Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Around the Kitchen Table
  New Posts New Posts RSS Feed - Gravy
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Gravy

 Post Reply Post Reply
Author
Message
Feather View Drop Down
Cook
Cook


Joined: 21 October 2012
Location: USA
Status: Offline
Points: 221
Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Topic: Gravy
    Posted: 23 November 2012 at 12:45
I'm going to do a gravy primer.

We ran out of gravy after turkey!!

There are a bunch of ways to make it.

1. after baking/roasting (poultry or a roast)......leave the fat (or at least some of it), and the liquid and all the browned goodies (fond) in the pan. Add water (though some people use milk), and heat it up on top of the stove and scrape those brown goodies into the broth. To thicken, just mix flour with COLD water, slowly add while the broth is boiling, until it is thick enough, season it.

2. make a roux, equal parts fat and flour, cook for a couple minutes until the flour is cooked, add that to a broth that has little to no oil in it, season it.

3. last resort gravy, clean the fat and bones from the turkey--put them in a pan and roast them with carrots, celery and onions until greasy and crispy. Add water, mix it around to get all the good flavor, strain out fat pieces, bones and vegetables and thicken with flour in cold water, season it.

Everything is better with gravy. And so is your waistline. :) Cheers, ~Feather

Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2012 at 14:12
Feather. My Nona Margherite and my Mom Eva had taught me to prepare numerous Gravy recipes however both European, we have prepared our gravy from the visperas, or day before neck bone , heart and organ parts of the meat to roast and the pan juices of roasting bird. I have several Italian , French and Iberian gravy recipes I employ and more or less I use white wine or Sicilian Marsala, salt and fresly ground pep and game gravy to taste, shallot and garlic cloves, rosemary and thyme, a tblsp lemon or orange juice fresh squeezed, parsley herb.. and fine grain corn flour .. a bay leaf.. brandy and a beer with or without alcohol.. Basque gravy.    The Sicilian and Napoli Sorrento employ Marsala and a semi sweet wine   called Vin Santo. The reduction of wine to half and add butter a very common gravy in north. Sicilians use Evoo as they are olive producing.   Thanx for informative thread topic. Have great wkend. Mare.      
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Feather View Drop Down
Cook
Cook


Joined: 21 October 2012
Location: USA
Status: Offline
Points: 221
Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2012 at 16:55
Margi--ha ha, you must stop making me look up words!!!!!!!! visperas.....seriously, I thought it might be an ingredient, and it turns out it's a description of 'the night before'.
I cannot teach my children/adults to cook with visperas, or, maybe I should. That would keep them busy.  7 tablespoons of visperas added to the usual mix.

Your gravy descriptions sound balanced with savory and a little acid--adding wine or lemon or vinegar. Very interesting.
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2012 at 16:57
Roast beef gravy here always has a mere splash of vinegar added.
Hungry
Back to Top
Feather View Drop Down
Cook
Cook


Joined: 21 October 2012
Location: USA
Status: Offline
Points: 221
Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2012 at 17:03
Originally posted by Rod Franklin Rod Franklin wrote:

Roast beef gravy here always has a mere splash of vinegar added.


Since I have a pan of roasted turkey bones and skin, w/vegetables on the stove, I shall try it that way. I've never added an acid to gravy in the past. Something new to try.
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2012 at 17:55
I've only done it with beef gravy. It might be a little much in something lighter. You might try a drop or two in a little bit of your turkey gravy separated from the rest just to see if you like it. It doesn't take much to really impact the taste. So go slow.
Hungry
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2012 at 00:48
Feather. Visperas translates to the day before however colloquially it means the parts of the bird u use for gravy, the organ meats, neck and heart etc. I honestly forgot the English word ! ha ha. Is there a word for these meat parts in English ?   Have great wkend and pleased u found ur cell in ur car. Mare.   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2012 at 00:53
Originally posted by Margi Cintrano Margi Cintrano wrote:

Feather. Visperas translates to the day before however colloquially it means the parts of the bird u use for gravy, the organ meats, neck and heart etc. I honestly forgot the English word ! ha ha. Is there a word for these meat parts in English ?   Have great wkend and pleased u found ur cell in ur car. Mare.   

Giblets MargiWink
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2012 at 01:10
Hoser. Giblets. Thanks. Margi.    
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.189 seconds.