The science and engineering of gravy

Alex Madrigal goes there:

All kinds of gravy mixes came onto the market, proclaiming their greatness. But gravies were actually a more difficult mix to create. Just like homecooks might like to have gravy without having to actually cook meat, the food processing industry needed to eliminate the actual beef or chicken.

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Ron Gordon

Math nerd in his early 40’s who seems to have an opinion about everything and an inability to keep it to himself.