Kitchen Hint of the Day!

If your like most people, you probably use flour or cornstarch  to thicken gravy. Because flour thickens somewhat slowly, make sure you don't use too much! Gravy thickens as it cools, so if you use too much flour, the gravy can become unappealingly congealed by the time you're ready foe seconds. It can also taste "floury" rather than having the flavor of the meat juices it's made with. To dispense with the flour entirely, deglaze your roasting pan with water, then add a small amount of butter before reducing the mixture over high heat while stirring frequently until it's the right consistency.