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Ultimate Thanksgiving Gravy

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With Thanksgiving coming up, MDRN KTCHN host Scott Heimendinger explains the science of emulsions using a holiday staple: gravy. His version uses small amounts of xanthan gum and lecithin to emulsify flavorful jus with fat to create an incredibly rich, completely bird-flavored sauce.

Cooking Recipe

7/8 cup chicken stock
4.3g powdered gelatin
.8g xanthan gum
3/8 cup rendered duck fat
1.6g liquid soy lecithin
salt, to taste
lemon juice, to taste

1. Sprinkle the powdered gelatin over the stock, and allot it to dissolve for 3-5 minutes.

2. Bring to a simmer in a pot.

3. Blend into the chicken stock mixture using an immersion blender until fully incorporated.

4. Warm the fat in a separate small pot over low heat, and stir in the lecithin.

5. Blend the warm fat slowly into the chicken stock mixture until fully homogenized. Use an immersion blender.

6. Season the jus generously and serve it warm.

Ultimate Thanksgiving Gravy
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