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Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional gumbo, flour is added to the fat and heated until it reaches a reddish-brown color. It is important to stir while the mixture is browning.
Press shortening from a can into dry measuring cups with a spatula to ensure that it is solidly…
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Loosen the gelatin from the top edge of mold by gently pulling the gelatin away from edge with a…
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