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Saturday, 19 February 2011

Cornflour

Spent the afternoon at my folks' place, and learned a valuable lesson on the thickening of gravy. That lesson is that you can either spend absolutely ages boiling down your fluids, or you can just add some cornflour. For best results, it seems, one should decant a small amount of the gravy-in-progress into another container, there to mix in the cornflour (the idea being that this makes it easier to ensure there are no lumps), then transfer the mix back to the saucepan to continue.

Obviously high on adrenaline and endorphins thanks to the excitement this news produced, I offered to cook my Sausage & Mustard Mash with Sparky Onion Gravy when I'm next over there, with my sister and niece as additional guests.

What was I thinking?

I suspect less-than-two-year-old niece will be having something a little less spicy, but that shouldn't be a problem.

Should I practice this coming week, to ensure I don't make a complete tit of myself, or should I use my old GCSE/A-Level revision trick of doing absolutely nothing remotely associated with this subject until the day arrives?

It's gonna be the latter, isn't it?

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