When I make gravy it’s usually from a packet like Clubhouse. I follow the directions on the package but usually when it’a done cooking it becomes clumpy and stuck together more.
Does this usually happen with store bought gravy? Would this be less likely to happen if I made my own gravy?
I sometimes leave it on simmer and it can help for a while, but after a few minutes it needs more stirring so it’s pourable.
[link] [comments]
from AskCulinary https://ift.tt/SPVOEHq
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment