Tip - Gravy...

From: Mimi Hiller 

I'm including my cooking techniques and chicken-recipes lists on this
discussion because it's on topic for those lists, too.

At 08:30 AM 2/2/00 -0500, Bunkburn@aol.com wrote:
 >From: Bunkburn@aol.com
 >
 >I come from a long line of gravy makers - here is a compilation of some of
 >our best tips:
 >
 >Lightly brown flour in a dry skillet before whisking with drippings.


You can also do this in the oven.  Just spread it in a baking pan and place
in a 325F oven, keeping an eye on it so it doesn't burn.  (You should smell
it after about 10 minutes or so.)


 >Include a half cup of leftover coffee in liquid to add an elusive richness


Another great tip, but I prefer to use decaf because I don't need my gravy
keeping me awake half the night.

I also use coffee as the liquid base when making a pot roast.  The liquid
takes on the taste of the meat and loses its coffee flavor.


 >Heat all liquid before adding to the roux. Use broth instead of water


Yes, yes.  Very important to have the liquid at the same temp. as the roux,
or close to it.


 >After thickening , stir in a quarter cup of cream for smoother, creamier
 >gravy.


I'll have to trust you on this one.  I never have a problem with a smooth,
creamy gravy as long as I use a good wire whisk and use it quickly while
drizzling in the liquid.


 >A tablespoon of tomato paste adds color and richness to meat based gravies
 >
 >A sprinkle of thyme or tarragon is good in chicken or pork based gravies


I think I'm in love. ;-)


 >For richer drippings, make a "rack" of  2 onions, halved; two stalks of
 >celery and 2 whole carrots under roast or fowl before baking. Veggies don't
 >have to be peeled.


As a matter of fact, you should do the same thing when making a rich
stock...except that you use bones, not the meat (or fowl).


 >For extra or make ahead gravy - Use above tip, then roast a chuck steak or
 >extra chicken\ turkey wings with above veggies until very brown. Scrape
 >veggies and meats into pot with water and simmer and skim for a broth, use
 >the drippings in pan for the roux.


I should've read ahead. ;-)

Thanks for all the great tips!


-- Mimi
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