Tuesday, November 8, 2011

Tuesday Edition: Kitchen Tip

I almost skipped this tip because I am so excited to post pictures of a recipe I made last night.  The recipe is good, but I am more excited about my new DSLR camera!  Then I realized that I didn't install the software on the computer, so I can't upload the pictures yet :(  All in due time!

In the meantime, here is a tip that I am sure will help someone out at Thanksgiving! 
                                 

"Gravy" uploaded to Flickr.com by Sisterbeer
It deals with the dreaded lumpy gravy.  In fact, the recipe I just made last night used gravy, and mine turned out lumpy.  I just stood at the stove and stirred and stirred and tried to mash those darn lumps.

That did not help.

So what I should have done, according to Good Housekeeping, was strain the gravy through a fine mesh sieve, pushing it through with a rubber spatula. If the lumps are too large for this, then transfer the gravy to a blender and puree away!  Reheat the gravy if necessary.

Readers - tell me how you get your gravy to be lump free!

2 comments:

  1. I've never made gravy that wasn't lumpy so I'm going to be very excited to try this. Thank you so much for sharing!!

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  2. Great tip! I find just constant, constant stirring helps me to get lump free gravy, but I use a vegetarian powder, so I don't know if that makes any difference!

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