(My SO also decides to cook his hot dog sausages in my kettle ha).
Most Helpful Guy
i have a nameless trick i frequently use instead of preparing a roux, which can get clumpy or instead of using sauce/gravy thickener, which always runs out and i never have the right one (dark or white):
just put roughly a cup of milk and 2 tablespoons of flour in a shaker, shake it up, put some milk or water into whatever you´re cooking and SLOWLY (cause it thickens slower and more than you might think) add the mixture from the shaker, untill you got your desired thickness.
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