{"id":1810,"date":"2020-11-21T17:44:47","date_gmt":"2020-11-21T17:44:47","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=1810"},"modified":"2020-11-21T17:44:51","modified_gmt":"2020-11-21T17:44:51","slug":"its-all-gravy","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=1810","title":{"rendered":"It’s all gravy"},"content":{"rendered":"\n
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As the ritual of roasted bird, baked stuffing, mashed potatoes rushes upon us, one must not forget the one thing to bind them, one thing to rule them all.<\/p>\n\n\n\n

GRAVY!!<\/p>\n\n\n\n

This post covers the very basics of creating a passable gravy. One MUST improvise and adapt this for a truly outstanding gravy.<\/p>\n\n\n\n

For the meal in question, I would remove my bird from the oven and pan, cover to rest. Thence drain off all the cooking juices from the pan, via a strainer into a large measuring cup.<\/p>\n\n\n\n

Let the pan drippings stand and the fat to rise to the top. I’ll use the fat in my basic roux, and the juices as the liquid to create my gravy. Seasoning with salt and pepper as well as other herbs and spices is strongly suggested, (Sage, Thyme, Marjoram, Rosemary, ground finely, comes to mind.)<\/p>\n\n\n\n

Our basic ratio is equal parts of fat to flour, and a lightly cooked (2-3 minutes) or blond roux will thicken 4 parts liquid. So if I have 2 cups of juices, I’ll need 4 tablespoons of drippings, and 4 tbsp of flour. (Do use AP or pastry flour, do not use high protein or bread flour). If one is short on fat, butter or neutral oil can be used to make up any difference.<\/p>\n\n\n\n

For other uses, one can use milk as the liquid. (Think Sausage Gravy to pour over biscuits.) But those are another post.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles and mashed potatoes.<\/em><\/p>\n\n\n\n