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5 Unexpected Ingredients That Will Give Your Gravy a Kick
Tasting Table ^ | 11/17/16 | ANDREW BUI

Posted on 11/17/2016 6:17:47 PM PST by nickcarraway

Bland gravy doesn't have to be a thing this Thanksgiving

IIf on Thanksgiving you find yourself with a pot of bland gravy, try something a little different instead of simply reaching for more salt.

Add umami-rich ingredients to punch up your gravy.

We know umami brings “savoriness” to your tongue, but what exactly makes a food umami rich? The answer is a food high in glutamates (a type of amino acid), which are responsible for the rich, addictive taste found in cured meats, aged cheeses, fish and other foods we associate with umami. We aren’t suggesting you add a piece of salmon to your gravy, but a dash of the household pantry items below can bring those turkey drippings up to par in no time flat.

① Soy Sauce There’s a reason why the word umami is so often associated with soy sauce. The fermented soy beans that give the condiment its signature depth make it our go-to source for jazzing up any dish. A drizzle is all you need.

② Dried Porcini Mushrooms Mushrooms are naturally high in umami-rich compounds, and when dried they become super-concentrated umami bombs. Use them by either rehydrating the dried fungi in a little hot water and blending them into a porcini purée, or simply keep a flavor-packed porcini mushroom powder on hand by running the dried mushrooms through a coffee grinder.

③ Worcestershire Sauce Made with anchovies, vinegar and a few other top-secret ingredients, Worcestershire sauce is aged for months to develop its signature taste. A few drops will impart a zesty flavor and intricate twang.

④ Tomato Paste While fresh tomatoes contain only trace amounts of umami compounds, when intensely concentrated like they are in a can of tomato paste, they transform into a sweet-savory component that adds a dollop of serious flavor.

⑤ Fish Sauce A staple of Southeast Asian cuisine, this punchy condiment is made by allowing anchovies to ferment in salt and then extracting the resulting liquid. Many chefs swear by this stuff, using it to make any dish more complex. Just be careful—a little goes a long way.

So if you’re finding your gravy (or any of your Thanksgiving dishes) lacking oomph this year, see what adding a little umami can do.


TOPICS: Food
KEYWORDS: gravy
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To: Bob434
"Say that 10 times fast"
==
thatthatthatthatthatthatthatthatthatthat! 😃
61 posted on 11/17/2016 9:00:28 PM PST by LouieFisk
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To: nickcarraway
Use heroin and keep ’em coming back for more! /Joke
62 posted on 11/17/2016 9:08:34 PM PST by NonValueAdded (#DeplorableMe #BitterClinger #HillNO! #MyPresident)
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To: central_va
You wouldn't mind if I came over to help & watch just how you do it. I would be more then happy to hold the bottle of JD Black, so you don't get tired. ;-)

Using my best Bill Clinton voice, I did not drink any of the JD Black, ever!!! Hick-up!!! Hick-up!!!

63 posted on 11/17/2016 9:22:15 PM PST by Stanwood_Dave ("Testilying." Cop's don't lie, they just Testily{ing} as taught in their respected Police Academy.)
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To: nickcarraway

A splash of coffee always deepens the flavor of the gravy. Not enough to identify the flavor. just enough to perk up the meat juices.


64 posted on 11/17/2016 10:23:10 PM PST by Grammy (Save the earth... it's the only planet with chocolate.)
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To: Ellendra

I know that cooking it longer helps.

Still, I like the arrowroot. I think it makes a better gravy.


65 posted on 11/18/2016 2:14:14 AM PST by metmom (...fixing our eyes on Jesus, the Author and Perfecter of our faith...)
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To: W.

Just one thing to note about arrowroot.

The gravy will separate a little bit when it’s refrigerated. There will be some clear liquid that comes out. There’s nothing wrong with it, that’s just the way it is and it mixes back in very easily.

Aside from the fact that I think it makes a better gravy, probably the best part is that it’s gluten free for those who have issues with gluten. I know what it’s like to be on a restricted diet and usually finding substitutes for stuff you like isn’t very successful.

In this case, there is absolutely no taste or quality difference in using arrowroot and I think it actually make s a batter gravy.

And you use it exactly like flour.


66 posted on 11/18/2016 2:34:39 AM PST by metmom (...fixing our eyes on Jesus, the Author and Perfecter of our faith...)
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To: latina4dubya

how about giving out the recipe


67 posted on 11/18/2016 2:59:28 AM PST by yldstrk (My heroes have always been cowboys)
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To: metmom

where do you get it


68 posted on 11/18/2016 3:00:06 AM PST by yldstrk (My heroes have always been cowboys)
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To: reaganaut

love champagne


69 posted on 11/18/2016 3:03:08 AM PST by yldstrk (My heroes have always been cowboys)
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To: yldstrk

Any grocery store, I would think.

I got a big tub of it pretty cheap at a local Mennonite store.


70 posted on 11/18/2016 3:11:29 AM PST by metmom (...fixing our eyes on Jesus, the Author and Perfecter of our faith...)
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To: metmom

I would have to travel to central Missouri for a Mennonite store


71 posted on 11/18/2016 3:12:22 AM PST by yldstrk (My heroes have always been cowboys)
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To: yldstrk

There are quite a few here in Central NY.

Anyway, check your local grocery store in their natural foods section, if they have one, or maybe their bulk section, or a health food store.

We’re spoiled here. We have a grocery store chain named Wegman’s and it’s the absolute best grocery store in the world. They carry almost anything and their quality is fantastic and their prices, especially on basics, can’t be beat.

My daughter who lives in LA says that when she’s describing Wegmans to friends of hers who have never heard of it, it’s like Whole Foods only three times the quality and half the price.


72 posted on 11/18/2016 3:28:10 AM PST by metmom (...fixing our eyes on Jesus, the Author and Perfecter of our faith...)
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To: W.
The only difference between my recipe and yours is I use the roasting pan to make my gravy, be it turkey, prime rib, roast beef or chicken gravy for mashed potatoes with fried chicken. I start by making a It has a richer taste than when making in a saucepan.

Regardless, the same 3 ingredients, cornstarch, water & drippings. I start by making a roux, using drippings and cornstarch (or flour if I forget to but cornstarch) & work out from there.
BEST.GRAVY. EVER.

My husband's family always had gravy made with milk and water, adding giblets & a chopped boiled egg. To silence “that's not how my mama made gravy,” I add a few giblets & meat from the neck, but I draw the line with the milk & boiled egg.

Because of my own personal food rules (ie no nuts because ice cream should not crunch & the only place boiled eggs should be at the Thanksgiving table is in deviled eggs), I refuse to ruin my gravy with milk & a boiled egg. Nasty.

73 posted on 11/18/2016 3:55:03 AM PST by Protect the Bill of Rights
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To: mouse1
Usually mustard perks up anything....even gravy!

Yep - I use mustard to perk up my ketchup....

74 posted on 11/18/2016 4:06:23 AM PST by trebb (Where in the the hell has my country gone?)
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To: central_va

Fall day, football, bird being bbq’d, sounds like a lot to be thankful for. Hope y’all Have a good one.


75 posted on 11/18/2016 5:04:17 AM PST by Made In The USA (Rap music: Soundtrack of the retarded.)
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To: nickcarraway

Metamucil.


76 posted on 11/18/2016 1:53:24 PM PST by polymuser (There's a big basket of deportables.)
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To: polymuser

I used crushed up pork rinds to thicken before. I liked it.
(The trick is to not tell anyone.)


77 posted on 11/18/2016 1:59:15 PM PST by right way right (May we remain sober over mere men, for God really is our one and only true hope.)
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To: nickcarraway

Little tabasco will liven it up.

Not enough to make it taste hot.

Just a few drops to give it an edge.


78 posted on 11/18/2016 2:08:12 PM PST by Chickensoup (Leftists today are speaking as if they plan to commence to commit genocide against whites. Beware.)
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To: yldstrk

Ever use it as a marinade for the turkey? I use one bottle for marinade overnight (breast side down), roast it in the marinade, then use some the marinade and some ‘new’ champagne (new bottle that is) in the gravy and of course serve the rest with dinner.

We go through a lot of champagne on holidays since we start with mimosas with breakfast


79 posted on 11/18/2016 4:18:56 PM PST by reaganaut (I'm looking forward to Trump as President. I'm an Evangelical and I vote.)
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To: yldstrk; metmom

Health food stores carry arrowroot. EnerG makes it as well as Red Mill. Hubby is allergic to corn so we use it, or tapioca starch or potato starch for thickening.


80 posted on 11/18/2016 4:20:43 PM PST by reaganaut (I'm looking forward to Trump as President. I'm an Evangelical and I vote.)
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