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| Making gravy today | |
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| Tweet Topic Started: Nov 22 2011, 07:00 AM (593 Views) | |
| jon-nyc | Nov 22 2011, 07:00 AM Post #1 |
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Cheers
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Gotta love do-ahead recipes. THis looks pretty good, and I'll add some pan drippings to it Thursday at the last minute. Ingredients 1 tablespoon vegetable oil 2 turkey wings ( about 1 1/2 pounds, separated at the joints) 1 large onions, quartered 2 carrots, each cut into 4 pieces 2 stalks celery, each cut into 4 pieces 1 clove garlic, sliced in half 1/2 cup dry white wine 3 1/2 cups chicken broth 1/4 teaspoon dried thyme 1/2 cup all-purpose flour 3 cups water Directions -In deep 12 inch skillet, heat oil over medium-high heat until hot. -Add turkey wings and cook 10 to 15 minutes or until golden on all sides. -Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently. -Transfer turkey and vegetables to a large bowl. -Add wine to skillet, and stir until browned bits are loosened. -Return turkey and veggies to skillet. -Stir in broth, thyme and 3 cups water, heat to boiling over high heat. -Reduce heat to medium-low; simmer, uncovered, 45 minutes. -Strain into an 8-cup measure or a large bowl; discard solids. -Let broth stand a few seconds until fat separates from meat juice. -Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. -Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. -Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. -Pour gravy into a 2-quart container or medium bowl, cover and refrigerate. -At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like. |
| In my defense, I was left unsupervised. | |
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| LWpianistin | Nov 22 2011, 07:36 AM Post #2 |
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HOLY CARP!!!
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That does look good. I was going to say you can't make gravy without drippings, but you have that covered
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| And how are you today? | |
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| jon-nyc | Nov 22 2011, 08:33 AM Post #3 |
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Cheers
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Browning the turkey wings and veggies:![]() Let it simmer for 45m:
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| In my defense, I was left unsupervised. | |
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| apple | Nov 22 2011, 08:34 AM Post #4 |
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one of the angels
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that looks great jon |
| it behooves me to behold | |
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| brenda | Nov 22 2011, 10:21 AM Post #5 |
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..............
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Jon will become a professional chef next. Looks awesome, buddy! |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| ilm | Nov 22 2011, 04:02 PM Post #6 |
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Middle Aged Carp
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I copied your recipe Jon - it looks good. Btw, you also have a nice stove! Jon with a nice piano and a nice stove. Did you say you bought a car? If so, what kind, because it would probably be super nice too. |
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| jon-nyc | Nov 23 2011, 04:49 AM Post #7 |
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Cheers
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Thanks!
Heh. Not even close! I got a hand-me-down 97 Corolla from my MIL. The only thing special about it is it has exceptionally low mileage - 28k when i got it. I paid her fair value for it in the end, though she offered it for free. The value of the car was less than half of the sales tax on the Bosie. Now you know where my priorities lie.
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| In my defense, I was left unsupervised. | |
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| apple | Nov 23 2011, 04:58 AM Post #8 |
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one of the angels
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good priorities btw... that is one kick ass piano. (another btw.. when i brown stuff, i turn down the heat a little lower and cook it a little longer.. it gets browner... even more carmelized - for a greater depth of flavor) still i am very impressed with your recipe. it makes me want to be cheffing again which i am not up to). i sure wish it was 'cool' back when i was doing it.. "but you went to college.. a good college.. why would you want to cook???" |
| it behooves me to behold | |
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| JBryan | Nov 23 2011, 08:48 AM Post #9 |
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I am the grey one
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I am so going to make some of this but I will have to cut the recipe in half. |
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"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it". Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody. Eleanor: At my age there's not much traffic anymore. From The Lion in Winter. | |
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| jon-nyc | Nov 23 2011, 08:49 AM Post #10 |
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Cheers
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I wouldn't - it doesn't make too much by the time it boils down. |
| In my defense, I was left unsupervised. | |
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| JBryan | Nov 23 2011, 09:07 AM Post #11 |
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I am the grey one
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Okay but there is just the two of us. However, we both love gravy and it should keep if there is any left over. Thanks for the recipe. |
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"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it". Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody. Eleanor: At my age there's not much traffic anymore. From The Lion in Winter. | |
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| Cathys | Nov 23 2011, 02:52 PM Post #12 |
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Senior Carp
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That does look good - I'll need to put that down for one to try next year! |
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| kathyk | Nov 23 2011, 03:05 PM Post #13 |
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Pisa-Carp
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Good gravy! mmmmm |
| Blogging in Palestine: http://kksjournal.com/ | |
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| George K | Nov 26 2011, 02:06 PM Post #14 |
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Finally
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OK, I followed instructions, and a couple of observations: 1) There was hardly any fat to skim off. So, I used some butter and put in about 3 tablespoons of flour (rather than the half cup that the recipe calls for). 2) The taste is, well, a bit on the bland side. I'm hoping that the addition of the drippings will change all that. 3) Even with the smaller amount of flour, it still tastes a bit flour-ey. Thoughts? |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| somebody else's sock | Nov 26 2011, 02:32 PM Post #15 |
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Middle Aged Carp
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Did you cook the flour in the butter and fat until it was brown? The fat needs to be fairly hot when you put the flour in, and you have to stir or whisk it almost constantly so it doesn't burn. Cooking the flour is supposed to eliminate the floury taste, and letting it brown before putting the hot liquid in should increase the depth of flavor. You could cheat a bit and add either some type of bouillon base like Better than Bouillon or a dash of dry Marsala. I've also sauteed mushrooms in a separate skillet and then added them into the gravy, but my family likes mushrooms. YMMV* * Your Mushroom May Vary Edited by somebody else's sock, Nov 26 2011, 02:53 PM.
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| jon-nyc | Nov 26 2011, 02:53 PM Post #16 |
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Cheers
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What SES said. Mine also didn't have much fat, so I put in some butter. Mine was anything but bland. |
| In my defense, I was left unsupervised. | |
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| jon-nyc | Nov 26 2011, 02:53 PM Post #17 |
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Cheers
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I'm curious how it came out for JB... |
| In my defense, I was left unsupervised. | |
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| George K | Nov 26 2011, 03:11 PM Post #18 |
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Finally
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Is there anything I can do to (I can't believe I'm saying this) deflour the gravy? |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| somebody else's sock | Nov 26 2011, 03:27 PM Post #19 |
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Middle Aged Carp
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The only thing I could think of is to simmer the gravy at a very low heat to see if the flour will absorb some more liquid. This site recommends the same: http://www.mahalo.com/how-to-fix-gravy/ As for deflouring....I'll leave that one to people with more appropriate purity scores! |
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| George K | Nov 26 2011, 03:35 PM Post #20 |
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Finally
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Thanks for the tip. I'll try it in a little while. The recipe is easy enough that I can do it again tomorrow while the turkey cooks. I'll just yank the wings off of the bird and start from scratch... Hmm...maybe I'll throw in some giblets as well. Whaddya think?
Nothing like a nice slow pitch, right over the plate, is there?
Edited by George K, Nov 26 2011, 03:35 PM.
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| somebody else's sock | Nov 26 2011, 03:40 PM Post #21 |
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Middle Aged Carp
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Giblets are great, and the heart and neck as well. Browning the turkey parts and veggies well at the beginning is important. The fond (brown bits) add lots of flavor. Taste the gravy after you've strained the stuff out. If it tastes bland, you can reduce it a bit to intensify the flavor. I also cheat and start with a quart carton of low sodium chicken broth instead of water. Helps a lot. You're turning into quite the chef! Edited by somebody else's sock, Nov 26 2011, 03:42 PM.
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| George K | Nov 26 2011, 03:47 PM Post #22 |
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Finally
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Here's what I usually make, but it's a pain in the patootie, because you have to do it all once the bird is out. http://s10.zetaboards.com/The_New_Coffee_Room/single/?p=8131676&t=7070217 GIBLET GRAVY WITH WINE RECIPE 3 c Water 1 1/2 c Dry white wine 1 lg Onion, coarsely chopped 1 sm Carrot, coarsely chopped 1 sm Celery stalk (with leaves), -coarsely chopped 1 cl Garlic, crushed Giblets and neck from turkey -coarsely chopped Sat and fresh ground pepper Pan juices from roast turkey 1/2 c Water 1/2 c Madeira 1 tb To 2 Tb flour 1. Combine first 7 ingredients with salt and pepper to taste in medium saucepan. Partially cover and bring to simmer. Stock should reduce to 1 1/2 cups and have intense flavor. 2. When roasted turkey has been transferred to platter, degrease juices in roasting pan. Place pan on high heat. Pour in reduced stock through strainer into pan juices. Bring to boil and cook about 2 minutes, stirring and scraping up any browned bits that cling to pan. 3. Beat together remaining water, Madeira and flour until smooth. Stir into boiling pan juices and continue cooking until gravy is thickened, about 5 minutes. Taste; if sauce seems weak, continue reduction. Add seasoning. To serve: Pour into heated sauceboat Ahead: Can be prepared 1 day ahead through step one. Any leftover gravy can be refrigerated up to 5 days, or frozen up to 3 months in an airtight container |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| jon-nyc | Nov 26 2011, 04:11 PM Post #23 |
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Cheers
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I don't have anything to add, I've only made it once. And this year was only my second turkey dinner. Sorry it didn't turn out for you. |
| In my defense, I was left unsupervised. | |
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| somebody else's sock | Nov 26 2011, 04:15 PM Post #24 |
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Middle Aged Carp
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jon's recipe, yours and mine are all similar. You can do a blended version of the three and come up with a killer version of GeorgeK's Sunday Thanksgiving Turkey Gravy A few observations: 1. Your usual recipe says to simmer the veggies and turkey stuff without browning. I always saute and brown that stuff before adding water or broth. Brown = flavor. 2. I like the white wine and Madeira that yours includes. 3. I usually do step 1 (saute and then simmer) the day before, or for you tomorrow, while the turkey is cooking. 4. Your recipe doesn't call for a roux (heated fat with flour added in and cooked) to thicken the gravy. Does that gravy turn out tasting floury? I've used thickeners other than flour mixed into a liquid, but the consistency and look of the finished product is quite different. I've never tried flour and liquid. 5. I make the roux with butter and thicken the gravy while the turkey is roasting. I lift the turkey in its roasting rack out of the pan and dump the drippings in the thickened gravy. Then the turkey goes back in the pan and gets covered with foil to keep it warm. I let the turkey rest out of the oven for 20 minutes before carving. That gives me time to make the gravy. I never defat the pan drippings. I don't think modern turkeys are that fatty. 6. You can slightly over-thicken the gravy so that it's the right consistency after the drippings go in if your family likes a more substantial gravy. Or you can adjust the thickness by... 6. adding a little Wondra flour to thicken it if it's too thin after drippings are added. Wondra is an instant flour that doesn't need to be cooked into a roux or dissolved in a liquid. If you sprinkle it in gently, it won't clump and it thickens very quickly. It's big time cheating (apple is probably shaking her head), but I used to keep a canister around for the times when the gravy comes out too thin and I needed to thicken it pronto. Probably TMI..... |
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| somebody else's sock | Nov 26 2011, 04:16 PM Post #25 |
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Middle Aged Carp
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I'm disappointed. what about that slow pitch over the plate? |
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