SC - Gravy making

[Philip & Susan Troy]

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