I just take the flour that I dredged the meat in and brown it in a small amount of oil I fried the meat in. That is harder than it sounds the amount of oil to flour is critical. The mixture has to be semi liquid not watery or lumpy. Brown the flour and add Lowery's Seasoning salt and black pepper, onions, and or mushrooms. Then add water or milk slowly while stirring to proper consistency. making good gravy is an art so go slowly.Good luck remember it is easier to add a little more than to take out. Ron
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let�s make one more addition to our series on hydraulics. I�ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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