Laminated Lettuce ... Perfect For Holiday Gift

You Need To Either Create A Slurry In A Cold Liquid, Which Also Works With Cornstarch, Or You've Got To Do Your Gravy In A Very Wide Pan And Kind Of Scatter The Flour Over The Top And Then Very Quickly Whisk It In.

The Worst Food You'll Ever Eat Will Probably Be Prepared By A 'cook' Who Calls Himself A 'chef.' Mark My Words.

What Tends To Happen Is That People Will Go - They've Got Hot Broth, You Know, They've Added Some Liquid To Their Drippings, They've Brought That Up To Heat. And Then They Try To Add In A Big Clump Of Just Kind Of A Handful Of Flour, And Of Course, It Turns Into Library Paste.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

The Skin Is Forming Because Of Proteins, Just Like If You Cook Milk Or Anything Else That's Got A Coagulant Protein In It.