The gravy tag has no wiki summary.
2
votes
2answers
154 views
How can I increase the amount of gravy I can make from one roast?
Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially determines how much real gravy you end up ...
2
votes
2answers
120 views
Extraordinary Beef Gravy?
I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot ...
7
votes
6answers
557 views
How can I make my turkey gravy look darker and richer?
When I make gravy to go with roast chicken and turkey, it is flavourful but always looks a little pale. Could you suggest a way to make it look darker without adding gravy browning?
2
votes
1answer
210 views
Substituting fresh shitake mushrooms for dried
My question is exactly the reverse of this one:
Substituting Dried Shiitake Mushrooms for Fresh
I have a recipe for vegetarian gravy which calls for 8 dried shitake mushrooms, but I only have fresh ...
1
vote
2answers
316 views
Gravy with Scrambled Eggs :: What went wrong?
OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did:
I got some instant (add hot water) type gravy packets which were of Chinese cuisine. I added hot ...
2
votes
2answers
178 views
Grilled Turkey and Gravy
I'd like to grill my turkey this Thanksgiving. Cook's Illustrated's method has you put the turkey on a V-Rack on the grill. If I do this I won't have any pan drippings for my gravy.
Is there an ...
1
vote
2answers
489 views
Should steaming water be used for stock/gravy?
Should I use water from steaming to make stock or gravy?
Does it depend from what I have steamed (e.g., potatoes or vegetables)?
4
votes
4answers
277 views
Is my pan too hot for brown sauce / gravy?
I've tried to make the following sauce the last couple of days. The same pan is used for everything.
Fry steak. Put steak on plate.
Sauté onions.
Melt butter and mix with flour.
Add stock.
Season.
...
2
votes
4answers
508 views
Can water in which pasta was cooked be used to make gravy?
After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency of gravy. Would I be able to make gravy ...
6
votes
4answers
800 views
Why not pork stock/gravy?
Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
4
votes
1answer
266 views
Why is my gravy opaque?
I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was ...
4
votes
2answers
3k views
How to identify turkey liver
Making turkey gravy - the recipe says to not use the liver. How can I identify the liver from the magical bag of turkey bits?
I ended up with 4 things. The first looked like 2 organs connected by ...
7
votes
3answers
3k views
Can you make pan gravy if the turkey was brined?
I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (None of the existing questions actually ...
14
votes
3answers
740 views
Making a natural gravy?
We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray.
What is the best method of turning this into a nice natural gravy?
