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Hot vs Cold Liquid
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Classroom Contents
In-Depth Guide to Making Perfect Gravy - From Stock to Final Adjustments
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- 1 Intro
- 2 Stock
- 3 The basics of thickening with flour
- 4 My gravy conundrum -- why did it thin out after refrigeration?
- 5 Experiments
- 6 I know why it thinned out!
- 7 Can double dipping really thin out a gravy?
- 8 Fifty Shades of Roux how color affects thickness
- 9 How much thickener do I need?
- 10 Hot vs Cold Liquid
- 11 Best fat to use for gravy
- 12 Last minute adjustments
