It’s all in the gravy!

Today Chef Peter went over the ins and outs of roasting with the KOC cohort.  The trainees discussed everything from the importance of caramelization and trussing to oven types and when to add mirapoix.

And what good is roasting without gravy!  The cohort learned about how to thicken drippings using a roux, a mixture of fat and flour. Adding the fat is the difference between gravy and dumplings. Why is this? Chef Peter explained and shared some interesting facts about the process of making flour – like that flour is flammable!  If you are curious (like I was), watch the video below for the proof!