cooking tips?

Question

what is the best way to make the perfect gravy? AND, what is the best roux recipe?

Answer 1

To achieve the best gravy, the ROUX has to be perfect. There is nothing complicated about roux, as they are generally consisted of equal parts of flour and fat. There are 3 different roux- white, blond, and brown. (I won't go into details, unless you wish to know more). For your gravy, I suggest a brown roux, made with bacon drippings (so start saving that leftover bacon grease!) Brown roux requires the most cooking time, but tastes best to me. Ok, to make the roux, stir 1 cup of flour with 1 cup of bacon drippings (or chicken fat, OR vegetable oil) over high flame. Stir until it turns a dark chestnut brown.

Now that you have the roux, remove from heat and add some chicken (or veal) stock. Stir well and place back on high flame. Simmer for about 15 minutes. Season with celery salt/pepper to taste. Let me know how this works for you.

Answer 2

Roux, is broken down into brown or white roux's. Brown may be made by heating the flour in a skillet until it is toasted a light brown and then used to make a brown roux for all dark colored sauces(gravy if you like). White roux is made with white flour. A Roux is made of equal parts of starch(flour) and fat( oil, butter). These are mixed and cooked slow to form a paste that has lost the raw flour taste. This may be used to thicken all sort of things. When roux is added to very hot liquid it will star to thicken in a very short time.( most people will take small amounts of the liquid being thickened, that is somewhat cooled and add the roux to it and mix until smooth. this is added back to the hot liquid and it will not allow any lumps in the sauce. The liquid to make into a gravy is up to your taste.
You can also make thickening agents from cornstarch and water. These are called glazes. they will have the same taste ,however they will have a shine where a gravy may not.

Answer 3

Perfect Gravy Tips and Hints
With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when things go wrong.

• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.

• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.

• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.

• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.

• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan.

They increase the flavor of the gravy.

• Constarch has twice the thickening power of flour.

• Arrowroot has slightly more than twice the thickening power of flour.

• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.

• Liquid gravy browner can be added to gravy to improve color.

• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.

• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.

• Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.

• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.

-----------------Roux

Ingredients

1 1/2 cups vegetable oil
2 cups all-purpose flour
Preparation
Heat oil in a large cast iron skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark mahogany color (about 30 minutes). Proceed with gumbo recipe, or cool completely, and store in an airtight container up to two weeks.

Yield

3 1/2 cups

Answer 4

Well I've never succeeded with roux yet, but my gravy is awesome. About 2 Tbsp bacon drippings (I keep them in the fridge), and about 3-4 Tbsp flour. When the drippings melt whisk in the flour 1 Tbsp at a time. Then add 2 cups au jus or beef stock or broth...slowly while whisking. Let it thicken, whisking often. Great consistency, taste, and no lumps!

Answer 5

i make gravy all the time ,and it always comes perfect.first put your broth(beef or chicken) and drippings in a high sided pan or pot and bring to a boil.while waiting for stock to boil,melt stick of butter in microwave in a coffe mug.when butter is melted keep adding flour tablespoon by tablespoon whipping with a fork (while adding)until it becomes a slightly pourable paste.slowly add paste to boiling liquid while stiring vigorously with whisk until you reach wnated consistency.as far as a roux goes its just equal parts fat(oil,butter,etc.) and flour

Answer 6

use equal amounts of flour and oil... I use vegetable oil...mix in a saucepan until the mixture smells like nuts and is starting to turn a light brown. Add your heated stock slowly.... if the stock is not heated the gravy will separate.
the best stock to use is one from a roast ... I like to add stewed tomatoes to the roast before I start to cook it ... they add nice flavour to the eventual gravy and the acid in them tenderises beef nicely.... I hope this helps