Delicious lump free gravy can be yours
Award Winning New York Chef
Lets Me Share His Tips
A tasty gravy makes a meal special and is worth the extra effort. I’m so glad my nephew allowed me to share his method.
Last time I made gravy I was face-timing with my nephew. I live in Australia: my Nephew Peter lives in New York.
He jokingly said that he would stay on the line and give me some tips. Man, am I glad I said yes.
Peter is a graduate of the French Culinary Institute. He is the founder of New York’s award winning PeteZaaz and BOOMwich. To have his help was a real treat.
I always thought I made pretty good gravy. Just like my Mom taught me, but Peter helped me to bring my gravy to the next level.
This gravy was made for pan fried chicken breast, not the best meat for making gravy. Peter's ideas that made the greatest improvement was supplementing the pan-drippings with a roux, and adding a little bit of milk. The roux allowed me to make more gravy from meager drippings and the milk added a silky smoothness.
If you are in Brooklyn stop by BOOMwich at
311 ATLANTIC AVE
BROOKLYN, NY 11201
718-643-9229
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