Quick Cooking Tips : Great Gravy!
Quick Cooking Tips: Great Gravy!
Eating a steak without a delicious side of gravy is like eating eggs without bacon: it’s just not complete. Not only does gravy really bring out the flavors of the steak, it also lends another flavor profile that just starts a party in your mouth with every bite.
Gravy is also great for that delicious, almost always present side dish: mashed potatoes.
Now, you could go out and buy a bottle of ready-made gravy to save yourself a lot of time and trouble, but it never really tastes as good as the stuff that you make from scratch. There’s something deep and rich and succulent about home-made gravy that you never get from those instant, just-add-water powders that you can buy from the supermarket.
The easiest way to make delicious gravy is to use the dripping from the meat that you are using. This is especially easy when you are baking, broiling or grilling your meat on an electric grill that saves the dripping. You can also use some of the marinade that you used to marinade your meat in.
Remember, do NOT taste your marinade and dripping mixture before you cook it, especially if you use the marinade that you placed the raw meat in.
First, you heat the marinade/dripping mixture at a medium temperature to lose the water remaining in the mixture. The longer that you leave the mixture, the stronger the flavors become. Once the mixture starts to boil, lower it down to a simmer. You can start adding other flavorings at this point such as salt, pepper, spices and herbs. Even stock or wine is a great addition for a different flavor, and if you’re making gravy for red meat, red wine is definitely the way to go. Don’t forget to scrape the sides of your pan or grill while the gravy is boiling down; this process is called “de-glazing”, and this ensures that you get all those scrummy caramelized bits that are left on the sides.
Once you’ve achieved the flavor that you want, this is when the magic really happens. To get that thick gravy texture, dissolve flour or cornstarch in a cup of warm water and add it to the gravy. Use around 1 to 2 tablespoons of flour for every 5 cups of gravy, although you can change this amount depending on the thickness or thinness of gravy that you want.
Then, you’re going to want to put that gloss in the gravy, and you can do this by melting some butter in the gravy. Around 100 grams per 5 cups of gravy would be enough to achieve that beautiful glossy sheen in the gravy.
Now, you’re ready to start pourin’ that gravy on your steak and mashed potatoes!