What is a good recipe for gravy?!
Answers:
Let's say you do not have meat for meat gravy but you have some veggies on hand!. Place enough butter or oil or combination of both in the frying pan!. Just enough to cover the bottom of the pan not too much!. Slice some onions into thin pieces and start sauteing them until golden in color!. Sprinkle about 2 tablespoons flour over the onions along with a pinch of salt and pepper!. Keep stirring!.!.now add 1 cup of water first and stir until thickened!. Now you might adjust the water amount depending on how thick you want it or how much you are needing!. The flour is going to mix with the oil and water and thicken the gravy!. Sliced mushrooms and carrots are also great additions to a gravy that can be cooked along with the onions!. I also keep on hand a product called Kitchen Bouquet I add it to the mixture to give it a rich brown color!. If you broil a steak under the broiler the drippings leftover can be used to make gravy too just follow the same directions as above but add the juices from the steak during the process!.
Best wishes making gravy!
Mama Jazzy Geri
write to me at italmama6060@yahoo!.com
if I can help you moreWww@FoodAQ@Com
Best wishes making gravy!
Mama Jazzy Geri
write to me at italmama6060@yahoo!.com
if I can help you moreWww@FoodAQ@Com
Take the juices of the meat you are cooking into a frying pan, and a little flour and mustard (the best emulsifier there is) and reduce it on a hot flame to a goo!. Then add the water the potatoes were boiled in while stirring frantically at the goo so that it nicely mixed in, until it gets to the right consistency!. Cook it like this for about a minute or so and then it is ready!.
You can pep it up with herbs, onion, garlic, stock cubes, salt and pepper to taste!. also if you are cooking chicken and can find the giblets, chop these up and put them in the gravy!.Www@FoodAQ@Com
You can pep it up with herbs, onion, garlic, stock cubes, salt and pepper to taste!. also if you are cooking chicken and can find the giblets, chop these up and put them in the gravy!.Www@FoodAQ@Com
This is VERY delicious dish!.
I've made it so many times!.
If you don't wanna use the chicken, you can only use the gravy part for it!. it's absolutely delicious:
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
In a medium bowl, beat together 1/2 cup milk and egg!. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning!. Place chicken in bag, seal, and shake to coat!. Dip chicken in milk and egg mixture, then once more in flour mixture!. Reserve any remaining flour mixture!.
In a large skillet, heat oil to 365 degrees F (185 degrees C)!. Place coated chicken in the hot oil, and brown on all sides!. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes!. Remove chicken from skillet, and drain on paper towels!.
Discard all but 2 tablespoons of the frying oil!. Over low heat, stir in 2 tablespoons of the reserved flour mixture!. Stirring constantly, cook about 2 minutes!. Whisk in chicken stock, scraping browned bits off bottom of skillet!. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly!. Reduce heat to low, and simmer for about 5 minutes!. Serve immediately with the chicken!.
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I've made it so many times!.
If you don't wanna use the chicken, you can only use the gravy part for it!. it's absolutely delicious:
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
In a medium bowl, beat together 1/2 cup milk and egg!. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning!. Place chicken in bag, seal, and shake to coat!. Dip chicken in milk and egg mixture, then once more in flour mixture!. Reserve any remaining flour mixture!.
In a large skillet, heat oil to 365 degrees F (185 degrees C)!. Place coated chicken in the hot oil, and brown on all sides!. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes!. Remove chicken from skillet, and drain on paper towels!.
Discard all but 2 tablespoons of the frying oil!. Over low heat, stir in 2 tablespoons of the reserved flour mixture!. Stirring constantly, cook about 2 minutes!. Whisk in chicken stock, scraping browned bits off bottom of skillet!. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly!. Reduce heat to low, and simmer for about 5 minutes!. Serve immediately with the chicken!.
=========Www@FoodAQ@Com
This is the general method for making gravy if you have cooked/baked meat (a roast, chicken or turkey, etc!. in the oven or steaks/etc!. in a frying pan) and are using the deglazed roasting pan/frying pan to make your gravy in:
Deglazing is the secret to really good gravy!. When you cook meat, bits get stuck to the bottom of the pan and get all crispy and burnt!. This stuff is the secret to good gravy!. Most gravy recipes begin deglaze the pan - this sounds like you are removing a glaze, but what you're really doing is dissolving and reincorporating the crispy burnt bits!.
If cooking the meat has left a lot of grease in the pan, pour it off (saving it for later), and then add liquid to the pan (about 2 cups)!. Whatever liquid you use will provide flavor for your gravy recipes, so try meat stock or broth, milk for a creamy result, or even wine!. With a spatula or wooden spoon, scrape at the bits on the bottom of the pan, releasing them and breaking them up into the liquid!. This not only provides flavor, but color as well!.
Thickening is the next step in making your gravy!. Flour is the most common thickener for gravy but it has to be 'cooked' first to remove the pasty flavor!. Add a little of the reserved grease from the meat to a sauce pan and heat it to bubbling!. Next, stir in the flour, preventing it from sticking and burning!. Cook the flour until it changes color, anywhere from a pale tan to a dark brown!. Now, gradually add the liquid from the pan deglazing above and keep stirring until the flour/oil mix causes the liquid to thicken!.
You can fix your gravy if it is too thick by adding more liquid (water, broth, wine, whatever you used before)!. If your gravy is too thin, in a small cup dissolve a tablespoon or so of cornstarch in a little bit of water!. Add the water gradually, stirring to form first a paste then a thick liquid!. Pour the cornstarch liquid into the hot gravy and continue heating!. Be careful with cornstarch - a little bit can really thicken hot liquids!.
Brown Gravy Recipe - this recipe is not made from the deglazed roasting pan or frying pan:
Ingredients for Brown Gravy:
- 2-? tablespoons solid vegetable fat
- 4 tablespoons flour
- 1 tablespoon chopped onion
- 1 small chopped tomato
- 2 cups vegetable broth or water
- Salt to taste
Instructions:
1!. Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown!.
2!. Add the chopped onion, and continue to stir for a few minutes; then the choppd tomato and stir for about 5 minutes, or until the liquid is mostly evaporated, as this will give it a good flavor!.
3!. Add one third of the liquid, and stir until smooth and free from lumps!.
4!. Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve!.Www@FoodAQ@Com
Deglazing is the secret to really good gravy!. When you cook meat, bits get stuck to the bottom of the pan and get all crispy and burnt!. This stuff is the secret to good gravy!. Most gravy recipes begin deglaze the pan - this sounds like you are removing a glaze, but what you're really doing is dissolving and reincorporating the crispy burnt bits!.
If cooking the meat has left a lot of grease in the pan, pour it off (saving it for later), and then add liquid to the pan (about 2 cups)!. Whatever liquid you use will provide flavor for your gravy recipes, so try meat stock or broth, milk for a creamy result, or even wine!. With a spatula or wooden spoon, scrape at the bits on the bottom of the pan, releasing them and breaking them up into the liquid!. This not only provides flavor, but color as well!.
Thickening is the next step in making your gravy!. Flour is the most common thickener for gravy but it has to be 'cooked' first to remove the pasty flavor!. Add a little of the reserved grease from the meat to a sauce pan and heat it to bubbling!. Next, stir in the flour, preventing it from sticking and burning!. Cook the flour until it changes color, anywhere from a pale tan to a dark brown!. Now, gradually add the liquid from the pan deglazing above and keep stirring until the flour/oil mix causes the liquid to thicken!.
You can fix your gravy if it is too thick by adding more liquid (water, broth, wine, whatever you used before)!. If your gravy is too thin, in a small cup dissolve a tablespoon or so of cornstarch in a little bit of water!. Add the water gradually, stirring to form first a paste then a thick liquid!. Pour the cornstarch liquid into the hot gravy and continue heating!. Be careful with cornstarch - a little bit can really thicken hot liquids!.
Brown Gravy Recipe - this recipe is not made from the deglazed roasting pan or frying pan:
Ingredients for Brown Gravy:
- 2-? tablespoons solid vegetable fat
- 4 tablespoons flour
- 1 tablespoon chopped onion
- 1 small chopped tomato
- 2 cups vegetable broth or water
- Salt to taste
Instructions:
1!. Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown!.
2!. Add the chopped onion, and continue to stir for a few minutes; then the choppd tomato and stir for about 5 minutes, or until the liquid is mostly evaporated, as this will give it a good flavor!.
3!. Add one third of the liquid, and stir until smooth and free from lumps!.
4!. Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve!.Www@FoodAQ@Com
If your looking for a recipe to actually make gravy try this one!. Get a can of Campbell's Mushroom soup (only Campbell's) and mix this in with the drippings from a roast and thin it out with a little water or wine!. It makes a delicious gravy trust me!.Www@FoodAQ@Com
Whatever you consider to cook, keep the liquor from the food!. And add flour to it!. Mix well, boil till thicken and add flavoring,
More information at http://www!.allcookmakeeasy!.com/food-pict!.!.!.Www@FoodAQ@Com
More information at http://www!.allcookmakeeasy!.com/food-pict!.!.!.Www@FoodAQ@Com
a lamb roast stuffed with rosamary hurbs and roast potatoes with veg and then gravy ofcorse
hope this helpsWww@FoodAQ@Com
hope this helpsWww@FoodAQ@Com
As well as the pan juice, put in the water from a can of peas!.Www@FoodAQ@Com
mince stewWww@FoodAQ@Com