gravy.
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
see I have this weird knowledge of multiple types of gravy.
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
This post was edited on 11/13/18 at 10:48 am
3
Posted on 11/13/18 at 10:53 am to TH03
quote:
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
Technically, if you are browning with an oil in the pan, you still are making a roux. Even if said roux is sticking to the meat.
Posted on 11/13/18 at 11:36 am to TH03
quote:
see I have this weird knowledge of multiple types of gravy.
Why do you use a roux for a roast gravy and not a round steak gravy? THey are both a braised/meat drippings brown gravy.
Posted on 11/13/18 at 11:39 am to TH03
quote:
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
I don't normally coat my meat in flour before browning.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News