What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.
It can get lost amongst the mountainous platters of meats and starches, or the expansive trays of more attractive looking fare, however, not be missed when all has been laden on to our plates is the gravy. That almost nondescript thick sauce in its little boat or bowl. For many, a meal is not complete without gravy, it ties everything together, making every mouthful sumptuous.
The question several people wanted to know was – how to thicken gravy. Gravy is a type of sauce generally made from the juices of meats that run during the cooking process. The sauce is thickened with either wheat flour or corn starch, giving it texture and body.
