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Alton Brown Live: Beyond The Eats

Food Fans, It's Time

Why we brown the roux in our gravy: Browning adds a rich color and nutty depth to the gravy while also keeping it fluid for longer—perfect for dinner guests returning for seconds. This happens because the starches in the flour break down into smaller molecules, which are slower to thicken as the gravy cools. Recipe here: https://cooks.io/3B1eaMO | America's Test Kitchen

How to Make Alton Brown's Lemon Meringue Tarts