Later On

A blog written for those whose interests more or less match mine.

Gravy tip from The Eldest

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The best way to thicken a gravy is to make a roux—some flour and some fat (usually butter, but could be bacon grease, duck fat, or whatever), cooked together until the flour is cooked, then the liquid (meat juices, whatever) is added and stirred. The cooked roux thickens it up immediately and without lumps. (The flour’s been cooked in the fat so it doesn’t try to form balls of paste.)

What The Eldest does is to start by putting the flour on a plate in the microwave: blast 10 seconds, stir, and repeat until the flour’s a nice toasty brown. Then make the roux with that. You get the nice flavor without having to stir the roux for a long time as it cooks.

Written by LeisureGuy

23 November 2014 at 2:01 pm

Posted in Food, Recipes

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