Dr. Nathan Kilah, a food scientist, claimed that adding ingredients like teriyaki, soy, and Worcestershire sauce can enhance the flavor profile of gravy through sweetness, acidity, and umami.
Kilah emphasized that the key to a great gravy is the juices from roasted meat, explaining that fats render and separate from the meat, enriching the liquid.
He also cautioned against too much fat in gravy, stating it can lead to an 'unpleasant mouthfeel,' recommending pouring off pan juices to control the fat ratio.
Dr. Kilah noted that vegetables contribute essential flavors to gravy, mentioning that certain compounds identified can produce a distinct 'gravy aroma', enhancing the overall experience.
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