men and women please?

Question

what is the best way to make home made gravy ?

Answer 1

If you are looking for something fast and easy, they sell Gravy packets in the seasoning aisle. All you have to do is add water and heat it in a sauce pan.

Otherwise you need to make gravy from the juices you collect from cooking meat like turkey. You add some flour or corn starch and some seasonings like pepper and onion powder.
http://www.recipezaar.com/getrecipe.zsp?id=12291

Answer 2

save the juices as they come off the roast collect them in a narrow container and but in freezer. Fat will collect on top. Throw that away. blend a small amount , 2 teaspoon per quart cornstarch ( or better still arrowroot) a small amount of water blend ( so it doen't get lumpy) then add a more water. Heat defatted juices in shallow pan as it bubbles stir in small amounts of cornstarch solution to thicken. A good way to flavor the gravy before hand is to cook the meat with herbs under the skin for example Chicken or lamb, put garlic and rosemary under the skin. salt and pepper gravy to taste.

Answer 3

Plain and simple, after cooking your meat, lets say frying your pork chops, don't let anything burn and when done take out meat and leave a small amount of the oil/butter that's left with the drippings in it , in the pan. After awhile you will know by ear what to leave. Then in a bowl or a jar , something to mix in, mix flour and water, to make a paste. I usually make mine between thick and thin, but it doesn't really matter cuz you will be adding water until it gets to the consistency that you want. Then you add it to the drippings and stir with a fork ( or if non stick, something wooden or rubber/plastic ) and keep stirring and adding a little water at a time. Put salt and pepper in and I usually add bouillon cubes, one or two. Simmer a few minutes, and watch your consistency. Simple, easy and tasty.

Answer 4

brown whatever meat you're cooking and remove it from the pan. Don't let the stuff in the pan burn, turn the heat down and if there is enough oil in the pan add a couple of spoonfulls flower to it and stirr it for a few minutes untill you have whats called rou (don't know if thats how you spell it) it should be crumbly almost like a cookie dough, then you slowly add cream to that and stir constantly so you don't get lumps, keep adding cream untill you have the consistency you want, then season with salt and pepper (white pepper). If you originally don't have enough oil in the pan after cooking the meat add butter or whatever oil you use.

Answer 5

start w/the drippings from the meat you are preparing. add a can of that flavored broth.
in seperate bowl stir together 3 tablespoons of flour and some cold water.
add to the pan, using a whisk constantly.
bring to a boil.
let boil a minute.
walla you have gravy!

Answer 6

Fat Free Chicken Gravy


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1 Cup Clear Defatted Chicken Broth
1/4 Cup Skim Milk

2 Tablespoons Flour

Fresh Ground Black Pepper


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Combine flour and skim milk, beating until smooth. Gradually add to the chicken broth. Cook over medium heat, stirring constantly until thicken. Add seasonings; reduce heat and continue to cook, stirring, 5 minutes longer. Yield: 1/4 cup
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Per Serving: 30 calories, 0.4 grams fat, 0.5 mg cholesterol, 200 mg sodium, 2 grams protein

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Vegan (Strict Vegetarian) Gravy
Use this recipe for bisquits-'n'-gravy or for any other dish that calls for a gravy -- Thanksgiving stuffing, poutine, Salisbury "Steak" made with veggie burgers, etc. It can also be used as a supplement or even substitute for meat gravies. Please note that this gravy, however, is not a low-fat food -- each serving has about 2/3 tablespoon of oil.

Ingredients:
1/2 cup vegetable oil
3-6 cloves of garlic, squashed and minced very well
2-3 slices of yellow onion, chopped
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low- or reduced-sodium soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
5 or 6 white mushrooms, sliced (optional)
extra flour or cornstarch (optional)
Method:
Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.

Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. (Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.) Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.

If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.

Serve piping hot.

Notes:
This gravy takes about ten minutes to prepare.

Poutine: Stir some chunks of fresh cheddar cheese curds into a serving of hot french fries. Cover with gravy, prepared a bit more thinly than the recipe above (use more water) and without mushrooms. It's impossible to find the truly authentic fromage en grain outside of Québec, but diced Colby or mozzarella works well, even if it won't squeak when bitten into.

Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.

This gravy refrigerates well. Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive). The cooled gravy re-heats well in the microwave or on the stove.

As shown, recipe makes roughly a quart. Recipe can be halved.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

Answer 7

Italian Gravy


3/4 cup olive oil, divided
4 beef short ribs, 1/2 to 3/4 pound
6 oxtails, about 1/2 pound
1/2 pound country style spare ribs
1 prime rib or beef neck bone, about 1/2 pound
Salt to taste
Pepper to taste
2 1/2 teaspoons granulated onion, divided
2 tablespoons garlic powder, divided
2 links Italian sausage, 1 sweet and 1 hot, casings removed
1 1/2 pounds unseasoned pork sausage
1 pound ground beef
3 large onions, finely chopped
1 bunch Italian parsley, stems removed, finely chopped
12 cloves of garlic, minced
2 tablespoons minced shallot
2 jalapeno peppers, stems and seeds removed, minced
1/2 cup pesto, made without cheese or pine nuts (available frozen)
2 cups of good red wine
10 cremini mushrooms, sliced
10 button mushrooms, sliced
2 portobello mushrooms, sliced
2 tablespoons plus 1/2 teaspoon sugar, divided
106 ounces tomato puree
106 ounces tomato sauce

Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.

6 cups chicken stock
3 1/2 cups tomatoes, peeled, chopped and stewed, can use canned
1 (6-ounce) can tomato paste
Water to cover
2 whole allspice berries
1 tablespoon Italian seasoning
1 tablespoon fresh basil, minced
3 tablespoons cream sherry

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Answer 8

for you maybe opening a jar and pouring it into some thing microwaveable would be good

Answer 9

gravy:

http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,gravy_Recipe,00.html?searchString=gravy&site=FOOD&searchType=Recipe

Answer 10

stroke the pole