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Old 11-15-2011, 12:56 PM   #1
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Can I call it "homemade"?

I've been working on my gravy making skills. I made the roux, add seasonings, but then I used canned beef broth. I knew the roast I was cooking wouldn't produce enough. Can I still call it homemade? Maybe there isn't a correct answer, but your opinions please?

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Old 11-15-2011, 01:31 PM   #2
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You're making it at home, so that makes it "homemade." You might look into some better options for your stock than canned stuff, though. Check out More Than Gourmet.
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Old 11-15-2011, 01:42 PM   #3
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Originally Posted by oldrustycars View Post
I've been working on my gravy making skills. I made the roux, add seasonings, but then I used canned beef broth. I knew the roast I was cooking wouldn't produce enough. Can I still call it homemade? Maybe there isn't a correct answer, but your opinions please?

It's definitely homemade. It's not "from scratch". Check out my sig.
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Old 11-15-2011, 04:29 PM   #4
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You can call it anything you like. You are the one making it. It is not like you are trying to sell it. Whatever you are comfortable calling it is what you should call it.

After all, how many restaurants advertise their food as homemade? What do they do, cook it at their house and bring it in to the restaurant each day?
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Old 11-15-2011, 04:35 PM   #5
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That puts a whole new spin on "house" dressing. Whose house? Did one of the valets bring it to work with him? lol
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Old 11-15-2011, 06:05 PM   #6
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I've been working on my gravy making skills. I made the roux, add seasonings, but then I used canned beef broth. I knew the roast I was cooking wouldn't produce enough. Can I still call it homemade? Maybe there isn't a correct answer, but your opinions please?
I learned to make gravy with meat drippings, flour, water, and salt and pepper.. It tasted great! It wasn't until years later that I heard about people using broth/stock in place of water. So I think you ÜP'd Homemade a Notch.
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Old 11-15-2011, 06:13 PM   #7
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You can call it anything you like. You are the one making it. It is not like you are trying to sell it. Whatever you are comfortable calling it is what you should call it.

After all, how many restaurants advertise their food as homemade? What do they do, cook it at their house and bring it in to the restaurant each day?
Wouldn't that drive the health inspectors nuts!
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Old 11-15-2011, 06:27 PM   #8
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That puts a whole new spin on "house" dressing. Whose house? Did one of the valets bring it to work with him? lol
They use Monopoly houses to make the dressing didn't you know?

Want to guess the secret ingredient in Maître d'Hôtel Butter?
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Old 11-15-2011, 07:29 PM   #9
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They use Monopoly houses to make the dressing didn't you know?

Want to guess the secret ingredient in Maître d'Hôtel Butter?
The same stuff Giorgio mousses his hair with?
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Old 11-18-2011, 09:01 PM   #10
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A caterer told me that if you combine three ingredients, it can be listed as "home made" and that included adding a bit more salt and pepper. So gravy made with canned broth can be labeled "Home made".
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