Posted on 11/17/2016 6:17:47 PM PST by nickcarraway
Bland gravy doesn't have to be a thing this Thanksgiving
IIf on Thanksgiving you find yourself with a pot of bland gravy, try something a little different instead of simply reaching for more salt.
Add umami-rich ingredients to punch up your gravy.
We know umami brings “savoriness” to your tongue, but what exactly makes a food umami rich? The answer is a food high in glutamates (a type of amino acid), which are responsible for the rich, addictive taste found in cured meats, aged cheeses, fish and other foods we associate with umami. We aren’t suggesting you add a piece of salmon to your gravy, but a dash of the household pantry items below can bring those turkey drippings up to par in no time flat.
① Soy Sauce There’s a reason why the word umami is so often associated with soy sauce. The fermented soy beans that give the condiment its signature depth make it our go-to source for jazzing up any dish. A drizzle is all you need.
② Dried Porcini Mushrooms Mushrooms are naturally high in umami-rich compounds, and when dried they become super-concentrated umami bombs. Use them by either rehydrating the dried fungi in a little hot water and blending them into a porcini purée, or simply keep a flavor-packed porcini mushroom powder on hand by running the dried mushrooms through a coffee grinder.
③ Worcestershire Sauce Made with anchovies, vinegar and a few other top-secret ingredients, Worcestershire sauce is aged for months to develop its signature taste. A few drops will impart a zesty flavor and intricate twang.
④ Tomato Paste While fresh tomatoes contain only trace amounts of umami compounds, when intensely concentrated like they are in a can of tomato paste, they transform into a sweet-savory component that adds a dollop of serious flavor.
⑤ Fish Sauce A staple of Southeast Asian cuisine, this punchy condiment is made by allowing anchovies to ferment in salt and then extracting the resulting liquid. Many chefs swear by this stuff, using it to make any dish more complex. Just be careful—a little goes a long way.
So if you’re finding your gravy (or any of your Thanksgiving dishes) lacking oomph this year, see what adding a little umami can do.
Usually mustard perks up anything....even gravy!
my mother makes the best gravy, and i make the second best... i learned from her... you don’t need any of those five ingredients for savory gravy...
“We know umami”
==
My Mami???
Yo Mami!!
This is what is known as “reinventing the wheel”.
I used to know an old cook in Montgomery Alabama, Nate worked for Morrison’s Cafeterias. He could make a turkey gravy that was ambrosia. Everyone in the company used the same giblet gravy recipe, but Nate was a Gravy God, his gravy was perfection...every time.
” 5 Unexpected Ingredients That Will Give Your Gravy a Kick”
And here I was going to score some ‘H’ from the squatters next door. /jk
umami so fat...
tony Chachare’s ....every time....nobody knows I do it..
so let us in...
I make decent gravy, but I want to try some kind of orangy flavored sauce this year. Still looking for recipes.
JD Black gives any gravy a little kick.
so let us in...
Cayenne!
I know, dear, to me, great gravy has 3 ingredients. A cup of water or broth, with a tablespoon of flour [or cornstarch blended in with a fork] and a tablespoon or two of pan drippings from your just-cooked masterpiece. Put them into a pan, turn up the heat to simmer, and stir constantly until it thickens to your satisfaction. It won’t take but about 10 minutes, and it thickens even after it goes off the heat. You’ll never buy jar gravy again!
Habaneros and Ghost peppers..............
A bit of rosemary — that’s what we use to kick up our gravy.
Try arrowroot powder for making killer gravy.
It works the same as flour but doesn’t leave the gravy tasting pasty like flour does.
My Mami?!!?
Joe Mami!!!!
Accent Flavor Enhancer which is 100% MSG which = Pure Umami
For the record, arrowroot is gluten free and is a terrific thickening agent you can use in more than gravy.
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