A generous smothering of hot gravy effortlessly brings together the components of a simple roast dinner, turning an ordinary plate of meat and veggies into a magnificent meal. Whether you make your gravy quickly by whisking a roux into the beef drippings from the roasting pan or plan ahead and make a slowly-simmered stock from leftover poultry bones, we've got a sure-fire way to keep that heavenly, meaty jus piping hot for a little longer — pouring it into a thermos.
The first benefit of using a thermos or food flask is that it keeps the gravy wonderfully hot because of its insulating capabilities. In the same way a travel mug keeps your morning coffee at the perfect temperature on your commute to work, a thermos retains the internal heat of its contents for an extended period so your gravy stays hot for hours (precisely how many will depend on its make and size). This means you can get on with setting the table and putting the finishing touches to the main element of your meal without worrying about needing to reheat a cooling gravy just as dinner is served. The second advantage is that the gravy will retain its fluid consistency without forming the unwanted skin on the top that can appear as it cools; your delicious jus will remain hot and pourable instead of claggy. The final bonus is that your stove top burners will be freed up, giving you more space to cook the rest of your meal.
How To Make A Thermos Keep Gravy Hot For Longer
The name of the game is to keep your gravy as hot as possible, for as long as possible — so rather than pour hot gravy into a cold thermos, pre-heat your flask by filling it with boiling water and screwing the lid on. After a couple of minutes, pour out the water and replace it with gravy, making sure to quickly put the lid back on to prevent the heat from escaping. When the spread is finally served, you can pour the gravy directly from the thermos to enjoy it hot throughout your meal, or, if you like, empty the contents into a gravy boat moments before serving to devour with brisket, crunchy roast potatoes, and tender veggies.
The same thermos trick works for the dessert course too. Keep other sauces, like vanilla custard, hot fudge, or salted caramel, prepped and piping hot by pouring them straight over a peach cobbler or a British sticky toffee pudding directly from a preheated thermos. In conclusion, if you don't have a fancy insulated gravy boat, try using your thermos to do the same job and more. It's a versatile piece of kitchen equipment that can reach greater heights than keeping soup warm for lunch.
Read the original article on Tasting Table.