| Abstrakt: |
It starts with Williams' position on turkey gravy: He goes dark with the roux, patiently stirring flour and butter together until it takes on a coffee-brown color and an intense, nutty flavor. The light roux can be cooked further to a darker, milk chocolate shade to make Erick Williams' Turkey Gravy. i B 1 Tbsp. canola oil b B 2 (12-oz.) Later, the remaining roux can be returned to the stove and cooked further, to the color of milk chocolate, before stirring in drippings and stock for turkey gravy. [Extracted from the article] |
