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Making gravy today
Topic Started: Nov 22 2011, 07:00 AM (592 Views)
jon-nyc
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Cheers
somebody else's sock
Nov 26 2011, 04:15 PM
Probably TMI.....
Not at all. Good advice, in fact.
In my defense, I was left unsupervised.
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brenda
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..............
SES has the gravy thing well in hand. Very good suggestions.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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somebody else's sock
Middle Aged Carp
brenda
Nov 26 2011, 04:52 PM
SES has the gravy thing well in hand.
:confused:

jon must be off sick somewhere.

That's two slow pitches he's missed.

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George K
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Finally
OK, I'm simmering away. We'll see what happens.

If it doesn't work, I'll do it again tomorrow, as per Jon's recipe - with the following changes:

1) I'll sauté/brown the giblets as well
2) I'll thicken with the Madiera/flour mixture rather than the fat/flour
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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JBryan
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I am the grey one
Turned out fine for me.
"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
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Cheers
Maybe George is a gravy snob.


SES - :)
In my defense, I was left unsupervised.
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apple
one of the angels
the ingredients are always different in turkey times. baking can be more precise. anyway, you have to be smarter than the turkey or the gravy and understand what produces depth of flavor, thickening, etc. Hard to do with just one experience.

Me? i never get to take home turkey.. somehow all the vegetable leftovers end up in my car... they'll know we'll feed the creatures i guess and as i over heard one of the girls,, " give it to the Stevere***** - Mary will just make soup or something.
it behooves me to behold
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somebody else's sock
Middle Aged Carp
apple
Nov 27 2011, 05:08 AM
anyway, you have to be smarter than the turkey or the gravy
So when do we find out who is smarter, George or the turkey/gravy?

:shifty:

(my money is on George)
Edited by somebody else's sock, Nov 27 2011, 11:58 AM.
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George K
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Finally
So, here's what I did - the best of both worlds:

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 clove Garlic, crushed
Giblets and neck from turkey - coarsely chopped

Combine 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. I simmered for about 4-5 hours

I didn't add salt and pepper, thinking I could add it later.

Beat together Madeira and flour (about 4 tbs and about 4 oz of Madiera) until smooth.

I put that into another saucepan and, poured in reduced stock through strainer into it.

I simmered that letting it get thick.

Then I added the de-greased pan drippings.

Added some salt (not much, at all) and oy vey, such a gravy!
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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brenda
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..............
George, you are a chef extraordinaire. That's an incredible recipe you have created. TNCR culinary history is being made here today.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
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George K
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Finally
Forgot to add: I browned the giblets in some oil before putting them into the saucepan with all the veggies.
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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