Old MacDonald's Potato Box Recipes
Gravy Tips and Hints Ingredients See below Directions With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when things go wrong. • Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat. • Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt. • Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar. • Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits. • When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy. • Constarch has twice the thickening power of flour. • Arrowroot has slightly more than twice the thickening power of flour. • Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray. • Liquid gravy browner can be added to gravy to improve color. • When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping. • Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture. • Add a teaspoon of instand coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.

Old MacDonald's Potato Box Recipes

Gravy Tips and Hints

Ingredients

See below

Directions

With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when things go wrong.
• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.
• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
• Constarch has twice the thickening power of flour.
• Arrowroot has slightly more than twice the thickening power of flour.
• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
• Liquid gravy browner can be added to gravy to improve color.
• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.
• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.
• Add a teaspoon of instand coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.