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.
champange. imparts a lightness and touch of bite.
I had a bottle of Nouc Mam. Even closed tightly it stunk up the fridge so badly I threw it away. My heart goes out to you for six months downwind of a Nuoc Mam plant.
You probably still stink. ;-)
https://www.youtube.com/channel/UC-tc29lL509qJFigIeMO_yw
Essentially CIA (Culinary Institute of America) training without the hands on portion. You can learn so much.
1) Crack.
2) Heroin.
3) Meth.
4) Valium.
5) Psyclociben.
Wait.... it was Mam Nem. Nuoc Mam is very mild in comparison I have heard.
http://wanderingchopsticks.blogspot.com/2008/01/mam-nem-vietnamese-fermented-anchovy.html
Heh. Did a bit of research, yup Mam Nem is way way nastier.
6) Viagra
Come on Laz....
You are slipping.
Wok Du Phoc!
UMAMI - its what’s for dinner!
I was on Phu Quoc near the village of An Thoi.
The plant there made both.
Happy Thanksgiving!
this is turning into a Thanksgiving cooking thread and I love it...
Later and thanks
“I actually BBQ my turkey weather permitting. I always add a little JD Black to the old BBQ sauce.”
When using Jack Daniels for cooking or flavoring the less aged green label provides more flavor plus it’s less expensive. It may be harder to find though.
You only want the barest amount, not even a drop. Pour a drop into a spoon and the pour that back into the oil bottle and stir the gravy with that spoon.
It gives a rich taste but with out over powering the main flavor.
“I make decent gravy, but I want to try some kind of orangy flavored sauce this year. Still looking for recipes.”
Thank-you for mentioning that. I’m going to do the turkey on the webber grill/indirect heat this year. After reading your comment I’m gonna dump a can of OJ concentrate into the brine and let it sit overnight before cooking.
YoMamiNoMyMami
Say that 10 times fast
A tablespoon of chicken granules — not cubes.Or a little more if needed. Kicks the flavor up.
I tend to rub it into pieces with my (clean) fingers first. Don’t put too much in — it can be really strong. :-)
In addition, if you’ll roast it breast-side down you’ll have the must delicious, moist white meat ever!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.