So On One Hand, Honey Is An

Laughing Brains Are More Absorbent.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

The Worst Food You'll Ever Eat Will Probably Be Prepared By A 'cook' Who Calls Himself A 'chef.' Mark My Words.

You Know, [skin] Happens At The Gravy Boat Stage - Right? - Or This Happens When You're Trying To Keep It Warm. So The Way That I Avoid This Is I Keep My Gravy - The Second It's Done, I Put It In A Thermos, Which Will Keep It Hot And Will Prevent Air From Getting To The Surface. And I Keep It There Till The Last Moment. The Last Thing That Goes Out To The Table Is The Gravy, And I Pour It Out Of The Thermos And Immediately Move It In.

You Need To Either Create A Slurry In A Cold Liquid, Which Also Works With Cornstarch, Or You've Got To Do Your Gravy In A Very Wide Pan And Kind Of Scatter The Flour Over The Top And Then Very Quickly Whisk It In.