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11-10-2012, 10:21 PM
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#1
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Practically Fat Free Gravy Recipe
1 Cup Chicken Broth
¼ cup browned flour
1 Tablespoon Soy Sauce
3 drops Worcestershire Sauce
Pepper to taste
To brown flour cover a cooking sheet with foil and spread a thin layer of flour. Cook at 350 F for one hour stiring every 15 to 20 minutes. You can make extra and stor in an air tight container.
Put all ingrediants in a pan wisk until well blended and heat to a boil. Stiring occasionally until it boils. Turn the heat down to low and tatse. Adjust seasoning stir and turn off heat.
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11-10-2012, 10:24 PM
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#2
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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LOL! Same question...Have you made cooked the flour longer to make it darker?
I really like this, our Thanksgiving is being quite streamlined this year.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-10-2012, 10:39 PM
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#3
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Cheers
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All I really need is love, but a little chocolate now and then doesn't hurt
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11-11-2012, 07:43 AM
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#4
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by PrincessFiona60
LOL! Same question...Have you made cooked the flour longer to make it darker?
I really like this, our Thanksgiving is being quite streamlined this year.
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Not yet but do plan to. This is a good time of the year for gumbo.
Best part you can brown the flour a few days before.
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11-11-2012, 10:00 AM
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#5
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,226
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What a cool idea. This would make a great "everyday" gravy. Heck, even adding browned flour to drippings would be a nice addition, the browned flour could be a useful pantry addition.
Now this has me thinking, browned Wondra flour....
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11-11-2012, 10:03 AM
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#6
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by bakechef
What a cool idea. This would make a great "everyday" gravy. Heck, even adding browned flour to drippings would be a nice addition, the browned flour could be a useful pantry addition.
Now this has me thinking, browned Wondra flour....
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When I was diging thru my cabinets this moring I saw the Wondra flour and thought the same thing.
Ans yes browned flour is a great pantry item. I still use it with some fat to reduce the calorie count and it works great.
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11-11-2012, 01:31 PM
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#7
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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Darn good idea...makes me not so sad about missing some of my favorite things because of fat content. Thanks!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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11-11-2012, 01:35 PM
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#8
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,705
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For Thanksgiving, I usually make a medium dark roux ahead of time for the gravy and keep it in the fridge until gravy making time approaches.
Actually, keeping a quantity of pre-made roux in the fridge is a good idea, especially in the cold weather months.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-11-2012, 02:18 PM
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#9
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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What a great idea, PPO!
__________________
She who dies with the most toys, wins.
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11-11-2012, 05:42 PM
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#10
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,414
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Quote:
Originally Posted by Andy M.
For Thanksgiving, I usually make a medium dark roux ahead of time for the gravy and keep it in the fridge until gravy making time approaches.
Actually, keeping a quantity of pre-made roux in the fridge is a good idea, especially in the cold weather months.
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I always have pre-made roux in the fridge. I usually have some roux made with chicken fat and some made with beef fat. Tip from Julia Child: It lasts for months in the fridge.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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11-11-2012, 06:01 PM
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#11
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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Quote:
Originally Posted by taxlady
I always have pre-made roux in the fridge. I usually have some roux made with chicken fat and some made with beef fat. Tip from Julia Child: It lasts for months in the fridge.
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If your going to make some make a big batch. Same amount of work. Were I live we can buy it in jar. I have not tried it but lots of folks swear by it.
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Practically Fat Free Gravy Recipe
powerplantop
1 Cup Chicken Broth
¼ cup browned flour
1 Tablespoon Soy Sauce
3 drops Worcestershire Sauce
Pepper to taste
To brown flour cover a cooking sheet with foil and spread a thin layer of flour. Cook at 350 F for one hour stiring every 15 to 20 minutes. You can make extra and stor in an air tight container.
Put all ingrediants in a pan wisk until well blended and heat to a boil. Stiring occasionally until it boils. Turn the heat down to low and tatse. Adjust seasoning stir and turn off heat.
[url=https://www.youtube.com/watch?v=uYq3MrdvUPk]Practically Fat Free Gravy Recipe - YouTube[/url]
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1 reviews
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