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.
found some!
Keep yo glutamates outta mah gravy! Keep yo mama’s glutamates outta mah gravy too!
Umami wears army boots...
i use the same base for enchilada sauce, for which i receive high compliments... a fat, flour, chicken broth and chili powder--which i get from New Mexico--or i use dried chili pods and go from there...
mis dos centavos... adelante...
thank you
Kitchen Bouquet is a staple of mine for added flavor to roasts, stews and gravies (it’s great inside a roast chicken). It is basically a reduced (concentrated) version of what you’d have if you made a flavor stock from scratch.
Worcestershire is actually a substitute for soy sauce if you have a soy allergy like I do. I make lo mein using allspice, honey, and Worcestershire.
My orange chicken (which would work with turkey or pork) the ingredients call for 1 orange rind and juice, tarragon, orange juice, chicken broth, tawny port, cloves, cinnamon and chives. 1/2 the rind and the tarragon go inside the bird, basted with the orange juice. make a roux with flour and butter, add broth and port, cook 2 minutes. while simmering add spices. cook 15 minutes more, adding salt and pepper to taste. so you could perhaps modify that as a base for gravy.
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