Is Christmas dinner not going to plan?
There are plenty of aspects that can go wrong – and gravy is definitely one of the trickiest things to get right.
When making our own sauces, it can be tricky to get the consistency right.
And many find that our gravy ends up being far too thin.
If this is the case with you, there’s no need to panic.
Curtis Stone, a chef, shared his pro tips for salvaging jus that’s gone wrong.
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Curtis told TODAY: “Thicken the gravy by adding extra starch.
“Mix together two teaspoons cornstarch and two teaspoons cold chicken broth or water or combine one tablespoon flour with one tablespoon room-temperature butter to form a paste.
“Whisk either combination into the warm gravy and simmer until the gravy thickens.
“If the gravy then becomes too thick, whisk in warm chicken or turkey broth a little at a time.”
Your problems should all be solved.
But if not, you can always cheat and turn to instant granules…
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Looking for more cooking tips?
Previously, Daily Star Online caught up with Jeff Baker to get his top poultry tips.
The Executive Development Chef at Farmison & Co emphasised the importance of getting your bird to room temperature before cooking it.
You should then pre-heat your oven and smother the turkey in whichever seasoning tickles your fancy.
Once the bird is cooked, rest it for at least half an hour before serving.
Always cover the turkey in foil during this stage – as it should prevent it from drying out.
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