How doughy should (breakfast) gravy be? : AskCulinary
Recently were given into the soup facet of cooking, and after tasting a roux that I added some inventory to, I noticed I in reality love the doughy style of items. I feel it hearkens again to how my grandma’s gravy used to be in reality doughy tasting and I beloved it.
So I am wondering- how doughy tasting does everybody typically make their gravy? Do you keep away from the dough style all in combination, or do you favor a bit little bit of it? (NOTE: I am in particular regarding sausage gravy or simply breakfast gravy for biscuits/and many others., no longer turkey gravy or anything else like that).
I am simply questioning as a result of I am slowly beginning to cook dinner for folks extra steadily, and if I ever make biscuits and gravy, I would not need them to dislike what I like. If I could not ask them (assuming they have been nonetheless asleep or one thing), I am simply questioning what the overall consensus is.
The stuff I make for myself clearly would possibly not take this into account- I’m going to make what I like probably the most for me. No want to concern there.