Depending on the cut of meat you are using, you may not have juice to make gravy with. Meats you roast, such as whole chicken, whole turkey, pork loin roast, or beef roast such as rump roast or tip roast will make the juice you want to make gravy. I begin by pouring the meat drippings through a wire mesh strainer. This removes any pieces of fat or other unwanted additions to the gravy. I strain it from the roasting pan into a saucepan. You can use flour or cornstarch to thicken your gravy. I prefer using cornstarch. I put 3 heaping spoons of cornstarch into a glass and slowly add about 1/2 - 3/4 cups cold water while mixing with a spoon until you have all the cornstarch disolved. Bring the meat drippings to a rolling boil and then very slowly stir in the cornstarch mixture, stirring constantly. Making gravy is a technique that takes practice and you'll still end up sometimes with it too thick or too thin or too watery tasting. Sometimes, depending on how much is in the pan, you can make a little gravy by using the little brown bits left over if you have fried chicken or pork chops. After you remove the meat, add a little water and use a metal spoon (unless it is a non-stick pan) to scrape the cooked bits off the pan. Then stir in your thickening, water mixed with flour or cornstarch, until desired thickness. The key to making it less lumpy is to make sure the meat drippings are boiling fully and slowly stir in the thickening while constantly stirring.
2007-03-16 08:19:14
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answer #1
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answered by sevenofus 7
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Well, you really don't make gravy from "juice" -- you make it from the fat. You must be using very lean beef, which is nice and healthy! But you don't need much fat to make gravy. Use two tablespoons of fat to two tablespoons of flour -- cook it and whisk it for a couple of minutes, then slowly add beef or chicken broth, whisking to get rid of all the lumps. Bring it to a boil -- it won't thicken unless it reaches the boiling point -- but then turn the heat down to a simmer and let it simmer several minutes, adding more broth to reach the desired consistency. This will make about a cup or so of gravy.
2007-03-16 07:57:30
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answer #2
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answered by Capote99 2
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don't put water in with whatever you're cooking, that's only going to take away from your flavors, make your product more bland. Try making a stock, they're not too hard to make. http://answers.yahoo.com/question/index;_ylt=AnWagGtnzsKFGM1eveGslAgAAAAA?qid=20070226212532AA81hsu&show=7#profile-info-4afa22f2c684d72fa2c62d00a4214419aa
here's a link to a veal stock recipe that I posted, and if you wanted to do chicken, you could, just substitute chicken bones, and skip the roasting, and exclude the tomato paste altogether. you, of course, don't have to reduce to demi, just keep it at stock. the hardest part about making stock is acquiring the bones, really. but you should be able to get them from your local butcher. and not your albertsons butcher, but a real butcher. you could also use a low-sodium chicken broth, or a wine, red or white, depends on what you're cooking. or even buy stock online. but, it all depends on what you're cooking still. because, if you're roasting, you don't want to add any liquid, because roasting is dry heat, braising is cooking something about 1/4 - 1/2 submerged in liquid, so you'll have plenty of liquid for a gravy. if you use really lean meats, it'll be hard to get jus from them because the fat is what contributes and makes up alot of the jus. if you use something with more fat, and you get alot of jus, then to make a good gravy, you want to start by making a roux, which is equal parts fat/flour by weight. and cook it over medium heat until it's about the color of cardboard and has no starchy taste. then, reduce your jus, add some roux until it's the consistency you want, season to taste, and strain.
2007-03-16 09:35:50
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answer #3
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answered by Anonymous
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Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?
2016-05-31 05:29:29
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answer #4
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answered by gay 3
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If you're frying meat:
Deglaze the pan after you have removed the cooked meat form it using broth, wine or water. Vigorously whisk in small amounts of flour for thickness. You won't be able to tell the thickness until it boils so don't over do the flour and season to taste!
2007-03-16 07:54:03
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answer #5
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answered by Bryan's Wife 4
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either you add to much salt or you cant cook,
but any ways take aluminum foil and make a pouch put the meat inside the pouch the close it tightly, bake it, if done right you have a ton of meat juice and a nice tender pice of meat pour the juice into a bowl and add some flour and season the gravy to your liking vualah gravy
2007-03-16 07:56:34
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answer #6
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answered by Anonymous
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How To Make Real Gravy
2016-10-01 23:55:37
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answer #7
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answered by Erika 4
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the French call what you have left in your pan after cooking the meat Fond. I generally allow the meat to rest in the same pan I cooked it in to get even more of the juices from the meat. Next you need to add, stock, wine, liquor or water to the cooking vessel, heat it up again and then scrap the bottom with a rubber or wooden cooking utensil. Please avoid any burned bits, as this will usually make your sauce taste scorched too.
This is the base of your sauce...
2007-03-16 15:41:53
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answer #8
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answered by chef.jnstwrt 4
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I always add some water to my cooking, but you remove the drippings (you can add water to existing dripping to make more) put into a sauce pan, bring to a low boil. Once boiling add cornstarch (there is usually a recipe on the side of the cornstarch box) or flour, cornstarch is better for less lumps. slowly stir in the cornstarch, keep stirring or your gravy will burn, does not take long to thicken so keep a close eye, once thickening starts you can take off of heat, will continue to thicken after taken off of heat.
2007-03-16 07:57:50
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answer #9
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answered by michele_zanella 3
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You will only have juice if the cut of meat is higher in fat. I sometime put a couple of olive or vegtable oil to the pan prevent it from sticking to much. But the meat has to do the rest.
2007-03-16 08:15:45
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answer #10
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answered by Anonymous
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