Gravy
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2874
Printed Date: 26 March 2026 at 21:49
Topic: Gravy
Posted By: Feather
Subject: Gravy
Date 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 |
Replies:
Posted By: Margi Cintrano
Date 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. |
Posted By: Feather
Date 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. ------------- |
Posted By: Rod Franklin
Date Posted: 23 November 2012 at 16:57
|
Roast beef gravy here always has a mere splash of vinegar added. ------------- Hungry |
Posted By: Feather
Date Posted: 23 November 2012 at 17:03
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. ------------- |
Rod Franklin wrote:Posted By: Rod Franklin
Date 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 |
Posted By: Margi Cintrano
Date 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. |
Posted By: Hoser
Date Posted: 24 November 2012 at 00:53
Giblets Margi  ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 24 November 2012 at 01:10
|
Hoser. Giblets. Thanks. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |