Bon Appétit's Brad & Chris Answer Thanksgiving Questions From Twitter | Tech Support | WIRED

why you don't want to add loose flour. flour directly into your sauce is that it's going to clump up and you're going to have clumps, it's also because it's in the raw state, so you really want to toast the flour a little bit, just get a little bit of that nuttiness or kind of characteristic, a little bit of that barrier of raw flour to dissipate, well, come on, just like I do it, like a shot, boom, and like a kind of smoothie, don't fall into the trap of not boiling your sauce and then thinking it needs more thickener, that's a very good point, yes, and then you turn it up and suddenly you have glue, look at that, yes, it wants to coat the spoon, now it looks good, they're good, a few more minutes of simmering and that's good. to go see how you deliver it so that the roux works pretty easy, it's pretty simple, there's another method we're talking about, taking that cornstarch slurry, likewise, you don't want to just sprinkle it into your liquid because it's going to disperse unevenly. , so two teaspoons of cornstarch I'm probably going to add a tablespoon or so of water.

Do we have to use water? Could we use this? That's why I introduced more liquid. We are trying to thicken. I'm just thinking about it now I want to know. And this is, I mean, maybe we can crack the code, make sense of it in my little peanut brain. Something yeah, sure, man, okay, tell me, I don't see why it wouldn't work well, so that's our grout, right, yeah, sir, it is. the consistency of heavy cream is fine, yes, you don't want it to be a rhythm, you want it to be fluid, the reason is that you want it to disperse evenly and very quickly, again it was debated with heat, it activates with heat, like this which I would say I love this, it's okay for it to be warm when you add it, you don't want it to be too hot when you add it because it will start to set and it will activate the cornstarch and it will form ribbons, yeah, yeah, you'll get like a little weird, but you want to mix it all the way in, yeah, exactly, so whisk, oh yeah, boom, so let's turn up the heat with that, yeah, spread and tricks, very old heat activation, yeah, very old, very old, okay , Jason Kobus is gravy, just turkey yogurt. you know what what that is oh my god, Jason Jason wait, it's just not worth the time.

Damn Jason, we're having a good run Jason, so this is from the BQ disaster trying to ferment some cranberry raspberry sauce, maybe I should add a red Savina. Red savina with a little purple jelly emoji, yes, a little hot. I would definitely do it before you. I wouldn't make one and throw it at Louisville. I wouldn't want to make five gallons. I think you could be the

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. Important Question: What are people's opinions on cornbread filling? I'm a big fan of cornbread, but I prefer it as a filling. I do not know what that means. Tag my geese.

I don't know what it means, so I love cornbread. Filled with corn bread because the flavor of corn has such an intensity of aroma and flavor that you can incorporate other elements such as strong elements like it, take it, that is more than salt, more than you think, like a sponge cake, it is a sponge cake. flavor, why is it half apple? half a pumpkin pie yeah I think it would be a nightmare to make yeah I don't think you've ever made a pie before just do no just like pumpkin tends to be a blind baked crust with a custard filling and then it is placed in it. open it up and take on any Apple you know, traditionally it's meant to lean a little more on the double crust, two different pies for small apples and pumpkins here, okay, exactly, sorry, mark, there's a good reason for this, okay We thought about it, why do people distribute crude oil? frozen turkeys on

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, that's 32 hours, ungrateful, oh my god, oh they thawed it really bad, but it's crazy, oh right, you don't have to take it, just take it right, fire, fresh look, it's just from the supply chain point of view that a fresh turkey has. like a much shorter shelf life, a frozen turkey is good, you know, it's in abundance, but yeah, you have to defrost it, you just have to leave that process, grateful, yeah, that matches a little disappointed.

Chupacabra asks when is the best day to throw out Thanksgiving leftovers asking about me Oh week, why don't you eat them before I get there before they arrive? You already know how to make good whipped cream. That's not a question. Is it a little rough? How do you make good whipped cream? let's show you how golden cream big bolt big bowl big whisk you can have seven gallons of powdered sugar and I take the maple so I'll make the maple I'm fine as I love and I'm very comfortable with that for a little bit of sugar a pinch of salt always watch, you can already see it's starting to get a little frothy.

Oh, a little salt is like any story show brings out the flavor a little more. maple oh basically the whipped cream will be ready when you can hold the bowl upside down and nothing will come out. Bravo, this is a bit, you know, a soft peak, for the most part it will keep its shape, but it will still have a touch of fluidity, you can continue. at medium peaks don't try to get to stiff peaks in the whipped cream, there's no way to really do this properly unless you're stabilizing it or something, you can do this a little later, yeah, just whip it until it's very soft peaks and then they come back, you know, keep it in the refrigerator really cold, come back REE, beat it, you know, ten more seconds and that's it, so you can hold it like this, you know, whatever you need, okay guys, okay, thanks. for writing your

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, old Morocco and I had a lot of fun

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ing them, yes, hopefully, hopefully, we hope they invite us again next year, we come back, yes, finally, if we don't screw it up, it's a shame, are you kidding, we got it right, I think I got it right, thanks guys, leave some comments, let us know a few more things you'd like us to

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and maybe we'll answer them until next time, thanks.