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Home / Tips and Tricks / Avoid a gravity disaster with these handy tips «Food Hacks :: WonderHowTo

Avoid a gravity disaster with these handy tips «Food Hacks :: WonderHowTo



Jus is a relatively simple dish, but it is strikingly easy to make a mess of it. We have all experienced the disappointment of enthusiastically pouring gravy on our mashed potatoes, only to realize that it is too fluid, too lumpy or too bland. And because gravy is so simple, even if you don't mess it up it's still a challenge to make it memorable and tasty.

With these ten tricks and tips you can prevent an gravity disaster while you also make something really delicious.

Image by Brady Klopfer / Food Hacks

1. Use the right flour

The first step in making gravy is to make a roux with flour and fat – this thick base will ultimately bear the taste of your gravy. However, it is a common misconception that every flower will work.

When you make gravy, you want to use a flour with a lot of starch and few proteins, like all purposes (cake flour also works). This flower helps prevent your gravy from getting the dreaded skin that occurs when you're done.

Image by Brady Klopfer / Food Hacks

2. Cook the Roux longer than you think

The most common mistake people make with gravy is not cooking the roux long enough. After you have added the flour to your fat (butter or dripping), you must boil the roux for at least five minutes before adding liquid. If you add liquid immediately, the flour in the roux never boils and your gravy has a faint taste of raw flour. Not tasty.

Cook your roux instead until it changes from a light brown to an orange color. The smell will also change; The aroma shifts from that of raw flour to a nutty scent that resembles freshly baked cookies.

4. Include dried mushrooms in your broth

For extra flavor depth steep some dried mushrooms (such as porcini mushrooms, shiitake or chanterelle) in the broth for about half an hour before you make your gravy. This gives some rich umami elements to your gravy.

When using the broth, remove the mushrooms or cut into small pieces and include them in the gravy.

5. Add the Fatty Bits

If you make a gravy with drops, make sure that you have the coagulated fat pieces have fallen into the roasting pan or are stuck to the roasting rack.These pieces of fat may not look tasty, but they are the tastiest part of the meat you are roasting and they will easily dissolve and become absorbed in your gravy

Image by Tom Hirschfeld / Food52

6. Use pressed garlic or garlic paste

Garlic is an ideal flavor in gravy because it fits perfectly with the rich, earthy flavors of broth or dripping, but many recipes require chopped garlic at the end of the juice e throw, resulting in uncooked and unevenly absorbed garlic.

Use a garlic press instead or make a garlic paste and add it to your gravy. This allows the garlic juice to be better absorbed in the gravy, resulting in a divine and subtle garlicky taste.

Image by Brady Klopfer / Food Hacks

7. Use fresh herbs

Many gravy recipes require dried herbs, while other recipes leave them out altogether. But fresh herbs make almost every savory dish better, and gravy is no exception.

My favorite herbs to use in gravy are rosemary and parsley, but you can use all the herbs you choose. Hard herbs (such as rosemary and thyme) should be included at the same time as the broth, while soft herbs (such as parsley and tarragon) should be added after the gravy has been removed from the heat.

Image by Brady Klopfer / Food Hacks

8. Add a dash of soy sauce and rice vinegar

Soy sauce and vinegar are more often associated with Asian food than with gravy. And although it may sound strange, both ingredients can immediately increase your gravy.

Add a little bit of each – just a dash – and add new layers and depth to the gravy. The soy sauce adds savory richness, while the vinegar offers a bit of acid that balances richness and greasiness.

Image by Brady Klopfer / Food Hacks

9. If it is not thick enough, add corn starch

When people think their gravy is too thin, they tend to add more flour as a thickener. But raw flour has an unpleasant, lime-like taste, so I recommend you not add it. Instead, make a slurry by mixing corn starch with an equal amount of cold water. Add the teaspoon one teaspoon at a time and stir; keep adding until your gravy has the desired thickness.

Image by Brady Klopfer / Food Hacks

10. Finish your gravy with a pat of butter

Turn off the fire and add a knob of butter and beat until completely absorbed. This adds a lustrous shine to your gravy making it look luxurious – and adds a velvety texture that you and your guests will find irresistible.

Image by Brady Klopfer / Food Hacks

None of these tips and tricks are complicated, but when combined, they help you create an infallible and wildly delicious gravy to make. Let us know if we forget other pro-tips you use at home for a better gravy in the comments below.

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Photo cover of Brady Klopfer / Food Hacks

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