I finally figured out why my grandma's gravy always turned out better than mine

She always whisked in a pinch of baking soda at the end to cut the acidity from the drippings, and after 15 years of wondering why my version tasted tinny and sharp, I tried it last Thanksgiving and it was the silkiest, richest gravy I've ever made, has anyone else got a secret trick like that that seems too simple to work?

3 comments

3 Comments

jennifer2043d ago

Agreed with you at first and thought it sounded like a weird science experiment, but I tried it last month on a whim and I've never looked back. The gravy was so smooth and rich, not metallic at all. My husband even asked what I did different because he noticed the difference right away. It's wild how such a tiny pinch of something can totally fix the flavor. Now I'm wondering what other grandma secrets are out there just waiting to be uncovered.

fiona9853d ago

I used to roll my eyes at stuff like this but yeah, you totally converted me. Tried it last week and my gravy came out perfect, no joke.

val_williams3d ago

Swear to god same thing happened here! I was totally skeptical when my aunt told me about adding a tiny pinch of instant coffee to gravy but I tried it anyway and man it was a game changer. My Sunday roast gravy went from good to restaurant quality literally overnight. I didn't tell anyone what I did and my mom kept asking if I bought gravy from a shop. It's honestly one of those things that sounds crazy until you actually taste the difference. Now I put a little in my beef stew too and nobody has a clue.

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