ADVERTISEMENT
Hi Gang:
Instead of using all-purpose flour when making some gravies, use potato flour (take a small box of 'Potato Buds" and grind them up on the blender or in a coffee grinder) put the 'flour' in a shaker or make a 'ROUX' and add it to the meat juices, instead of flour -- or blend in a little if the mashed potatoes are a little to thin, or roll hamburger patties in some to give them a crispy outside when frying, or can also be used to thicken soups, stew, etc. etc. etc.
Most everybody likes potatoes and this is the most versatile thickener I've ever used, it mixes almost instantly with minimum lumps.
I discovered it one day when I ran out of flour and needed gravy for a roast.
ENJOY! sp
Instead of using all-purpose flour when making some gravies, use potato flour (take a small box of 'Potato Buds" and grind them up on the blender or in a coffee grinder) put the 'flour' in a shaker or make a 'ROUX' and add it to the meat juices, instead of flour -- or blend in a little if the mashed potatoes are a little to thin, or roll hamburger patties in some to give them a crispy outside when frying, or can also be used to thicken soups, stew, etc. etc. etc.
Most everybody likes potatoes and this is the most versatile thickener I've ever used, it mixes almost instantly with minimum lumps.
I discovered it one day when I ran out of flour and needed gravy for a roast.
ENJOY! sp
MsgID: 007556
Shared by: Sneaky Pete
In reply to: Tip: How to absorb cooking odors
Board: Cooking Club at Recipelink.com
Shared by: Sneaky Pete
In reply to: Tip: How to absorb cooking odors
Board: Cooking Club at Recipelink.com
- Read Replies (8)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Tip: How to absorb cooking odors |
| jimS | |
| 2 | Recipe(tried): Tip: Homemade Disposable Pastry Bags |
| Betsy at Recipelink.com | |
| 3 | Recipe(tried): Tip: Use an empty spice jar with shaker top to dust with flour! |
| SueA, CA | |
| 4 | Recipe(tried): Tip: How to clean your drain with baking soda and vinegar |
| Debbie in California | |
| 5 | Recipe(tried): Tip: Picking up the phone with gooey hands while cooking |
| Maryan | |
| 6 | Recipe(tried): Tip: Using instant potatoes as a thickener |
| Sneaky Pete | |
| 7 | Recipe(tried): Tip: easy to wash surface for kneading dough, etc. |
| Janet | |
| 8 | Recipe(tried): Tip: Surface for kneading bread |
| Dayle, B.C. | |
| 9 | Recipe(tried): Tip: Avoid smoking and spattering when broiling |
| Dayle, B.C. | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!