Why we brown the roux in our gravy: Browning adds a rich color and nutty depth to the gravy while also keeping it fluid for longer—perfect for dinner guests returning for seconds. This happens because the starches in the flour break down into smaller molecules, which are slower to thicken as the gravy cools. Recipe here: https://cooks.io/3B1eaMO | Cook's Illustrated
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How to make gravy browning - The latest Techniques
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Why women painted their legs with gravy browning during World War 2. #ww2 | Tasting History
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Gravy Master: Grilling, Seasoning and Browning Sauce - Ready to Use - 3 Bottles - Vegetarian, No Gluten - Kosher, Pareve - Grill, Glaze, Braise, Steak Crust - Made in the USA Since 1935
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If you've never made gravy before, now's the perfect time to learn! Many people don’t have drippings, meat, or gizzards to make gravy for the holidays. Here’s a quick and delicious alternative we have Holiday Gravy for the win! **Ingredients** - 2 tbsp butter - 2 tbsp flour - 1/4 cup bell pepper, diced - 1/4 cup onion, diced - 1 tbsp garlic, minced - 1 to 2 cups chicken broth - Seasoning to taste (salt, pepper, etc.) - Optional: diced celery and browning sauce for a darker color **Instructions**
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