Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
We want to start ALL perfect gravies with my secret gravy thickening base
mixture. This is as follows:
1 cup cold water
7 tbsp. all-purpose flour
1. Pour water into the Torpedo™ and sprinkle
all-purpose flour into the canister, spreading
it around the top of the water.
2. Lock lid into place and PULSE 3 times so
that base becomes smooth and creamy.
Lumpless Gravy Base
Add the following:
½ cup butter (1 stick)
1 (12 oz.) can evaporated milk
1½ cups ham stock from
a cooked ham
dash of salt and pepper
2 tsp. minced dry onion
(or 1 tbsp. fresh yellow
onion, minced)
1. Melt butter in a saucepan over medium heat
until liquid, stirring occasionally.
2. Add evaporated milk, ham stock, onion and
seasonings. Bring to a boil for 1 min., stirring
frequently.
3. Slowly begin adding my gravy base mixture
to the boiling broth, stirring constantly as
you go. This tip is what keeps lumps
from forming!
4. Continue adding the thickening base until
your gravy is the consistency you desire.
(I usually use all of it).
5. Reduce heat to medium/medium low until
thickened and smooth.
6. Add additional salt and pepper to taste,
and enjoy.
Delicious
HAM gravy
Prefct Lume
Gravies
Now you’re ready to add your thickening base to ANY of the boiling
gravy stock or recipes below.
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