https://gregladen.com/blog/2007/11/19/how-to-make-gravy/ Tue, 20 Nov 2007 19:19:25 +0000 hourly 1 https://wordpress.org/?v=6.4.6 https://gregladen.com/blog/2007/11/19/how-to-make-gravy/#comment-769 Tue, 20 Nov 2007 19:19:25 +0000 http://scienceblogs.com/gregladen/2007/11/19/how-to-make-gravy/#comment-769 I’ve actually done this. Many times. It’s quite easy. The only difference is, I’ve tasted as I’ve gone along. Makes me “flabbier”, I suppose, but the gravy does turn out to be pretty good. And I’ve always used the drippings. That’s what gives it the taste it has.anne G

]]> https://gregladen.com/blog/2007/11/19/how-to-make-gravy/#comment-768 Tue, 20 Nov 2007 10:15:14 +0000 http://scienceblogs.com/gregladen/2007/11/19/how-to-make-gravy/#comment-768 chezjake: Brilliant, great ideas.You are absolutely correct about the darkened roux being less receptive to additional liquid.I will caution the reader, however, that the butter-flour (in equal volumes) mix method is fool proof, while using pan drippings is what sometimes gets noobies in trouble.

]]> https://gregladen.com/blog/2007/11/19/how-to-make-gravy/#comment-767 Tue, 20 Nov 2007 09:21:31 +0000 http://scienceblogs.com/gregladen/2007/11/19/how-to-make-gravy/#comment-767 A couple of notes to add. The darker you make the roux, the less volume of liquid it can thicken. I always supplement the flavor of the broth by letting it slowly simmer on the back of the stove while the turkey roasts, having added a whole peeled onion, a broken stalk of celery, a couple garlic cloves, a bay leaf, and a few peppercorns plus the neck of the turkey.Since I baste the turkey with butter, I use the pan drippings to make my roux and don’t add extra butter. Using a flat whisk (like this one: http://www.cooking.com/products/shprodde.asp?SKU=115681 ) works very well in creating a lump-free roux right in the roasting pan.

]]> https://gregladen.com/blog/2007/11/19/how-to-make-gravy/#comment-766 Mon, 19 Nov 2007 21:48:25 +0000 http://scienceblogs.com/gregladen/2007/11/19/how-to-make-gravy/#comment-766 Rosie:The “cooking flour” is probably not called cooking flour. It comes in a cylindrical container and it is meant to be used for gravy.You are correct about the alternate ways to use Roux, but the method I’m suggesting is the stress free method. Nothing can go wrong.By the way, peanut butter acts pretty much like roux. But, of course, you get peanut sauce instead of gravy…

]]> https://gregladen.com/blog/2007/11/19/how-to-make-gravy/#comment-765 Mon, 19 Nov 2007 21:32:11 +0000 http://scienceblogs.com/gregladen/2007/11/19/how-to-make-gravy/#comment-765 “special cooking flour”? As opposed to flour that’s intended to be eaten raw?p.s. Recipes always emphasize adding the liquid gradually to the roux while it cooks. But it works just as well if you take the roux off the heat and stir in the cold or room temperature liquid before putitng it back on the heat. Provided the roux has dispersed before the mixture gets hot enough to start to thicken, there will be no lumps. (You do need to stir frequently until the mixture gets hot enough to thicken, otherwise (1) the flour/butter particles will fall to the bottom of the pot where they’ll be concentrated enough to form lumps, or (2) the liquid at the bottom of the pot will get so hot it scorches.)

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