Ep 8. Gravy Confidential

In the eighth episode of the first season of Good Eats, titled "Gravy Confidential," host Alton Brown dives deep into the world of gravy. Brown explores the history and science behind this classic sauce, as well as providing tips and techniques for achieving the perfect gravy every time.

Brown starts the episode by examining the role that gravy plays in a traditional Thanksgiving dinner. He then goes on to explain the importance of the Maillard reaction, a chemical process that occurs when browning meat, and how it adds complexity and depth of flavor to gravy. Brown also walks viewers through the steps of making a roux, a mixture of flour and fat that forms the base of many gravies.

Throughout the episode, Brown demonstrates several different gravy recipes, including a basic poultry gravy, a mushroom and red wine gravy, and a five-onion gravy. He also shares his top tips for thickening gravy, such as using pureed vegetables or bread crumbs instead of flour.

In addition to exploring the science of gravy-making, Brown also delves into the cultural and historical significance of this traditional sauce. He examines the origins of the word "gravy" and traces its culinary evolution through various cultures and cuisines.

As always, Brown's wit and humor are present throughout the episode, making it both informative and entertaining. Whether you're a seasoned cook or a beginner, "Gravy Confidential" is sure to provide valuable insights and techniques for mastering the art of gravy-making.