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Secrets of Making Great Gravy

Gravy with a great taste isn't greasy, but there are times when there is just too much grease that ends up with the drippings, the best way to cure that problem is to add a small amount of baking soda as you stir the gravy. The baking soda will eliminate any excess grease. Part of the problem with too much grease in the gravy is that the when it comes to skimming the fat off the drippings, and following this recipe you won't have greasy gravy either.

When making gravy it really begins with the meat you are cooking and the drippings that come from the meat. The drippings are what give the gravy its taste. So, whatever you use to season the meat with that is what the flavor that the drippings will give to the meat. After the meat is cooked, place the meat onto a carving board that has a well in that will catch the juices. If the carving board doesn't have a well, then place the carving board on top of a cookie sheet. The cookie sheet will catch all of the drippings.

Pour the drippings from the pan, or the carving board into a bowl or a fat separator. A fat separator looks like a measuring cup with a spout. When using a fat separator the fat will rise to the top and then when it is poured through the spout the fat becomes separated from the juice. If you are using a bowl separate the fat with a spoon by skimming the fat on top of the drippings.

When the fat has been skimmed from the drippings, pour the liquid back into the pan. Cook the drippings over medium-high heat for one minute. Add one cup of stock or broth. Turn the heat up to high. Stir the browned bits that have stuck to the bottom of the pan, this will help to deglaze the pan.

Pour the gravy through a strainer into a bowl. Then press the vegetables to extract any remaining liquid. Dispose of any solid vegetables that remain. For an extra rich taste add one tablespoon of unsalted butter to the gravy mix stir the butter until it melt and is fully incorporated into the sauce.

Having problems with your gravy maybe one of these hints will cure your problem.

  • Too much grease for your gravy, add a small amount of baking soda. It will eliminate the excess grease.
  • If your gravy isn't brown enough add about 1/2 teaspoon of instant coffee straight from the jar. There is no bitter taste. If gravy still not brown enough add more instant coffee.
  • To avoid lumpy or pale gravy brown the flour well before adding any liquid.
  • Another way to avoid lumpy gravy is to add a pinch of salt to the flour before mixing the liquid with it.
  • If the gravy is to thin try thickening it by adding a mixture of flour or cornstarch and water, mix it until it is a smooth paste. Gradually add to the gravy, stirring constantly, while bringing it to a boil.
 

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