Keep your gravy hot and silky by serving it in a vacuum insulated bottle.
However, starches continue to thicken as they cool.
Soon it’ll be a substance closer to Jell-O.
Thats why gravy boats need to be replaced with gravy bottles.
The gravy needs assistance from the powerful insulation offered by these common, reusable water bottles.
Single-walled insulated containers and ceramic gravy boats are about as effective as using a mug.
The double-walled, vacuum insulated bottles, though, have a space in between the two walls.
Your gravy will stay perfectly hot, un-gloopy, and without an unwelcome layer of skin for severalhours.
Not to mention theyre bottles, so they have easy-pour mouths and secure screw-top lids.
Pour the hot water into the container and swish it around for 20 to 30 seconds.
Pour out the water.
Pour in the hot gravy, and seal the top.
My favorite ones are fromKleen KanteenandYeti, and Ive had a couple for over ten years.
If I traveled with soup, Id use them for that, too.
