Asdas

KFC Style Gravy Recipe

Ingredients

* 3 tablespoons butter or vegetable shortening

* 5 tablespoons all-purpose flour

* 1 piece chicken cube or 2 teaspoons chicken powder

* 1 piece beef cube or 2 teaspoons beef powder

* 2  1/4 cups water

Cooking Procedure

1. Dilute the beef and chicken cubes in water.

2. Heat a saucepan and put-in the butter. Let the butter melt under low heat.

3. Add 2 tablespoons of all-purpose flour and cook in low heat while continuously stirring for 7 to 8 minutes or until the color turns medium brown. There is a tendency that the flour might burn when overcooked or if high heat is applied. Be extra cautious.

4. Add the remaining flour and continue stirring.

5. Gradually add the chicken and beef broth (the result of procedure 1) while stirring. Continuous stirring is needed to prevent lumps from forming.

6. Put the heat to medium and bring the mixture to a boil. Cook for 5 minutes more while stirring once in a while until the texture thickens.

7. Serve hot with fried chicken or mashed potato.

8. Share and enjoy!

Perfect Mashed Potatoes

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Posted by Elise Bauer on November 20, 2005

There has been much written on the best way to make mashed potatoes – how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That’s really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,

Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.

All-purpose, or chef’s potatoes, like Yukon Golds, have medium starch and medium water....