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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#10
03-28-2016, 12:19 AM
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The secret to any gravy is cook low and slow. You are basically making several reductions over the course of a day or afternoon. Forget the cornstarch or gravy thickeners. Time is why makes a gravy better. Just go easy win salt based seasonings. As your gravy reduces, the salt becomes more concentrated.
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