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17

Another thickener that is readily available is gelatin. This has the added advantage that its free of carbohydrate (if you are avoiding that).


15

Consider the use of gums, which are essentially thickening agents. Xanthan gum, a bacterial byproduct, can be used to thicken sauces. Here is an example of using xanthan + [pectin] (a plant sugar gelling agent) to thicken a vegan demi-glace. A traditional demi-glace has gelatin from the breakdown of collagen (from animal bones), which is how it achieves a ...


13

Tapioca Starch - Add at the very end of cooking, it works quickly and has a pretty neutral flavour. You don't it to spend much/any time over heat. If you can't find it in your typical grocery store, you should be able to find in a typical Asian grocery store/aisle. I use this often when I have Celiac friends over. Arrrowroot powder - More stable than other ...


12

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. ...


11

Hello @Phrancis and welcome to Seasoned Advice! Poutine gravy is a beef gravy made with beef or veal stock. Here is a link to a recipe . There are many other recipes online, as well. You can buy the prepared sauce online here or a gravy mix on Amazon . By the way, you were on the right track, just not quite there yet! :)


9

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 - ...


8

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: make ...


7

I think you probably used too much flour for the amount of liquid in your gravy — instead of gravy, you made pudding. You might be able to thin it down by whisking in some additional liquid such as milk or water before reheating it. However, next time use half (or even less) percentage of flour to liquid, and you'll have better results.


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

You can use cooked dry beans. I use baby Lima's, canned or freshly cooked. Do not rinse away the starch after you cook them. Cream them in a blender or food processor, place them in a skillet and add some of the drippings until it reaches the consistency you like then season, simmer and strain.


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 ...


6

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 ...


5

Ricardo has a very good, authentic tasting and even smelling recipe for poutine gravy: Ingredients 2 tablespoons (30 ml) cornstarch 2 tablespoons (30 ml) water 6 tablespoons (90 ml) unsalted butter 1/4 cup (60 ml) unbleached all-purpose flour 2 cloves garlic, finely chopped 2 cans 10 oz (284 ml) beef broth, undiluted 1 can 10 ounces (284 ml) chicken broth, ...


5

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 ...


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

Your options are really limited to: Reducing, i.e. simmering until you have less of a thicker gravy, but then (i) you might not have enough and (ii) you risk overcooking the chicken (and some other ingredients) unless you remove them. Thickening. Corn starch is a common way to thicken but many other starches also work. You could even make a roux of flour ...


5

It may depend on how much blending they got. I find that if you blend them for too long or too fast, you strip the 'jelly' part from the seeds, then the seeds themselves start to break up. That tends to make it bitter, & I suspect that could be what you're tasting. My standard trick to homemade sieved tomatoes is first I rough chop them - you really ...


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

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.


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.


4

Mushrooms (esp Shiitake), tahini, tomatoes, miso, gochunjang/doubanjang, furu/sufu, seaweed, (brewed) soy sauces, fermented soybean or wheat pastes, shiitake/shiitake soy sauce can all bring umami (some Types of Doubanjang or fermented tofu might not be vegan, check what brand you use...). The one problem for extreme umami is that it works even better with ...


4

I had poutine once in Canada when I was driving through. I had dinner in a diner and poutine was the advertised special. The waitress looked at me like I was from Mars when I asked what poutine was. So I only have that one experience to draw from, but the gravy tasted to me exactly like this stuff: You can buy exactly that in any grocery store in envelopes, ...


4

I'm diabetic so I cannot eat those things either. Often, I will use almond flour for a thickening agent (it's just crushed almonds into flour form). You may want to visit diabetic sites (even if you do not have it), because they have figured out substitutes for a slew of foods. Not all will be perfect substitutes, though.


4

As several comments have said already: halving a recipe generally doesn't affect the cooking time very much. Depending on the recipe you may have to keep an eye to ensure that the increased surface area (relative to volume) doesn't cause it to evaporate too quickly or develop too much crust, but for the most part the time it takes to make something hot and ...


4

Jus generally refers to a sauce or accompaniment, served alongside or on top of some other food. Stock is a (generally gelatin-rich) broth used during the cooking process, whether as a braising/cooking liquid, or reduced/thickened into another sauce. There are varying ways to make both; the terminology mainly refers to how they're served or used. In my ...


4

If it's just scorched on the bottom of the pan, and you haven't mixed the burnt material into the rest of the gravy, you can try just pouring the good gravy into another pan. If you've tried to stir it and scrape the burnt stuff off the bottom, there's not much you can do. The human palette can detect very small quantities of burnt flavours, so you won't be ...


3

I believe that rather than "diluting" your gravy with stock, you could instead use less roux (fat and flour) with the same amount of juices (and perhaps a bit of stock). The extra tablespoon of butter, for example, meant you were "bumping up" the thickness of your final gravy to the next level. Here's some typical ratios from an earlier Question I had about ...


3

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 ...


3

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!


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