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General Interest > Culinary Arts, Gardening and Brewing
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Giblet Gravy Question
    #15417759 -

I've made giblet gravy for years, but have always left the liver out in fear of an overly bitter taste.  In the interest of expanding my pallet, I sought/seek advice.  Google has conflicting answers, those that do add the liver, saute first and add for just a couple minutes during the end of the stock simmer/boil.

Soooo, are you a liver adder or not.  Does it contribute greatly to the flavor?

If you have no idea otherwise, please post a jackoff emoticon.


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With the exception of grammatical corrections, everything I say is completely false and without foundation.

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Re: Giblet Gravy Question [Re: Treefeeler]
    #15418027 -

:bongload:

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Re: Giblet Gravy Question [Re: Treefeeler]
    #15418072 -

saute the liver first until still a little pink in the center, deglaze with brandy or port and reduce until almost dry, then puree the liver and its juices and add this liver paste to your gravy at the very last minute, once you add liver to the gravy you cannot boil it again, then it will become bitter and grainy after that.


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Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Re: Giblet Gravy Question [Re: soochi]
    #15418317 -

Thanks man, I'll do a small test batch before I invest it into all of the gravy.


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With the exception of grammatical corrections, everything I say is completely false and without foundation.

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Re: Giblet Gravy Question [Re: Treefeeler]
    #15424346 -

I don't add the giblets to the gravy but I boil them and neck for a while and add that broth to the drippings to make gravy. I eat the giblets including the liver, don't like them in the gravy though.

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Re: Giblet Gravy Question [Re: falcon]
    #15425892 -

falcon said:
I don't add the giblets to the gravy but I boil them and neck for a while and add that broth to the drippings to make gravy. I eat the giblets including the liver, don't like them in the gravy though.


That's what I'm talking about (making stock from the giblets).


--------------------


With the exception of grammatical corrections, everything I say is completely false and without foundation.

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Re: Giblet Gravy Question [Re: Treefeeler]
    #15426748 -

I've never noticed a bitter taste in the broth, even if I left the giblets cooking in the broth for an hour.

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Re: Giblet Gravy Question [Re: falcon]
    #15431472 -

bitterness comes from the liver not the giblets, I usually simmer the giblets in the stock I'm making the gravy for then fine dice it at the end to lend some texture to the gravy.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Re: Giblet Gravy Question [Re: soochi]
    #15436875 -

I cook the liver in broth with the giblets, don't notice any bitterness in the broth, but I do when the liver has been added to the gravy.

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General Interest > Culinary Arts, Gardening and Brewing
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