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.
Using my best Bill Clinton voice, I did not drink any of the JD Black, ever!!! Hick-up!!! Hick-up!!!
A splash of coffee always deepens the flavor of the gravy. Not enough to identify the flavor. just enough to perk up the meat juices.
I know that cooking it longer helps.
Still, I like the arrowroot. I think it makes a better gravy.
Just one thing to note about arrowroot.
The gravy will separate a little bit when it’s refrigerated. There will be some clear liquid that comes out. There’s nothing wrong with it, that’s just the way it is and it mixes back in very easily.
Aside from the fact that I think it makes a better gravy, probably the best part is that it’s gluten free for those who have issues with gluten. I know what it’s like to be on a restricted diet and usually finding substitutes for stuff you like isn’t very successful.
In this case, there is absolutely no taste or quality difference in using arrowroot and I think it actually make s a batter gravy.
And you use it exactly like flour.
how about giving out the recipe
where do you get it
love champagne
Any grocery store, I would think.
I got a big tub of it pretty cheap at a local Mennonite store.
I would have to travel to central Missouri for a Mennonite store
There are quite a few here in Central NY.
Anyway, check your local grocery store in their natural foods section, if they have one, or maybe their bulk section, or a health food store.
We’re spoiled here. We have a grocery store chain named Wegman’s and it’s the absolute best grocery store in the world. They carry almost anything and their quality is fantastic and their prices, especially on basics, can’t be beat.
My daughter who lives in LA says that when she’s describing Wegmans to friends of hers who have never heard of it, it’s like Whole Foods only three times the quality and half the price.
Regardless, the same 3 ingredients, cornstarch, water & drippings. I start by making a roux, using drippings and cornstarch (or flour if I forget to but cornstarch) & work out from there.
BEST.GRAVY. EVER.
My husband's family always had gravy made with milk and water, adding giblets & a chopped boiled egg. To silence “that's not how my mama made gravy,” I add a few giblets & meat from the neck, but I draw the line with the milk & boiled egg.
Because of my own personal food rules (ie no nuts because ice cream should not crunch & the only place boiled eggs should be at the Thanksgiving table is in deviled eggs), I refuse to ruin my gravy with milk & a boiled egg. Nasty.
Yep - I use mustard to perk up my ketchup....
Fall day, football, bird being bbq’d, sounds like a lot to be thankful for. Hope y’all Have a good one.
Metamucil.
I used crushed up pork rinds to thicken before. I liked it.
(The trick is to not tell anyone.)
Little tabasco will liven it up.
Not enough to make it taste hot.
Just a few drops to give it an edge.
Ever use it as a marinade for the turkey? I use one bottle for marinade overnight (breast side down), roast it in the marinade, then use some the marinade and some ‘new’ champagne (new bottle that is) in the gravy and of course serve the rest with dinner.
We go through a lot of champagne on holidays since we start with mimosas with breakfast
Health food stores carry arrowroot. EnerG makes it as well as Red Mill. Hubby is allergic to corn so we use it, or tapioca starch or potato starch for thickening.
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