Questions tagged [gravy]
The gravy tag has no usage guidance.
44
questions
3
votes
0
answers
2k
views
What was McCormick Country Chicken Bag Seasoning? [closed]
My family loved McCormick Country Chicken Bag Seasoning. They would request it on the menu by name and there were rarely left overs. And I loved how simple it was to mix the seasonings with water and ...
- 31
1
vote
0
answers
3k
views
What's the proper technique for using psyllium as a thickening agent?
I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps.
Is there a special technique to produce uniform thickening?
And ideally, how can it be ...
- 1,165
-4
votes
3
answers
1k
views
Too tomatoey gravy?
I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes its taste is too tomatoey. Am I missing ...
1
vote
0
answers
314
views
Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing
Main Question:
When cooking the beef stew portion of the Australian Meat (Chunky steak) Pie recipe, the created sauce/gravy 'disappears' after cooling or freezing.
How can one prevent this from ...
- 223
1
vote
2
answers
4k
views
Use of thawed Beef blood
I recently thawed a roast and put blood aside to use to add to gravy mix. Was this dangerous to do? It was brought to a boil.
- 11
2
votes
2
answers
2k
views
If roasting meat doesn't generate much juices, why do gravy recipes assume it does?
The accepted answer to this question states that you shouldn't expect a roast to generate much in the way of juices left behind in the pan, and that accords with my experience (which admittedly has ...
- 12.1k
1
vote
1
answer
3k
views
Alternatives to onion gravy
Whenever I cook a dish with either no meat, or when I can't get any of the juices from the meat, I tend to make a gravy based on onions. I'm wondering what alternatives there are to onion gravy. To ...
- 1,353
2
votes
1
answer
2k
views
Making gravy without drippings or butter?
Long story short: I made a bunch of meatloaf and I forgot to buy butter. I need to make gravy.
The way I usually make gravy is to melt some butter, to supplement whatever drippings I have, make a ...
- 570
6
votes
2
answers
2k
views
Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?
A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. But since this causes the tomato skin to ...
- 1,358
2
votes
2
answers
91k
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)?
- 116
1
vote
1
answer
6k
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 ...
- 741
1
vote
1
answer
3k
views
how do you fix burnt gravy?
If you are making gravy and accidentally burn it,than how can you fix that burnt gravy?
- 1,463
2
votes
0
answers
149
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 ...
- 729
3
votes
3
answers
3k
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" ...
- 131
0
votes
0
answers
2k
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 ...
- 874
-1
votes
1
answer
345
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 ...
- 675
1
vote
1
answer
7k
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 ...
- 111
1
vote
1
answer
959
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 ...
- 11
2
votes
2
answers
172
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 ...
- 21
2
votes
1
answer
84
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?
- 21
12
votes
12
answers
120k
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 ...
- 1,596
5
votes
3
answers
2k
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 ...
- 8,873
5
votes
5
answers
24k
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 ...
- 153
2
votes
3
answers
2k
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?
- 21
-1
votes
2
answers
2k
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 ...
- 21
14
votes
3
answers
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 ...
- 1,777
1
vote
2
answers
1k
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?
- 454
2
votes
2
answers
945
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 ...
- 29
2
votes
4
answers
7k
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. ...
- 1,353
3
votes
1
answer
14k
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 ...
- 133
3
votes
3
answers
19k
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 ...
- 9,631
3
votes
2
answers
635
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
10
answers
44k
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?
- 477
3
votes
1
answer
26k
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 ...
- 133
1
vote
3
answers
5k
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 ...
user9141
2
votes
2
answers
468
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 ...
- 409
1
vote
3
answers
7k
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)?
- 501
4
votes
4
answers
633
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.
...
user4697
3
votes
5
answers
2k
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 ...
- 323
7
votes
4
answers
3k
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?
JStrom
4
votes
1
answer
3k
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 ...
- 7,492
4
votes
2
answers
49k
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 ...
- 6,203
10
votes
3
answers
10k
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 ...
- 5,012
16
votes
3
answers
5k
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?
- 443