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!


  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!!

  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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