I tried to thicken my New Year’s roast drippings, but I can still taste raw flour and there are lumps everywhere — how do I smooth this out?
The New Year’s roast is a time-honored tradition, promising a feast that brings family and friends together over a plentiful table. At the heart of this celebration is the perfect gravy, made from the drippings of your well-roasted meat. However, making the ideal gravy can be fraught with challenges, especially when flour is involved. Many home cooks find themselves in a sticky situation with a sauce that tastes uncooked and is marred by unsightly lumps.
If you’ve ever faced this culinary conundrum, you’re not alone. Raw flour taste and lumpy gravy are common issues that can easily turn a meal from mouthwatering to mediocre. Fortunately, these problems can be rectified with a few simple techniques. In this article, we’ll explore the reasons behind these common gravy woes and offer practical solutions to ensure your New Year’s meal is as seamless and satisfying as possible.
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