I don’t know about you, but I can’t make gravy to save my life. It hasn’t really come back to haunt me, that one Thanksgiving I hosted for co-workers at the newspaper aside, especially now that I can let my husband do it. He makes a damn fine gravy, so I’ve never bothered to learn. Plus, we really don’t eat anything that calls for it except on the holidays.
So, while I was perusing my latest ProChef SmartBrief from the Culinary Institute of America, I found a link to a Washington Post article by Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh and a former Food section columnist. He delves into the food science behind common holiday food flubs such as why mashed potatoes get gummy and how to avoid lumpy spackle gravy.
If you fall into that gravy boat (pardon the pun), then read his article before you pull out that hand mixer. Your guests will thank you.