New answers tagged roux
Starch is easily digested by many enzymes. Since you probably don't want to spit into your gravy, try mixing in a raw yolk and storing it for 2-3 days. I am not 100% sure it will work, but I think it's the best thing to try.
I believe that rather than "diluting" your gravy with stock, you could instead use less roux (fat and flour) with the same amount of juices (and perhaps a bit of stock). The extra tablespoon of butter, for example, meant you were "bumping up" the thickness of your final gravy to the next level. Here's some typical ratios from an earlier Question I had about ...
Flavor intensity can be very dependent on thickness/mouthfeel itself, so the fact that it got thinned could be the problem. Or, aromas got overdiluted - not much to fix that unless you have something (eg a second batch of too-intense gravy) that can add more of them. Or, it just got diluted out of balance on a five-basic-tastes level, in which case you just ...
As for working, they will certainly work. A cook can learn to use pots with irregular heating patterns. The bigger problem is, can you work with large pots? If no, then your plan won't work, independently of the pot thickness you choose. A pot of this size just doesn't behave like a small pot. It will have a heat gradient vertically, and, unless you have a ...
I like the aluminum cored stainless better than bare aluminum. Lots of ingredients react with aluminum that can distinctly affect color and taste of food.
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