The food lab better home cooking through science ( PDFDrive ) 759

cangiveitalast-minuteboostbydeglazingthepan
with a little stock and whisking it into the gravy
justbeforeserving.
• ThickentheRightWay. To thicken 4
cupsgravy,melt4tablespoonsunsaltedbutterina
medium skillet over medium heat.Add ¼ cup allpurpose flour and cook, stirring constantly with a
wooden spoon, until you have a nice golden blond
color, which will add some nuttiness. Slowly add
your stock, whisking constantly. The harder you
whisk and the more slowly you add the stock, the
smoother your gravy will be. Once you’ve added
alltheliquid,bringituptoaboil,thenreduceitto
a simmer and let it cook down, stirring
occasionally, until it gets to the right consistency.
Season it at the end with salt and pepper
(seasoning too early can lead to the salt
concentratingandbecomingtoostrong).

Dead-SimplePoultryGravy


MAKESABOUT3CUPS
4tablespoonsunsaltedbutter
¼cupall-purpose
4cupshomemadeorlow-sodiumcannedchickenor
turkeystock
1teaspoonsoysauce
¼teaspoonMarmite
Koshersaltandfreshlygroundblackpepper
1. Melt the butter in a medium heavy-bottomed saucepan
over medium high heat. Stir in the flour with a wooden

spoon, then continue cooking, stirring constantly, until
golden blond in color, about 2 minutes. Slowly add the
stockinathinstream,whiskingvigorously,thenwhiskin
the soy sauce and Marmite. Bring to a boil, reduce to a
simmer, and cook, stirring occasionally, until reduced to