Technology Slice Blog

Turkey Gravy Too Salty - Making gravy can be downright unsettling — especially if you make it just once a year, at the stove top, while the turkey’s cooling and everyone’s clamoring to eat. Even the best cooks can’t predict the drippings their turkeys will yield. And if you’ve gone a nontraditional route with the bird (deep-frying, for example, or injecting it with some exotic seasoning), you might not have enough pan juices or the right sort of drippings for a traditional gravy. To help turn that “good grief!” feeling into good gravy, I asked three local gravy gurus for advice: Jo Anne Garvey, a chef-instructor at the Institute for the Culinary Arts at Omaha’s Metropolitan Community College; Mike Hoppe, director of the culinary program at Iowa Western Community College in Council Bluffs; and Ron Kapoun, chef at Omaha’s Bohemian Cafe. All agree: At its most basic, gravy is a thickened liquid. At its Thanksgiving best, it sings of roasted turkey flavor, coats the back of a spoon, ...