What's the difference between gravy and sauce?
90648
Sauce is a condiment or relish for food, especially, a fluid dressing or topping.\n\nGravy is a sauce made from the thickened and seasoned juices of cooked meat.
805746
You did good!  A hen is considered to be jucier and tastier than a tom turkey; a tom is sometimes a bit stringier and leaner.
906514
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343\n\nhttp://allrecipes.com/Recipe/Original-Chex-Party-Mix/Detail.aspx\n\n(They are the same recipes)
283769
String beans.\nMashed Potatoes.\n\nAnd, of course.....\nApple sauce
879848
Well if i was you i would just go buy pickles if you feel like them. because they are both the same thing and it is going to save money because you dont have to buy the vinger. But yes they do taste awe-some if you want to try it. Good Luck.
1068852
U NEED BOTH TO MAKE IT SPICY :)
986378
Paper gravy?\nI'd like to help, but I don't know what you mean here.
715128
KFC!!!!!! Their Chickens are DELICIOUS! Their chicken's doesn't need ANY sauces for extra flavor, because they have their own flavors. Also their French Fries, mmm, It also delicious! Actually, they have the best DAMN fries! LOL
1018497
I really don't know, but probably something about ketchup?
724780
it depends on how it is cooked
1166559
Tomato sauce makes more sense to me...
777538
Penne  is good with thicker sauces because sauce will stick on the surface.\nShells will be better with more "running" sauces becuase sauce will fill the shell.\nBuon appetito!
593379
what is the difference between the two
274151
Chicken cordon bleu is usually served with a white sauce. It is basically chicken flavored gravy with heavy cream added to lighten it. Also add some dry white wine for additional flavor(optional). BON APPITITE!
776557
Utensils and the like is the same as a non-Jewish kitchen the difference is actually the number. In a Kosher household meat and dairy have to be seperate so you usually have multiples of each item (one meat and one dairy) in addition there is usually a third set for passover.
621916
unsaturated but that is not a good question.  Super saturated is when heat is used to dissolve more solute in a solution.  Saturated is when it is holding its max at room temp.  Unsaturated is when the solution has room to spare and i've never heard of presaturated.
130596
if u look really close particles never really disolve with each other flour and watter are tinny tinny particles and they  can mix with each other but they wont combine they will always stand there ground.\nIt all has to do with what each thing is made of. Salt is made of two simple elements - sodium and chlorine. they combine to make the salt molecule, which is very small. This molecule is very simple and can dissolve very easily in water. \n\nFlour is a very complex, large substance, made up of many complex molecules, including protein, starch - which is carbohydrate - and a few other things. When starch is put into boiling water, it absorbs water and begins to swell. It will continue to swell until it is so full that it will burst. Some of the pieces of swollen starch will join together to make clumps - your dumplings. This is the whole idea behind making gravy or a similar sauce. You add water to a starch - cornstarch, flour, etc. - and heat it, stirring all the time so that when the starch molecules break they don't clump back together - making lumpy gravy - but stay suspended in the water. An interesting experiment is to use several different kinds of starch and see what they will be like after boiling. Some will be cloudy, others will be clear, some will make a very thick paste while others will be thinner.