Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [gravy]

The tag has no usage guidance.

0
votes
2answers
2k views

How to reduce the sour taste in gravy?

When the gravy becomes sour due to adding too much tomatoes, lemon juice or yougurt etc. What are the ways to get rid of its sourness(Pulupu)?
1
vote
1answer
436 views

How to thicken watery gravy?

I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy can be thickened with cornstarch, but I ...
0
votes
1answer
239 views

how do you fix burnt gravy?

If you are making gravy and accidentally burn it,than how can you fix that burnt gravy?
2
votes
0answers
86 views

Sesame Chicken with Gravy

Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of town, sold to new owners and they have ...
2
votes
2answers
405 views

What is the difference between jus and stock?

They seem to be made very similarly. They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're cooking but i've seen people make a "jus" ...
0
votes
0answers
540 views

Gritty Buttermilk Gravy

I make gravy at the restaurant where I work. One week, I made a great buttermilk brown gravy. The next week, I tried to replicate it and the end product was very gritty and grainy. Does anyone have ...
-1
votes
1answer
174 views

What is the role of butter in mash gravy? [closed]

I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use them to varying ratios (to broth/water) What is the ...
1
vote
1answer
2k views

Recommendation for a roasting pan that is safe to use on an electric stove?

I have an open coil electric stove and I want to get a roasting pan that is safe to use on it. Namely, I want to be able to sear meats before putting them in the oven, and I want to be able to make ...
1
vote
1answer
306 views

Making large amount of Gravy

When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger amount of gravy like maybe 8 cups would ...
3
votes
2answers
100 views

HELP with brining a Turkey and still have regular tasting gravy?

So last year I made a phenomenal brine with kosher salt, pure maple syrup and a few seasonings. I loved the turkey, it was awesome. However the pan drippings that became my gravy turned out very sweet ...
2
votes
1answer
67 views

Halving cassoulet recipe cooking time

I have a recipe for cassoulet which takes 45mins plus 30 mins extra when you put the beans in. How long would it take when recipe is halved?
12
votes
12answers
79k views

Possible to thicken gravy without flour or cornstarch?

I'm on a diet where I can't eat a number of things that I would typically use to make gravy, specifically corn and flour. I'm planning on roasting a chicken tonight and I was thinking it would be ...
4
votes
3answers
561 views

How do I lessen the effects of thickening caused by roux?

I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom of the pan and made gravy with it. I ...
4
votes
1answer
6k views

My gravy turned to jello overnight. How can I make it last for leftovers?

I slow cooked a pork shoulder with some veggies (carrots, onions, celery). When it was finished, I strained out the solids and proceeded to make gravy with the liquids: Start separating liquids (I ...
2
votes
3answers
901 views

How do I add spice after cooking gravy?

I have made chicken gravy. It tastes good but I think adding a little more spice to my gravy will be fine. Can anyone say how to add more spice to it after cooking?
-1
votes
2answers
868 views

What is the top layer of separated turkey gravy called?

When turkey gravy sits undisturbed for hours in a clear jar, a dark layer develops at the top. This layer contains a lot of flavour but it is not fat because the gravy had been skimmed of all fat. I ...
14
votes
3answers
2k views

Ingredient selection for Canadian Poutine dish

Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike American white cheddar which is quite sharp) and with ...
1
vote
2answers
608 views

When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?

I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container and the gravy in another?
2
votes
2answers
691 views

Vegetable stock for a vegan gravy

I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I add ...
2
votes
4answers
4k views

Keeping meat juices to make gravy

My gravy making technique is hit-and-miss to say the least. I tend to get the best results when roasting beef because it's rare. That is, it's just roasts enough to cause the juice to come out. ...
3
votes
1answer
12k views

What is the difference between a salsa, a sauce, a gravy, and a chutney?

Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
2
votes
2answers
9k 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 ...
3
votes
2answers
442 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 ...
8
votes
10answers
23k 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?
3
votes
1answer
13k 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
3answers
3k 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
398 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
3answers
4k 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
411 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. ...
3
votes
5answers
1k 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 ...
7
votes
4answers
2k 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
1k 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
31k 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 ...
10
votes
3answers
7k 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 ...
16
votes
3answers
4k 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?