The Turkey Gravy Thickener that Grandma Ignored

[Grufian]

Everyone should "Roux" the day that they missed any of your inspiring presentations. ;-)

[ThomasBaluWalter]

What was the rule again to avoid lumps? Add cold liquid to hot Roux or the other way round: Hot liquid and cold/refrigerated Roux, correct?

[katsygirl28]

Niiiice! Roux is the one thing I usually mess up,so this is a good refresher. I think it's because I make the roux too crumbly...add too much flour.

[MrGlennJohnsen]

Dont remember it totally chef but isnt the technique called Burre Manie or something french like that?

[SouthernOregonOrgani]

@MrGlennJohnsen Nope, but close. There both the same ingredients, but the Burre manie is uncooked butter and flour mashed together. Roux is cooked. Both do the same thing.

[TheVittleVlog]

A lot of great information...Thanks Chef!!

[Byrnzi360]

What are the names of those pans Chef? The handles look unique...

[ChefToddMohr]

@Byrnzi360 They're ManPans. I've got a promotion going on until the end of the year that each purchased ManPans comes with 30 day free trial in WebCookingClasses. Go to ManPans.com

[Juberoos]

@ChefToddMohr What are they made of....they look like aluminum...I only cook with stainless steel.