While I do roast meats and poultry and so sometimes have the good browned
bits and drippings to make gravy, there are times when I make things like
meatloaf or poached chicken and want to serve good, home-made gravy with
them. But with no good drippings, I have always resorted to canned and
jarred gravies which leave a lot to be desired. (Knorr seems to be the best
of the packet gravies.)

Is there any way around this? Can I make a bunch of gravy when I roast a hen
or beef roast and freeze the drippings for later use?






--
Posted via a free Usenet account from http://www.teranews.com

"cybercat" > wrote in
:

> While I do roast meats and poultry and so sometimes have the
> good browned bits and drippings to make gravy, there are times
> when I make things like meatloaf or poached chicken and want
> to serve good, home-made gravy with them. But with no good
> drippings, I have always resorted to canned and jarred gravies
> which leave a lot to be desired. (Knorr seems to be the best
> of the packet gravies.)
>
> Is there any way around this? Can I make a bunch of gravy when
> I roast a hen or beef roast and freeze the drippings for later
> use?

Bouillon cubes are what I've always used to make gravy.

"cybercat" > wrote in

> Is there any way around this? Can I make a bunch of gravy when
> I roast a hen or beef roast and freeze the drippings for later
> use?

Here's a recipe:
http://www.recipesource.com/side-dis...2/rec0226.html

I use something like:
1-2 bouillon cubes (or the powder equiv.)
2 tablespoons corn starch
about 1 1/2 c. water
1/4 teasp. salt
1/8 teasp. pepper and drops of 'Kitchen Bouquet' to darken & flavor
a bit.

"cybercat" > wrote in message
.. .
> While I do roast meats and poultry and so sometimes have the good browned
> bits and drippings to make gravy, there are times when I make things like
> meatloaf or poached chicken and want to serve good, home-made gravy with
> them. But with no good drippings, I have always resorted to canned and
> jarred gravies which leave a lot to be desired. (Knorr seems to be the
best
> of the packet gravies.)
>
> Is there any way around this? Can I make a bunch of gravy when I roast a
hen
> or beef roast and freeze the drippings for later use?
>
>
>
>
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com

------------
Yes, the next time you cook a chicken or a roast, make extra and freeze the
gravy. For meatloaf I make a barbecue sauce and cover the top of it the
last five minutes of baking and heat the rest in a pan to serve along with
the meatloaf, but if you prefer brown gravy you can defrost some roast beef
gravy that you have saved and use that. I would also guess that you could
possibly make brown gravy using the fat drippings from the meatloaf. My
father-in-law used to cook large almost meatloaf-size hamburgers in a fry
pan and then make a gravy from the drippings and serve the hamburgers with
the brown gravy; they were delicious. He used to finish up the cooking of
the hamburgers in the gravy. The gravy was very good. So, maybe you could
do the same with the meatloaf fat; don't know; not sure, of course you would
not have the bits he had in the fry pan that give it flavor.

Oh pshaw, on Thu 14 Sep 2006 11:40:21p, cybercat meant to say...

> While I do roast meats and poultry and so sometimes have the good
> browned bits and drippings to make gravy, there are times when I make
> things like meatloaf or poached chicken and want to serve good,
> home-made gravy with them. But with no good drippings, I have always
> resorted to canned and jarred gravies which leave a lot to be desired.
> (Knorr seems to be the best of the packet gravies.)
>
> Is there any way around this? Can I make a bunch of gravy when I roast a
> hen or beef roast and freeze the drippings for later use?

Don't freeze the gravy, as the texture is often spoiled by freezing, but do
freeze the drippings and pan juices. You will be able to make good gravy
from that.

Another thing you might use when you have nothing homemade to work with are
products like "Better Than Bouillon". They are miles better than bouillon
cubes or granules.

http://tinyurl.com/nc69

--
Wayne Boatwright
__________________________________________________

All of this generosity has made me tired! * Cat

cybercat wrote:
> While I do roast meats and poultry and so sometimes have the good browned
> bits and drippings to make gravy, there are times when I make things like
> meatloaf or poached chicken and want to serve good, home-made gravy with
> them. But with no good drippings, I have always resorted to canned and
> jarred gravies which leave a lot to be desired. (Knorr seems to be the best
> of the packet gravies.)
>
> Is there any way around this? Can I make a bunch of gravy when I roast a hen
> or beef roast and freeze the drippings for later use?
>
>
>
>
>
>

if there aren't enough drippings then I will deglaze the pan with stock
(canned or homemade depending on what I have on hand) because even if theres
isn't a lot on the pan, there's got to be a little flavor to be pulled up.
Then I proceed with my gravy making.

My gravy is 1 tbl fat (butter, drippings etc) heated then 1 tbl flour added
and whisked until bubbly. Then 1 cup of liquid (usually 3/4 meat juice, stock,
whatever and 1/4 milk) added very slowly and whisked vigourously. of course
this recipe is super easy to increase. For thanksgiving I've been known to
start out with 8 cups of liquid.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

> products like "Better Than Bouillon". They are miles better than bouillon
> cubes or granules.
>
> http://tinyurl.com/nc69
>
> --
> Wayne Boatwright
> __________________________________________________
>
> All of this generosity has made me tired! * Cat

I love Better than Bouillon! Good tip Wayne. I use it to flavor things
frequently.

Lynne

>> products like "Better Than Bouillon". They are miles better than
>> bouillon
>> cubes or granules.
>>
>> http://tinyurl.com/nc69
>>
>> --
>> Wayne Boatwright
>> __________________________________________________
>>
>> All of this generosity has made me tired! * Cat
>
> I love Better than Bouillon! Good tip Wayne. I use it to flavor things
> frequently.
>
> Lynne


Looks interesting. Anyone know a Canadian retailer? I hate paying
customs.

<Alan > wrote

> >Bouillon cubes are what I've always used to make gravy.
>
> Well, yeah, but they're usually mediocre in flavor and have LOTS of
> salt in them.

And other weird chemicals, too, last time I looked. One of the
reasons I learned to braise meat was so that I do not have to
use boullion. To me, it just tastes like it is bad for me, and
nothing like real broth.

>
> If I don't cook some meat which leaves good drippings for gravy, I
> usually just put butter on the potatoes. . .
>
> Once every couple of years, I actually roast a turkey so that I can
> have:
>
> 1. stuffing actually baked in the bird
> 2. gravy made from the drippings.
>
> I could eat the stuffing and potatoes with that gravy for weeks, and
> never feel the need to Actually Eat The Turkey. . . .
>
> :-)
>

Ohhh, man, me too! But I like the turkey too. Why is turkey gravy
just the best? I have never realized that before!



--
Posted via a free Usenet account from http://www.teranews.com

"The Bubbo" > wrote in message
...
> >
>
> if there aren't enough drippings then I will deglaze the pan with stock
> (canned or homemade depending on what I have on hand) because even if
theres
> isn't a lot on the pan, there's got to be a little flavor to be pulled up.

By "deglaze" do you mean pour liquid in and stir, to mix it with whatever
is there?


> Then I proceed with my gravy making.
>
> My gravy is 1 tbl fat (butter, drippings etc) heated then 1 tbl flour
added
> and whisked until bubbly. Then 1 cup of liquid (usually 3/4 meat juice,
stock,
> whatever and 1/4 milk) added very slowly and whisked vigourously. of
course
> this recipe is super easy to increase. For thanksgiving I've been known to
> start out with 8 cups of liquid.
>

Thanks, Heather! I had not thought about using canned broth, that might
work.



--
Posted via a free Usenet account from http://www.teranews.com

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
> Don't freeze the gravy, as the texture is often spoiled by freezing, but
do
> freeze the drippings and pan juices. You will be able to make good gravy
> from that.

Good to know!

>
> Another thing you might use when you have nothing homemade to work with
are
> products like "Better Than Bouillon". They are miles better than bouillon
> cubes or granules.
>
> http://tinyurl.com/nc69
>

This might be the answer to my meatloaf and gravy problems. I bookmarked
the page, it looks like a great site. Do you actually shop there or was that
for illustration only?



--
Posted via a free Usenet account from http://www.teranews.com

"pfoley" > wrote
> ------------
My
> father-in-law used to cook large almost meatloaf-size hamburgers in a fry
> pan and then make a gravy from the drippings and serve the hamburgers with
> the brown gravy; they were delicious.

Sounds almost like Salisbury steak?

He used to finish up the cooking of
> the hamburgers in the gravy. The gravy was very good. So, maybe you
could
> do the same with the meatloaf fat; don't know; not sure, of course you
would
> not have the bits he had in the fry pan that give it flavor.
>

See, that meatloaf fat looks like death to me. My instincts say, drain it
off!
It is the meatloaf I really want a good gravy for. We don't really like
tomato
based sauces as much on meat loaf.



--
Posted via a free Usenet account from http://www.teranews.com

Oh pshaw, on Fri 15 Sep 2006 10:20:43a, cybercat meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>>
>> Don't freeze the gravy, as the texture is often spoiled by freezing,
>> but do freeze the drippings and pan juices. You will be able to make
>> good gravy from that.
>
> Good to know!
>
>>
>> Another thing you might use when you have nothing homemade to work with
>> are products like "Better Than Bouillon". They are miles better than
>> bouillon cubes or granules.
>>
>> http://tinyurl.com/nc69
>>
>
> This might be the answer to my meatloaf and gravy problems. I bookmarked
> the page, it looks like a great site. Do you actually shop there or was
> that for illustration only?

I have never purchased anything directly, because my local supermarket
carries their products. It's a very reputable company, however, so I
wouldn't hesitate to place an order.

--
Wayne Boatwright @¿@¬
_____________________

cybercat wrote:
>
> "The Bubbo" > wrote in message
> ...
>> >
>>
>> if there aren't enough drippings then I will deglaze the pan with stock
>> (canned or homemade depending on what I have on hand) because even if
> theres
>> isn't a lot on the pan, there's got to be a little flavor to be pulled up.
>
> By "deglaze" do you mean pour liquid in and stir, to mix it with whatever
> is there?

yeah, if it is a stove top safe pan I might throw it on a burner and then
deglaze it with some of the broth.

>
>
>> Then I proceed with my gravy making.
>>
>> My gravy is 1 tbl fat (butter, drippings etc) heated then 1 tbl flour
> added
>> and whisked until bubbly. Then 1 cup of liquid (usually 3/4 meat juice,
> stock,
>> whatever and 1/4 milk) added very slowly and whisked vigourously. of
> course
>> this recipe is super easy to increase. For thanksgiving I've been known to
>> start out with 8 cups of liquid.
>>
>
> Thanks, Heather! I had not thought about using canned broth, that might
> work.
>
>
>

i hope so! good luck.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

In message Alan wrote:
>>"cybercat" wrote
>>
>>> Sandi wrote:
>>> While I do roast meats and poultry and so sometimes have the
>>> good browned bits and drippings to make gravy, there are times
>>> when I want to serve good, home-made gravy with them.
>>
>>Bouillon cubes are what I've always used to make gravy.
>
> Well, yeah, but they're usually mediocre in flavor and have LOTS of
> salt in them.
>
> Once every couple of years, I actually roast a turkey so that I can
> have:
>
> 1. stuffing actually baked in the bird
> 2. gravy made from the drippings.
>
> I could eat the stuffing and potatoes with that gravy for weeks, and
> never feel the need to Actually Eat The Turkey. . . .
>
Sorry about the snipping, but that's exactly how I feel. Stuff the
turkey, I'll survive on sausages, roast potatoes, Yorkshire puddings,
stuffing and gravy. My wife has to have the meat!
--
Don

In message The Bubbo wrote:

> cybercat wrote:
>> While I do roast meats and poultry and so sometimes have the good browned
>> bits and drippings to make gravy, there are times when I make things like
>> meatloaf or poached chicken and want to serve good, home-made gravy with
>> them.
>>
>> Is there any way around this? Can I make a bunch of gravy when I roast a hen
>> or beef roast and freeze the drippings for later use?
>
> if there aren't enough drippings then I will deglaze the pan with stock.
> Then I proceed with my gravy making.
>
> My gravy is 1 tbl fat (butter, drippings etc) heated then 1 tbl flour added
> and whisked until bubbly. Then 1 cup of liquid (usually 3/4 meat juice, stock,
> whatever and 1/4 milk) added very slowly and whisked vigourously. of course
> this recipe is super easy to increase. For thanksgiving I've been known to
> start out with 8 cups of liquid.
>
That's interesting. In England we would never think of using milk to
make gravy. Must think about this!

--
Don

Don Gray wrote:

> That's interesting. In England we would never think of using milk to
> make gravy. Must think about this!
>
I find it pretty gross when people make "milk gravy" here in the South
too. But even grosser (IMO) is country gravy that includes minced up
hard boiled eggs.. not uncommon to Georgia. Blech.

Don Gray wrote:
> In message The Bubbo wrote:

>>
>> My gravy is 1 tbl fat (butter, drippings etc) heated then 1 tbl flour added
>> and whisked until bubbly. Then 1 cup of liquid (usually 3/4 meat juice,
stock,
>> whatever and 1/4 milk) added very slowly and whisked vigourously. of course
>> this recipe is super easy to increase. For thanksgiving I've been known to
>> start out with 8 cups of liquid.
>>
> That's interesting. In England we would never think of using milk to
> make gravy. Must think about this!
>

I'm not sure where I got the milk thing, my mother never made her gravy like
that. I think I just like the way it turns out. It seems a little more
substantial to me, but it's probably just in my head.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

Don wrote:

> Stuff the turkey, I'll survive on sausages, roast potatoes, Yorkshire
> puddings, stuffing and gravy. My wife has to have the meat!

I'm happy to give the meat to my girlfriend too.

Bob

Oh pshaw, on Sat 16 Sep 2006 12:38:52p, Don Gray meant to say...

> In message Alan wrote:
>>>"cybercat" wrote
>>>
>>>> Sandi wrote:
>>>> While I do roast meats and poultry and so sometimes have the
>>>> good browned bits and drippings to make gravy, there are times when
>>>> I want to serve good, home-made gravy with them.
>>>
>>>Bouillon cubes are what I've always used to make gravy.
>>
>> Well, yeah, but they're usually mediocre in flavor and have LOTS of
>> salt in them.
>>
>> Once every couple of years, I actually roast a turkey so that I can
>> have:
>>
>> 1. stuffing actually baked in the bird
>> 2. gravy made from the drippings.
>>
>> I could eat the stuffing and potatoes with that gravy for weeks, and
>> never feel the need to Actually Eat The Turkey. . . .
>>
> Sorry about the snipping, but that's exactly how I feel. Stuff the
> turkey, I'll survive on sausages, roast potatoes, Yorkshire puddings,
> stuffing and gravy. My wife has to have the meat!

I detest turkey, but the dressing/stuffing and all the trimmings is worth
the pain of roasting it. I leave the meat to the others.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

In message Pixmaker > wrote:

> At the risk of being laughed off the group, I'll tell you what I do
> about gravy...
> Simple, you use a prepared gravy mix. . . but thereby hangs a tale.
> A tablespoon of the powder will make about 5 ounces of gravy. Simple!
>
> After trying various brands, I have settled on only two. TRIO brand
> brown gravy
> mix is OK but nothing great. The one I really like is made by a spice company,
> R.L. Schreiber, in Pompano Beach, Florida. Google their name and see
> their catalog.
>
> Now, if you're past the shock of using a GRAVY MIX (ugh,) there are
> some things you can do to improve the flavor like adding chopped
> shallots and garlic plus a little Port or Merlot. I also find that a
> bit of beef base can add body to the mix.
>
> David Mehall

A perfectly acceptable way of overcoming the problem, David. Your
enhancements are all improvements which I have used to enhance the
flavour and consistency. If you can get it, or have it, add a few
drops of Lea Perrin's Worcestershire Sauce to give it a lift.

--
Don