"A lumpy
situation"
| My
friend taught me one trick that really works to stop those rotten
lumps (they taste like mushy dumplings - ugh). My gravy usually
ended up too watery when I mixed the flour with water before adding
it to the drippings - so here is the answer. Put some flour in a
bowl and slowly pour out the cooled drippings from the roast pan
into the flour mixing furiously all the time. If you do it slowly
there will be no lumps. Then pour this mixture into a saucepan.
Tip some water into the roast pan scraping up all of the tasty and
yummy browny bits. Then mix this into the flourly liquid in the
saucepan. Add salt and pepper to taste. Continue stirring until
the mixture reaches the thickness that you want. You can strain
the gravy if you prefer to get rid of any bits but I don't bother.
Oh yes, for additional flavour toss in some package of salt-free
chicken or beef OXO. |
 "Oven
Gravy"
Oven Gravy is alot of work - the clean up that is! This past Xmas
after I had spent over an hour making the gravy (no lumps) - I had
put it in a Pyrex glass container and in the oven (along with lots
of other pots of food) to keep warm. When my husband pulled out
the oven rack to take the food out the whole 6 1/2 cups of gravy
spilt all over the oven.
So as not to spoil the day or the meal I just opened my trusty pantry
door and pulled out a few cans of pre-prepared gravy! (The next
morning was the big cleanup!) |
Gravy or Sauce
? Which is it?
1.
If you cook the meat plain or just floured the pan juices will make sauce.
2. If you add flour after meat is cooked in order to thicken the pan juices
-- then you have gravy.
"Sink
Roast Pan Gravy"
Now
to accomplish this you really have to be creative in the kitchen.
My friend hastily balanced the roast pan of turkey drippings on
the edge of the counter and her sink. As she turned her back it
all fell into the sink that was full of dirty pots. Needless to
say all the gravy drippings were lost. She salvaged the browned
stuck parts from off the bottom of the pan, added some stuffing
for turkey flavour, opened a few can of turkey gravy, mixed in some
flour and water and voila - Turkey Gravy for 10 people and no one
ever guessed!
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How to Make Pan Gravy
(Yield 4
cups)
Ingredients: drippings from a roasted turkey
6 tblsp. flour
1 quart measuring cup
turkey stock
wire whisk or wooden spoon
- Roast
your turkey then put it onto a platter and cover to keep warm.
- Pour all
the dripping in a glass measuring cup big enough to hold 1 quart
of liquid. Leave any bit of caramelised bits on the bottom of
the roasting pan. (These are what gives the gravy it's flavour.)
- When the
fat rises to the top of the measuring cup skim off the fat and
reserve. Add stock to the cup so that there is 4 cups of liquid.
- Put the
roast pan over medium-low heat and scrape out the bottom bits
up. Then put about 6 tblsp. of reserved fat and put it into
the pan.
- Sprinkle
flour over the fat and whisk for about 1 to 2 minutes until
the flour turns a nice golden-brown colour.
- Pour the
drippings and stock mixture into the roasting pan and scrape
up the stuck bits off of the bottom of the pan. Keep at this
for about 2 to 3 minutes.
- If the
gravy becomes too thick add in a little more stock. If it is
too thin keep on stirring and cooking.
- Season
with salt and pepper to taste.
- If the
gravy cools before serving it may become too thick and should
be reheated with additional liquid.
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***Note:
use all of the above recipes at your own risk. I hold no responsibility
for the results. You have to eat it - not me.********
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