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Best Turkey Gravy, Mix, Canned or Jarred
On Tue, 01 Dec 2009 20:51:32 -0600, Omelet >
wrote: >In article >, > "cshenk" > wrote: > >> I'll often make a white sauce, dunno if it's classic. Roast flour a bit in >> a pan for a tan 'roux', then add a combo of butter and flour stirring >> constantly to make a paste, then add cream or dashi (or both). Add >> seasonings and let simmer. Adjust thickness issues with arrowroot if >> needed. You can also add grated cheese to this if the end desire is a >> cheese sauce (use cream vice dashi then obviously). > >Does deglazing a pan with vermouth or wine after frying or saute'ing, >reducing it or thickening it count as a "gravy"? > >I wonder what the fine dividing line is between a "gravy" vs. a "sauce"? >:-) South of Naples it's gravy. |
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Best Turkey Gravy, Mix, Canned or Jarred
In article
>, Food Snob® > wrote: > > *I often end > > up making far more gravy than I need (3 quarts or so) and end up giving > > about 1/2 of it away to a good friend so she does not have to make any... > > > > OTOH is there really such a thing as "too much gravy"? <g> > > For many years I've said that if I won the Powerball I'd have a dozen > turkeys roasted every week, and give 11 to a shelter, but reserve the > drippings from all twelve. > > --Bryan Ah Bryan, don't underestimate the lovely value of roasted drippings from other meats, even the lowly chicken! -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Best Turkey Gravy, Mix, Canned or Jarred
In article >,
"gloria.p" > wrote: > Omelet wrote: > > > > > I wonder what the fine dividing line is between a "gravy" vs. a "sauce"? > > :-) > > > > Perhaps: > Gravy = meat-based (from a roast or broth) > Sauce = no meat? (Bearnaise, Hollandaise, etc.) > > gloria p Interesting concept! -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Best Turkey Gravy, Mix, Canned or Jarred
In article >,
brooklyn1 > wrote: > On Tue, 01 Dec 2009 20:51:32 -0600, Omelet > > wrote: > > >In article >, > > "cshenk" > wrote: > > > >> I'll often make a white sauce, dunno if it's classic. Roast flour a bit > >> in > >> a pan for a tan 'roux', then add a combo of butter and flour stirring > >> constantly to make a paste, then add cream or dashi (or both). Add > >> seasonings and let simmer. Adjust thickness issues with arrowroot if > >> needed. You can also add grated cheese to this if the end desire is a > >> cheese sauce (use cream vice dashi then obviously). > > > >Does deglazing a pan with vermouth or wine after frying or saute'ing, > >reducing it or thickening it count as a "gravy"? > > > >I wonder what the fine dividing line is between a "gravy" vs. a "sauce"? > >:-) > > South of Naples it's gravy. Ok... South of the Grand Tetons? -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Best Turkey Gravy, Mix, Canned or Jarred
On Dec 2, 1:29*pm, Omelet > wrote:
> In article > >, > *Food Snob® > wrote: > > > > *I often end > > > up making far more gravy than I need (3 quarts or so) and end up giving > > > about 1/2 of it away to a good friend so she does not have to make any... > > > > OTOH is there really such a thing as "too much gravy"? <g> > > > For many years I've said that if I won the Powerball I'd have a dozen > > turkeys roasted every week, and give 11 to a shelter, but reserve the > > drippings from all twelve. > > > --Bryan > > Ah Bryan, don't underestimate the lovely value of roasted drippings from > other meats, even the lowly chicken! Oh, believe me, I do not, but turkey is by far my favorite. I like duck (tame duck) and chicken (especially those tiny hens!) better than turkey, but I adore turkey gravy. Heck, I like gravy more than just about anything. I am kind of renowned among friends for a small dinner party I gave where I wood grilled 2" thick strip steaks and served them with mashed potatoes and gravy that was made from round steaks. It was an over the top thing to do, using 6, 7, 8 pound of beef to make gravy, then discarding the tasteless, blanched meat, but I don't do it often. The only other two foods I put in the same category as spectacular gravy are deep red, ripe but very firm cherries and pistachios that are totally green inside. > -- > Peace! Om --Bryan |
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Best Turkey Gravy, Mix, Canned or Jarred
"sf" > wrote in message ... > On Wed, 2 Dec 2009 02:37:11 -0500, T > > wrote: > >>Equal parts butter and flour, cook to desired color then add the stock >>and stir/whisk. It's gonna thicken nicely. I generally tend to go with >>5tbsp butter and 5tbsp flour. > > Nice gravy. The problem is - it tastes like turkey! > It's gravy with butter instead of turkey fat/drippings. |
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Best Turkey Gravy, Mix, Canned or Jarred
"sf" > wrote in message ... > On Wed, 2 Dec 2009 01:46:30 -0500, "cybercat" > > wrote: > >> >>"cshenk" > wrote in message ... >>> "Food Snob®" wrote >>> "cshenk" wrote: >>> >>>>> It works for us. I agree that a jar of heinz meat gravy is a good >>>>> thing >>>>> to >>>>> have handy in the pantry. >>> >>>> Like keeping sawdust on hand in case you run out of flour for baking >>>> bread. >>> >>> Grin, most of us know how to improvise although that's not one I'd try. >>> >>> Seriously, you've not posted any recipes as far as I know, so you are >>> just >>> starting to look like a pretender. People will like you fine if you >>> actually post something relevant instead of 'foodsnob' type things. >>> >>I think the term you want is ASSHOLE. >> > Hey! Stop it right now. I have cornered the market on that word, so > she has to find another one. > > Thank you very much. > > fi dollah say you have word for yousef. |
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Best Turkey Gravy, Mix, Canned or Jarred
On Wed, 2 Dec 2009 15:28:33 -0500, "cybercat" >
wrote: > >"sf" > wrote in message .. . >> On Wed, 2 Dec 2009 01:46:30 -0500, "cybercat" > >> wrote: >> >>> >>>"cshenk" > wrote in message ... >>>> "Food Snob®" wrote >>>> "cshenk" wrote: >>>> >>>>>> It works for us. I agree that a jar of heinz meat gravy is a good >>>>>> thing >>>>>> to >>>>>> have handy in the pantry. >>>> >>>>> Like keeping sawdust on hand in case you run out of flour for baking >>>>> bread. >>>> >>>> Grin, most of us know how to improvise although that's not one I'd try. >>>> >>>> Seriously, you've not posted any recipes as far as I know, so you are >>>> just >>>> starting to look like a pretender. People will like you fine if you >>>> actually post something relevant instead of 'foodsnob' type things. >>>> >>>I think the term you want is ASSHOLE. >>> >> Hey! Stop it right now. I have cornered the market on that word, so >> she has to find another one. >> >> Thank you very much. >> >> > >fi dollah say you have word for yousef. > I saw it up the street for two fifty... -- I love cooking with wine. Sometimes I even put it in the food. |
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Best Turkey Gravy, Mix, Canned or Jarred
On Wed, 2 Dec 2009 15:27:47 -0500, "cybercat" >
wrote: > >"sf" > wrote in message .. . >> On Wed, 2 Dec 2009 02:37:11 -0500, T > >> wrote: >> >>>Equal parts butter and flour, cook to desired color then add the stock >>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with >>>5tbsp butter and 5tbsp flour. >> >> Nice gravy. The problem is - it tastes like turkey! >> >It's gravy with butter instead of turkey fat/drippings. > Butter makes it better, but it's still turkey! -- I love cooking with wine. Sometimes I even put it in the food. |
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Best Turkey Gravy, Mix, Canned or Jarred
On 2009-11-24, cybercat > wrote:
> My local CBS affiliate did a taste test and decided that Knorr Roasted > Turkey mix in the packet tastes the closest to home made, esp. if you add > pan drippings. FWIW. I think it is smart to have a good brand around just in > case. Anyone too stupid to make real gravy from pan drippings deserves what they get. nb |
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Best Turkey Gravy, Mix, Canned or Jarred
On Tue, 1 Dec 2009 18:09:39 -0500, "cshenk" > wrote:
>I though it was a joke on canned gravy, but now that it's explained, yes I >have done a few things like that where it might be thought of as 'gravy'. > >The most common one, is a can of clam chowder (white or tomato depending on >what we want for a sauce) run through the blender then doctored with a few >herbs and spices to match what it is going with (minced onions and garlics >fried to sweet in butter then added with the butter is a common one). Since >we eat a seafood diet about 4 times a week, chicken/pork/beef/turkey 'gravy' >is rarely in the picture for us. > What do you serve with this clam sauce? Thanks! Tara |
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Best Turkey Gravy, Mix, Canned or Jarred
"sf" > wrote in message ... > On Wed, 2 Dec 2009 15:27:47 -0500, "cybercat" > > wrote: > >> >>"sf" > wrote in message . .. >>> On Wed, 2 Dec 2009 02:37:11 -0500, T > >>> wrote: >>> >>>>Equal parts butter and flour, cook to desired color then add the stock >>>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with >>>>5tbsp butter and 5tbsp flour. >>> >>> Nice gravy. The problem is - it tastes like turkey! >>> >>It's gravy with butter instead of turkey fat/drippings. >> > Butter makes it better, but it's still turkey! > I have actually done this when I ruined the chicken gravy--it is not so hot. Passable, but not so hot. It has no roasted flavor, for starters. |
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Best Turkey Gravy, Mix, Canned or Jarred
"sf" > wrote in message ... > On Wed, 2 Dec 2009 15:28:33 -0500, "cybercat" > > wrote: > >> >>"sf" > wrote in message . .. >>> On Wed, 2 Dec 2009 01:46:30 -0500, "cybercat" > >>> wrote: >>> >>>> >>>>"cshenk" > wrote in message ... >>>>> "Food Snob®" wrote >>>>> "cshenk" wrote: >>>>> >>>>>>> It works for us. I agree that a jar of heinz meat gravy is a good >>>>>>> thing >>>>>>> to >>>>>>> have handy in the pantry. >>>>> >>>>>> Like keeping sawdust on hand in case you run out of flour for baking >>>>>> bread. >>>>> >>>>> Grin, most of us know how to improvise although that's not one I'd >>>>> try. >>>>> >>>>> Seriously, you've not posted any recipes as far as I know, so you are >>>>> just >>>>> starting to look like a pretender. People will like you fine if you >>>>> actually post something relevant instead of 'foodsnob' type things. >>>>> >>>>I think the term you want is ASSHOLE. >>>> >>> Hey! Stop it right now. I have cornered the market on that word, so >>> she has to find another one. >>> >>> Thank you very much. >>> >>> >> >>fi dollah say you have word for yousef. >> > I saw it up the street for two fifty... > two senty fi my final offer. |
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Best Turkey Gravy, Mix, Canned or Jarred
On Wed, 2 Dec 2009 19:01:51 -0500, "cybercat" >
wrote: > >"sf" > wrote in message .. . >> On Wed, 2 Dec 2009 15:28:33 -0500, "cybercat" > >> wrote: >> >>> >>>"sf" > wrote in message ... >>>> On Wed, 2 Dec 2009 01:46:30 -0500, "cybercat" > >>>>>I think the term you want is ASSHOLE. >>>>> >>>> Hey! Stop it right now. I have cornered the market on that word, so >>>> she has to find another one. >>>> >>>> Thank you very much. >>>> >>>> >>> >>>fi dollah say you have word for yousef. >>> >> I saw it up the street for two fifty... >> >two senty fi my final offer. > Mumble, mumble, mumble. You're sending me to the poor house.... mumble, mumble. Okay, two seventy five - but that includes tax and delivery, no extra charges! -- I love cooking with wine. Sometimes I even put it in the food. |
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Best Turkey Gravy, Mix, Canned or Jarred
On Wed, 2 Dec 2009 19:01:14 -0500, "cybercat" >
wrote: > >"sf" > wrote in message .. . >> On Wed, 2 Dec 2009 15:27:47 -0500, "cybercat" > >> wrote: >> >>> >>>"sf" > wrote in message ... >>>> On Wed, 2 Dec 2009 02:37:11 -0500, T > >>>> wrote: >>>> >>>>>Equal parts butter and flour, cook to desired color then add the stock >>>>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with >>>>>5tbsp butter and 5tbsp flour. >>>> >>>> Nice gravy. The problem is - it tastes like turkey! >>>> >>>It's gravy with butter instead of turkey fat/drippings. >>> >> Butter makes it better, but it's still turkey! >> >I have actually done this when I ruined the chicken gravy--it is not so hot. >Passable, but not so hot. It has no roasted flavor, for starters. > I know. Gravy without pan drippings and fond, is just a mere shadow of what it could be. -- I love cooking with wine. Sometimes I even put it in the food. |
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Best Turkey Gravy, Mix, Canned or Jarred
"Tara" wrote
> "cshenk" wrote: >>I though it was a joke on canned gravy, but now that it's explained, yes I >>have done a few things like that where it might be thought of as 'gravy'. >> >>The most common one, is a can of clam chowder (white or tomato depending >>on >>what we want for a sauce) run through the blender then doctored with a few >>herbs and spices to match what it is going with (minced onions and garlics >>fried to sweet in butter then added with the butter is a common one). >>Since > What do you serve with this clam sauce? Thanks! Tara, it can go on many things but generally it's a fast thing for rice and seafood. For example I'd have Don clean a 12 inch body cavity squid and stuff it with various things then what wasnt eaten hot right away, was sliced and eaten cold with this sauce. I am not saying it is 'haute cuisine' but it seemed related to Sheldon's 'can gravy' but one I didnt undersand i do too, until I saw him describe what he meant better. |
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Best Turkey Gravy, Mix, Canned or Jarred
In article
>, Food Snob® > wrote: > > Ah Bryan, don't underestimate the lovely value of roasted drippings from > > other meats, even the lowly chicken! > > Oh, believe me, I do not, but turkey is by far my favorite. I like > duck (tame duck) and chicken (especially those tiny hens!) better than > turkey, but I adore turkey gravy. Heck, I like gravy more than just > about anything. I am kind of renowned among friends for a small > dinner party I gave where I wood grilled 2" thick strip steaks and > served them with mashed potatoes and gravy that was made from round > steaks. It was an over the top thing to do, using 6, 7, 8 pound of > beef to make gravy, then discarding the tasteless, blanched meat, but > I don't do it often. > The only other two foods I put in the same category as spectacular > gravy are deep red, ripe but very firm cherries and pistachios that > are totally green inside. > > > --Bryan Fascinating... :-) I do love turkey as well. What I don't understand is those who do not really care for turkey cooking it just because it's "traditional". If you don't like it, cook something else special that you DO like for pity sakes! I noted that quite a few here did just that. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Best Turkey Gravy, Mix, Canned or Jarred
In article
>, Dan Abel > wrote: > In article >, > Omelet > wrote: > > > > What I don't understand is those who do not really care for turkey > > cooking it just because it's "traditional". If you don't like it, cook > > something else special that you DO like for pity sakes! I noted that > > quite a few here did just that. <g> > > I think it's really pretty simple. If you have a family of three, and > the big feast, and someone wants baked potatoes, another wants baked > sweet potatoes and the third wants roasted beets, that's not hard to do > all at once, in the same oven, for the same meal. On the other hand, if > one wants a big turkey with all the trimmings, another wants a whole > baked ham with all its trimmings, and the third wants a prime rib roast > with the trimmings, that isn't going to happen, not for three people. > There isn't room in the fridge, the oven or the budget. So maybe > they'll do the turkey for Thanksgiving, because that's traditional. It > may even be that the person who does most of the cooking doesn't really > prefer turkey, but they'll get what *they* want for the next holiday. So long as you take turns. ;-) I do actually have a ham in the refrigerator 'cause it was cheap. While I love turkey, I love ham too! Soon's the turkey carcass gets turned into soup, that ham gets roasted. <g> 'tis the holiday season for feasting, and I have more COC and sweet potatoes in the back refrigerator... -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Best Turkey Gravy, Mix, Canned or Jarred
On Dec 3, 5:00*pm, Dan Abel > wrote:
> In article >, > > *Omelet > wrote: > > What I don't understand is those who do not really care for turkey > > cooking it just because it's "traditional". *If you don't like it, cook > > something else special that you DO like for pity sakes! *I noted that > > quite a few here did just that. <g> > > I think it's really pretty simple. *If you have a family of three, and > the big feast, and someone wants baked potatoes, another wants baked > sweet potatoes and the third wants roasted beets, that's not hard to do > all at once, in the same oven, for the same meal. *On the other hand, if > one wants a big turkey with all the trimmings, another wants a whole > baked ham with all its trimmings, and the third wants a prime rib roast > with the trimmings, that isn't going to happen, not for three people. * > There isn't room in the fridge, the oven or the budget. *So maybe > they'll do the turkey for Thanksgiving, because that's traditional. *It > may even be that the person who does most of the cooking doesn't really > prefer turkey, but they'll get what *they* want for the next holiday. Ham is NOT for Thanksgiving. Ham is for Easter. What better way to prove to the Spanish Inquisition that you're not a filthy, Christ- killing Jew. > > -- > Dan Abel --Bryan |
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