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Gravies
Jun 7, 2015 10:00:03 GMT 10
Post by ozymandias on Jun 7, 2015 10:00:03 GMT 10
Υou start with a good stock, then freeze it for further use. If you use roasted bones for the stock, you don't even need drippings. Just reduce it, then add it to the roux and...presto!
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Gravies
Jun 7, 2015 12:46:53 GMT 10
Post by chrisg on Jun 7, 2015 12:46:53 GMT 10
Yeah, my problem is that my wife is no fan at all of red meat, can sometimes get her to accept very melt in the mouth slow cooked beef but more commonly it is chicken or fish for her. As a result I don't end up with a lot of bones around to roast but generally do have chicken carcasses. I suppose I could buy some bones but never seem to think of it when shopping. Stock however with a slow cooker is just plain easy, we simply collect all the veg peelings for a few days and put them in the cooker with a carcass or two, cover with water, let go overnight, wake up to a lovely aroma through the house, strain and store  Sometimes I even omit the carcass and make a pure veg stock which is pretty amazing to use making risottos Cheers |
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Gravies
Jun 7, 2015 14:34:11 GMT 10
Post by ozymandias on Jun 7, 2015 14:34:11 GMT 10
Remember once in a while to roast the carcasses for 40 mins prior to putting in the SC.....
Hmmm..... Speaking of which, I have not made a veg stock in ages. Need to correct that.
*scoots off to the fridge*
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Gravies
Jun 7, 2015 19:43:24 GMT 10
Post by chrisg on Jun 7, 2015 19:43:24 GMT 10
That is a VERY good idea Ozy, shall do on next cycle. Dunno if chicken bones do as well in that but hey, it is something I never thought of and will be doing Cheers |
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Gravies
Jun 7, 2015 19:56:54 GMT 10
Post by smokey on Jun 7, 2015 19:56:54 GMT 10
Then there is Chinese gravy paste.
Copious vat of oil, then deap fry galic, ginger and onion.
Remove and discard solids and add a heap of flour.
Then use as a rouge base with just a little bit
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Gravies
Jun 7, 2015 20:04:21 GMT 10
Post by chrisg on Jun 7, 2015 20:04:21 GMT 10
ROFL !!!! So we really can confirm the Chinese are insane? After you mate Cheers |
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Post by Bentley on Jun 8, 2015 6:42:29 GMT 10
If you ever make these and happen to snap some photos of them, would love to see them. Many Foods I have never heard of, much less ever seen that I encounter Members speaking of! Would love to expand my horizon! I've got some asian pork stock which makes killer Tom Kar or Tom yum. |
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Post by gatsby on Jun 8, 2015 7:16:55 GMT 10
Ozy, Chris,
Can I ask if you could put the method for stock in recipes?
It may be simple, but not something I've done much of.
Roast some chicken carcasses or beef bones? Add some veg and simmer for a couple of hours.
When to or not roast the meat?
Any veg to avoid?
Bentley,
Will put some posts in recipes when I do them next, in a week or two.
Cheers
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Post by ozymandias on Jun 8, 2015 8:54:32 GMT 10
That is a VERY good idea Ozy, shall do on next cycle. Dunno if chicken bones do as well in that but hey, it is something I never thought of and will be doing Cheers Chicken carcasses are amazing for that. You can use fresh frames and just roast them for 40 minutes or so, or you can use the frames and bones from a chicken/duck you cooked. The result is great. Roasting adds a whole different layer of flavour to your broth. Same thing with bones |
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Post by chrisg on Jun 8, 2015 9:41:03 GMT 10
 The carcasses we build stock from are almost invariably the remains of birds we have roasted, shall definitely be giving it a go. Gatsby I'll pop a recipe in next time we do a stock run but I'm not too sure there is much in the way of rules when making stock. For example some friends of mine were a bit startled to see that I even toss in onion skins if clean, adds great colour. I can't think of a commonly used vegetable that I would not use but cabbage is something to be very sparing with, gets smelly, and I would not be bothering with fennel for example. The veg mix in our concoctions would be onion, carrot, parsnip, potato, broccoli, cauliflower as the most common ones, sometimes capsicum, leeks, zucchini. I just thought of a common sense rule actually, if you would or could make a soup with it it will be fine for stock Remember what you are doing is getting the goodness out of the leftovers, the peelings etc, the final strain removes the by then exhausted solids Cheers |
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Gravies
Jun 8, 2015 19:11:48 GMT 10
via mobile
Post by Deleted on Jun 8, 2015 19:11:48 GMT 10
G'day
How about " Brown onion Gravy"
No meat stock. Just like my nan made.
She was a women born who lived in the Great Depression and could produce a tasty dishes from few ingredients
Brown onions cut into 1/2 rings ( full rings tangle and clot with the flour)
Flour
Water
Salt and white pepper ( doesn't get destroyed by the heat)
1/2 onion rings into a hot pan. Keep them moving as they start to blacken add a little water to stop them from burning to a crisp side and a rare side. Keep them moving as the water boils off add some more just at the point that they completely dry and burn badly. After a few times you'll find that the newly burnt and then rapid rehydration onion has produced a brown liquid. That's what you want.
Sugars have burnt to colour and flavour.
50/50 four and water mix is added at this stage.... Off the heat... Add back to the heat if it thickens too fast off the heat. Add more water. Then back to the heat. Add more water/ flour, thickens off the heat more water.
Finally you'll have a sweetish gravy from the onions sugars, and a brown colour from the burnt onion sugars.
Salt and pepper to taste
Regards dave
Q
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Gravies
Jun 8, 2015 20:33:47 GMT 10
Post by smokey on Jun 8, 2015 20:33:47 GMT 10
I like that one Dave, Steeped with old time necessity reminds me of dear ol nanas cooking. |
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Gravies
Jun 8, 2015 21:00:05 GMT 10
Post by chrisg on Jun 8, 2015 21:00:05 GMT 10
I honestly had forgotten how to make that Dave, made it just once decades ago. It's great, it's just a lot of work Cheers |
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Gravies
Jul 2, 2015 15:24:14 GMT 10
Post by smokey on Jul 2, 2015 15:24:14 GMT 10
Its been on my mind to dry out some beef and powder it similar to what Pemmican is made from.
My theory is to make a true beef gravy stock or just as a beefy ingredient to a home made BBQ sauce or jus.
Just need to figure out how to grind it.
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Gravies
Jul 2, 2015 15:49:21 GMT 10
Post by chrisg on Jul 2, 2015 15:49:21 GMT 10
Did that once a few years back, just some small cubes of left over beef. It ground up ok in the food processor, very noisy about it but ok Cheers |
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