if im not careful when I make my b's and g's here in a little bit, then i will fuck up the gravy again for like the 3rd time in arow....

its really important to add the flour to the milk at the right temperature and correctly in order to get the gravy to set right....


if you add the flour to the milk when the milk is too hot, the flour will clump up immediately and you wont ever get it to blend right or set properly and it will make the gravy clumpy and ugly..

its best to heat the gravy slowly and add the gravy after the milk is starting to get luke-warm, and then whisp rigourously to blend with the gravy, and continue to heat on low-to medium while stirring frequently until the gravy thickens to proper consitency ....


dont get in a hurry,or you can fuck up and apply to much heat to your gravy, or accidentally let the gravy get tooo hot before you add the flour which is a disaster