Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Making Proper Gravy
by
Drick Perry
Текущий рейтинг: 4.5
1
2
3
4
5
6
7
8
9
10
click to rate
2 голоса
| 1763 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Make It Easy Beef Potpie
Рецепт
Reviews/Comments
Close this frame
,%20proteins%20(eggs,%20collagen,%20gelatin,%20blood%20albumin)%20and%20fats%20(butter,%20oil%20and%20lards).%20All%20purpose%20flour%20is%20the%20most%20popular%20food%20thickener,%20followed%20by%20cornstarch,%20arrowroot,%20potato%20or%20tapioca.%20All%20of%20these%20thickeners%20are%20based%20on%20starch%20as%20the%20thickening%20agent.%20But%20unlike%20the%20last%20four%20agents,%20only%20all%20purpose%20flour%20is%20widely%20used%20in%20making%20gravy%20as%20the%20cornstarch%20(which%20is%20actually%20a%20flour%20too)%20and%20root%20crops%20yields%20clear,%20translucent%20gravies%20and%20will%20not%20brown%20as%20in%20making%20a%20roux.%20source%3C/p%3E%3Cp%3ENow%20in%20the%20south%20and%20I%20mean%20deep%20south,%20the%20terms%20gravy%20and%20sauce%20are%20the%20same.%20In%20fact,%20sauce%20is%20rarely%20use%20in%20many%20parts%20and%20as%20I%20remember%20from%20my%20youth,%20'gravy%20is%20spooned%20from%20the%20pan%20and%20sauce%20is%20served%20at%20the%20table'.%20Here,%20I%20use%20gravy%20as%20a%20compatible%20word.%3C/p%3E%3Cp%3EThere%20are%20many%20ways%20to%20make%20gravy%20using%20flour.%20Three%20of%20the%20basics%20are:%3C/p%3E%3Cp%3Eusing%20a%20slurry%20which%20is%20flour%20and%20cold%20liquid%20combined%20and%20whisked%20into%20a%20base%20liquid%20before%20raising%20the%20temperature%20needed%20to%20thicken%20the%20sauce.%20Using%20this%20method%20does%20allow%20you%20to%20skip%20the%20addition%20of%20fat.%3C/p%3E%3Cp%3Eby%20making%20a%20paste%20of%20flour%20and%20fat%20(Beurre%20Mani%C3%A9)%20and%20whisking%20it%20into%20a%20heated%20base%20liquid%20to%20thicken%3C/p%3E%3Cp%3Eand%20the%20best%20is%20by%20making%20a%20roux%20of%20flour%20and%20fat%20...%20period%3C/p%3E%3Cp%3EBy%20using%20the%20first%20two%20methods%20to%20make%20a%20gravy,%20the%20sauce%20will%20not%20maintain%20stability%20and%20both%20require%20a%20long%20time%20to%20cook%20out%20the%20raw%20flour%20taste.%20By%20starting%20with%20a%20roux,%20which%20is%20mostly%20equal%20part%20flour%20and%20a%20fat,%20you%20cook%20to%20break%20down%20the%20flour%20and%20rid%20that%20raw%20taste%20before%20adding%20the%20base%20liquid.%3C/p%3E%3Cp%3ENow,%20the%20best%20pan%20to%20use%20for%20a%20gravy%20is%20of%20course%20a%20saucier,%20but%20a%20rounded%20bottom%20skillet%20will%20do%20nicely%20too.%20And,%20if%20you%20are%20making%20dark%20roux,%20you%20want%20to%20make%20sure%20your%20saucier,%20pot%20or%20skillet%20is%20a%20heavy,%203-ply%20or%20cast%20iron%20vessel.%20A%20good%20whisk%20with%20many%20tines%20along%20with%20a%20flat%20bottom%20spatula%20are%20the%20basic%20tools%20in%20making%20roux%20for%20gravy.%3C/p%3E%3Cp%3ENow,%20let's%20get%20to%20making%20gravy.%20Melt%20the%20fat%20(lard,%20oil%20or%20butter)%20over%20medium%20heat%20and%20when%20melted%20hot,%20whisk%20in%20the%20flour%20all%20at%20once.%20Whisk%20good%20for%202%20minutes%20which%20the%20roux%20should%20start%20to%20thin%20out%20or%20spread%20a%20little%20on%20its%20own.%20At%20this%20point,%20turn%20down%20the%20heat%20to%20low%20and%20continue%20whisking.%20It%20is%20here%20where%20the%20level%20of%20thickening%20power%20is%20achieved%20and%20it%20is%20here%20where%20depending%20on%20how%20long%20you%20stir%20and%20cook%20it%20determines%20the%20color%20and%20flavor.%3C/p%3E%3Cp%3EWhite%20-%201%20part%20roux%20-%20cooks%20about%205%20minutes%3C/p%3E%3Cp%3EBlond%20-%202%20parts%20roux-%20about%2020%20minutes%20of%20stirring%3C/p%3E%3Cp%3ETan%20Chocolate%20-%203%20parts%20roux%20-%20plan%20on%20up%20to%20a%20good%20hour%3C/p%3E%3Cp%3EDark%20Creole%20Brick%20Red%20-%204%20parts%20roux%20-%20takes%20up%20to%202%20hours%3C/p%3E%3Cp%3EYou%20see,%20the%20lighter%20the%20roux,%20the%20more%20thickening%20power%20it%20will%20have%20and%20likewise,%20the%20darker%20it%20is%20the%20less,%20meaning%20the%20more%20you%20will%20need%20to%20thicken%20the%20same%20amount%20of%20liquid.%3C/p%3E%3Cp%3EI%20have%20always%20followed%20Momma's%20way%20introducing%20the%20roux%20to%20the%20liquid%20base%20of%20both%20ingredients%20being%20hot%20or%20at%20least%20the%20liquid%20being%20on%20the%20warm%20side%20and%20the%20roux%20cooled%20down%20a%20bit%20by%20removing%20off-heat%20or%20caramelizing%20vegetables%20before%20the%20liquid's%20melding.%20Chef%20Brown's%20axiom%20is%20that%20the%20roux%20should%20be%20room%20temperature%20and%20the%20liquid%20base%20hot.%20I%20mention%20this%20only%20because%20I%20have%20much%20faith%20in%20Sir%20Alton.%20But%20momma's%20way%20has%20never%20let%20me%20down.%20Either%20way,%20slowly%20whisk%20in%20about%201/3%20of%20liquid%20into%20the%20roux%20over%20high%20heat%20forming%20a%20paste.%20This%20will%20ensure%20a%20smooth,%20binding%20gravy.%20When%20thickened,%20add%20another%201/3%20of%20liquid%20and%20whisk%20until%20smooth.%20By%20using%20the%20roux%20method,%20the%20gravy%20will%20thicken%20quickly,%20at%20about%20150%20degrees%20F.%20or%20about%20the%20time%20you%20first%20start%20to%20see%20bubbling%20action%20breaking%20the%20surface.%20Add%20more%20liquid,%20tablespoons%20at%20a%20time%20until%20desired%20consistency.%20At%20this%20time,%20your%20gravy%20is%20ready.%3C/p%3E%3Cp%3ENote%20that%20gravy%20made%20with%20a%20flour%20roux%20will%20also%20cool%20down%20quicker%20than%20say%20one%20made%20the%20Beurre%20mani%C3%A9%20method.%20Therefore,%20it%20is%20necessary%20to%20thin%20a%20roux%20base%20gravy%20down%20a%20tad%20more%20than%20you%20would%20think%20knowing%20it%20thickens%20as%20it%20cools%20especially%20if%20serving%20at%20the%20table.%3C/p%3E%3Cp%3EAs%20I%20mention%20in%20our%20family%20cookbook,%20Grits%20to%20Guacamole,%20Momma%20had%20a%20flair%20of%20making%20various%20sauces%20and%20would%20stand%20over%20the%20stove%20and%20then%20cunningly%20use%20that%20same%20labor%20intensive%20sauce%20over%20heated%20vegetables%20from%20the%20freezer.%20Some%20of%20her%20best%20sauces%20or%20gravies%20come%20from%20a%20roux%20base%20including%20these:%3C/p%3E%3Cp%3EB%C3%A9chamel%20-%20a%20white%20milk%20gravy%20made%20with%20all%20purpose%20flour%20and%20butter%3C/p%3E%3Cp%3EMornay%20-%20taking%20the%20white%20gravy%20and%20adding%20cayenne%20along%20with%20Gruyere%20and%20Parmesan%3C/p%3E){kind=link}