Canned or jarred gravy
11-16-2009, 06:27 PM
#1
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I posted the following in the Recipe section but have not received a reply so I thought I would post it here thinking more people come to this section.
I have several good recipes that call for a can or a jar of gravy (mostly beef gravy). I do not care for any of the brands of gravy I have tried and in my opinion it adversely affects the outcome of the casserole I am using it in. Do any of you have a favorite brand of beef gravy or do you know of any tricks to make it taste better or more homemade? Any help will be greatly appreciated.
I have several good recipes that call for a can or a jar of gravy (mostly beef gravy). I do not care for any of the brands of gravy I have tried and in my opinion it adversely affects the outcome of the casserole I am using it in. Do any of you have a favorite brand of beef gravy or do you know of any tricks to make it taste better or more homemade? Any help will be greatly appreciated.
11-16-2009, 06:30 PM
#2
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Location: La Pine Oregon, USA
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no --- I make my own. Even when a recipe calls for a can, I generally use a can of beef stock and heat it on the stove. I then add a mixture of cornstarch and water....the usual for making gravy and season to taste. If I have leftover drippings from something I've cooked recently, I'll toss those in.
11-16-2009, 06:32 PM
#3
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I am guessing you are making casseroles? Here we use a good strong beef stock (homemade is best), this is the European method...oh and a good slug of red wine. If using white meat in the casserole, we would use chicken stock and then a good slug of white wine.
11-16-2009, 07:26 PM
#5
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Originally Posted by amandasgramma
no --- I make my own. Even when a recipe calls for a can, I generally use a can of beef stock and heat it on the stove. I then add a mixture of cornstarch and water....the usual for making gravy and season to taste. If I have leftover drippings from something I've cooked recently, I'll toss those in.
Billy
11-16-2009, 11:19 PM
#6
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I can't imagine why anyone would use canned gravy when gravy is so easy and fast to make from scratch. All the processed ones, whether they be in a jar, can or package taste metallic to me.
I think if the casserole was somthing I made more frequently than other dishes, I would make gravy and freeze it for use at a later date. After Thanksgiving, for example, if I had stuff to make more gravy, that would be a good time to bag some up in the quantity your recipe calls for.
M
I think if the casserole was somthing I made more frequently than other dishes, I would make gravy and freeze it for use at a later date. After Thanksgiving, for example, if I had stuff to make more gravy, that would be a good time to bag some up in the quantity your recipe calls for.
M
11-16-2009, 11:25 PM
#8
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Location: Ephrata, WA
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I am not sure that I have ever tried jar gravy? Didn't even know they sold it....I eat the powder stuff...especially when I am trying to cut calories...otherwise I make my own. I also freeze it ...when we have extra..freezes nicely. :D
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