Published
Food editor Melissa Roberts shows how to use arrowroot, cornstarch, and beurre manié (a classic French paste of flour and butter) to thicken gravy. Use the latter method when you dont want the extra flavor of a roux. Get the recipes:
- Category
- Food
Sign in or sign up to post comments.
Be the first to comment
Up Next
Autoplay
-
02:47
The Test Kitchen: How to Get a Moist Turkey with a Butter-Rub - Gourmet Magazine
-
01:55
The Test Kitchen: How to Carve a Whole Roast Chicken - Gourmet Magazine
-
03:25
The Test Kitchen: How to Roll Out and Cut Egg Fettuccine - Gourmet Magazine
-
02:57
The Test Kitchen: How to Cook Collard Greens Quickly - Gourmet Magazine
-
01:24
The Test Kitchen: How To De-Seed a Pomegranate - Gourmet Magazine
-
01:44
The Test Kitchen: How to Deal with Celery Root - Gourmet Magazine
-
02:51
The Test Kitchen: How to Make Pie Dough - Gourmet Magazine
-
10:07
The Test Kitchen: Dijon Mustard Challenge - Gourmet Magazine
-
03:16
The Test Kitchen: How to Make Egg Fettuccine Dough - Gourmet Magazine
-
00:55
The Test Kitchen: Aromatherapy In Your Kitchen - Gourmet Magazine
-
02:23
The Test Kitchen: How to Poach and Shred Chicken - Gourmet Magazine
-
01:49
The Test Kitchen: How to Make Fresh Ricotta - Gourmet Magazine
-
03:37
The Test Kitchen: How to Sharpen a Knife - Gourmet Magazine
-
01:41
The Test Kitchen: Key Limes - Gourmet Magazine
-
07:04
The Test Kitchen: Eggplant Challenge - Gourmet Magazine
-
00:42
The Test Kitchen: How to Peel Ginger - Gourmet Magazine
-
02:01
The Test Kitchen: How to Roll Out Thin Cookie Dough - Gourmet Magazine
-
02:26
The Test Kitchen: A Quick Way to Prepare Butternut Squash - Gourmet Magazine
-
03:45
The Test Kitchen: How to Clean and Use Dried Chiles - Gourmet Magazine
-
04:23
The Test Kitchen: How to Cut Up a Whole Chicken - Gourmet Magazine
-
02:15
The Test Kitchen: How to Warm Tortillas - Gourmet Magazine
-
01:35
The Test Kitchen: How to De-Fat a Turkey Stock - Gourmet Magazine
