Home Cooking

Brown gravy

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Home Cooking 22

Brown gravy

tbrownex | Mar 26, 2008 09:10 PM

You're in a 24x7 diner and you order the roast beef dinner. You get a ridiculous bread roll, pad of cold butter, slab of overcooked, dry beef, decent mashed potatoes, a canned veggie side like corn, and the whole thing is drowned in a delicious, thick brown gravy that makes it all worthwhile. Best eaten either after midnight or after a bender, by the way :-)

I'm a pretty accomplished home-chef but I have no idea how they get it so thick and tasty. Cornstarch? Doesn't seem to have that slimy texture. Roux? Maybe, but I don't detect it. Demi glace? Seems like too much work for a diner, especially considering how much they give you.

Any thoughts on how they do that? Should this be considered a guilty pleasure?

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