Oh, I’ve made lumpy gravy with a whisk! I really am that hopeless at times! I’ve even taken said lumpy gravy, poured it in a blender, and blended the shit outta it.
You get FOAMY gravy, then!
Ever used Wondra, Chef Dood?
~VOW
My latest eff up is flour. The Daughter had some tucked away, but it ended up tasting stale.
I made dumplings with it. The texture was perfect, they just didn’t taste right. I mean, if we were starving…
I ordered flour from Sam’s Club. I didn’t want a 25-pound bag. They offered several five pound bags, so I bought those. They finally arrived.
AAARRRRGGGGHHHH! It’s gluten-free flour!
Now…returning it would be a gigantic pain in the behind, because of the “stay home, dammit” order. So I COULD use it. I desperately need help with it, though. It is a blend of “ancient grains” (whoopie) and supposedly measures 1:1.
Gluten-free searches give me recipes using combinations of crap in a single recipe, including tapioca starch and/or xanthan gum. Well, shit.
Maybe I should just return the damned stuff.
~VOW
I order flour from King Arthur Flour. They, in the past, have been pretty quick filling orders. It seems to me that if anyone had flour it would be a manufacturer.