Guest Videoblog by Richard, Mr. Healthy Home Economist
Making gravy is arguably one of the most important tasks when creating a delicious holiday meal for your family. With Thanksgiving upon us in only a few days, I thought it would be helpful to show how to make gravy the traditional way.
My husband, Richard, is the chief gravy maker in our home and he is incredible at it! He is so good at making smooth, tantalizing gravy that when my enormous family gets together for Thanksgiving or Christmas, he ends up the designated gravy maker for the entire brood of 30 or so people.
I also thought it would be important to show that Men Make Real Food Too to inspire all the husbands and boyfriends of Real Foodie gals to get into the kitchen and make some awesome, yummy dishes for your sweetie! There is nothing more romantic, I can assure you! I remember when Richard and I were dating, one of the things that really got my attention was that he was such a fantastic cook! So, teach your sons how to cook ladies and your future daughter in laws will thank you!
The Traditional, Welsh gravy making method Richard uses in this video requires the use of soaked flour in order to reduce the phytic acid content of the wheat and thereby improve the digestibility and nutrient absorption of the gravy considerably. You will find that using soaked flour improves the smoothness of the gravy’s flavor. The gravy is also considerably lighter on the stomach when made this way.
You may also use sprouted flour instead of soaked in this recipe, but in Richard’s experience, the soaked flour leads to a better result.
Making gravy is more of an art than a science and does not lend itself well to a written recipe. Generally speaking, though, you can use this rule of thumb: approximately every 2 cups of meat juice will require 1 cup of freshly ground flour soaked overnight in 1 cup of plain yogurt. So, if you get 5 cups of juice from your Thanksgiving turkey, you will need to mix/soak 2 1/2 cups of flour with 2 1/2 cups plain yogurt the night before so that it is ready on Thanksgiving morning to make gravy when the turkey comes out of the oven.
With that, let me introduce you to my husband and Real Foodie Partner in Crime, Richard!!
Happy Thanksgiving everyone!
Sarah, The Healthy Home Economist