Home Forums Cooking Cooking Tips GRAVY PROBLEMS AND SOLUTIONS

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #10550
    luckylucky
    Moderator

    GRAVY PROBLEMS AND SOLUTIONS
    PROBLEM
    Lumpy gravy
    SOLUTION
    Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly.

    PROBLEM
    Slightly too salty
    SOLUTION
    Two remedies:
    Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato.
    OR
    Add a few pinches of light brown sugar. Don’t add too much or the gravy will become sweet.

    PROBLEM
    Severely too salty
    SOLUTION
    Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together.

    PROBLEM
    Too light in color
    SOLUTION
    Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy Master.

    PROBLEM
    Too thin
    SOLUTION
    There are three different remedies:
    ARROWROOT – Blend 1 tablespoon arrowroot per cup of liquid in cold water. Stir until dissolved, then mix into gravy. This can be served as soon as the gravy thickens due to arrowroot’s being flavorless.

    FLOUR – Make a thin paste of flour and cold water. Stir into gravy and continue to cook to eliminate the raw flour flavor.

    CORNSTARCH – Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.

    NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.

    PROBLEM
    Too thick
    SOLUTION
    Slowly whisk in more broth until the desired thickness is attained.

    PROBLEM
    Fatty/Greasy
    SOLUTION
    If time is of the essence, skim the fat off the top or soak up with a fresh bread slice. Alternatively, you can add a few ice cubes. The fat will cling to the ice cubes.
    If time allows, chill the gravy, skim off the fat, and reheat the gravy until it bubbles.

    For each cup of gravy you need one tablespoon each of fat and flour
    Instructions:
    1. Before hand, make up some rich turkey broth, use the bones or the organs.
    I like to use the bones but that means no big un-carved turkey on the dinner
    table.
    2. You can simmer turkey neck, heart, gizzard, and some minced onion,
    and celery and 1/2 t salt in enough water to cover until vegetables are done.
    3. Dice the turkey liver and use the hot broth to simmer the diced turkey
    liver for about 15 minutes The turkey bones yield much more broth and you
    can add more vegetables to the pan.
    4. Don’t forget to get the brownings from the pan As mom says, “that’s the
    goodies” just after you’ve removed the cooked turkey and roasting rack from
    the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass
    measuring cup.
    5. I then use 3 tb of corn oil to stir around in the bottom of the pan and
    get out the brown bits that have baked on. That gets added to my turkey
    drippings and I still really “wash” the pan out with my turkey broth if it?s made (or
    the water I’m going to use in my broth if I haven’t made it yet).
    6. To make Gravy you need three things; well seasoned fat, flour, and good
    Rich broth.
    7. For each cup of finished gravy you need one tablespoon of Fat and one
    tablespoon of flour and 1 cup of broth.
    8. The trick is to know how many cups of broth you have and to see if you
    have that much fat.
    9. If you are light on the broth end you can add some canned chicken broth
    10. If you are light on the fat side you can add a small amount of corn
    oil, or just save the rest of your broth for storing and reheating the
    turkey.
    11. There are a few more tricks to making good gravy. First be sure to take
    the measured fat and stir into it the measured flour and then put it over
    the burner. Make sure you have covered all the flour with fat and blended It
    well.
    12. Then you cook the flour and fat mixture until it begins to smell Just
    slightly salty. It will be bubbly and look like it’s just this side of brown.
    13. Next REMOVE THE PAN FROM THE BURNER and whisk in the entire measured
    liquids.
    14. Then return the pan to the burner and slowly bring this almost to a boil.
    15. Remember you already cooked the flour in the fat so all you need to do
    now is stir this until it thickens up to what you like. You can let it stay
    sort of thin or let it cook out until it is thicker than your Mashed potatoes.

    Want to make your gravy richer-looking? Add a drop or two of bottled browning and seasoning sauce.
    Want to add more flavor? A few bouillon cubes will do the trick.
    To prevent a layer of skin from forming on sauce as it cools, place a circle of waxed paper flat on the sauce. It works like a charm!

    Gravy Thickener

    Place 1 1/4 cups flour and 1 cup cold butter in a food processor and pulse till mixed. Add a little salt and paprika and store the mixture in a glass jar in the refrigerator. When you are ready to use it just whisk a little into liquid or meat drippings.

    #41976
    luckylucky
    Moderator

    DENISE’S TIPS

    The proportions of fat to flour to liquid are easy to remember. For a reasonably thick gravy use 2 Tablespoons of fat and 2 Tablespoons of flour per 1 cup of liquid. Make a roux from the fat and flour (it is not necessary to brown the roux, but you can if you like) and then add the liquid, stirring constantly. Use a good whisk to remove lumps.

    If you want a smooth gravy with minimal effort, use hot roux with cold liquids or cold roux with hot liquids. In the case of a roasted turkey, the stock can be made in advance then added to the pan drippings to make up the full amount needed, or the roux can be made in advance and added to the hot pan drippings. The second option is usually more practical. If you decide to do this, measure the pan drippings and any stock you will be adding separately, so the drippings with still be hot when you add the roux. Once it is incorporated, thin with the stock. Heat, stirring constantly, until the gravy is thickened and hot. If you have the correct proportions, it should not need to come fully to a boil, but it should need to be simmering before it will be thick enough.

    If you want to make sure that the drippings in the bottom of the roasting pan are nicely browned, not burnt, the best way to do this is to melt some fat in the bottom of the pan when you first begin roasting. Just add a little shortening or even oil to the pan before you put it in the oven. This will keep the liquids that drip down first from burning before some of the turkey fat has had a chance to drip down and do the job.

    Don’t forget to include the browned bits from the bottom of the pan in your gravy! Some people eat the gravy just to get some of those! I have seen it.

    For added flavor in your gravy, use chicken bouillon granules instead of salt. Chicken bouilllon is noted for being very salty, and adding it in place of the salt will make a big difference in the taste. Do not use the powdered form (it will make lumps). Avoid using cubes, as these must be dissolved first. (They can be used in an emergency.) Bouillon granules are found beside the cubes in the grocery store.

    _________________
    Denise

Viewing 2 posts - 1 through 2 (of 2 total)
  • You must be logged in to reply to this topic.