I understand that.
Some people like to have their gravy sitting on top of their Yorkshire Puddings as though it were icing, others of a more cultured disposition like to be able to mop up gravy. That implies potential for absorbency.
I like my gravy to be of medium viscosity with a bit of colour in it. Argentines have still to be schooled in the art of gravy making. For some strange reason despite the amount of pan they devour with every meal they aren't into gravy.
Anyway a home made chicken curry for me tonight.
