wich is the gravy recepi?

Answer 1

Which gravy, you got turkey gravy, a ss gravy, and chicken gravy?

Answer 2

I don't see any reipes to choose from here... But gravy is really easy to make.

You mix and heat fat (or butter) with flour until you've got a sort of pasty stuff, sort of like oatmeal. Then you add meat sauce (or water) until it's as thick as you like it. You can add beef boullion, beef base, chicken boullion, or chicken base to add flavor, but it'll also get salty fast if you do that, so keep checking the flavor.

Assuming that you want turkey gravy for thanksgiving, the process is pretty simple. Get a ladle, or a siphon, and suck out all the liquids from the bottom of the turkey pan once it's cooked. Let that stuff sit for a while, and it will separate. The meat juice will be on the bottom, it'll be dark, and will have most of the flavor. The fat will be on the top, it will be light, and fatty.

Squeze the air out of your baster bulb, and use that to suck up a lot of the fat. Toss it into a sauce pan, and add flour until it's thick and almost hard to stir. (you'll probably need somewhere between a tablespoon, and a fourthcup of flour, depending on the size of the turkey, and how it roasted.)

Now empty the bulb of the baster again, stick it way down into the container, and siphon out some of the meat juice. SLOWLY add that to the fat& butter while stirring. Eventually, you'll get gravy that's about the right thickness and color. If it gets too thin, add about a teaspoon of corn starch and stir for a few minutes, repeating until it's thick enough. If it stays too thick, add a little water.

Taste to see if it needs flavoring. Use chicken boullion, or base if you have no turkey base.

Answer 3

here's an easy one

for every 1 cup of liquid, broth stock, pan drippings etc, use 1 tablespoon each flour and butter

melt butter in a pan and stir in flour cook til slightly brown add liquid 1 cup at a time til it boils and is as thick as you want

Answer 4

um....the one on the left! No, no, your other left!