"Del Cecchi" > wrote in
:

>
> "Debbie Deutsch" > wrote in message
> . 97.132...
> snip
>> A few years back I purchased the smaller All-Clad roasting pan from
>> outletsonline for much less than list price. It is a wonderful pan!
>> It easily accomodates a small turky, the largest chicken you might
>> roast, or a duck. Best of all, it is very sturdy and has a heavy
>> bottom (steel only, no cladding). I love being able to put it on the
>> stovetop and make the gravy directly from the pan-drippings (yum).
>> You can't do that with a disposable aluminum roasting pan, or even
>> one of those blue-speckled enamel things (too thin, would have hot
>> spots).
> snip
>>
>> Debbie
>>
>>
>> --
> Please don't say that one can't make gravy in the bottom of a blue
> specked pan. I've done it many times. Just thicken with a slurry
> after deglazing with stock.
>
> del
>
>
>

The way I make gravy, I brown the flour in the fat in the pan to make a
roux, then add back in the rest of the pan drippings and additional
stock. If I understand you correctly, you start with all the liquid in
the pan, then add uncooked flour mixed with water (what I think you mean
by slurry) to thicken. Do I have this right? If so, what you are doing
will work because hotspots won't matter - what you are doing is heating
liquid in the pan. If you tried to cook the flour in the pan before
adding liquid, hotspots could be a big trouble.

FWIW, I like to cook the flour in the pan because I like the flavor
better and the gravy is a richer, darker color. If you have never tried
doing this, it might be worth an experiment to see if you like it too.

Debbie

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