"HAPPY THANKSGIVING" "HAPPY TURKEY DAY"
I hope you all are enjoying this day with people whom you are thankful for. All of those that I am thankful for can't be with me today, but they are with me in my heart and prayers. So enjoy your family and friends and remember those whom you can't be with today. Eat a little extra turkey for them and don't forget the gravy.
"GRAVY"
When many people make gravy they start with a "roux". Roux is a french term for a thickening agent. When people make a roux they use some kind of fat and flour in a pan cooking it just long enough, couple minutes and then adding the liquid to this while stirring. This is a great way to make gravy. I on the other hand make gravy the way my mom made gravy for years. It has always works great! I mix together a cold liquid and flour. I use either water or broth not to much is needed, just enough to make it thick like pancake batter. For the main part of the gravy I use the liquid off of my freshly baked turkey. Pour the liquid into another pan or make it in the pan you have the turkey in, after removing the turkey of course. Get the liquid to a steady boil. This requires you to use both hands. So if you can't pat your head and rub your belly at the same time you may need to get some help. While the broth is boiling, with a whisk stir the broth and with your other hand slowly pour in your flour mix. Only use enough to get it to the consistency you like your gravy to be. If you pour to fast or stir to slow you will create lumps so keep it stirring and pour slowly.
I hope your gravy is lump free and your turkey is moist. I have to get back to my dinner! Enjoy your day!!
Mo
What if I like to use cornstarch for thickening rather than flour? I always seem to get it too thick. I was told to use cornstarch because the flour made the gravy taste "funny" . What do you think on this?
ReplyDeleteHello Unknown,
ReplyDeleteI don't have a problem with using cornstarch for sauces. I prefer flour for gravy and cornstarch for other sauces. Gravy made with cornstarch tends to break down when it gets cold.
One way to make sure you aren't using to much corn starch, so its not to thick, is to do a tablespoon at a time of corn starch. Let your gravy boil softly for a couple minutes and if its still to thin add a tablespoon more. Just don't add to much water to your starch or you will have to add even more starch to thicken up your gravy because of the extra water.
By the way one of the reasons your gravy may be tasting "funny" with the flour is because you aren't cooking the flour out of your gravy and the only way to do this is to let it boil slowly for a few minutes. I believe I let my gravy boil softly for a good 10 minutes and I have to admit along with 12 other people that were at my dinner table on Thanksgiving it was very good gravy this year. I hope this helps and your gravy was delicious this year!!
Mo