Gravy All Purpose Food

ALL-PURPOSE BISCUITS

Steps:

• Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
• Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
• Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
• Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

MOM'S COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

ALL-PURPOSE GRAVY RECIPE

Steps:

• In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
• Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
• Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.

LAURA KURELLA

Steps:

• 1 In a small bowl, add water and flour, stirring to remove all lumps. 2 Gather any juice or dripping or bits from the meat source and in a saucepan over low heat, add broth to pan stirring constantly with a wooden spoon to dissolve all in the pan. 3 As the liquid reduces, add salt, pepper, and spices, including the gravy master. If gravy is too thick, add more water, a little at a time while stirring. Stop at the desired thickness. Remove from the heat. 4 Pour gravy through a strainer to remove any lumps and debris that did not dissolve.
• 1 Add ingredients at Step #3 and continue as instructed.

HOMEMADE GRAVY

Steps:

• In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

HOMEMADE GRAVY

Steps:

• Add the butter to a saucepan over medium-high heat. Immediately after the butter has melted, sprinkle with the flour and whisk to combine. Allow to cook and whisk constantly for about 2 minutes. Do not allow the mixture to burn, reducing the heat to medium if necessary.
• Begin adding the chicken broth a splash at a time (about a 1/4 cup), whisking well after each addition. Once the mixture begins to resemble a pudding-like texture, you may begin streaming the remaining broth in slowly, whisking all the while.
• Once all of the broth has been incorporated, whisk in the salt and pepper. Raise the heat to medium-high, and allow the gravy to simmer for about 5-7 minutes, until thickened.

ALL-PURPOSE GRAVY

Steps:

• Heat butter in large saucepan over medium-high heat.
• Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
• Reduce heat to medium.
• Add flour, stirring constantly, until well-browned (about 5 minutes).
• Gradually add broths while whisking constantly.
• Bring mixture to boil and skimming off any foam on surface.
• Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
• Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
• Strain gravy through fine-mesh strainer.
• Press on solids to extract as much liquid as possible.
• Add salt & pepper to taste.
• To thaw frozen gravy:.
• Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
• Gravy may appear to have separated.
• Whisk vigorously to recombine.

GRAVY

Steps:

• Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest.
• Place the pan over medium heat and add the broth and wine at the same time. Whisk to combine and deglaze the bottom of the pan. Once all of the bits have come off the bottom of the pan, cook in order to reduce slightly, 2 to 3 minutes. Transfer the liquid to a fat separator and allow to sit for 5 minutes to allow fat to separate. Return the fat to the roasting pan and place over medium-high heat. Add the flour and whisk to combine. Cook, whisking continuously until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Add the herbs and whisk to combine. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.

CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY

Steps:

• firstly, in a large kadai heat ½ cup oil and add 1 inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaf and 1 tsp cumin.
• saute on low flame until it turns aromatic.
• now add 500 grams onion, 30 grams garlic, 30 grams ginger, 1 tsp salt and saute well.
• further, add 1 kg tomato, cover and cook for 15 minutes or until it turns soft and mushy.
• cool completely and transfer to the blender.
• blend to smooth paste without adding any water. keep aside.
• firstly, in a bowl take ¼ cup cashew, ¼ cup melon seeds and soak in ½ cup hot water for 15 minutes.
• blend to smooth paste. keep aside.
• firstly, in a large kadai heat ¼ cup oil and add 1 tsp turmeric, 3 tbsp kashmiri red chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala.
• saute on low flame until the spices turn aromatic.
• now add in prepared onion tomato masala paste and mix well.
• cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.
• further add in prepared cashew melon paste and cook well.
• cook until the mixture separates the oil.
• finally, curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.
• firstly, in a pan heat 1 tsp butter and saute ½ tsp cumin and 1 bay leaf.
• now add ½ onion and saute well.
• further add ½ cup peas and saute for a minute.
• add in 1 cup of prepared curry base and saute for a minute.
• now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
• further add 15 cube paneer and mix well.
• also add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander.
• finally, enjoy matar paneer recipe with roti.
• firstly, in pan heat 3 tsp oil and saute 1 bay leaf, ½ tsp cumin.
• add ½ onion and saute well.
• also add ½ capsicum and saute until it shrinks slightly.
• further add 1 cup of prepared curry base and saute for a minute.
• now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
• further add ¼ cup cashew and mix well.
• also add 1 tbsp cream, 1 tsp kasuri methi and mix well.
• finally, enjoy kaju masala recipe with roti.

ALL-PURPOSE GRAVY

Steps:

• In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
• Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and WELL BROWNED, about 7 minutes (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
• Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
• NOTE: If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

BEST GRAVY

Steps:

• Preheat oven to 450°F. Arrange 3½ pounds turkey wings and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.
• Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add 1 chopped large onion, 1 peeled and chopped large carrot, 1 chopped celery stalk, 4 sprigs parsley, 4 sprigs thyme, 12 whole peppercorns, 1 bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.
• Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer uncovered over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.
• Melt ⅓ cup unsalted butter in a small skillet over medium heat. Whisk in ⅓ cup all-purpose flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes. DO AHEAD: Roux can be made 2 days ahead. Let cool, cover, and chill.
• Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1-2 cups skimmed and strained roast turkey drippings. (If you're short on drippings, skim fat from pan and add 1-2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season to taste with kosher salt and freshly ground black pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes for gravy to thicken and flavors to meld. You're done! VARIATIONS (for every 6 cups of gravy:): Option 1: Reduce 1½ cups dry white wine in a small saucepan to 1 cup; stir into gravy. Option 2: Add 1½ tablespoons Worcestershire sauce and 1 tablespoon plus 1 teaspoon reduced-sodium soy sauce. Option 3: Add 1 cup plus 2 tablespoons apple cider and simmer for 5 minutes.