Thread Number: 76876
/ Tag: Recipes, Cooking Accessories
Yoo-hoo- members on the northern US border... |
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Post# 1007327 , Reply# 1   9/15/2018 at 17:42 (2,020 days old) by bellalaundry (St. Catharines, Ontario, Canada)   |   | |
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Post# 1007377 , Reply# 2   9/16/2018 at 05:16 (2,020 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Post# 1007378 , Reply# 3   9/16/2018 at 05:26 (2,020 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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That is make your own from pan drippings after roasting a chicken. It is all that chicken fat which gives the sauce flavor.
northernnester.com/copycat-swiss... buffalonews.com/2013/05/14/secre... Don't know about in USA, but Walmart shops in Canada carry those packets of Swiss Chalet gravy mixes. |
Post# 1007462 , Reply# 5   9/16/2018 at 17:38 (2,019 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Is used as a stabilizer and thickening agent; cornstarch or even flour (if one knows what one is doing), would both work fine IMHO. Our mothers, grandmothers, and generations of cooks/housewives/chefs have used various other natural substances like corn starch for thickening gravies/sauces.
As for xylitol, only "sauce" my mother ever added any sugar to was red for macaroni, and even then just a pinch (depending upon quality of tomatoes). Why a sweetener is added to chicken gravy is beyond me, but guess it keeps with trend of adding sugar to almost everything these days. |