Gravy replacement

[Chef Kevin]

Ok folks, I didn't see this listed, but I'm at work and limited on time to go searching thru the threads.

Folks here in KY are crazy for gravy. I'm from Ohio and not so inclined, but I do like sauces. So here is something that can work for gravy without the starch thickeners.

You may know about Glace. If you do, then you may skip this thread.

A glace is an extreme reduction of a stock. If you make beef stock (and PLEASE don't salt it) take a gallon of it, strain it really well (cheese cloth is great), skim off all fat, and let it reduce SLOWLY. Now when I say reduce, I mean, down to about a pint or so. it'll be thick enough to coat the back of a spoon. When it coats the spoon, you are done. You will fall in love with this stuff.

Please do not confuse this with classic demi glace (half brown sauce, half brown stock, reduced by half). Or especially demi glace from a pouch. Ick.

this is the nectar of the gods. I have had this served on bone marrow before, and let me tell you, unreal. You can use this instead of steak sauce for a high class touch. This takes a long time to make, I know. but it's worth it.

[ValidRouge]

Re: Gravy replacement

Does this store in the refrigerator? Or is this something that I make every time I want to serve?

[Chef Kevin]

Re: Gravy replacement

it'll keep for quite a while. It's so cooked that its fine for 5 days in the fridge or freeze in ice cube trays.

[ValidRouge]

Re: Gravy replacement

Awesome, thank you! I'll give this a try.

[Desertthorn]

Re: Gravy replacement

Oh it sounds delicious. I bet over mashed cauliflower it would be just like potatoes and gravy.

[Atkid]

Re: Gravy replacement

Cool hint. Keep them coming Chef Kevin!

[Rubysugar]

Re: Gravy replacement

*drool* Had it once... It's awesome. Excellent suggestion on freezing it.

[boonie stomper]

Re: Gravy replacement

This kind of reduced stck trick works for all kinds of meat, including shellfish. I love the stuff, plus it is high in nutrients, especially if you've left bones in the pot while cooking it down. You can find quite a price on some of these sold as specialty products in the store, so why not DIY!

When I do it, I often will refrigerate it, then lift the hardened fat off the top, so less broth is lost than if skimming was used. Then I reduce some more, sometimes adding seasonings and wine.

In many cases, the removed fat can be further rendered to be useful as well, and some purified fats will keep refrigerated in a sealed jar for a year or more.

[jcapulet]

Re: Gravy replacement

Is beef stock the same thing as beef broth?

[not2late]

Re: Gravy replacement

Is beef stock the same thing as beef broth?

In nitty-picky cooking terms, no. But in practical use, they are interchangeable. Here's a link that explains it:

http://www.foodnetwork.com/food/ck_c...044127,00.html

The chefs here will probably kill me for this suggestion, but you can "quick-start" a stock by using beef broth and simmering that with beef bones.

I tend to make my own stock. I eat chicken frequently, so I save the bones in a plastic bag and store it in the freezer. When the bag is full, I simmer the bones with onion and celery.

[jcapulet]

Re: Gravy replacement

In nitty-picky cooking terms, no. But in practical use, they are interchangeable. Here's a link that explains it:

http://www.foodnetwork.com/food/ck_c...044127,00.html

The chefs here will probably kill me for this suggestion, but you can "quick-start" a stock by using beef broth and simmering that with beef bones.

I tend to make my own stock. I eat chicken frequently, so I save the bones in a plastic bag and store it in the freezer. When the bag is full, I simmer the bones with onion and celery.

Ah thank you Megs! Now it makes sense.

This is another great idea for the upcoming holidays, I'm so excited at all the low carb options...and they all sound so delicious!!

[not2late]

Re: Gravy replacement

Stock is great to have around, not only for soups, but for braising liquid for meats. I use it too for pan-steamming veggies. Basically, you toss the veg into a pan, add about 1/4 to 1/2 cup of the broth, bring to a boil, cover and cook until tender-crisp. Then remove the cover adn let it cook alittle more to remove excess liquid. It gives the veggies a deeper flavor imo.