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I don't understand why gravy has such a bad reputation. It's certainly not a health food, but sauces rarely are. As far as fat is concerned, I don't know anyone who actually uses the fat when they make gravy. That's what we have gravy separators for. (Or letting the juices cool completely in the fridge, if you have time for that.)
Why does it exist? Because it is moist and delicious and tends to compliment both the meat itself and the sides served with it.
I don't understand why gravy has such a bad reputation. It's certainly not a health food, but sauces rarely are. As far as fat is concerned, I don't know anyone who actually uses the fatwhen they make gravy. That's what we have gravy separators for. (Or letting the juices cool completely in the fridge, if you have time for that.)
Why does it exist? Because it is moist and delicious and tends to compliment both the meat itself and the sides served with it.
Oh, I always do!! It gives the gravy a much better flavor!!
Man bacon gravy calls for 2 tbsp. of bacon fat/drippings, flour, milk and salt a pepper. Then you add the crumbled bacon to it..
Roasted duck HAS to have gravy made from the duck fat (or duck butter). I make a maple/bourbon gravy that is knock your socks off good with properly roasted duck..
In fact- I can't think of any 'real' gravy recipe that doesn't call for the drippings. If it doesn't- it's stuff from a pouch or a can, and that ain't gravy in my house!
Man bacon gravy calls for 2 tbsp. of bacon fat/drippings, flour, milk and salt a pepper. Then you add the crumbled bacon to it..
Roasted duck HAS to have gravy made from the duck fat (or duck butter). I make a maple/bourbon gravy that is knock your socks off good with properly roasted duck..
In fact- I can't think of any 'real' gravy recipe that doesn't call for the drippings. If it doesn't- it's stuff from a pouch or a can, and that ain't gravy in my house!
Drippings =/= fat. When I make gravy, the flavor I want is that of the rich, caramelized juices that have cooked out of the meat. I scrape all the drippings into a gravy separator, pour off the juices to use in the gravy, and discard the fat (unless it is duck or goose, in which case I reserve the fat for later use.) That is how my grandma made gravy, that is how my mom made gravy, that is how I make gravy, and that is how everyone I have witnessed makes gravy.
Yep, most homemade gravy recipes call for separating or skimming the fat from the meat juices. Some gets through, but too much will make the gravy greasy and prone to separating.
Drippings =/= fat. When I make gravy, the flavor I want is that of the rich, caramelized juices that have cooked out of the meat. I scrape all the drippings into a gravy separator, pour off the juices to use in the gravy, and discard the fat (unless it is duck or goose, in which case I reserve the fat for later use.) That is how my grandma made gravy, that is how my mom made gravy, that is how I make gravy, and that is how everyone I have witnessed makes gravy.
But wait. Don't you first take a few spoonfuls of the fat and cook the flour in it BEFORE you add the juices and/or other liquids? That's how gravy is made. Plus you have to put the seasonings in the fat--fat favors flavor is how I remember it.
But wait. Don't you first take a few spoonfuls of the fat and cook the flour in it BEFORE you add the juices and/or other liquids? That's how gravy is made.
From what I've seen:
Southern method- cook the flour in the drippings;
Northern method- add water and then sprinkle the flour into it.
Drippings =/= fat. When I make gravy, the flavor I want is that of the rich, caramelized juices that have cooked out of the meat. I scrape all the drippings into a gravy separator, pour off the juices to use in the gravy, and discard the fat (unless it is duck or goose, in which case I reserve the fat for later use.) That is how my grandma made gravy, that is how my mom made gravy, that is how I make gravy, and that is how everyone I have witnessed makes gravy.
I guess a southern raised household is different. I simply tilt the pan, pour the liquid into a bowl, scrape the pan to loosen the food, add back enough liquid as called for (grease and all), add my other ingredients and go.
Same deal with red-eye gravy, bacon gravy, sausage gravy.. Never did it any other way. Even my brown mushroom gravy (or jaeger sauce) is prepared that way. All in an iron skillet.
If I do make gravy, it's usually just a pan sauce. Deglaze the pan with some broth, stir in some flour, herbs, etc.
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