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2 hours ago, Kim Shook said:Well, it is better than McCormick's (or Frenches', or whatever it's called now). But it isn't miraculous. I mostly use it to augment or thicken gravies/sauces. My beef stew and pot roast just don't 'work' without a little Bisto and Kitchen Bouquet. All by itself, I find it a little...gelatinous. But then I tend to dislike cornstarch thickened sauces. So, YMMV.
I use Gravy Master for color, ...wondra , or starch to thicken or, rarely, a roux.
Six of one...
2 hours ago, Kim Shook said:Well, it is better than McCormick's (or Frenches', or whatever it's called now). But it isn't miraculous. I mostly use it to augment or thicken gravies/sauces. My beef stew and pot roast just don't 'work' without a little Bisto and Kitchen Bouquet. All by itself, I find it a little...gelatinous. But then I tend to dislike cornstarch thickened sauces. So, YMMV.
I use Gravy Master for color, ...wondra , or starch to thicken or, rarely, a roux
