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| Topic: Two Questions For The Cooks | |
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OK when making gravy I usually buy a can of beef broth and make my own.
But I was in a rush today at the store and grabbed a can off beef consime (sp sorry) Can anybody tell me the difference? Will it do the same thing as the broth? |
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consomme is very simalar to broth ..it'll work ,,what chya cookin?
what kinda meat ?? are you roasting it? |
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consomme, more gelatinous, no? otherwise, no diff
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Just making some steak with fried mushrooms,peppers and onions with
mashed potatoes and peas. But I like taking the broth and add flour and my own seasoning to it. So as long as it will work for that, then that's great. Thank you. |
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make sure you get some of that meat goo in your gravy and it will be
yummy !!!! |
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Thanks for the tip. Well off to go and cook dinner.
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consomme' will act like a broth however when it sits too long it tends
to gel-just like jello |
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mmmmmmmmmm sounds yummy !!! whats for dessert??
 jjjjjjjeeeeeeeeezzzzzzzzzz I'm still in my jammies lol hmmm what am I gona make for dinner got a hankerin for gravy for some reason now !!!
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A BIG old cafe mocha. So be prepared for hyper Whisper later!
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