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As if my holiday stress level wasn't already high enough, The New York Times has an article this week about how gravy can either make or break Thanksgiving dinner. Last year I recruited a culinary-inclined friend of mine to make the gravy from scratch while I got the rest of the dinner on the table. It turned out great and definitely cut down on the pressure. Got any gravy tips?
Do You Have Gravy Anxiety?
Posted by Kim Conte
on November 23, 2008 at 8:50 AM
About the author
Kim Conte
has shoes that make people stop her on the street and ask "Where did you get those?" but it doesn't work for taxi cabs as she was hit by one ... and lived to tell the tale. She has more freckles than Lohan but way less attitude. And she's a fierce cook with tons of recipes to share -- and wishes she could share some with Bourdain.
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Comments (7)
I was raised on gravy, sausage, chicken, pork chop.. for each meal of the day.
I learned as a small child how to create this wonder of taste.
Smiles,
Donna
My husband insists that it's easy and it looks easy when he does it. Mine always ends up burnt paste. I'm done trying to figure it out...we have store bought if it's left up to me.
The easy way to make it is to use the juice from the turkey, make sure it is still hot on the stove, in a cup put 2 tbs of flour, get your hot water running slowly and the hot water while stirring very fast when it looks like paste water slowly pour into turkey drippings and keep stirring add your seasoning and everything should be okay.
Good Luck........Happy Thanksgiving
It's easy....as long as I'm following the directions in the recipe that I WILL be following; not as if I'm making it by heart or anything! lol
We just use the drippings from the roast (or whatever meat), add seasonings, maybe a bit of wine, and thicken with a little butter or roux if necessary. That's it!
I was shown, put the flour in a container with screw top lid, with the juice, and seasonings, put the lid on and shake. It helps with the flour lumping up.
I've known how to make gravy since I was like, 8 or 9.... the truck is, when you're making the roux dont add too much flour and use a WHISK not a spoon!! Whisk like crazy.... you can't over whisk it.