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

can give it a last-minute boost by deglazing the pan with a little stock and whisking it into the gravy just before serving • Thicken the Right Way To thicken cups gravy, melt 4 tablespoons unsalted butter in a 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 all the liquid, bring it up to a boil, then reduce it to 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 concentrating and becoming too strong) Dead-Simple Poultry Gravy MAKES ABOUT 3 CUPS 4 tablespoons unsalted butter ¼ cup all-purpose 4 cups homemade or low-sodium canned chicken or turkey stock 1 teaspoon soy sauce ¼ teaspoon Marmite Kosher salt and freshly ground black pepper 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 minutes Slowly add the stock in a thin stream, whisking vigorously, then whisk in the soy sauce and Marmite Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until reduced to ... Stir in the flour with a wooden spoon, then continue cooking, stirring constantly, until golden blond in color, about minutes Slowly add the stock in a thin stream, whisking vigorously, then whisk in... ¼ cup all-purpose 4 cups homemade or low-sodium canned chicken or turkey stock 1 teaspoon soy sauce ¼ teaspoon Marmite Kosher salt and freshly ground black pepper Melt the butter in a medium heavy-bottomed... color, about minutes Slowly add the stock in a thin stream, whisking vigorously, then whisk in the soy sauce and Marmite Bring to a boil, reduce to a simmer, and cook, stirring occasionally,