In-Depth Guide to Gravy

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-double-dipping-saliva-enzymes-food-starch-8721559 Daniel Gritzer’s article on shades of roux: https://www.seriouseats.com/a-brief-guide-to-roux Chicken Stock: ============ Using Bones Only: https://youtu.be/02-0sQ2j_DI Using Cut up Chicken: https://youtu.be/4OjBy0Z6U38 Using Rotisserie Chicken and Instant Pot: https://youtu.be/euNqxnG3yrY 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 Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie