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16

My technique: 1 tbsp Fat (from pan, or use butter) 1 tbsp Flour Pan Juice Stock (total liquid about 2 cups - omit if you have enough pan juice) Step 1: Make Roux Melt fat in medium high saute pan Whisk in flour, getting out all the lumps. (This is called a roux) Continue to heat until smooth, and the roux is just starting to darken. Remove pan ...


12

Gravy is supposed to be opaque and is a result of using flour as the thickener. If you want clear gravy, like what you would get in a Chinese restaurant, then you need to use corn starch or arrowroot as your thickener. But the opacity is considered to be a good thing. It's the canned stuff you buy in the store that is clear.


11

As @Eric Hu notes, a dark roux is the way to go. It's interesting that he mentions Alton Brown, as it's his turkey gravy recipe I use. His recipe also uses red wine, which further darkens the gravy, richens it, and adds a fantastic flavor. I'd only change one thing: next time I'm going to make the roux and finish the gravy in a separate pan after deglazing. ...


10

I believe that I have made some of those conflicting comments. It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey. It is also really easy to have the gravy turn out inedibly salty if you aren't careful. Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too ...


7

Based on my experience with dried and fresh shiitake mushrooms, and the guidance from Gaku Homma in his book Japanese Country Cooking, I'd say that you will simply get different results with fresh shiitake. There's actually a fair amount of flavor concentration that happens as a side effect of dehydrating mushrooms, and this is particularly pronounced with ...


7

Some ideas: Use a brown chicken/turkey stock. Classic poultry stock uses raw bones, but you can make a rich, brown stock using roasted bones. Be aware that it won't be as gelatinous as it would be with raw bones, so if you can, add some necks, backs, and if you can find them, feet. Add some tawny port, Madeira, or dry Marsala. In terms of technique: ...


7

A gravy tastes like gravy because it has salt and glutamates, which is what yeast extract has been formulated to deliver. There is no vegan replacement. The only good way to produce glutamates in your kitchen is to sear meat. You can certainly make a veloute sauce instead of a gravy. It is made from stock and roux. Roux is a combination of fat and starch - ...


6

Add a roux, ideally a dark roux, to your gravy. This is a standard French and Cajun (which is French-rooted) technique for giving color and body to sauces. Roux's are essentially butter or oil and flour, heated gently and stirred occasionally to cook the flour so that it darkens in color, but doesn't burn. The darker the roux, the less thickening ...


6

It sounds like you are trying to maximize the amount of pan juices, sometimes referred to be the French word jus. Any piece of meat is only going to express so much jus; if you have potatoes or other absorbent vegetables in the roasting pan, they are going to absorb it and it won't be available for another purpose such as gravy. What you still will almost ...


5

Instant gravy packets are not known for their subtle flavor. They contain boullion, tons of salt, and some modified starch. If you don't like the flavor of a lot of that gravy then don't use it. The scrambled egg recipe that you linked to is of a particular variety. They are just barely set. This gives them a very delicate flavor and even more delicate ...


5

I've never had any problem using the drippings from a brined turkey for gravy, and I've probably done 10 of them. If you're particularly concerned about it, use the neck and giblets to make a plain stock and cook that down a fair amount to concentrate the flavor. You can use that for the gravy instead of the drippings and no worries about salt. Or you can ...


5

In their various parts of the world, all of these words mean sauce, at least some of the time. They come from different cultures, though, and carry different connotations at least in US usage. Short answer, though: there are no absolute differences that you can count on. Salsa This is a generic term in Spanish, and in South American cuisines. It can ...


4

I make sure that there are plenty of onions under the meat when roasting, but be careful not to let them burn. If you are not that keen on onion gravy just leave them out. Once the meat is done, pour off most of the oil from the cooking juices to avoid an oily gravy. Place the cooking travy on the hob over a medium / high heat. If you need to deglaze the ...


4

I grilled my turkey this year, here is how I made the gravy: Cut the wing tips off Make a mirepoix (chopped carrots, celery and onions) Brown the mirepoix really well. Brown the neck, wing tips and giblets (but not the liver-fry that separately and eat it for a snack) Simmer the mirepoix and browned meat bits in a few cups of water for an hour or more to ...


4

You can't make a 'true' gravy, but you can put a little of the water into the sauce you are using to loosen it a little if it has reduced too far, or to make it go a bit further.


4

I use two containers when possible. The meat and the sauce usually thaw at different rates, so you end up w chunks of frozen meat embedded in thawed sauce. This can be messy to work with. Once frozen, it's OK to combine meat and sauce in a single container. Just separate when thawing.


3

Classic technique is to use an 'oignon brule' - cut an onion in half and caramelize on a griddle or in a heavy pan. add to the stock as it's being made. This is similar to what @Bruce's third suggestion.


3

Ham bone soup and red eye gravy are some common preparations (in the southern US, at least) made from pork leftovers. We'll also make sawmill (white) gravy with cooked sausage. It's delicious over biscuits.


3

You've got this all mixed up! Unless you're deglazing to do a pan sauce, the steak should be the LAST thing cooked. It's the centerpiece of the dish and the most expensive part, and shouldn't have a chance to get cold while you cook the other parts. Saving cleaning on a single saucepan is not worth eating cold steak. You MUST use a stainless or cast-iron ...


3

The solution is very simple. Fry steak Saute onions Remove from stove, wait a minute or two Melt butter, add flour Season with heat insensitive stuff (e.g. salt) Add stock Return to stove Let simmer for a couple of minutes Season with heat sensitive stuff (e.g. fresh tarragon) Assuming that you are frying your steak below the carb charring temp ...


3

If you want more gravy you need to add more liquids and natural flavours. Better if you have bone but . . . no bone: Before you roast your beef sear it, so it has good colour when it comes out, deglaze the pan/baking tray with water/red wine/white wine or Madeira one of me faves and put that to one side. (in the gravy stock pot) Add onions, carrots and ...


2

Here is a great place to go to compare identified inards with what you have. http://www.eatmedaily.com/2009/11/offal-of-the-week-turkey-offal/ Personally, when making gravy, I just use the drippings from the turkey, sometimes I throw the neck in for a little extra, if I need to make some more. Call me squimish, but I usually toss the rest, but that's ...


2

Yes you can Brine a Turkey and use the drippings. I only brine my turkey 10-12 hours. Rinse it, pat dry and let it set for a few hours. THEN put it in the oven to cook. When you go to make your gravy taste it often to make sure it doesn't get to salty. It is truly wonderful!


2

A hot pan will help you generate the fond while cooking your steak. The onions likely require something less that a scorching surface to grill. You might try letting your pan cool for even a minute before attempting your roux or possibly use a bit of olive oil ahead of the butter which will greatly reduce its propensity to burn. Even better use all olive oil ...


2

Just to add a little to this discussion. There should never be that much starch left over in your water to really thicken a tomato sauce. I will have to back @ElendilTheTall here. All the thickening power of the starch should already be completely used up in that cooking water, and the cooking water should be thinner than your tomato sauce so the net ...


2

I haven't seen the method in question, but assuming you're cooking the turkey with indirect heat all you're really doing is roasting it on the grill. Given that, there's no reason you can't put your bird in a pan to catch the drippings the same way you would in an oven, provided it all fits in the grill, of course.


2

It's probably less to do with the amount of juices that came out of the rib roast and more to do with the extended caramelisation of those juices produced by overcooking. Those burnt, caramelised bits left in the bottom of the pan are full of flavour and it's probably that, that added so much more flavour to your gravy than you're used to. Just replicate it ...


1

In addition to the suggestions of using a dark roux--and remember, the darker the roux, the more dark roux flavor, and the more color, but the less thickening you get from the roux--you might want to make your own dark turkey stock. I like to roast my turkey cut up, so it is no problem to make the stock from the back, neck, giblets (except the liver), the ...



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