Sauces and gravies

Gravies and sauces are derived from meat drippings (beef, pork, poultry, etc.) for flavor enhancement, food appeal, and moisture preservation of some dishes. The base is made from left-over particles, browned but not burnt of fried meats and fowl or of roasts. Excess fat is drained off the pan and the thickeners like flour or cornstarch are stirred in with the drippings stuck to skillet.
There are two basic methods in making thickened or creamy gravy:
1. mixing flour with cold water, milk, or stock to make a smooth paste and cooking in low heat with constant stirring or;

2. adding flour to drippings and cooking for about 5 to 7 minutes until a solid mass is formed.

Adding liquid, in large quantity all at once, causes gravy to be lumpy. The amount of liquid, with constant stirring, determines the thickness while tha amount of thickener ( 1-1/2 to 2 T/ cup liquid), the richness and flavor of drippings, and the heat temperature determine the savory taste.
In case of unthickened or non-creamy type gravy, meat stock is simply strained, particularly beef, to make au jus or consomme as accompaniment to roast beef.
The use of milk with clear broth creates creamy, white type sauce.
Other creamy sauces without meat base are tomato juices and sweet and sour sauces.




Vernz said...

Hi Josie thanks for dropping by, your cooking looks yummy ....

can I exchange link with you? I was late with the BC blogger ...


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