Comments on: How to make gravy

By: Stephanie Zvan

Stephanie Zvan — Wed, 21 Nov 2012 19:21:20 +0000

Hee. No, if you're making the gravy for Ben, you can always add more pepper. If you're making the gravy and you are Ben you have probably added enough.

By: khan

khan — Mon, 19 Nov 2012 17:52:20 +0000

Mother always started with the pan drippings and threw in a splash of sherry at the end.

By: Sharon

Sharon — Mon, 19 Nov 2012 14:51:02 +0000

I always reserve the right to taste. Although I do reset my taste buds frequently with wine while cooking.

By: Doug Alder

Doug Alder — Mon, 19 Nov 2012 00:23:29 +0000

I’ve been making roux Greg’s way since cooking school back in the late sixties – it’s the best way to do it. One point – if you brine your fowl then don’t use the drippings – far too salty

By: Art

Art — Sun, 18 Nov 2012 20:07:43 +0000

America’s Test Kitchen, PBS, suggested a much easier way to a successful and tasty roux. They literally toasted the flour in a dry fry pan until browned, added butter off the heat, stir, and put the whole thing into a preheated oven. You will need to hunt down the specifics. Once the roux is done it is easy to grow it into a fine gravy.

I was channel surfing and watched ATK when they showed the technique and it certainly looked both easy and foolproof compared to the usual seat-of-the-pants/ hit-miss method I’m familiar with .

By: DataJack

DataJack — Sun, 18 Nov 2012 18:34:27 +0000

I agree almost entirely, except about the tasting. Tasting is one of the reasons we cook 🙂 Wine is an excellent taste bud resetter,too.