Beef, Chicken, Pork and Dessert Recipes Benefit From the Addition of Scratch Gravy or Soup Gravy

Smooth, lump free tasty gravy is the right of every cook. Here is some information to help you master this skill and add a new level of expertise and confidence to your meal planning and preparation.

What exactly is gravy anyway? Simply, gravy is a thickened liquid that is usually spooned or poured over other foods to add an additional depth of flavor. There are many versions and applications but here are some common ones.

Desserts Food

In the south sausage gravy a favorite for breakfast and is simply a white or milk gravy with cooked sausage added. Other versions of this are SOS, a dried beef in milk gravy served on toast, or it can be any milk gravy with meat added.

Beef or chicken broth or pan drippings can be used to make delicious gravy. Often we see chicken fried steak smothered in one of these types. Pork gravy, while not as common, can add a wonderful dimension to your pork dishes. I like to use a white wine to de-glaze the pans.

Bar-b-que sauce is a sort of gravy for grilled foods. Isn't it? When was the last time you made a homemade sauce for the grill? You could start with tomato juice and thicken then season to your own tastes.

Desserts often have a fruity type sauce or gravy as well. I love a thick cherry sauce, warm from the stove, drizzled over a slice of pound cake.

In our house gravy was something my mom never seamed to get quite right. It was usually lumpy, or too thin and running all over the plate. Oh, we all tried to get it right at one time or other. But, it wasn't until I spent a few weeks with my grandmother one summer that I finally learned the tricks.

There are basically two methods to make gravy.

The method my grandmother taught me used flour.
The meat is removed from a pan and all but a couple of tablespoons of drippings are drained off. To the drippings that remain you will add 1 to 2 tablespoons of all-purpose flour. Stir the flour in the drippings with a wire whisk over medium heat until the flour begins to brown slightly. At this point you will add in your liquid. The liquid may be milk, or a mix of wine and water. You may have beef or chicken broth, or even vegetable broth. Add up to two cups, a little at a time stirring all the time with the whisk. Continue adding and stirring your liquid until you have added it all. You may need a little less if the weather is wet. Continue stirring and cooking for a few more minutes and you will see the gravy thicken. Salt and pepper to taste.

This method produces a smooth gravy that has small particles of the meat from the bottom of the pan. These particles add a lot of flavor, but if you desire a perfectly smooth gravy you can pour it through a wire mesh strainer to remove these particle

If you want to make a milk gravy as with sausage gravy you would use the same process, removing the sausage that has been browned, draining the fat, add the flour and then milk and cooking until thickened.

But, suppose you don't have pan drippings? Perhaps you want to spruce up a store-bought cooked meat or you baked the meats in the oven? Or, you may be a vegetarian, in which case you may want a milk gravy or one made from a vegetable broth. You can substitute butter or margarine (I prefer butter) for the fat and proceed as normal.

The second and more popular way today is to use cornstarch.
Instead of adding the cornstarch to your drippings, you add it to cool liquid. Use homemade or store-bought stock or broth, milk, or water. You could even use a little wine and water if you like. Use 2 tablespoons of cornstarch for 2 cups of liquid. Stir to dissolve and add the mixture to a hot pan. Stir constantly until the mixture comes to a boil over medium heat.

The advantage of this method is that you don't risk getting a floury taste from undercooked flour. You must bring the mixture to a boil, however, or the gravy will not thicken.

In a pinch you can grab a common kitchen staple and create an even quicker gravy.
Open a can of concentrated soup. I always have several flavors on hand. The cream varieties work well. Add the soup concentrate to the pan drippings with 2 tablespoons of liquid. Water, milk, wine, or a broth are fine. Stir until incorporated.

The soup concentrate will pick up the drippings and you will have a suitable gravy for your table in just a minute or two. Soup gravy as we call it is a great alternative you can use to spice up any meal. Try using cream of chicken soup with 2 tablespoons of water. Pour over that fried chicken you just bought home for a 'homemade' dinner. You can also use this 'soup gravy' as a great base for stews, stir fry dishes, over rice or potatoes, or as a quick SOS with your meat of choice.

We love mushroom soup gravy with ground hamburger and grilled onions added. Pour over toasted sourdough bread and serve with a salad and perhaps a fruit dessert and you have a delicious and quick meal. Or try a cram of chicken soup gravy with one of those tender rotisserie chickens from your grocery. Always a hit on a busy night and much better than those burger join offerings.

For fruit sauces, or gravy, you can thicken any fruit juice with cornstarch. 2 Tablespoons per 2 cups of juice. Combine. Cook to a boil over medium heat. If you have unexpected guests you can whip up a juice gravy to serve over vanilla ice cream for a dessert treat, or over slices of cake instead of a heavy frosting.

You can also thin jams and jellies by heating them and adding a few tablespoons of water or white wine. This will create a nice sauce to add to ice cream or cake and your guests will think you are a master chef.

Face your fear and get out the saucepan. There is no better time than tonight to get started. No matter how you choose to use your sauces or gravies, the skills you need are here. Just follow the simple steps and before you know it you will have perfect gravy and sauces to serve your family.

Beef, Chicken, Pork and Dessert Recipes Benefit From the Addition of Scratch Gravy or Soup Gravy

If you are looking for recipes or are interested in learning other skills in the kitchen, check out http://caglecooksonline.com. I have been cooking for family and friends for over 40 years. As a former caterer I am passionate about food and I am able to share that with you at my FREE website.

I hope you will check out my cooking site soon. You can email me with your questions and I am happy to try to help you with your problems in the kitchen. My site has a of of tips and tricks to help you. My email contact is at the website http://caglecooksonline.com.

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