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Original Sensible Seeds Shop: High THC Strains

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Your favorite GRAVY recipe?
    #17280326 -

Hey everyone.  I'm diving back into preparing all my week's lunches at home (as opposed to eating out at the office at a cost of $250/month) and I am frequently finding myself in need of a quality gravy to make up for the fact that my lunches are typically refridgerated and then microwaved.  Typical thihngs are meatloaf/mashed potatoes, chicken/veggies, etc.

I've just made an obscene amount of meatloaf and I'm looking for a nice gravy to top it.  The meatloaf itself is glorious, so I don't need the gravy to be too overpowering --- I just hate those McCormick packages, horrid.

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Re: Your favorite GRAVY recipe? [Re: memes]
    #17281083 -

the best gravies are made with the roasted juices of meat and the caramelized fond that results from roasted meat juices, basically diluting this with a flavorful stock and thickening with either a brown roux or just reducing. bar roasting a big roast, using stewing meat and browning really hard then deglazing works just as well.


--------------------
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: Your favorite GRAVY recipe? [Re: soochi]
    #17285786 -

Thanks soochi!  I'm pretty nub but i'll run some searches using the basic terms youv'e provided to get a better grip on what exactly you're saying.


I appreciate the point in the right direction :smile:

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Re: Your favorite GRAVY recipe? [Re: memes]
    #17288575 -

cook down some meat, or sear it, and use the juices or the deglazed pan bits to make gravy.  or get mccormick gravy packs and make it.  you could make alot of gravy with the juices from a single roast though, and freeze/save it.

p.s. put lots of hay and newspaper on the floor to catch the blood.


--------------------
soni©boom

PM SPRINKLES IF YA WANNA KNOCK FOREHEADS

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Re: Your favorite GRAVY recipe? [Re: memes]
    #17868769 -

Socchi basically covered it all but, if i were to suggest anything, it would be to invest in a pro chef cook book. They're about 70$ but its one of the best cook books if not the best. Or i would check out Escoffier's cook book, its a little more technical then the pro chef but he was the chef that made the guidelines which all chefs follow.

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Re: Your favorite GRAVY recipe? [Re: memes]
    #17869401 -

Aside from cooking your own beef and making real gravy, the only thing I have found that comes closest to beef drippings is Johnnys French Dip.

http://www.amazon.com/Johnnys-French-Concentrated-Sauce-8-Ounce/dp/B000H25UVK

It is an Au Jus concentrate that makes some pretty good french dips and can make a good gravy in a pinch.  Much better than the powdered stuff, not as good as the real stuff.


--------------------
GabbaDj

FAMM.ORG             

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Re: Your favorite GRAVY recipe? [Re: memes]
    #17869462 -

After I boiled chicken leg-quarters for my dog I would add some white flour to the refridgerated stock. This made an excellent gravy I found and for some reason it was lump free.

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Re: Your favorite GRAVY recipe? [Re: Buster_Brown]
    #17881111 -

This is a family favorite. Make a roux out of flour and vegetable oil.

Then strain the drippings from whatever meat you have cooked (usually I do this with turkey, so I put the drippings into a bowl right before carving) and filter the drippings through a wire strainer, making sure to juice all of it well, allowing the juices to go into a bowl for mixing the Roux and drippings.

Them mix the roux and ripping liquid, adding whatever spices you please. (don't go too overboard with the spices, as the flavor is mostly in the drippings) then mix well and serve :laugh: happy eating!


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


The above is hypothetical, when it is illegal.

Psychedelics are performance enhancers for the philosopher.

Knowledge and wisdom are one and the same.

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Re: Your favorite GRAVY recipe? [Re: themusicofzann]
    #17906907 -

I pressure cook pot roast (chuck roast), and instead of all water I add 50/50 water -tomato sauce.
After cooking 45 min at 15 psi, I remove meat add flour/water slurry to boil and thicken.

I love a pinch of thyme in all meat gravies. Yum

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Original Sensible Seeds Shop: High THC Strains

General Interest > Culinary Arts, Gardening and Brewing
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