56 puree gravy Recipes
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any liquid can be reduced just by heating it - but why wo... and37 Moreany liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.38 ingredients
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beef shins, carrots , chopped chunky and10 Morebeef shins, carrots , chopped chunky, celery , chopped chunky, leek , chopped chunky, onion , chopped chunky, garlic cloves, crushed, guinness stout , can, gravy, beef stock cube, black currant jam (or any jam), tomato puree, fresh rosemary3 hour 15 min, 12 ingredients
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minced onions, butter, chopped mushroom, white wine and4 Moreminced onions, butter, chopped mushroom, white wine, tomato puree, left over home made beef gravy (or brown gravy/brown sauce made from a packet such as knorr s), drops maggi seasoning (or other flavor enhancer like kitchen bouquet, or even worcestershire sauce), salt and pepper25 min, 8 ingredients
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mazola pure cooking spray, unbleached all-purpose flour and14 Moremazola pure cooking spray, unbleached all-purpose flour, whole wheat flour or 1/4 cup all-purpose flour, fast rising yeast, sugar, salt, very warm water (120 to 130 f), canola oil, butter or 2 tbsp margarine, sliced fresh mushrooms, chopped bell pepper (red and green ), dry sherry (optional), mushroom gravy mix, water, cooked beef , chopped into bite sized pieces, parsley flakes50 min, 16 ingredients
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andouille sausage, chopped, tasso, chopped and21 Moreandouille sausage, chopped, tasso, chopped, vegetable oil , plus, vegetable oil, for sauteing, all-purpose flour, onion, chopped, stalks celery, chopped, garlic cloves, minced, green bell pepper, chopped, whole chickens, boiled and shredded, homemade chicken stock, stewed tomatoes, pureed, worcestershire sauce, bay leaves, kitchen bouquet (bottled seasoning used to flavor and color gravy), frozen sliced okra, green onion, sliced, flat leaf parsley, chopped, salt , to taste, fresh ground black pepper , to taste, steamed cooked white rice , as much as you like, hot sauce , to taste, file powder , to taste22 min, 23 ingredients
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Maple-Roasted Turkey, Smoky Sage Cornbread Stuffing & Gravyunsalted butter, softened, fresh sage leaf, finely chopped and15 Moreunsalted butter, softened, fresh sage leaf, finely chopped, kosher salt, fresh ground black pepper, onions, finely chopped, garlic cloves, crushed, cornbread, cubed, egg, lightly beaten, heavy cream, chicken stock, whole turkey, pure maple syrup, water, smoked bacon, water, all-purpose flour, lemon juice, fresh-squeezed4 hour , 17 ingredients
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Irish Rack of Lamb (Bobby Flay)pure olive oil, minced garlic, branch rosemary and8 Morepure olive oil, minced garlic, branch rosemary, lemon , cut into a wedge, irish whiskey, kosher salt, cracked black pepper, demi-glace (reduction of red wine, vegetables, and veal bones), brown gravy, butter, chop) rack of lamb25 min, 11 ingredients
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Chicken and Mushroom Hotpotchicken, shallots, carrots, celery, mushrooms, thyme and7 Morechicken, shallots, carrots, celery, mushrooms, thyme, gravy, granules, tomato puree, worcestershire sauce, potatoes, butter, oil, parsley11 min, 13 ingredients
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Lobby (Traditional Beef Stew)braising steak, cubed, carrots, chopped, leek, sliced and7 Morebraising steak, cubed, carrots, chopped, leek, sliced, parsnips, sliced, gravy, granules (heaped), bouquet garni, tomato puree, sugar, salt and pepper, frozen peas8 hour 10 min, 10 ingredients
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Cod With Potato Puree and Soy Gravycod fish fillets, salt, sunflower oil, flat leaf parsley and8 Morecod fish fillets, salt, sunflower oil, flat leaf parsley, potatoes, double cream, butter, salt, butter, soy sauce, sweet soy sauce (ketjap manis), lime juice20 min, 12 ingredients
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Golden Bee Cornish Pasties With Garlic Aiolipowdered sugar, butter, pastry flour, salt, eggs and15 Morepowdered sugar, butter, pastry flour, salt, eggs, ground beef, yellow onion, diced, carrots, diced, olive oil, salt , to taste, pepper , to taste, potato, diced, beef gravy, fresh garlic cloves, peeled and chopped, coarse sea salt or 1 pinch kosher salt, egg yolk, at room temperature, lemon , juice of, pure olive oil, extra virgin olive oil, fresh ground black pepper , to taste55 min, 20 ingredients
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Dohi Maach - Fish in Curd - An Indian Delightsole fillet, cut into pieces (marinated in lemon and salt... and17 Moresole fillet, cut into pieces (marinated in lemon and salt to taste), turmeric powder, coriander powder, red chili powder, ginger-garlic paste, water (to make gravy), cumin powder, oil, methi seeds, green cardamoms , opened and pounded, onion, sliced, green chilies, chopped, tomato puree, salt, chopped cilantro (, for garnishing)35 min, 18 ingredients
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