To thicken roast gravy, you can use a combination of cornstarch and cold water or flour and butter. For cornstarch, mix one tablespoon of cornstarch with one tablespoon of cold water until it forms a paste. Then gradually pour it into the simmering gravy while whisking continuously until it thickens to your desired consistency. For flour and butter, make a roux by melting one tablespoon of butter in a saucepan and gradually whisking in one tablespoon of flour until it forms a paste. Cook it for a minute or two before gradually adding it to the simmering gravy while whisking continuously until it thickens to your desired consistency.

The phrase “thick as pea soup” refers to something that is very thick and difficult to see through. The saying likely originated from the appearance and consistency of pea soup, which is known for being thick and chunky. It has been used in literature and conversation for hundreds of years and is now a common idiom in the English language.

In the UK, a pint glass has a volume of 568 ml.

To make cheese shells on the stovetop, start with shredded cheese (cheddar or mozzarella works well). Heat a non-stick pan over medium heat and sprinkle a thin layer of cheese in the pan. Once the cheese begins to melt and bubble, use a spatula to carefully lift the edges of the cheese and fold it over into a shell shape. Cook for another 30 seconds to a minute, then carefully remove from the pan with tongs or a spatula and place on parchment paper to cool and harden. Repeat with remaining cheese, adjusting the heat as needed to prevent burning. Enjoy as a crispy, low-carb base for tacos, salads, or as a snack!

Yes, you can use applesauce instead of apple butter in most recipes. However, keep in mind that applesauce is typically thinner and less concentrated than apple butter, so you may need to adjust the measurements and potentially increase cooking time to achieve a similar flavor and texture. It may also have a slightly different taste since apple butter is typically spiced whereas applesauce is not.

No, it is not possible to get butter directly from buttermilk. Buttermilk is a byproduct of the butter-making process, which results from adding live bacteria cultures to cream and letting it ferment. Butter is produced by churning cream, which separates the fat from the liquid. The leftover liquid after churning is called buttermilk, which has a sour, tangy taste and is commonly used in cooking and baking.

In general, electric steamers are worth it for people who steam their meals often and want to save time and effort. Electric steamers are easy to use, require minimal cleaning, and are perfect for cooking vegetables and other foods that retain their nutrients when steamed. They can also be used for reheating leftover food and can serve multiple purposes, such as boiling eggs or cooking rice. However, if someone rarely steams their meals or prefers to cook using other methods, electric steamers may not be worth the investment.

American Chopsuey is not a New England thing. It is a fusion dish that originated in the United States and has gained popularity in different regions of the country, as well as internationally. The dish typically consists of a mixture of vegetables, meat, and a tangy sauce served over crispy noodles. While it may be more popular in some areas than others, it cannot be attributed to any one specific region or state.

Another name for Italian green beans is Romano beans. They are also known as Italian flat beans or Italian pole beans. These beans are long and thin and have a wide, flat shape. They are commonly used in Italian cuisine and are a popular ingredient in salads, soups, stews, and side dishes.

There are several reasons why your rice may turn out mushy in an Instant Pot. One of the most common reasons is that you may be using too much water. The ideal water-to-rice ratio for an Instant Pot is usually 1:1.25 or 1:1.5 depending on the type of rice you are using. Another common reason is that you may be overcooking the rice. Instant Pots cook rice much quicker than traditional stove-top methods, so it’s important to monitor the cooking time carefully. Finally, it could be that you are releasing the pressure too quickly, which can cause the rice to overcook. Always allow the pressure to release naturally for at least 10 minutes before doing a quick-release.