CharlieD
Chef Extraordinaire
I am sorry, I know we have a whole bunch of Gravy threads; I've looked at them, but really did not find what I needed. It’s been few years since the first time I have asked for help with flour type gravy here and I have to say I have been making excellent gravy thanks to all the help I got back then. Thank you. My gravy works like a charm. However last night my wife asked me to make some gravy which I was happy to do. The result was how I should say it, weird. I end up with excellent gravy but on the top of it was swimming with fat/oil. I’ve had lumpy gravy, bad tasting gravy, too thick of gravy, to thin too, tasteless, to salty, not salty enough. To watery to oily, but never, never had I had gravy that was made of almost two separate substances. It tasted great, was very good consistency, there were no lumps, but there was that oil swimming on the top, and I could not get rid of it and I could not understand where it’s coming from or why. It was as if flour took needed amount of fat for it to become gravy and rejected the rest of oil I had in the pan. I am all ears, help me please.