Preparation Of Savory Gravies Recipe

History and Fun Facts about Savory Gravies:

Savory gravies have been a staple in cooking for centuries, adding flavor, depth, and richness to a variety of dishes. The art of preparing gravies has evolved and adapted over time, reflecting the ingredients and techniques available in different cultures. Interestingly, the importance of savory gravies often lies in their ability to elevate cheaper cuts of meat, transforming them into delicious and satisfying meals.

Gravies are typically made by thickening a liquid, such as water, milk, stock, or tomato juice, with flour or other starches. The choice of thickening agent can vary depending on personal preference and dietary needs. For ordinary gravies, a common guideline is to use 2 level tablespoonfuls of flour or 1-1/2 tablespoonfuls of cornstarch or arrowroot to thicken a cup of liquid. However, this may differ when browning the flour, as approximately 1/2 tablespoonful more may be necessary, as browned flour does not thicken as well as unbrowned flour.

The fat used in gravies can either be butter or the drippings from the meat being cooked. The general rule of thumb is to use 2 tablespoonfuls of fat for every cup of liquid. One quick and efficient method for mixing the ingredients involves heating the fat, adding the flour, cooking until the mixture stops bubbling, and then adding the liquid. This technique minimizes the risk of lumpy gravy. However, there are those who prefer the traditional method of thickening gravy with flour mixed in a little cold water.

There has been ongoing debate about the digestibility and healthiness of gravies made by heating flour in fat. It is generally believed that as long as the fat is not overheated to the point of scorching, it should not pose any health concerns. Overheating fat can produce acrid and irritating substances, such as acrolein, which may be considered unwholesome. The production of such substances by overheating is believed to be responsible for the negative reputation surrounding fried foods. Thus, it is important to exercise caution and skill when heating fat for gravy preparation.

Variations in flavors can be achieved in gravies and sauces through various techniques. One notable flavor enhancement is the use of browned flour. Browning flour in fat until it turns dark brown imparts a distinctive and delightful flavor to gravies. The resulting flavor complements well with currant jelly, adding a hint of sweetness and complexity. However, it is not recommended to combine the browned flour flavor with onions or other intensely flavored vegetables.

Now that we understand the history, techniques, and flavor combinations of savory gravies, let's explore a delicious recipe utilizing these principles:

Classic Savory Gravy Recipe:

Ingredients:
- 2 tablespoons butter or drippings
- 2 level tablespoons flour
- 1 cup liquid (such as stock, meat juices, or a combination)
- Salt and pepper to taste

Instructions:
1. In a saucepan, melt the butter or heat the drippings over medium heat.
2. Add the flour and cook, stirring continuously, until the mixture turns golden brown and a nutty aroma develops.
3. Slowly pour in the liquid while whisking vigorously to prevent lumps from forming.
4. Continue whisking until the gravy thickens and reaches your desired consistency.
5. Add salt and pepper to taste, adjusting the seasoning according to your preferences.
6. Simmer the gravy for a few minutes to allow the flavors to meld together.

Fun Tip: To enhance the flavor of the gravy, consider incorporating a touch of currant jelly. The sweetness of the jelly pairs exceptionally well with the aromatic nuttiness of browned flour, giving the gravy a unique and delightful twist.

Similar Dishes:
Gravies and sauces are highly versatile and can be customized to complement a wide range of dishes. Some similar recipes and dishes include:
- Mushroom Gravy: Adding sautéed mushrooms to the classic gravy recipe provides an earthy and savory twist that pairs excellently with roasted meats.
- Red Wine Reduction: This rich and flavorful sauce is made by reducing red wine with shallots, garlic, and herbs, creating a luxurious accompaniment for steaks and roasts.
- Hollandaise Sauce: A classic French sauce made with eggs, butter, and lemon juice. This creamy and tangy sauce is traditionally served with eggs Benedict but also elevates roasted vegetables and seafood dishes.

Remember, mastering the art of preparing savory gravies takes practice and experimentation. Don't be afraid to adjust ingredients and seasonings to suit your personal taste preferences. Enjoy the journey of creating delicious and comforting gravies to enhance your meals.