Learn the science and techniques behind perfect gravy making in this comprehensive cooking video. Master essential concepts like stock preparation, flour thickening methods, and the impact of roux color on consistency. Discover solutions to common problems like post-refrigeration thinning and the effects of double dipping. Explore precise measurements for different roux types, from white to blonde, and understand the importance of fat selection and temperature control. Get practical tips for last-minute adjustments to achieve the ideal gravy texture, complete with links to additional resources for making various types of chicken stock using different methods and ingredients.
Overview
Syllabus
Intro
Stock
The basics of thickening with flour
My gravy conundrum -- why did it thin out after refrigeration?
Experiments
I know why it thinned out!
Can double dipping really thin out a gravy?
Fifty Shades of Roux how color affects thickness
How much thickener do I need?
Hot vs Cold Liquid
Best fat to use for gravy
Last minute adjustments
Taught by
Helen Rennie
