It hit me yesterday how making gravy is just like getting mortar right

I was cooking dinner and stirring gravy until it thickened. It made me think about mixing mortar on site. Both need the right consistency to stick and set properly. If the gravy is too thin, it runs off the meat. Just like if mortar is too wet, bricks slide. Getting that perfect mix saves time and avoids rework. Now I check my mortar mix with the same care as my gravy.

3 comments

3 Comments

leo_murphy2mo ago

That's a solid comparison. Both need that just right texture.

jamiew242mo ago

Actually pasta dough needs more than just the right texture, it's really about that perfect FEEL when it stretches. @adams.vera's friend Sam fighting with sticky dough proves it's a touch thing, not just looks. Getting that balance makes all the difference for sure.

adams.vera2mo ago

My friend Sam actually had a nightmare with that 'just right texture' thing last week. He was trying to make pasta from scratch and the dough kept coming out too sticky or too dry. It took him five tries to finally get it, and he said it was totally worth the hassle.