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/ck/ - Food & Cooking

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13852976 No.13852976 [Reply] [Original]

Gravy recipes. I still do a classic roux gravy. Sub in some stock of whatever animal I feel like and lots of black pepper.

>> No.13852995

>>13852976
Classic roux will never be beaten

>> No.13852997

Isn't that a veloute?

>> No.13853002

>>13852995
This but use the fat from the animal whenever possible and any veg/herbs you cooked or roasted with it then hit it with a wand blender

>> No.13853004

>>13852997
Half the mother sauces are just roux+(insert broth/cream here)

>> No.13853013

>>13853002
You're right. Get those roast drippings

>> No.13853016
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13853016

>>13853004

>> No.13853017

>>13852976
Roux gravy is good, but it doesn't reheat or hold well. I can't get it to stand for more than an hour in my experience. I prefer reducing stock with a little wine and/or adding arrow root powder, but that's just me.

>> No.13853023

>>13853017
Arrow root just as a thickening agent right?

>> No.13853057

>>13852976
My French mother’s gravy is still the best. She would remove whatever the meat was from the roasting tray then put the whole tray on top of the stove with the heat set to medium/high. Then she’d quickly stir up all the dripping and other pieces with a fork, add red wine and let sizzle for a few seconds, then add stock water she would keep especially for making gravy. Turn heat down and let simmer while stirring constantly. Wala. Bar none, best gravy on earth I still can’t replicate. Smooth, very rich, packed with flavour.

>> No.13853072

>>13853057
Roux is still for me. I've tried that method with mixed results. I will give it a go again though

>> No.13853092

>>13853023
yes, it emulsifies without adding oil. Sort of a cleaner emulsion than cornstarch

>> No.13853095

>>13853092
Intresting

>> No.13853105

>>13853072
try making a roux then adding it into the pan juices with some stock then whisk. wa la

>> No.13853123

>>13853095
and it's good by itself if your stomach feels like shit

>> No.13854417

Bump for more gravy.

>> No.13854452

gravy is shit
buy bones and make a proper sauce you culinary illiterates

>> No.13854470
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13854470

>>13854452
>edgelord dumbassery.

>> No.13854479

>>13852976
Whats a pat of butter? Roux is equal parts by weight.

>> No.13854855

>>13852995
What's the classic way to do it? I use a flat wooden spatula.