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Meet Meghan, the culinary mastermind behind "Meghan It Up"!
Hailing from Italy, Meghan’s love for cooking goes beyond just delicious food. She’s a devoted mother of two and a loving wife, infusing her blog with family stories and cherished traditions that celebrate her rich heritage.
Adjusting for thickness isn’t akin to flipping a switch; it’s more like nurturing a bonsai, a gradual affair. If you like your gravy on the voluptuous side, let it murmur over a low flame a bit longer—perhaps 10 to 15 minutes should suffice. However, be warned: as it cools, the gravy adopts a denser cloak, slyly thickening as the temperature dips. If it’s a nimbler gravy you seek, halt your simmer earlier. It takes only a bit of forethought to anticipate the change, like planning for guests who always arrive a touch too early or a touch too late.
Now, should you encounter a bit too much zeal in your gravy’s thickness, fret not. A splash of additional broth can reconcile the consistency, restoring diplomacy to the saucepan. Recall, my culinary compadre, the alchemy of the kitchen is in your hands—thick or thin, your ham gravy obeys your command, setting the scene for a feast that lingers in memory, long after plates have been cleared.
Instead of traditional flour, I offer the silky magic of cornstarch to thicken the gravy. A simple blend of cornstarch with a touch of cool water creates a slurry that can be whisked in after the broth to achieve that perfect nappe consistency. It’s a little culinary finesse that ensures no one is left longing at the dinner table.
Remember, whether you’re reaching for oil or dabbling with a cornstarch slurry, the key is to integrate these substitutes in a way that honors the integrity of the gravy. Maintain a gentle heat to encourage a gradual thickening and unveil a gravy so sumptuous, it’ll have your guests questioning if it truly is dairy-free or gluten-free. Isn’t it delightful to indulge in a little deception for the sake of inclusion and pure gustatory satisfaction?
To keep the essence of that savory, comforting flavor for days to come, storing the gravy correctly is as crucial as the initial preparation. I recommend transferring the cooled gravy into airtight containers. It’s like tucking it in for a short slumber in the fridge, with the promise of a delightful awakening. This ensures that the gravy retains its taste, and you can refrigerate it for up to three or four days.
When the craving for that rich gravy hits yet again, reheating it is a cinch. My go-to method is gently warming it on the stovetop over a low flame. Stirring constantly to rekindle its smooth, velvety texture.
Should the consistency feel off or if it’s thickened up a tittle too much during its cold retreat, a splash of broth or water can work wonders, whisking it through during reheating. Remember, the key to reigniting the character of your sumptuous gravy is a gentle touch and a dash of care. There we have it, your feast’s crowning glory restored, ready to dazzle once more on its next flavorful outing.
