See Also: Gravy Making(recipes)
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Buttermilk (recipes) and Gravy Making (recipes)


Buttermilk (recipes)


Buttermilk is traditionally a by-product of butter-making - the liquid that' s left over after butter is churned from cream. It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.Rich fruit buttermilk sconesCanadian buttermilk pancakes with maple syrup

Gravy Making (recipes)


Gravy Making



This week's tip will help you with gravy making. * When you are thickening your gravy with flour or cornstarch, make a paste with the cornstarch or flour by adding broth, Wine or water. Make sure that all the lumps are out of the paste before adding the gravy.



* Always use a whisk when making your gravy. When adding the cornstarch or flour paste, whisk rapidly so that the gravy will not get lumpy.



* Make sure that all of the flour is cooked before serving your gravy. Bring gravy to a boil after flour has been added; cook and stir for 1 to 3 minutes.

* Add salt and pepper just before serving.

* For added flavor to your chicken or turkey gravy, add a can of chicken broth to the gravy before adding the flour or cornstarch paste.



Note: Gravy equals juices from cooked meat.