Difference between revisions of "Make Gravy"
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#*Remember that the gravy will likely be eating in tandem with another food. If the gravy itself isn't strong, that's fine. It will be combining with other flavors anyway. | #*Remember that the gravy will likely be eating in tandem with another food. If the gravy itself isn't strong, that's fine. It will be combining with other flavors anyway. | ||
===Making Gravy without Pan Drippings=== | ===Making Gravy without Pan Drippings=== | ||
| − | #Start making a roux. A roux (pronounced “roo”) is where you cook flour and butter together until it’s a perfect, smooth consistency – then you’ll be adding cold stock and cooking it until it has thickened into a sumptuous gravy. Here’s how to begin:<ref>http://startcooking.com/how-to-make-gravy</ref> | + | #Start making a roux. A roux (pronounced “roo”) is where you cook flour and butter together until it’s a perfect, smooth consistency – then you’ll be adding cold stock and cooking it until it has thickened into a sumptuous gravy. Here’s how to begin:<ref name="rf18146">http://startcooking.com/how-to-make-gravy</ref> |
#*Cut up 8 tablespoons (½ cup) of ‘’un’’salted butter into chunks (salted will make your gravy too salty). Then add the chunks to a medium-sized saucepan. | #*Cut up 8 tablespoons (½ cup) of ‘’un’’salted butter into chunks (salted will make your gravy too salty). Then add the chunks to a medium-sized saucepan. | ||
#*With the pan on low heat, melt the butter until it’s foamy. If the butter starts burning, the oven is on too high. | #*With the pan on low heat, melt the butter until it’s foamy. If the butter starts burning, the oven is on too high. | ||
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#*It's not done yet! Don't be alarmed if it still seems like it's in the works, because it is! | #*It's not done yet! Don't be alarmed if it still seems like it's in the works, because it is! | ||
#Once thickened, add in ⅓ cup of cream. Whisk it for 2-3 minutes, giving it the spoon test once more. It should thickly coat the back of a spoon and resemble the gravy you have pictured in your mind. All done! | #Once thickened, add in ⅓ cup of cream. Whisk it for 2-3 minutes, giving it the spoon test once more. It should thickly coat the back of a spoon and resemble the gravy you have pictured in your mind. All done! | ||
| − | #Season to taste. Though your gravy doesn't necessarily need any more additions, salt and pepper are a favorite of many. However, you may consider a few of these more off-the-beaten-track family traditions:<ref>http://www.tasteofhome.com/recipes/holiday---celebration-recipes/thanksgiving-recipes/how-to-make-gravy</ref> | + | #Season to taste. Though your gravy doesn't necessarily need any more additions, salt and pepper are a favorite of many. However, you may consider a few of these more off-the-beaten-track family traditions:<ref name="rf18147">http://www.tasteofhome.com/recipes/holiday---celebration-recipes/thanksgiving-recipes/how-to-make-gravy</ref> |
#*Ketchup | #*Ketchup | ||
#*Soy sauce | #*Soy sauce | ||
