Recipe said cook until golden 2-4 minutes. It probably should have specified deeply golden.
Kenzi is the Managing Editor of Food52.
How much are you working with? If it's a small amount, you could mix this into another batch with a roux that's more cooked. But since we have time, for the best results I'd start again. (In a pinch, though, you could also try adding a few more flavor enhancers, like soy, or a bit of sherry, to see if those help mask the flouriness.)
I will give the soy a shot, or maybe some liquid aminos. Gravy is pretty easy so starting over is no biggy. I just hate being wasteful! Thanks
Susan W is a trusted source on General Cooking.
I like your idea of liquid Caminos. It's milder and a touch sweet so you could add more and not risk an Asian flavor profile...although, Asian profile may be kind of awesome.
Don't ask me how I know the soy can be too much of a kapow if overdone. Or..just call me "more is better". :)
Yes! One of my favorite gravies on the site uses soy (the veg mushroom thyme gravy) and it's not too overpowering. And Megan, I bet that floury gravy would do well to enrich a strongly flavored soup in the future if you want to freeze + save.
Maybe I'll use it as a savory pie base
Chicken and dumplings sounds so good right now!!
Or chicken and dumplings :)
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Well played. You deserve a cookie.
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