GRAVY

  

1.     INTRODUCTION

Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking.  Traditionally to thicken the gravy you would use flour of cornstarch.  In this experiment I used flour.

2.     MATERIALS AND METHODS

Materials:

·      Flour

·      Milk

·      Meat drippings

Equipment:  

·      Whisk

·      Sauce pan

Preparation:

1.     Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.

2.     Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3.     Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.

3.     RESULTS AND DISCUSSION

The recipe went very well and was a fun one to do.

4.     CITATION

In-class recipe