Questions tagged [gravy]

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Sesame Chicken with Gravy

Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of town, sold to new owners and they have ...
Dalton's user avatar
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1 vote
0 answers
2k views

What's the proper technique for using psyllium as a thickening agent?

I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps. Is there a special technique to produce uniform thickening? And ideally, how can it be ...
Ray Butterworth's user avatar
1 vote
0 answers
292 views

Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing

Main Question: When cooking the beef stew portion of the Australian Meat (Chunky steak) Pie recipe, the created sauce/gravy 'disappears' after cooling or freezing. How can one prevent this from ...
Mark Johnson's user avatar
0 votes
0 answers
1k views

Gritty Buttermilk Gravy

I make gravy at the restaurant where I work. One week, I made a great buttermilk brown gravy. The next week, I tried to replicate it and the end product was very gritty and grainy. Does anyone have ...
JoshieSimmons's user avatar