[Sca-cooks] OT OOP Gallons of gravy
Stefan li Rous
StefanliRous at austin.rr.com
Mon Nov 5 18:39:17 PST 2007
niccolo difrancesco replied to Dan's questions about making a large
amount of gravy with:
<<< Simmer the giblets (not livers; add wing tips if available) in a
couple
quarts of water for about 30 minutes and add water back to half
gallon.>>>
Why do you exclude the livers? Do they add too strong a taste?
<<< Then, you can use a turkey base (high end boullion) or chicken
broth in a
pinch, . . . or buy some turkey necks/backs to make a good broth out
of them
for your gravy (sauce veloute). We can get necks most any time of year
around here. >>>
Interesting idea about buying the necks for this. It sounds like you
are making the broth/turkey base seperately and then adding that to
the liquid above. Why is this? Why not add the turkey parts directly
to the water above?
You don't say anything about adding flour or some other thickener.
You do need to add that, otherwise you just get broth or consume
(thick broth), correct?
Stefan
(Obviously not too experienced at making gravy :-) )
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
More information about the Sca-cooks
mailing list