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/ck/ - Food & Cooking

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12732721 No.12732721 [Reply] [Original]

what is the secret to good gravy

>> No.12732723
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12732723

>> No.12732724
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12732724

>>12732721

>> No.12732754

>>12732724
disgusting

>> No.12732818

>>12732754
nah it's good

>> No.12732825

Authentic drippings. The best gravy is made with the juices in the pan

>> No.12732840

>meat juice
>heavy Cream
>salt and pepper
>teaspoon of lingonberry jam
>teaspoon of soy
>worcestershire sauce (optional)
>flour if in a hurry, otherwise roux

>> No.12732850
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12732850

>>12732840
>soy

>> No.12732871

>>12732721
unironically msg
if you have any friends who think they're "allergic" to msg, just don't tell them you put it in and they'll never know

>> No.12732872 [DELETED] 
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12732872

>>12732840
>soy

>> No.12732905

>>12732721
Sneed

>> No.12732910

learn to make a real sauce from bones and vegetables, america. gravy is an embarrassment.

>> No.12732927

>>12732721
Good meat juice.

>> No.12732944

>>12732721
Drippings, roux, fresh herbs, and either alcohol or broth.

>> No.12732993

>>12732825
is it cheating if you use beef stock? most of the recipes say to and it always seems rather thin when i do it without

>> No.12733002
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12733002

red wine

>> No.12733031

(Formallf bad gravy)

>> No.12733041

>>12732721
vermouth

>> No.12733046

>>12732721
just mix stock into a roux and add salt and pepper to taste

>> No.12733056

>>12733002
The only real answer in this whole damn thread.

>> No.12733080

>>12732721
make your own broth and use the drippings from the meat after baking

>> No.12733110

>>12732993
Nah, in fact you should use stock instead of water (or at least a mix of it) for maximum flavor

>> No.12733244

>deglaze pan with some liquid and scrape up all that nice fond
>add cream, salt, pepper
>reduce to thicken up
Wa la

>> No.12733920

>>12732993
Yeah, and if it is a store bought stock bring it to a simmer, add some aromatic vegetables, and herbs. Try some onions, celery, garlic, and thyme with maybe a splash of red wine. This is just my really decadent version.

>> No.12733929

>>12733920
Well i do not mean it is cheating, it is just convenient if you have it, and no meat, and want to make a gravy to put on rice.

>> No.12733935

>>12732721
Tomatoes

>> No.12733948

Here's how I make chicken gravy:
>roast a whole chicken
>pour drippings into a cup
>skim off some of the fat
>add drippings to roasting pan
>add broth(I use Better than Bouillon)
>add a splash of lemon juice
>add flour, whisk until desired thickness
Easy and delicious. There's no secret. You roast a piece of meat, add broth to the drippings, add thickener like flour or corn starch, and reduce.

>> No.12733949

>>12732721
sage

No seriously, the secret ingredient is sage.

>> No.12733954

You guys ever have a problem with your gravy emulsifying correctly when using the roux method?