November 16, 2009 | 6:52
Do you rely on the stuff in the jar, or the packet, because you fret that you just can't handle the gravy? The L.A. Times Test Kitchen is going to help you get past that:Making gravy is simple. But many of us serve gravy only during the holidays and could use a refresher on the technique. The secret to divine gravy is deglazing the pan and using all the browned bits stuck on the roasting pan, because they hold the flavor. One step that often intimidates beginning cooks is separating the fat from the drippings. Pour the drippings into a clear container and you'll see the fat rise to the top.
What frustrates most gravy makers is getting rid of the lumps. But if you make a roux, a gravy paste of flour and turkey fat stirred until smooth, that will help get rid of stubborn lumps.
Convinced? Read on, and check out this recipe for turkey gravy:
-- Rene Lynch
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Photo credit: Kirk McKoy / Los Angeles Times