Ah... Gravy! (Tips On How To Cook The Perfect Christmas Dinner)

Member Name: wulise

Product:	Tips On How To Cook The Perfect Christmas Dinner
Date:	22/12/01 (829 review reads)
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Advantages: Gravy adds moisture to a meal.

Disadvantages: Gravy does have its fair share of problems!

When making traditional gravy, remember to save all the meat juices and vegetable water. Traditionally, when mixing them together gravy is formed. Today there are many other gravy powders stocks and condensed cube on the market, so sometimes errors can occur.

When preparing for a dinner party there is nothing more annoying when the gravy goes wrong. Below are a few easy fix solutions that may help reduce stress levels and help to make ‘perfect’ gravy.


*Burnt the Meat Juices*

If you find that some of the meat juices have burnt on the bottom of the roasting pan, then there is a way to save the gravy. Pout the meat juices into on of the pans used to boil the vegetable in. (Remove the vegetables before hand, of course!) The changing of pans will prevent the gravy from having a bitter taste. Alternatively, make the Red Wine and Balsamic Gravy; recipe at the end of this opinion.


*Gravy too Thick*

If the gravy is too thick then too much flour or corn flour has been added to the liquid. Try adding a little more vegetable water (or if you have run out, tap water) to the gravy. Continue to stir and heat to the correct consistency required.


*Gravy to Thin*

Continue to cook the gravy if too thin until the liquid has evaporated off. If you add flour at this time, lumps will occur.

My advise, if you must add flour is to mix half a tablespoon of flour into a knob of butter to form a smooth paste. Then add to the gravy, stirring continually with a wooden spoon. Boil the gravy to the required consistency. Remember the flour must cook thoroughly to avoid a starchy taste in the gravy.


*Gravy with lumps*

To avoid lumps, stir in any flour until smooth to the meat juices before adding the vegetable water, using a wooden spoon. If the gravy goes lumpy, you can always strain the solution though a fine sieve. Put the sauce minus the lumps into the pan, and re-h
eat to eliminate any fine lumps that remain, remembering to stir continuously.


*Greasy Gravy Scum*

To prevent this problem occurring simmer the gravy using a low heat whilst resting the food. Do not allow the gravy to get cold, as the grease will separate.

If you allow gravy to cool the alternative and healthy option is to skim off the fat, which has congealed, on the top. Then reheat the gravy when required and serve immediately.


I hope this little tips help you to make perfect gravy. Below is a recipe that is ideal if you do not have meat juices and you wish to make something a little special to impress your guests.


**RED WINE AND BALSAMIC GRAVY**

This recipe will serve four people. It is an easy gravy to make and yet is very sophisticated. It will impress your guest and yet goes with meat and vegetable dishes alike, so vegetarians like me need not miss out.

*Ingredients*

1 teaspoon of Olive Oil
1 chopped medium Onion
2 tablespoons of Soft Brown Sugar
4 tablespoons of Balsamic Vinegar
Half a bottle (500mls) of Red Wine
½ a pint (300mls) of stock e.g. Beef, chicken, lamb, or vegetable.
Salt and Pepper for seasoning.

*Method*

1) Soften onions in a pan with the oil. When soft gently melt the brown sugar with the onions on a low heat. This will sweeten and caramelise the onions. Do NOT burn!

2) Turn up the heat, add the Balsamic Vinegar, and cook for two minutes.

3) Add the wine to the pan along with the stock.

4) Boil to reduce and thicken the gravy to 2/3 original quantity.

5) Season to taste with salt and pepper.

6) Pour into a gravy boat and serve immediately.

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