gravy survey
#31
I'm from New England. When making gravy I heat and scrape the pan with drippings adding just enough water to loosen bits. I then put in large pyrex measuring quart and put in ice cubes. (Sometimes putting quart in freezer for a bit) The grease turn solid so you can just scrape out with spoon. For a rich gravy, I use 1 tablespoon butter and 1 tablespoon flour for every 1/2 cup to 1 cup drippings and make a paste in a regular sauce pan. When flour absorbed in butter and cooked a bit - slowly add your drippings (add chicken broth from a can for more liquid) Cook over low heat till thicken. I always use "Gravy Master" - a few drops for color and richer taste. Gravy Master is a seasoning and browning sauce found in the gravy section in grocery store. Try it.
#32
I make my gravy with cornstarch. Also use this method to thicken stews and soups. Dissolve cornstarch in a little cold liquid then add to (defatted) drippings and broth. I vary the amount of cornstarch according to how thick I want the finished product. 1 T. per cup of finished liquid is thin, 2 T. makes medium and 3 T. makes thick. I never get lumps like I do when I try use flour...
#34
My gravy is thick like a sauce and always homemade - no cans. Runny gravy to me is au jus. (just my opinion). I also use flour - to me cornstarch is like making a sauce for chinese food. Everyone has their own way to do things - no right way or wrong way :-)
#36
Senior Member
Join Date: Aug 2010
Location: PA
Posts: 681
I'm from PA & I make it medium/thick. I usually add extra water to roasting pan so I end up with more broth than drippings to make gravy. I use flour & water to thicken. Put flour & water in a Tupperware shaker & mix it up. If broth is greasy I skim the grease off first. Bring broth to rolling boil, turn heat off, add the flour mixture while stirring with a slotted spoon. I never have lumps. Gravy can be frozen in ziploc bags for later use.
#40
My family history is from the South too. I do what my Mom and Grandmother did up to a point. One thing I have learned is that gravy will be much more flavorful if no water is added in the final preparation. Different meats drippings get different treatment. For turkey gravy I drain the liquid after baking it and put in a fat separator. One thing I do that might be different is I brown my flour till it is a light tan color in a dry skillet over med high heat, constantly scraping or stirring it off the bottom to keep it from burning. Once it is the right color I take it off, cool it then sift and store it for future use. So when I make turkey gravy I use part browned flour and part cornstarch mixed with enough turkey liquid to make it runny then back into the pan with the rest of the liquid. And I do use a whisk. I would be lost without the whisk.
Heat it till thickened and boils. I use just the browned flour for beef gravy. If the liquid needs salt I use a small amount of chicken base or beef base so the flavor is intensified. I always save the liquid from crockpot beef and chicken and it makes wonderful flavored liquid to use for such purposes. Good Gravy !!
Heat it till thickened and boils. I use just the browned flour for beef gravy. If the liquid needs salt I use a small amount of chicken base or beef base so the flavor is intensified. I always save the liquid from crockpot beef and chicken and it makes wonderful flavored liquid to use for such purposes. Good Gravy !!
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