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Tasty gravy without the fat
by TrudieC, Oct 07, 2009 07:00PM
It is coming up on Canadian Thanksgiving and I thought I'd post some things I've learned in this area. Back in the depression times people needed to use everything they could to put food and nutrients on the table. All the fat in a roast or chicken or turkey got used in the making of the gravy. You can have a tasty gravy without all the fat.
After you remove your meat from the pan, pour all the liquid from the pain into a glass container or gravy separator. To the remaining bits in the pan deglaze with red or white wine or stock. Stir and get all the tasty bits off the pan. Pour the grease off of what you previously had poured into a container and add the non-grease parts back into the pan. Top up with additional stock or water. If you've used wine and it is tannic, adding a bit of sweetness can balance it - a touch of jam or fruit juice. Season to taste with salt and pepper. Mix some cornstarch and cool water in a cup until smooth. Add into your pan and stir until thickened. With cornstarch the thickening happens quite quickly so you can judge if you need more right away. Enjoy!
After you remove your meat from the pan, pour all the liquid from the pain into a glass container or gravy separator. To the remaining bits in the pan deglaze with red or white wine or stock. Stir and get all the tasty bits off the pan. Pour the grease off of what you previously had poured into a container and add the non-grease parts back into the pan. Top up with additional stock or water. If you've used wine and it is tannic, adding a bit of sweetness can balance it - a touch of jam or fruit juice. Season to taste with salt and pepper. Mix some cornstarch and cool water in a cup until smooth. Add into your pan and stir until thickened. With cornstarch the thickening happens quite quickly so you can judge if you need more right away. Enjoy!
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