Posted on 11/17/2016 6:17:47 PM PST by nickcarraway
Using my best Bill Clinton voice, I did not drink any of the JD Black, ever!!! Hick-up!!! Hick-up!!!
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.
I know that cooking it longer helps.
Still, I like the arrowroot. I think it makes a better gravy.
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.
how about giving out the recipe
where do you get it
love champagne
Any grocery store, I would think.
I got a big tub of it pretty cheap at a local Mennonite store.
I would have to travel to central Missouri for a Mennonite store
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.
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.
Yep - I use mustard to perk up my ketchup....
Fall day, football, bird being bbq’d, sounds like a lot to be thankful for. Hope y’all Have a good one.
Metamucil.
I used crushed up pork rinds to thicken before. I liked it.
(The trick is to not tell anyone.)
Little tabasco will liven it up.
Not enough to make it taste hot.
Just a few drops to give it an edge.
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
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.
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