*  Exported from  MasterCook  *
 
                             HOW TO MAKE GRAVY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   ~---------RIDE THE GRAVY
   TRAIN-------------------------------------- chicken or
   a light wine sauce to nap a seared steak, the basis
   for easy and wonderful enrichments for sauteed, fried
   or roasted dishes is what’s left sticking to the
   bottom of the pan. The process of turning a
   messy-looking skillet into an ethereal, richly
   flavored liquid in a matter of minutes is called
   deglazing. That’s because the brown bits are
   caramelized meat juices that escaped while the food
   was cooking. They will meld with the liquid, and can
   then be augmented with anything from salt and pepper
   to fresh herbs and lemon zest. It not only makes a
   great sauce, it also renders the pan virtually clean.
   The only caveat is to brown the food without burning
   the juices. Even if you start with high heat to sear a
   piece of meat, reduce the heat to medium high so that
   the juices don't burn. This is especially important if
   you are cooking food in batches. The first round of
   beef cubes might be fine at high heat, but keeping the
   heat there will burn the brown bits as quickly as the
   tropical sun will scorch a fair-skinned person. The
   first step to deglazing is to degrease the pan. If you
   were pan- frying, pour the grease into a measuring
   cup, and see if any meat juices sink to the bottom. If
   there is a layer, carefully pour off the grease,
   reserving the liquid at the bottom to add to the sauce
   later. If the food was sauteed, there won't be enough
   juice to worry about, so just dispose of the fat. You
   now have a choice to make. Do you want to saute a
   chopped onion, a few shallots, or a clove or two of
   garlic as part of your sauce? If so, add some fresh
   butter or oil to the skillet and saute the vegetables
   over medium heat, stirring frequently. The moisture in
   the vegetables will start to coax the brown bits off
   the bottom of the pan. Then add whatever liquid you
   are using, with the pan over medium high heat. Your
   liquid can be stock, wine, fruit juice, water, cream
   or some combination. The basic amount for a deglazing
   sauce is 1/2-to-2/3 cup for a 10- or 12-inch skillet.
   Raise the heat to high and stir the liquid, scraping
   it all across the bottom of the pan to dislodge the
   brown bits. You want to boil the liquid down rapidly
   until it has reduced in volume by 1/2. It should have
   an almost syrupy consistency. When it has a syrupy
   consistency, lower the heat to low and taste the sauce
   for seasoning. You can stir in some fresh or dried
   herbs, a bit of salt, if needed, or a few grinds of
   pepper.
  
 
 
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