"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 11-29-2014, 02:17 PM   #51
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,092
Our Best Gravy for the Holidays

Quote:
Originally Posted by PrincessFiona60 View Post
My Best Gravy

2 tablespoons butter, melted and allow the milk solids to become browned
stir in 2 tablespoons AP flour, allow to become browned. Whisk in 1 cup of liquid.

Now the fun, add in the type of liquid you want your gravy to taste like. If you want a cream gravy, add in milk. Turkey add turkey stock, mushroom, mushroom stock and so forth.

You can also change up the fat you use, but stick to the ratios above.

This year, I added a tablespoon of porcini powder to my cooled turkey stock and stirred that into my butter roux. It was lovely!

Gravy!!!

Just made some with the carcass stock. I'm eating it out of the pan, haven't put it on anything yet.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-29-2014, 10:59 PM   #52
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
We're at friends house today for dinner. My wife asked for gravy. All they had was mushroom soup powder. So I made some gravy, my wife said it was the best gravy she ever had. Go figure ....


Sent from my iPhone using Discuss Cooking
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-30-2014, 12:59 AM   #53
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
Quote:
Originally Posted by PrincessFiona60 View Post
My Best Gravy

2 tablespoons butter, melted and allow the milk solids to become browned
stir in 2 tablespoons AP flour, allow to become browned. Whisk in 1 cup of liquid.

Now the fun, add in the type of liquid you want your gravy to taste like. If you want a cream gravy, add in milk. Turkey add turkey stock, mushroom, mushroom stock and so forth.

You can also change up the fat you use, but stick to the ratios above.

This year, I added a tablespoon of porcini powder to my cooled turkey stock and stirred that into my butter roux. It was lovely!
That sounds heavenly. Unfortunately, my supermarket does not stock exotic foods as such. They cater mostly to blue collar workers. And has a very large Latino customer base. They have two long and large aisles dedicated to their needs alone. But I still go down them because I often find foods that I think sound interesting and am willing to try.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-30-2014, 01:12 AM   #54
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
I don't get it at the supermarket, either...I get it here: https://www.oregonmushrooms.com/p-20...ni-powder.aspx
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-30-2014, 02:05 AM   #55
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
Quote:
Originally Posted by PrincessFiona60 View Post
I don't get it at the supermarket, either...I get it here: https://www.oregonmushrooms.com/p-20...ni-powder.aspx
Thanks PF. I have bookmarked it. I love mushrooms in everything. But the idea of the powder sounds like an intensified flavor enhancer. I am thinking of all the dishes I could add it to. Pasta sauces, gravies, etc.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-30-2014, 12:28 PM   #56
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,834
I use the fat from the drippings to make the roux. I make a lot of roux and only use what I need.
Since I am using stock for gravy, why not just use the turkey fat renderings for the roux. It adds more turkey flavor and i don't have to waste my precious butter.
__________________
Roll_Bones is offline   Reply With Quote
Old 11-30-2014, 05:10 PM   #57
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Over the last 20+ years I've created what my family calls the "best" gravy.

I begin by salting and peppering a couple of pounds of fresh turkey necks, then roast them, turning about halfway through roasting, until they're nice and brown and there are some nice brown bits in the bottom of the pan. I do add a slight bit of water in the beginning.

After they're roasted, I put them in a pan (along with the brown bits and juices from the roasting pan) and cover them with water. Bring them to a boil and simmer for about 1 hour. Once they're finished simmering, I remove them and reduce the liquid by about 30% to concentrate it.

To make my gravy, I combine the stock made from the necks and the potato water the potatoes are cooked in. Russets, not sweet potatoes.

The pan juices and bits from the turkey are then heated until they're sizzling and I make a slurry of some of the stock/potato water and flour and add that to thicken. Then, as I go along, I add the rest of the stock/potato water to the pan. The gravy always comes out a beautiful rick brown, nicely thickened, with a great turkey flavor.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-30-2014, 10:03 PM   #58
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
PF and Addie...this is what I have but for the life of me I can't remember where I got it.

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-30-2014, 10:38 PM   #59
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
I only see it on the Italian site Kayelle, nothing we can get here.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-30-2014, 11:05 PM   #60
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
Quote:
Originally Posted by PrincessFiona60 View Post
I only see it on the Italian site Kayelle, nothing we can get here.
At first I thought I may have gotten it in Italy but Steve said not unless I went there without him.

Now that I think about it, I may have found it in someplace like "World Market". However, you can sign up here to be on the waiting list when it becomes available again. Mine is almost gone so I want more.

http://www.amazon.com/Drogheria-Alim.../dp/B001EO5ZCE
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
gravy, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.