Tips? On keeping the skin off gravy that is on the burner on low?

M

monj

Well-known member
One of the great mysteries.......

I guess there is no way for the gravy once it's in the boat to not form a skin.

Any help is appreciated smileys/smile.gif

For mashed potatoes, I put a sheet of saran wrap flush on top of the taters in the warmer drawer and they stay great. No steam or skin. That may work for this, but would be messy every time you have to take it off the gravy to stir.

 
circle of parchment paper?

I'm thinking a circle of parchment might work-you could pull it off, scraped it off, stir and replace.

 
You could stir it often enough that a skin doesn't have a chance to form, or if it is going to sit

a while, float a little stock on top, or milk if it's cream gravy, then stir it in before serving.

(Hold a spoon right over the surface and pour the stock into it, letting it overflow gently so the liquid floats on top.)

 
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