SC - Books
Philip & Susan Troy
troy at asan.com
Sun May 14 19:52:16 PDT 2000
LrdRas at aol.com wrote:
>
> In a message dated 5/13/00 12:24:32 PM Eastern Daylight Time,
> CBlackwill at aol.com writes:
>
> << f anyone has a particular favorite recipe for this, could you pass it
> along
> privately? What kind of gravy? Cream? Veloute Sauce? Are there
> vegetables
> in it, etc...?
>
> Balthazar of Blackmoor >>
>
> Gravy. You know what gravy is don't you, Balthazaar? Or don't they teach
> gravy making in cooking school? You mix flour and water, bring the chicken
> broth to a boil, taste, make sure it has ENOUGH salt in it, pour in flour
> water and continue cooking, stirring constantly until thickened. ;-)
>
> Ras
In cooking school they teach you to make a roux in a pan previously used
to roast, sautee or broil meat, and to make a brown sauce with the roux,
brown stock and aromatics. With further brown stock and some reduction,
this becomes a form of demiglaze, and then you've got something,
especially with a hit of madeira added thereto.
Unfortunately, they also tend to be of the opinion that flour and water
slurries are a Bad Thing, probably the last resort among starch thickeners.
Which is not to say that that isn't a good way to make gravy...
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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