I should have cooked my roux longer for my gravy and now it tastes too floury. Can I fix it or do I have to start over?
Recipe said cook until golden 2-4 minutes. It probably should have specified deeply golden.
Chicken and dumplings sounds so good right now!!
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.
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.
The gravy for my brisket is too spicy! How can I bring it down a notch?