In-Depth Guide to Gravy

Описание: In-Depth Guide to Gravy

00:00 Intro
00:19 Stock
00:46 The basics of thickening with flour
01:40 My gravy conundrum -- why did it thin out after refrigeration?
02:21 Experiments
03:02 I know why it thinned out!
04:14 Can double dipping really thin out a gravy?
05:43 Fifty Shades of Roux (how color affects thickness)
06:22 How much thickener do I need?
07:09 Hot vs Cold Liquid
07:35 Best fat to use for gravy
08:42 Last minute adjustments

Resources:
Article on double dipping by @SwethaSivakumar: https://www.seriouseats.com/science-d...

Daniel Gritzer’s article on shades of roux: https://www.seriouseats.com/a-brief-g...

Chicken Stock:
============
Using Bones Only:    • Re-Roasted Bone Stock (Free and Fabulous)  
Using Cut up Chicken:    • From Scratch: Roast Chicken Stock Reduction  
Using Rotisserie Chicken and Instant Pot:    • Instant Pot Chicken Stock  

Gravy Measurements for White Roux (no color):
1 cup of liquid
1 Tbsp + 1 tsp flour
1 Tbsp + 1 tsp butter

Gravy Measurements for Blond Roux (golden):
1 cup of liquid
1 Tbsp + 2 tsp flour
1 Tbsp + 1 tsp butter

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