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Took me 45 minutes to fix a lumpy gravy with a whisk and a strainer
I made a roast chicken dinner on Sunday and my gravy turned out full of lumps, so I spent 45 minutes pushing it through a fine strainer instead of just starting over. My grandma watched me do it and said she would have tossed it and used cornstarch in two minutes. Has anyone else had a swap save a dish that should have just been remade?
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the_william20d ago
Man, 45 minutes of strainer duty when a fresh batch takes 5. Grandma was right, just start over next time. Lumpy gravy is a lost cause.
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