December 07, 2021 3 min read
Everybody likes gravy. If someone says they don’t — they’re probably lying. Not only is gravy delicious, but serving a piping hot gravy allows you to rest your turkey longer so it stays moist. It may get a bit cold after a long rest, so cover it in hot gravy to bring back that warmth!
But gravy requires love, care, and a little technique. The best gravy also requires quality ingredients, because you’re going to get out exactly what you put in. So chuck that packet of powder in the bin, and follow along with Mike’s proven gravy technique. This is a recipe in the sense that improvisational jazz is a composed piece of music. There’s a set of guidelines and expectations you need to follow, but beyond that just have fun and go with your gut!
If your gravy is too thick, add more stock. If it’s too thin, reduce it more at a gentle simmer, or add a small amount of cornstarch slurry if you’re in a hurry.
Congrats, your gravy is done! Now carve that turkey with your favourite Sujihiki, and enjoy dinner. Happy holidays!
Nathan started at Knifewear in 2013, when he left the restaurant industry to slang knives. Nowadays, he handles our communications, social media, and YouTube channel. If you're reading words on this website or watching one of our videos, Nathan was involved. He spends his spare time growing food, cooking, fermenting food and booze, and enjoying the great outdoors.
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