@roamer_1
Thanks
@RoosGirl - I have mastered the roux, pretty much. I have also pretty well mastered eyeballing how much flour to add to a pan of stir fry to soak up the oil and later add water or milk for a nice gravy.
Another thickener I have come to rely on, believe it or not, is crappy freeze dried potato flakes...
I have some pretty good instant potatoes I pick up from the Costco for doin up shepherds pie and such... But I also keep a box of crappy store brand around for thickening...
If real mashed potatoes come out a bit watery, throw a big pinch of those flakes in there and watch it firm up... Same for a watery stew, or rice dish, or stir fry... The nice part is being able to add after-the-fact, and even if your dish is not potato based, if it is busy enough, let it simmer a while, and you ain't gonna taste it.