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A question about gravy



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cindy324




 
 
    
 

Post Tue, Oct 03 2006, 10:54 am
I usually make a potroast on the stovetop, then save the cooking liquid and when I serve the meat, I heat up the cooking liquid , mix in cornstarch to make it into a thick gravy, pour over meat and reheat together.

So my question is this: I'm going to my friend's house for Yom Tov, and offered to make the roast. Is it OK to prepare the gravy with the cornstarch in advance, so I don't have to do it there, or will it get all clumpy from refrigerating it? And if it does get clumpy, will it reheat properly once poured over the meat?

Thanks!
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brooklyn




 
 
    
 

Post Tue, Oct 03 2006, 10:59 am
Reheating a thick gravy is tricky. I would make it there if it is ok with your host.
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cindy324




 
 
    
 

Post Tue, Oct 03 2006, 11:01 am
thanks brooklyn, I guess I will have to do it there.
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