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Skrivnosti pri ustvarjanju popolne diaprojekcije

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Preskočite stvari, kupljene v trgovini, in si ta zahvalni dan pripravite svojo omako

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Skrivnosti priprave popolne omake

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Gravy je življenjska sila vsake zahvalne večerje; z njim nasujete purana, z njim prelijete pire krompir in vsakemu preostalemu sendviču, ki ga naredite po velikem obroku, dodate nekaj kapljic. Omaka je osrednji del prazničnega obroka in vsakogar za mizo lahko navdušite z nekaj preprostimi koraki do najbolj okusne omake doslej.

Miza za zahvalni dan ni popolna brez velike sklede omake, vendar so stvari, kupljene v trgovini, pogosto napolnjene z veliko nepotrebnih konzervansov, domači omaka pa je veliko boljšega okusa. Najboljši del? Res je enostavno narediti.

Ljudje so pogosto v stresu, da si sami pripravijo omako, saj se mora to zgoditi med trenutkom, ko puran pride iz pečice, in ko vsi sedejo za mizo. Na srečo je lahko zelo preprosto, če imate načrt.

Če imate težave s pečenjem purana, je domači omaka logičen in poceni naslednji korak in vreden je dodatnega truda. Kliknite, če želite izvedeti skrivnosti priprave popolne omake.

Uporabite drobce

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Izgovorjeni "drobci" so drobci dodatni deli (pomislite na želodca, srce in jetra), ki so pogosto zapakirani s celimi kokošmi. Puran vrat je pogosto vključen v to isto kategorijo, vendar tehnično ni drobovina. Na pogled niso lepi in vam jih ni treba jesti, a drobovine so ena najlažjih stvari, s katerimi lahko omačite svojo omako.

Sear the Giblets

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Okusne zaloge

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Zaloge, kupljene v trgovini, se bodo odlično obnesle (če nimate domačega) za omako, vendar boste želeli okus popestriti, medtem ko bo puran pečen. Lonec, v katerega ste zapekli drobce, odmrznite in z njim postrgajte vse rjave koščke. Nato zalogo segrejte s sesekljanim korenjem, zeleno, čebulo in drobci. Če vam ostanejo zelišča iz drugih jedi, zavežite zeliščni sveženj z nekaj kuhinjske vrvice in ga dodajte.

Pan Drippings

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Ko puran pride iz pečice, ga položite na desko za rezanje, da počiva in uporabite vse, kar je ostalo na dnu pekača. Maščobo ločite od kapljic z ločevalcem maščobe ali merilno posodo za tekočino. Uporaba standardne merilne skodelice za ločevanje maščobe bo trajala več časa kot uporaba separatorja; skodelico dajte v hladilnik, da pospešite postopek, in z žlice položite maščobo.

Zdebelite omako

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Zalogo precedite in jo za trenutek odložite. V enakih delih zmešajte moko (ali koruzni škrob) in vročo maščobo, da nastane krema; roux skuhamo, mešamo, dokler ne nastane gosta pasta; in nato dodamo kapljice v roux.

Strgajte ponvi

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Sezona

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Prilagoditi

iStock/Thinkstock


Preproste skrivnosti za pripravo velike omake

Priprava omake je igra izbiranja lastne pustolovščine. Izberite zalogo, izberite maščobo - kapljice, svinjsko maščobo (na primer slanino, klobaso ali podeželsko šunko) in maslo - in izberite okus, od pijače do zelišč. Nato vse skupaj sestavite, ne da bi zažgali. To je lahko eden najpreprostejših zahvalnih elementov za nohte… ali pa se pokvari (zdravo, zažgana roux). Zato vam želimo pokukati v knjigo nekaterih najboljših južnih jurjev. Dotaknite se njihovega znanja za svojo najbolje oblečeno ptico.

1. korak: Preglejte svoje zaloge

Sloj v vašem okusu, pravi Cassidee Dabney, izvršna kuharica v hlevu na Blackberry Farm v Wallandu v Tennesseeju. »Zaloga mora teči na vseh jeklenkah. Če prvič delate zalogo, je tukaj hitra goljufija: sladko čebulo narežite na velike koščke in potite v velikem loncu. Dodajte nekaj dehidriranih gob, lovorjevih listov in česna ter trup piščanca iz pečenke. Zalijemo s piščančjo juho z nizko vsebnostjo soli v trgovini in dušimo eno uro. Precedimo in ohladimo. " Na zahvalni dan lahko tej osnovni zalogi dodate ptičji vrat, želodce in srce. "Preskočim jetra, ker lahko dodajo kovinski okus, ki ni všeč vsem."

Razmislite o zelenjavni zalogi, predlaga Howard Pickrel, izvršni kuhar v Early Girl Eatery v Ashevilleu v Severni Karolini. »Vedno imamo pri roki zelenjavno osnovo, tako da prihranimo vse ostanke zelenjave in zelišč. Nato zalijemo z vodo in počasi in nizko kuhamo. Ta zaloga se bo izkazala za večino beljakovin "

Upravljajte slanost, pravi Eric Dreyer, izvršni kuhar v restavraciji Ellie's amp & Lounge v Dallasu v Teksasu. Poskrbite za bogato piščančje ali puranovo zalogo, nezačinjeno, da boste lahko nadzorovali slanost omake. Perutninska juha je bolj okusna in lahko prevzame druge okuse, ne da bi bila močna. Rad pražim svoje kosti in nato z aromatičnimi sredstvi (zelišča, poper, zelena, korenček, čebula) dodam v že narejeno zalogo za večjo bogatost. "

2. korak: Naredite Roux (ne da bi ga zažgali)

Začnite s preprostimi razmerji, svetuje Dabney. "Začnite z enim delom maščobe na en del moke na eno skodelico zaloge (na primer 1 žlica maščobe na 1 žlica moke na 1 skodelico zaloge)."

Če ste novinec v omaki, razmislite o zmanjšanju količine moke, pravi Pickrel. »Pazi, da ne daš preveč moke in je potem ne skuhaš. To vam daje pastozen, surov okus. Če se zmotite na strani nekoliko več olja [ali maščobe] - to se vam bo zdelo ohlapno - je veliko bolj prizanesljivo in lažje skuhate okus moke. "

Ne hitite, spominja Dreyer. "Pazi na vročino - počasi in nizko ti bodo preprečili, da bi opekel vaš roux."

Preprečite nastanek grudic. Dodajanje vroče tekočine vročemu rouxu vam bo pustilo grudice. "Poskrbeti morate, da vroči roux dodate hladno tekočino," pravi Pickrel. »Dodajte svoje cedljeno zalogo« - s filtriranjem preprečite, da bi delci iz procesa kuhanja vstopili v omako - v fazah. Zalogo razdelite na tri enake dele, dodajte prvi del in stepite do gladkega. Ta postopek ponovite še dvakrat. "

In uporabite ustrezna orodja, predlaga Hunter Evans, izvršni kuhar pri Elvie's v Jacksonu v Mississippiju. »Ko prvič začnete dodajati moko, uporabite metlico in dodajte malo po malo. Ko je vse dodano, vzemite ravno leseno žlico, da moko izvlečete iz robov ponve, do katere metlica ne more priti. Nenehno mešajte in upravljajte toploto. Če je prevroče, se bo kuhalo neenakomerno in na nekaterih mestih zagorelo. "

3. korak: Okusite nohte

Dodajte okuse sezone. "Odvisno od tega, s čim združite omako, jo okrepite z zelišči ali končajte z malo jabolčnega žganja," pravi Dreyer. "Žajbelj je lepo jesensko zelišče, ki komplimentira vašo omako."

Odsek z vrta. "Zelišča," pravi Evans. "Veliko timijana. Če imaš na vrtu nekaj svežega rožmarina, ga raje dodaj. "

Deglazirajte s svojo pijačo po vaši izbiri, predlaga Pickrel, ki v omaki uporablja maščobo, pridobljeno iz svinjine. Medtem, ko bo meso pokukal, »bom alkohol uporabil za deglaziranje ponve. Če kuham beljakovine, ki težje prodrejo v okus, potem bom omaki dodala sveža zelišča. "

Pojdi s svojim črevesjem, pravi Erik Niel, izvršni kuhar in solastnik Easy Bistro & amp Bar v Chattanoogi v Tennesseeju. »Slabo delam stvari vedno na enak način. Naj vaša ustvarjalna zastava vihra sem. "

Čas je za odpravljanje težav!

Ojoj! Ni dovolj debela!
Naredite gnojevko iz koruznega škroba, pravi Dreyer. »Medtem, ko omaka vre, zmešamo kašo (1 žlico koruznega škroba, pomešano z 1 žlico vode) v omako. Kuhajte 5 minut in preverite debelino, po želji dodajte še več. "

Ojoj! Pregosto je!
Dodaj zaloge naenkrat, pravi Pickrel. "Nikoli ne uporabljajte samo vode, saj bo ta razredčila omako."

Ojoj! Preveč je slano!
Uh oh, prav je, pravi Niel. »Najprej panika! Nato naredite še eno serijo. Preveč slano je težko popraviti brez izgube okusa. "

Ojoj! Požgal sem roux!
Niel pravi, da obstaja le ena rešitev. »Ko je enkrat zažgano, je zažgano. Začeti znova! Samo počasi, uporabite majhen ogenj in nenehno mešajte. To ni operacija možganov, ampak je zelo pomembna za celoten proces omake. "

Postrezite v razstavni omaki

Izberete lahko lepoto, ki ne bo zlomila bank …
Naturalistični modeli portugalskega keramičarja iz poznega devetnajstega stoletja Raphaela Bordalla Pinheira ostajajo v proizvodnji še danes, vključno s prevzemom omake v obliki zeljevega lista. ($28 us.bordallopinheiro.com)

... Ali plovilo, ki ga bodo predali naslednji generaciji omakov ...
Dvaindvajsetkaratni zlati ročaj in sodoben, ročno poslikan vzorec naredita ta porcelanski omamljalec R. Haviland & amp C. Parlon enako umetniško delo kot funkcionalna posoda. ($810 mottahedeh.com)

… Or kateri koli drugi omamljanje poudarjeno v Garden & amp GunOktobrska/novembrska številka 2019.


Preproste skrivnosti za pripravo velike omake

Priprava omake je igra izbiranja lastne pustolovščine. Izberite zalogo, izberite maščobo - kapljice, svinjsko maščobo (na primer slanino, klobaso ali podeželsko šunko) in maslo - in izberite okus, od pijače do zelišč. Nato vse skupaj sestavite, ne da bi zažgali. To je lahko eden najpreprostejših zahvalnih elementov za nohte ... ali pa se pokvari (zdravo, ožgan roux). Zato vam želimo pokukati v knjigo nekaterih najboljših južnih jurjev. Dotaknite se njihovega znanja za svojo najbolje oblečeno ptico.

1. korak: Preglejte svoje zaloge

Sloj v vašem okusu, pravi Cassidee Dabney, izvršna kuharica v hlevu na Blackberry Farm v Wallandu v Tennesseeju. »Zaloga mora delovati na vseh jeklenkah. Če prvič delate zalogo, je tukaj hitra goljufija: sladko čebulo narežite na velike koščke in potite v velikem loncu. Dodajte nekaj dehidriranih gob, lovorjevih listov in česna ter trup piščanca iz pečenke. Zalijemo s piščančjo juho z nizko vsebnostjo soli v trgovini in dušimo eno uro. Precedimo in ohladimo. " Na zahvalni dan lahko tej osnovni zalogi dodate ptičji vrat, želodce in srce. "Preskočim jetra, ker lahko dodajo kovinski okus, ki ni všeč vsem."

Razmislite o zelenjavni zalogi, predlaga Howard Pickrel, izvršni kuhar v Early Girl Eatery v Ashevilleu v Severni Karolini. »Vedno imamo pri roki zelenjavno osnovo, tako da prihranimo vse ostanke zelenjave in zelišč. Nato zalijemo z vodo in počasi in nizko kuhamo. Ta zaloga se bo izkazala za večino beljakovin "

Upravljajte slanost, pravi Eric Dreyer, izvršni kuhar v Ellie’s Restaurant & amp Lounge v Dallasu v Teksasu. Poskrbite za bogato piščančje ali puranovo zalogo, nezačinjeno, da boste lahko nadzorovali slanost omake. Perutninska juha je bolj okusna in lahko prevzame druge okuse, ne da bi bila močna. Rad pražim svoje kosti in nato z aromatičnimi sredstvi (zelišča, poper, zelena, korenček, čebula) dodam že narejeni zalogi za večjo bogatost. "

2. korak: Naredite Roux (ne da bi ga zažgali)

Začnite s preprostimi razmerji, svetuje Dabney. "Začnite z enim delom maščobe na en del moke na eno skodelico zaloge (na primer 1 žlica maščobe na 1 žlica moke na 1 skodelico zaloge)."

Če ste novinec v omaki, razmislite o zmanjšanju količine moke, pravi Pickrel. »Pazi, da ne daš preveč moke in je potem ne skuhaš. To vam daje pastozen, surov okus. Če se zmotite na strani nekoliko več olja [ali maščobe] - to se vam bo zdelo ohlapno - je veliko bolj prizanesljivo in lažje skuhate okus moke. "

Ne hitite, spominja Dreyer. "Pazi na vročino - počasi in nizko ti bodo preprečili, da bi opekel vaš roux."

Preprečite nastanek grudic. Dodajanje vroče tekočine vročemu rouxu vam bo pustilo grudice. "Poskrbeti morate, da vroči roux dodate hladno tekočino," pravi Pickrel. »Dodajte svoje cedljeno zalogo« - s filtriranjem preprečite, da bi delci iz procesa kuhanja vstopili v omako - v fazah. Zalogo razdelite na tri enake dele, dodajte prvi del in stepite do gladkega. Ta postopek ponovite še dvakrat. "

In uporabite ustrezna orodja, predlaga Hunter Evans, izvršni kuhar pri Elvie's v Jacksonu v Mississippiju. »Ko prvič začnete dodajati moko, uporabite metlico in dodajte malo po malo. Ko je vse dodano, vzemite ravno leseno žlico, da moko izvlečete iz robov ponve, do katere metlica ne more priti. Nenehno mešajte in upravljajte toploto. Če je prevroče, se bo kuhalo neenakomerno in na nekaterih mestih zagorelo. "

3. korak: Okusite nohte

Dodajte okuse sezone. "Odvisno od tega, s čim združite omako, jo okrepite z zelišči ali končajte z malo jabolčnega žganja," pravi Dreyer. "Žajbelj je lepo jesensko zelišče, ki pohvali vaš omako."

Odsek z vrta. "Zelišča," pravi Evans. "Veliko timijana. Če imaš na vrtu nekaj svežega rožmarina, ga raje dodaj. "

Deglazirajte s svojo pijačo po vaši izbiri, predlaga Pickrel, ki v omaki uporablja maščobo, pridobljeno iz svinjine. Medtem, ko bo meso pokukal, »bom alkohol uporabil za deglaziranje ponve. Če kuham beljakovine, ki težje prodrejo v okus, potem bom omaki dodala sveža zelišča. "

Pojdi s svojim črevesjem, pravi Erik Niel, izvršni kuhar in solastnik Easy Bistro & amp Bar v Chattanoogi v Tennesseeju. "Slabo delam stvari vedno na enak način. Naj vaša ustvarjalna zastava vihra sem. "

Čas je za odpravljanje težav!

Ojoj! Ni dovolj debela!
Naredite gnojevko iz koruznega škroba, pravi Dreyer. »Medtem, ko omaka vre, zmešamo kašo (1 žlico koruznega škroba, pomešano z 1 žlico vode) v omako. Kuhajte 5 minut in preverite debelino, po želji dodajte še več. "

Ojoj! Pregosto je!
Dodaj zaloge naenkrat, pravi Pickrel. "Nikoli ne uporabljajte samo vode, saj bo ta razredčila omako."

Ojoj! Preveč je slano!
Uh oh, prav je, pravi Niel. »Najprej panika! Nato naredite še eno serijo. Preveč slano je težko popraviti brez izgube okusa. "

Ojoj! Požgal sem roux!
Niel pravi, da obstaja le ena rešitev. »Ko je enkrat zažgano, je zažgano. Začeti znova! Samo počasi, uporabite majhen ogenj in nenehno mešajte. To ni operacija možganov, ampak je zelo pomembna za celoten proces omake. "

Postrezite v razstavni omaki

Izberete lahko lepoto, ki ne bo zlomila bank …
Naturalistični modeli portugalskega keramičarja iz poznega devetnajstega stoletja Raphaela Bordalla Pinheira ostajajo v proizvodnji še danes, vključno s prevzemom omake v obliki zeljevega lista. ($28 us.bordallopinheiro.com)

... Ali plovilo, ki ga bodo predali naslednji generaciji omakov ...
Dvaindvajsetkaratni zlati ročaj in sodoben, ročno poslikan vzorec naredita ta porcelanski omamljalec R. Haviland & amp C. Parlon enako umetniško delo kot funkcionalna posoda. ($810 mottahedeh.com)

… Or kateri koli drugi omamljanje poudarjeno v Garden & amp GunOktobra/november 2019.


Preproste skrivnosti za pripravo velike omake

Priprava omake je igra izbiranja lastne pustolovščine. Izberite zalogo, izberite maščobo - kapljice, svinjsko maščobo (na primer slanino, klobaso ali podeželsko šunko) in maslo - in izberite okus, od pijače do zelišč. Nato vse skupaj sestavite, ne da bi zažgali. To je lahko eden najpreprostejših zahvalnih elementov za nohte… ali pa se pokvari (zdravo, zažgana roux). Zato vam želimo pokukati v knjigo nekaterih najboljših južnih jurjev. Dotaknite se njihovega znanja za svojo najbolje oblečeno ptico.

1. korak: Preglejte svoje zaloge

Sloj v vašem okusu, pravi Cassidee Dabney, izvršna kuharica v hlevu na Blackberry Farm v Wallandu v Tennesseeju. »Zaloga mora teči na vseh jeklenkah. Če prvič delate zalogo, je tukaj hitra goljufija: sladko čebulo narežite na velike koščke in potite v velikem loncu. Dodajte nekaj dehidriranih gob, lovorjevih listov in česna ter trup piščanca iz pečenke. Zalijemo s piščančjo juho z nizko vsebnostjo soli v trgovini in dušimo eno uro. Precedimo in ohladimo. " Na zahvalni dan lahko tej osnovni zalogi dodate ptičji vrat, želodce in srce. "Preskočim jetra, ker lahko dodajo kovinski okus, ki ni všeč vsem."

Razmislite o zelenjavni zalogi, predlaga Howard Pickrel, izvršni kuhar v Early Girl Eatery v Ashevilleu v Severni Karolini. »Vedno imamo pri roki zelenjavno osnovo, tako da prihranimo vse ostanke zelenjave in zelišč. Nato zalijemo z vodo in počasi in nizko kuhamo. Ta zaloga se bo izkazala za večino beljakovin "

Upravljajte slanost, pravi Eric Dreyer, izvršni kuhar v restavraciji Ellie's amp & Lounge v Dallasu v Teksasu. Poskrbite za bogato piščančje ali puranovo zalogo, nezačinjeno, da boste lahko nadzorovali slanost omake. Perutninska juha je bolj okusna in lahko prevzame druge okuse, ne da bi bila močna. Rad pražim svoje kosti in nato z aromatičnimi sredstvi (zelišča, poper, zelena, korenček, čebula) dodam že narejeni zalogi za večjo bogatost. "

2. korak: Naredite Roux (ne da bi ga zažgali)

Začnite s preprostimi razmerji, svetuje Dabney. "Začnite z enim delom maščobe na en del moke na eno skodelico zaloge (na primer 1 žlica maščobe na 1 žlica moke na 1 skodelico zaloge)."

Če ste novinec v omaki, razmislite o zmanjšanju količine moke, pravi Pickrel. »Pazi, da ne daš preveč moke in je potem ne skuhaš. To vam daje pastozen, surov okus. Če se zmotite na strani nekoliko več olja [ali maščobe] - to se vam bo zdelo ohlapno - je veliko bolj prizanesljivo in lažje skuhate okus moke. "

Ne hitite, spominja Dreyer. "Pazi na vročino - počasi in nizko ti bodo preprečili, da bi opekel vaš roux."

Preprečite nastanek grudic. Dodajanje vroče tekočine vročemu rouxu vam bo pustilo grudice. "Poskrbeti morate, da vroči roux dodate hladno tekočino," pravi Pickrel. »Dodajte svoje cedljeno zalogo« - s filtriranjem preprečite, da bi delci iz procesa kuhanja vstopili v omako - v fazah. Zalogo razdelite na tri enake dele, dodajte prvi del in stepite do gladkega. Ta postopek ponovite še dvakrat. "

In uporabite ustrezna orodja, predlaga Hunter Evans, izvršni kuhar pri Elvie's v Jacksonu v Mississippiju. »Ko prvič začnete dodajati moko, uporabite metlico in dodajte malo po malo. Ko je vse dodano, vzemite ravno leseno žlico, da moko izvlečete iz robov ponve, do katere metlica ne more priti. Nenehno mešajte in upravljajte toploto. Če je prevroče, se bo kuhalo neenakomerno in na nekaterih mestih zagorelo. "

3. korak: Okusite nohte

Dodajte okuse sezone. "Odvisno od tega, s čim združite omako, jo okrepite z zelišči ali končajte z malo jabolčnega žganja," pravi Dreyer. "Žajbelj je lepo jesensko zelišče, ki pohvali vaš omako."

Odsek z vrta. "Zelišča," pravi Evans. "Veliko timijana. Če imaš na vrtu nekaj svežega rožmarina, ga raje dodaj. "

Deglazirajte s svojo pijačo po vaši izbiri, predlaga Pickrel, ki v omaki uporablja maščobo, pridobljeno iz svinjine. Medtem, ko bo meso pokukal, »bom alkohol uporabil za deglaziranje ponve. Če kuham beljakovine, ki težje prodrejo v okus, potem bom omaki dodala sveža zelišča. "

Pojdi s svojim črevesjem, pravi Erik Niel, izvršni kuhar in solastnik Easy Bistro & amp Bar v Chattanoogi v Tennesseeju. »Slabo delam stvari vedno na enak način. Naj vaša ustvarjalna zastava vihra sem. "

Čas je za odpravljanje težav!

Ojoj! Ni dovolj debela!
Naredite gnojevko iz koruznega škroba, pravi Dreyer. »Medtem, ko omaka vre, zmešamo kašo (1 žlico koruznega škroba, pomešano z 1 žlico vode) v omako. Kuhajte 5 minut in preverite debelino, po želji dodajte še več. "

Ojoj! Pregosto je!
Dodaj zaloge naenkrat, pravi Pickrel. "Nikoli ne uporabljajte samo vode, saj bo ta razredčila omako."

Ojoj! Preveč je slano!
Uh oh, prav je, pravi Niel. »Najprej panika! Nato naredite še eno serijo. Preveč slano je težko popraviti brez izgube okusa. "

Ojoj! Požgal sem roux!
Niel pravi, da obstaja le ena rešitev. »Ko je enkrat zažgano, je zažgano. Začeti znova! Samo počasi, uporabite majhen ogenj in nenehno mešajte. To ni operacija možganov, ampak je zelo pomembna za celoten proces omake. "

Postrezite v razstavni omaki

Izberete lahko lepoto, ki ne bo zlomila bank …
Naturalistični modeli portugalskega keramičarja iz poznega devetnajstega stoletja Raphaela Bordalla Pinheira ostajajo v proizvodnji še danes, vključno s prevzemom omake v obliki zeljevega lista. ($28 us.bordallopinheiro.com)

... Ali plovilo, ki ga bodo predali naslednji generaciji omakov ...
Dvaindvajsetkaratni zlati ročaj in sodoben, ročno poslikan vzorec naredita ta porcelanski omamljalec R. Haviland & amp C. Parlon enako umetniško delo kot funkcionalna posoda. ($810 mottahedeh.com)

… Or kateri koli drugi omamljanje poudarjeno v Garden & amp GunOktobrska/novembrska številka 2019.


Preproste skrivnosti za pripravo velike omake

Priprava omake je igra izbiranja lastne pustolovščine. Izberite zalogo, izberite maščobo - kapljice, svinjsko maščobo (na primer slanino, klobaso ali podeželsko šunko) in maslo - in izberite okus, od pijače do zelišč. Nato vse skupaj sestavite, ne da bi zažgali. To je lahko eden najpreprostejših zahvalnih elementov za nohte… ali pa se pokvari (zdravo, zažgana roux). Zato vam želimo pokukati v knjigo nekaterih najboljših južnih jurjev. Dotaknite se njihovega znanja za svojo najbolje oblečeno ptico.

1. korak: Preglejte svoje zaloge

Sloj v vašem okusu, pravi Cassidee Dabney, izvršna kuharica v hlevu na Blackberry Farm v Wallandu v Tennesseeju. »Zaloga mora delovati na vseh jeklenkah. Če prvič delate zalogo, je tukaj hitra goljufija: sladko čebulo narežite na velike koščke in potite v velikem loncu. Dodajte nekaj dehidriranih gob, lovorjevih listov in česna ter trup piščanca iz pečenke. Zalijemo s piščančjo juho z nizko vsebnostjo soli v trgovini in dušimo eno uro. Precedimo in ohladimo. " Na zahvalni dan lahko tej osnovni zalogi dodate ptičji vrat, želodce in srce. "Preskočim jetra, ker lahko dodajo kovinski okus, ki ni všeč vsem."

Razmislite o zelenjavni zalogi, predlaga Howard Pickrel, izvršni kuhar v Early Girl Eatery v Ashevilleu v Severni Karolini. »Vedno imamo pri roki zelenjavno osnovo, tako da prihranimo vse ostanke zelenjave in zelišč. Nato zalijemo z vodo in počasi in nizko kuhamo. Ta zaloga se bo izkazala za večino beljakovin "

Upravljajte slanost, pravi Eric Dreyer, izvršni kuhar v Ellie’s Restaurant & amp Lounge v Dallasu v Teksasu. Poskrbite za bogato piščančje ali puranovo zalogo, nezačinjeno, da boste lahko nadzorovali slanost omake. Perutninska juha je bolj okusna in lahko prevzame druge okuse, ne da bi bila močna. Rad pražim svoje kosti in nato z aromatičnimi sredstvi (zelišča, poper, zelena, korenček, čebula) dodam že narejeni zalogi za večjo bogatost. "

2. korak: Naredite Roux (ne da bi ga zažgali)

Začnite s preprostimi razmerji, svetuje Dabney. "Začnite z enim delom maščobe na en del moke na eno skodelico zaloge (na primer 1 žlica maščobe na 1 žlica moke na 1 skodelico zaloge)."

Če ste novinec v omaki, razmislite o zmanjšanju količine moke, pravi Pickrel. »Pazi, da ne daš preveč moke in je potem ne skuhaš. To vam daje pastozen, surov okus. Če se zmotite na strani nekoliko več olja [ali maščobe] - to se vam bo zdelo ohlapno - je veliko bolj prizanesljivo in lažje skuhate okus moke. "

Ne hitite, spominja Dreyer. "Pazi na vročino - počasi in nizko ti bodo preprečili, da bi opekel vaš roux."

Preprečite nastanek grudic. Dodajanje vroče tekočine vročemu rouxu vam bo pustilo grudice. "Poskrbeti morate, da vroči roux dodate hladno tekočino," pravi Pickrel. »Dodajte svoje cedljeno zalogo« - s filtriranjem preprečite, da bi delci iz procesa kuhanja vstopili v omako - v fazah. Zalogo razdelite na tri enake dele, dodajte prvi del in stepite do gladkega. Ta postopek ponovite še dvakrat. "

In uporabite ustrezna orodja, predlaga Hunter Evans, izvršni kuhar pri Elvie's v Jacksonu v Mississippiju. »Ko prvič začnete dodajati moko, uporabite metlico in dodajte malo po malo. Ko je vse dodano, vzemite ravno leseno žlico, da moko izvlečete iz robov ponve, do katere metlica ne more priti. Nenehno mešajte in uravnavajte toploto. Če je prevroče, se bo kuhalo neenakomerno in na nekaterih mestih zagorelo. "

3. korak: Okusite nohte

Dodajte okuse sezone. "Odvisno od tega, s čim seznanjate omako, jo okrepite z zelišči ali končajte z malo jabolčnega žganja," pravi Dreyer. "Žajbelj je lepo jesensko zelišče, ki komplimentira vašo omako."

Odsek z vrta. "Zelišča," pravi Evans. "Veliko timijana. Če imaš na vrtu nekaj svežega rožmarina, ga raje dodaj. "

Deglazirajte s svojo pijačo po vaši izbiri, predlaga Pickrel, ki v omaki uporablja maščobo, pridobljeno iz svinjine. Medtem, ko bo meso pokukal, »bom alkohol uporabil za deglaziranje ponve. Če kuham beljakovine, ki težje prodrejo v okus, potem bom omaki dodala sveža zelišča. "

Pojdi s svojim črevesjem, pravi Erik Niel, izvršni kuhar in solastnik Easy Bistro & amp Bar v Chattanoogi v Tennesseeju. "Slabo delam stvari vedno na enak način. Naj vaša ustvarjalna zastava vihra sem. "

Čas je za odpravljanje težav!

Ojoj! Ni dovolj debela!
Naredi gnojevko iz koruznega škroba, pravi Dreyer. »Medtem, ko omaka vre, zmešamo kašo (1 žlico koruznega škroba, pomešano z 1 žlico vode) v omako. Kuhajte 5 minut in preverite debelino, po želji dodajte še več. "

Ojoj! Pregosto je!
Dodaj zaloge naenkrat, pravi Pickrel. "Nikoli ne uporabljajte samo vode, saj bo ta razredčila omako."

Ojoj! Preveč je slano!
Uh oh, prav je, pravi Niel. »Najprej panika! Nato naredite še eno serijo. Preveč slano je težko popraviti brez izgube okusa. "

Ojoj! Požgal sem roux!
Niel pravi, da obstaja le ena rešitev. »Ko je enkrat zažgano, je zažgano. Začeti znova! Samo počasi, uporabite majhen ogenj in nenehno mešajte. To ni operacija možganov, ampak je zelo pomembna za celoten proces omake. "

Postrezite v razstavni omaki

Izberete lahko lepoto, ki ne bo zlomila bank …
Naturalistični modeli portugalskega keramičarja iz poznega devetnajstega stoletja Raphaela Bordalla Pinheira ostajajo v proizvodnji še danes, vključno s prevzemom omake v obliki zeljevega lista. ($28 us.bordallopinheiro.com)

... Ali plovilo, ki ga bodo predali naslednji generaciji omakov ...
Dvaindvajsetkaratni zlati ročaj in sodoben, ročno poslikan vzorec naredita ta porcelanski omamljalec R. Haviland & amp C. Parlon enako umetniško delo kot funkcionalna posoda. ($810 mottahedeh.com)

… Or kateri koli drugi omamljanje poudarjeno v Garden & amp GunOktobra/november 2019.


Preproste skrivnosti za pripravo velike omake

Priprava omake je igra izbiranja lastne pustolovščine. Izberite zalogo, izberite maščobo - kapljice, svinjsko maščobo (na primer slanino, klobaso ali podeželsko šunko) in maslo - in izberite okus, od pijače do zelišč. Nato vse skupaj sestavite, ne da bi zažgali. To je lahko eden najpreprostejših zahvalnih elementov za nohte ... ali pa se pokvari (zdravo, ožgan roux). Zato vam želimo pokukati v knjigo nekaterih najboljših južnih jurjev. Dotaknite se njihovega znanja za svojo najbolje oblečeno ptico.

1. korak: Preglejte svoje zaloge

Sloj v vašem okusu, pravi Cassidee Dabney, izvršna kuharica v hlevu na Blackberry Farm v Wallandu v Tennesseeju. »Zaloga mora teči na vseh jeklenkah. Če prvič delate zalogo, je tukaj hitra goljufija: sladko čebulo narežite na velike koščke in potite v velikem loncu. Dodajte nekaj dehidriranih gob, lovorjevih listov in česna ter trup piščanca iz pečenke. Zalijemo s piščančjo juho z nizko vsebnostjo soli v trgovini in dušimo eno uro. Precedimo in ohladimo. " Na zahvalni dan lahko tej osnovni zalogi dodate ptičji vrat, želodce in srce. "Preskočim jetra, ker lahko dodajo kovinski okus, ki ni všeč vsem."

Razmislite o zelenjavni zalogi, predlaga Howard Pickrel, izvršni kuhar v Early Girl Eatery v Ashevilleu v Severni Karolini. »Vedno imamo pri roki zelenjavno osnovo, tako da prihranimo vse ostanke zelenjave in zelišč. Nato zalijemo z vodo in počasi in nizko kuhamo. Ta zaloga se bo izkazala za večino beljakovin ”

Upravljajte slanost, pravi Eric Dreyer, izvršni kuhar v restavraciji Ellie's amp & Lounge v Dallasu v Teksasu. Poskrbite za bogato piščančje ali puranovo zalogo, nezačinjeno, da boste lahko nadzorovali slanost omake. Perutninska juha je bolj okusna in lahko prevzame druge okuse, ne da bi bila močna. Rad pražim svoje kosti in nato z aromatičnimi sredstvi (zelišča, poper, zelena, korenček, čebula) dodam v že narejeno zalogo za večjo bogatost. "

2. korak: Naredite Roux (ne da bi ga zažgali)

Začnite s preprostimi razmerji, svetuje Dabney. "Začnite z enim delom maščobe na en del moke na eno skodelico zaloge (na primer 1 žlica maščobe na 1 žlica moke na 1 skodelico zaloge)."

Če ste novinec v omaki, razmislite o zmanjšanju količine moke, pravi Pickrel. »Pazi, da ne daš preveč moke in je potem ne skuhaš. To vam daje pastozen, surov okus. Če se zmotite na strani nekoliko več olja [ali maščobe] - to se vam bo zdelo ohlapno - je veliko bolj prizanesljivo in lažje skuhate okus moke. "

Ne hitite, spominja Dreyer. "Pazi na vročino - počasi in nizko ti bodo preprečili, da bi opekel vaš roux."

Preprečite nastanek grudic. Dodajanje vroče tekočine vročemu rouxu vam bo pustilo grudice. "Poskrbeti morate, da vroči roux dodate hladno tekočino," pravi Pickrel. »Dodajte svoje cedljeno zalogo« - s filtriranjem preprečite, da bi delci iz procesa kuhanja vstopili v omako - v fazah. Zalogo razdelite na tri enake dele, dodajte prvi del in stepite do gladkega. Ta postopek ponovite še dvakrat. "

In uporabite ustrezna orodja, predlaga Hunter Evans, izvršni kuhar pri Elvie's v Jacksonu v Mississippiju. »Ko prvič začnete dodajati moko, uporabite metlico in dodajte malo po malo. Ko je vse dodano, vzemite ravno leseno žlico, da moko izvlečete iz robov ponve, do katere metlica ne more priti. Nenehno mešajte in upravljajte toploto. Če je prevroče, se bo kuhalo neenakomerno in na nekaterih mestih zagorelo. "

3. korak: Okusite nohte

Dodajte okuse sezone. "Odvisno od tega, s čim seznanjate omako, jo okrepite z zelišči ali končajte z malo jabolčnega žganja," pravi Dreyer. "Žajbelj je lepo jesensko zelišče, ki pohvali vaš omako."

Odsek z vrta. "Zelišča," pravi Evans. "Veliko timijana. Če imaš na vrtu nekaj svežega rožmarina, ga raje dodaj. "

Deglazirajte s svojo pijačo po vaši izbiri, predlaga Pickrel, ki v omaki uporablja maščobo, pridobljeno iz svinjine. Medtem, ko bo meso pekel, bom uporabil alkohol za odmrzovanje ponve. Če kuham beljakovine, ki težje prodrejo v okus, potem bom omaki dodala sveža zelišča. "

Pojdi s svojim črevesjem, pravi Erik Niel, izvršni kuhar in solastnik Easy Bistro & amp Bar v Chattanoogi v Tennesseeju. »Slabo delam stvari vedno na enak način. Naj vaša ustvarjalna zastava vihra sem. "

Čas je za odpravljanje težav!

Ojoj! Ni dovolj debela!
Naredite gnojevko iz koruznega škroba, pravi Dreyer. »Med tem, ko omaka vre, zmešaj kašo (1 žlico koruznega škroba, pomešano z 1 žlico vode) v omako. Cook out for 5 minutes and check thickness, add more if desired.”

Uh oh! It’s too thick!
Add stock a bit at a time, says Pickrel. “Never use just water as that will dilute the gravy.”

Uh oh! It’s too salty!
Uh oh is right, says Niel. “First, panic! Then make another batch. Too salty is hard to fix without losing the flavor.”

Uh oh! I burned the roux!
There’s only one solution, according Niel. “Once it’s burnt, it’s burnt. Start over! Just go slow, use low heat, and stir constantly. This isn’t brain surgery but it’s pretty damn important to the whole gravy process.”

Serve It Up in a Showstopping Gravy Boat

You can pick a beauty that won’t break the bank…
Naturalistic designs by the late-nineteenth-century Portuguese ceramist Raphael Bordallo Pinheiro remain in production today, including his take on a gravy boat in the form of a cabbage leaf. ($28 us.bordallopinheiro.com)

… Or a vessel to be handed down to the next generation of gravy gurus…
A twenty-two-karat-gold handle and a contemporary, hand-painted pattern render this porcelain stunner by R. Haviland & C. Parlon as much a work of art as a functional vessel. ($810 mottahedeh.com)

…Or any of the other stunners highlighted in Garden & Gun’s October/November 2019 issue.


Simple Secrets for Making Great Gravy

Making gravy is a game of choose your own adventure. Pick a stock, pick a fat—pan drippings, pork fat (from the likes of bacon, sausage, or country ham), and butter all work—and select a flavor flair, from booze to herbs. Then put it all together without burning it. It can be one of the simplest Thanksgiving elements to nail…or mess up (hello, scorched roux). So we’re giving you a peek into the playbook of some of the South’s top gravy gurus. Tap their knowledge for your best-dressed bird yet.

Step 1: Take Stock of Your Stock

Layer in your flavor, says Cassidee Dabney, the executive chef at the Barn at Blackberry Farm in Walland, Tennessee. “The stock needs to be running on all cylinders. If you’re making stock for the first time, here’s a quick cheat: Dice a sweet onion in large pieces and sweat in a big pot. Add a few dehydrated mushrooms, bay leaves, and garlic and the carcass of a rotisserie chicken. Cover with store-bought low-salt chicken broth and simmer for an hour. Strain and cool.” On Thanksgiving, you can add the bird’s neck, gizzards, and heart to this base stock. “I skip the liver because it can add a metallic taste not everyone likes.”

Consider a vegetable stock, suggests Howard Pickrel, the executive chef at Early Girl Eatery in Asheville, North Carolina. “We always keep a vegetable stock on hand by saving all of our vegetable and herb scraps. We then cover with water and cook down low and slow. This stock will lend itself to most proteins”

Manage the salinity, says Eric Dreyer, the executive chef at Ellie’s Restaurant & Lounge in Dallas, Texas. Go for a rich chicken or turkey stock, unseasoned so you can control the saltiness of the gravy. The poultry stock is more palatable and can take on other flavors without overpowering. I like to roast my bones and then add with aromatics/mire poix (herbs, peppercorns, celery, carrot, onion) to an already made stock for more richness.”

Step 2: Make the Roux (without Burning It)

Begin with simple proportions, advises Dabney. “Start with one-part fat to one-part flour to one cup stock (for example, 1 tablespoon of fat to 1 tablespoon of flour to 1 cup of stock).”

If you’re a gravy rookie, consider scaling back on the flour, says Pickrel. “Watch that you are not putting too much flour in and then not cooking it out. This gives you a pasty, raw flavor. If you err on the side of slightly more oil [or fat]—you will find this called a slack roux—it is a lot more forgiving and is easier to get the flour flavor cooked out.”

Don’t rush it, reminds Dreyer. “Watch the heat—slow and low will keep you from burning your roux.”

Prevent lumps. Adding hot liquid to a hot roux will leave you with clumps. “You will want to make sure you are adding a cold liquid to a hot roux,” says Pickrel. “Add your strained stock”—straining prevents particles from the cooking process from entering your gravy—in stages. Divide your stock into three equal parts add the first part and whisk till smooth. Repeat this process two more times.”

And use the right tools, suggests Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi. “When you first start adding the flour, use a whisk, and add a little at a time. When it’s all added, get a flat wooden spoon to get the flour out of the edges of the pan that a whisk can’t get. Stir continuously and manage the heat. If it’s too hot, it is going to cook uneven and burn in some spots.”

Step 3: Nail the Flavor

Add in tastes of the season. “Depending on what you are pairing the gravy with, enhance it with herbs or finish with a little apple brandy,” Dreyer says. “Sage is a nice fall herb to compliment your gravy.”

Snip from the garden. “Herbs,” Evans says. “Lots of thyme. If you have some fresh rosemary in the garden, you better add it.”

Deglaze with your booze of choice, suggests Pickrel, who uses fat rendered from pork in his gravy. As he sears the meat, “I will use alcohol to deglaze the pan. If I am cooking a protein that is harder to have the flavor penetrate, then I will add fresh herbs to the sauce.”

Go with your gut, says Erik Niel, executive chef and co-owner of Easy Bistro & Bar in Chattanooga, Tennessee. “I’m bad at making things the same way every time. Let your creative flag fly here.”

Time to Troubleshoot!

Uh oh! It’s not thick enough!
Make a cornstarch slurry, says Dreyer. “While gravy is simmering, whisk the slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) into the gravy. Cook out for 5 minutes and check thickness, add more if desired.”

Uh oh! It’s too thick!
Add stock a bit at a time, says Pickrel. “Never use just water as that will dilute the gravy.”

Uh oh! It’s too salty!
Uh oh is right, says Niel. “First, panic! Then make another batch. Too salty is hard to fix without losing the flavor.”

Uh oh! I burned the roux!
There’s only one solution, according Niel. “Once it’s burnt, it’s burnt. Start over! Just go slow, use low heat, and stir constantly. This isn’t brain surgery but it’s pretty damn important to the whole gravy process.”

Serve It Up in a Showstopping Gravy Boat

You can pick a beauty that won’t break the bank…
Naturalistic designs by the late-nineteenth-century Portuguese ceramist Raphael Bordallo Pinheiro remain in production today, including his take on a gravy boat in the form of a cabbage leaf. ($28 us.bordallopinheiro.com)

… Or a vessel to be handed down to the next generation of gravy gurus…
A twenty-two-karat-gold handle and a contemporary, hand-painted pattern render this porcelain stunner by R. Haviland & C. Parlon as much a work of art as a functional vessel. ($810 mottahedeh.com)

…Or any of the other stunners highlighted in Garden & Gun’s October/November 2019 issue.


Simple Secrets for Making Great Gravy

Making gravy is a game of choose your own adventure. Pick a stock, pick a fat—pan drippings, pork fat (from the likes of bacon, sausage, or country ham), and butter all work—and select a flavor flair, from booze to herbs. Then put it all together without burning it. It can be one of the simplest Thanksgiving elements to nail…or mess up (hello, scorched roux). So we’re giving you a peek into the playbook of some of the South’s top gravy gurus. Tap their knowledge for your best-dressed bird yet.

Step 1: Take Stock of Your Stock

Layer in your flavor, says Cassidee Dabney, the executive chef at the Barn at Blackberry Farm in Walland, Tennessee. “The stock needs to be running on all cylinders. If you’re making stock for the first time, here’s a quick cheat: Dice a sweet onion in large pieces and sweat in a big pot. Add a few dehydrated mushrooms, bay leaves, and garlic and the carcass of a rotisserie chicken. Cover with store-bought low-salt chicken broth and simmer for an hour. Strain and cool.” On Thanksgiving, you can add the bird’s neck, gizzards, and heart to this base stock. “I skip the liver because it can add a metallic taste not everyone likes.”

Consider a vegetable stock, suggests Howard Pickrel, the executive chef at Early Girl Eatery in Asheville, North Carolina. “We always keep a vegetable stock on hand by saving all of our vegetable and herb scraps. We then cover with water and cook down low and slow. This stock will lend itself to most proteins”

Manage the salinity, says Eric Dreyer, the executive chef at Ellie’s Restaurant & Lounge in Dallas, Texas. Go for a rich chicken or turkey stock, unseasoned so you can control the saltiness of the gravy. The poultry stock is more palatable and can take on other flavors without overpowering. I like to roast my bones and then add with aromatics/mire poix (herbs, peppercorns, celery, carrot, onion) to an already made stock for more richness.”

Step 2: Make the Roux (without Burning It)

Begin with simple proportions, advises Dabney. “Start with one-part fat to one-part flour to one cup stock (for example, 1 tablespoon of fat to 1 tablespoon of flour to 1 cup of stock).”

If you’re a gravy rookie, consider scaling back on the flour, says Pickrel. “Watch that you are not putting too much flour in and then not cooking it out. This gives you a pasty, raw flavor. If you err on the side of slightly more oil [or fat]—you will find this called a slack roux—it is a lot more forgiving and is easier to get the flour flavor cooked out.”

Don’t rush it, reminds Dreyer. “Watch the heat—slow and low will keep you from burning your roux.”

Prevent lumps. Adding hot liquid to a hot roux will leave you with clumps. “You will want to make sure you are adding a cold liquid to a hot roux,” says Pickrel. “Add your strained stock”—straining prevents particles from the cooking process from entering your gravy—in stages. Divide your stock into three equal parts add the first part and whisk till smooth. Repeat this process two more times.”

And use the right tools, suggests Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi. “When you first start adding the flour, use a whisk, and add a little at a time. When it’s all added, get a flat wooden spoon to get the flour out of the edges of the pan that a whisk can’t get. Stir continuously and manage the heat. If it’s too hot, it is going to cook uneven and burn in some spots.”

Step 3: Nail the Flavor

Add in tastes of the season. “Depending on what you are pairing the gravy with, enhance it with herbs or finish with a little apple brandy,” Dreyer says. “Sage is a nice fall herb to compliment your gravy.”

Snip from the garden. “Herbs,” Evans says. “Lots of thyme. If you have some fresh rosemary in the garden, you better add it.”

Deglaze with your booze of choice, suggests Pickrel, who uses fat rendered from pork in his gravy. As he sears the meat, “I will use alcohol to deglaze the pan. If I am cooking a protein that is harder to have the flavor penetrate, then I will add fresh herbs to the sauce.”

Go with your gut, says Erik Niel, executive chef and co-owner of Easy Bistro & Bar in Chattanooga, Tennessee. “I’m bad at making things the same way every time. Let your creative flag fly here.”

Time to Troubleshoot!

Uh oh! It’s not thick enough!
Make a cornstarch slurry, says Dreyer. “While gravy is simmering, whisk the slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) into the gravy. Cook out for 5 minutes and check thickness, add more if desired.”

Uh oh! It’s too thick!
Add stock a bit at a time, says Pickrel. “Never use just water as that will dilute the gravy.”

Uh oh! It’s too salty!
Uh oh is right, says Niel. “First, panic! Then make another batch. Too salty is hard to fix without losing the flavor.”

Uh oh! I burned the roux!
There’s only one solution, according Niel. “Once it’s burnt, it’s burnt. Start over! Just go slow, use low heat, and stir constantly. This isn’t brain surgery but it’s pretty damn important to the whole gravy process.”

Serve It Up in a Showstopping Gravy Boat

You can pick a beauty that won’t break the bank…
Naturalistic designs by the late-nineteenth-century Portuguese ceramist Raphael Bordallo Pinheiro remain in production today, including his take on a gravy boat in the form of a cabbage leaf. ($28 us.bordallopinheiro.com)

… Or a vessel to be handed down to the next generation of gravy gurus…
A twenty-two-karat-gold handle and a contemporary, hand-painted pattern render this porcelain stunner by R. Haviland & C. Parlon as much a work of art as a functional vessel. ($810 mottahedeh.com)

…Or any of the other stunners highlighted in Garden & Gun’s October/November 2019 issue.


Simple Secrets for Making Great Gravy

Making gravy is a game of choose your own adventure. Pick a stock, pick a fat—pan drippings, pork fat (from the likes of bacon, sausage, or country ham), and butter all work—and select a flavor flair, from booze to herbs. Then put it all together without burning it. It can be one of the simplest Thanksgiving elements to nail…or mess up (hello, scorched roux). So we’re giving you a peek into the playbook of some of the South’s top gravy gurus. Tap their knowledge for your best-dressed bird yet.

Step 1: Take Stock of Your Stock

Layer in your flavor, says Cassidee Dabney, the executive chef at the Barn at Blackberry Farm in Walland, Tennessee. “The stock needs to be running on all cylinders. If you’re making stock for the first time, here’s a quick cheat: Dice a sweet onion in large pieces and sweat in a big pot. Add a few dehydrated mushrooms, bay leaves, and garlic and the carcass of a rotisserie chicken. Cover with store-bought low-salt chicken broth and simmer for an hour. Strain and cool.” On Thanksgiving, you can add the bird’s neck, gizzards, and heart to this base stock. “I skip the liver because it can add a metallic taste not everyone likes.”

Consider a vegetable stock, suggests Howard Pickrel, the executive chef at Early Girl Eatery in Asheville, North Carolina. “We always keep a vegetable stock on hand by saving all of our vegetable and herb scraps. We then cover with water and cook down low and slow. This stock will lend itself to most proteins”

Manage the salinity, says Eric Dreyer, the executive chef at Ellie’s Restaurant & Lounge in Dallas, Texas. Go for a rich chicken or turkey stock, unseasoned so you can control the saltiness of the gravy. The poultry stock is more palatable and can take on other flavors without overpowering. I like to roast my bones and then add with aromatics/mire poix (herbs, peppercorns, celery, carrot, onion) to an already made stock for more richness.”

Step 2: Make the Roux (without Burning It)

Begin with simple proportions, advises Dabney. “Start with one-part fat to one-part flour to one cup stock (for example, 1 tablespoon of fat to 1 tablespoon of flour to 1 cup of stock).”

If you’re a gravy rookie, consider scaling back on the flour, says Pickrel. “Watch that you are not putting too much flour in and then not cooking it out. This gives you a pasty, raw flavor. If you err on the side of slightly more oil [or fat]—you will find this called a slack roux—it is a lot more forgiving and is easier to get the flour flavor cooked out.”

Don’t rush it, reminds Dreyer. “Watch the heat—slow and low will keep you from burning your roux.”

Prevent lumps. Adding hot liquid to a hot roux will leave you with clumps. “You will want to make sure you are adding a cold liquid to a hot roux,” says Pickrel. “Add your strained stock”—straining prevents particles from the cooking process from entering your gravy—in stages. Divide your stock into three equal parts add the first part and whisk till smooth. Repeat this process two more times.”

And use the right tools, suggests Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi. “When you first start adding the flour, use a whisk, and add a little at a time. When it’s all added, get a flat wooden spoon to get the flour out of the edges of the pan that a whisk can’t get. Stir continuously and manage the heat. If it’s too hot, it is going to cook uneven and burn in some spots.”

Step 3: Nail the Flavor

Add in tastes of the season. “Depending on what you are pairing the gravy with, enhance it with herbs or finish with a little apple brandy,” Dreyer says. “Sage is a nice fall herb to compliment your gravy.”

Snip from the garden. “Herbs,” Evans says. “Lots of thyme. If you have some fresh rosemary in the garden, you better add it.”

Deglaze with your booze of choice, suggests Pickrel, who uses fat rendered from pork in his gravy. As he sears the meat, “I will use alcohol to deglaze the pan. If I am cooking a protein that is harder to have the flavor penetrate, then I will add fresh herbs to the sauce.”

Go with your gut, says Erik Niel, executive chef and co-owner of Easy Bistro & Bar in Chattanooga, Tennessee. “I’m bad at making things the same way every time. Let your creative flag fly here.”

Time to Troubleshoot!

Uh oh! It’s not thick enough!
Make a cornstarch slurry, says Dreyer. “While gravy is simmering, whisk the slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) into the gravy. Cook out for 5 minutes and check thickness, add more if desired.”

Uh oh! It’s too thick!
Add stock a bit at a time, says Pickrel. “Never use just water as that will dilute the gravy.”

Uh oh! It’s too salty!
Uh oh is right, says Niel. “First, panic! Then make another batch. Too salty is hard to fix without losing the flavor.”

Uh oh! I burned the roux!
There’s only one solution, according Niel. “Once it’s burnt, it’s burnt. Start over! Just go slow, use low heat, and stir constantly. This isn’t brain surgery but it’s pretty damn important to the whole gravy process.”

Serve It Up in a Showstopping Gravy Boat

You can pick a beauty that won’t break the bank…
Naturalistic designs by the late-nineteenth-century Portuguese ceramist Raphael Bordallo Pinheiro remain in production today, including his take on a gravy boat in the form of a cabbage leaf. ($28 us.bordallopinheiro.com)

… Or a vessel to be handed down to the next generation of gravy gurus…
A twenty-two-karat-gold handle and a contemporary, hand-painted pattern render this porcelain stunner by R. Haviland & C. Parlon as much a work of art as a functional vessel. ($810 mottahedeh.com)

…Or any of the other stunners highlighted in Garden & Gun’s October/November 2019 issue.


Simple Secrets for Making Great Gravy

Making gravy is a game of choose your own adventure. Pick a stock, pick a fat—pan drippings, pork fat (from the likes of bacon, sausage, or country ham), and butter all work—and select a flavor flair, from booze to herbs. Then put it all together without burning it. It can be one of the simplest Thanksgiving elements to nail…or mess up (hello, scorched roux). So we’re giving you a peek into the playbook of some of the South’s top gravy gurus. Tap their knowledge for your best-dressed bird yet.

Step 1: Take Stock of Your Stock

Layer in your flavor, says Cassidee Dabney, the executive chef at the Barn at Blackberry Farm in Walland, Tennessee. “The stock needs to be running on all cylinders. If you’re making stock for the first time, here’s a quick cheat: Dice a sweet onion in large pieces and sweat in a big pot. Add a few dehydrated mushrooms, bay leaves, and garlic and the carcass of a rotisserie chicken. Cover with store-bought low-salt chicken broth and simmer for an hour. Strain and cool.” On Thanksgiving, you can add the bird’s neck, gizzards, and heart to this base stock. “I skip the liver because it can add a metallic taste not everyone likes.”

Consider a vegetable stock, suggests Howard Pickrel, the executive chef at Early Girl Eatery in Asheville, North Carolina. “We always keep a vegetable stock on hand by saving all of our vegetable and herb scraps. We then cover with water and cook down low and slow. This stock will lend itself to most proteins”

Manage the salinity, says Eric Dreyer, the executive chef at Ellie’s Restaurant & Lounge in Dallas, Texas. Go for a rich chicken or turkey stock, unseasoned so you can control the saltiness of the gravy. The poultry stock is more palatable and can take on other flavors without overpowering. I like to roast my bones and then add with aromatics/mire poix (herbs, peppercorns, celery, carrot, onion) to an already made stock for more richness.”

Step 2: Make the Roux (without Burning It)

Begin with simple proportions, advises Dabney. “Start with one-part fat to one-part flour to one cup stock (for example, 1 tablespoon of fat to 1 tablespoon of flour to 1 cup of stock).”

If you’re a gravy rookie, consider scaling back on the flour, says Pickrel. “Watch that you are not putting too much flour in and then not cooking it out. This gives you a pasty, raw flavor. If you err on the side of slightly more oil [or fat]—you will find this called a slack roux—it is a lot more forgiving and is easier to get the flour flavor cooked out.”

Don’t rush it, reminds Dreyer. “Watch the heat—slow and low will keep you from burning your roux.”

Prevent lumps. Adding hot liquid to a hot roux will leave you with clumps. “You will want to make sure you are adding a cold liquid to a hot roux,” says Pickrel. “Add your strained stock”—straining prevents particles from the cooking process from entering your gravy—in stages. Divide your stock into three equal parts add the first part and whisk till smooth. Repeat this process two more times.”

And use the right tools, suggests Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi. “When you first start adding the flour, use a whisk, and add a little at a time. When it’s all added, get a flat wooden spoon to get the flour out of the edges of the pan that a whisk can’t get. Stir continuously and manage the heat. If it’s too hot, it is going to cook uneven and burn in some spots.”

Step 3: Nail the Flavor

Add in tastes of the season. “Depending on what you are pairing the gravy with, enhance it with herbs or finish with a little apple brandy,” Dreyer says. “Sage is a nice fall herb to compliment your gravy.”

Snip from the garden. “Herbs,” Evans says. “Lots of thyme. If you have some fresh rosemary in the garden, you better add it.”

Deglaze with your booze of choice, suggests Pickrel, who uses fat rendered from pork in his gravy. As he sears the meat, “I will use alcohol to deglaze the pan. If I am cooking a protein that is harder to have the flavor penetrate, then I will add fresh herbs to the sauce.”

Go with your gut, says Erik Niel, executive chef and co-owner of Easy Bistro & Bar in Chattanooga, Tennessee. “I’m bad at making things the same way every time. Let your creative flag fly here.”

Time to Troubleshoot!

Uh oh! It’s not thick enough!
Make a cornstarch slurry, says Dreyer. “While gravy is simmering, whisk the slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) into the gravy. Cook out for 5 minutes and check thickness, add more if desired.”

Uh oh! It’s too thick!
Add stock a bit at a time, says Pickrel. “Never use just water as that will dilute the gravy.”

Uh oh! It’s too salty!
Uh oh is right, says Niel. “First, panic! Then make another batch. Too salty is hard to fix without losing the flavor.”

Uh oh! I burned the roux!
There’s only one solution, according Niel. “Once it’s burnt, it’s burnt. Start over! Just go slow, use low heat, and stir constantly. This isn’t brain surgery but it’s pretty damn important to the whole gravy process.”

Serve It Up in a Showstopping Gravy Boat

You can pick a beauty that won’t break the bank…
Naturalistic designs by the late-nineteenth-century Portuguese ceramist Raphael Bordallo Pinheiro remain in production today, including his take on a gravy boat in the form of a cabbage leaf. ($28 us.bordallopinheiro.com)

… Or a vessel to be handed down to the next generation of gravy gurus…
A twenty-two-karat-gold handle and a contemporary, hand-painted pattern render this porcelain stunner by R. Haviland & C. Parlon as much a work of art as a functional vessel. ($810 mottahedeh.com)

…Or any of the other stunners highlighted in Garden & Gun’s October/November 2019 issue.


Simple Secrets for Making Great Gravy

Making gravy is a game of choose your own adventure. Pick a stock, pick a fat—pan drippings, pork fat (from the likes of bacon, sausage, or country ham), and butter all work—and select a flavor flair, from booze to herbs. Then put it all together without burning it. It can be one of the simplest Thanksgiving elements to nail…or mess up (hello, scorched roux). So we’re giving you a peek into the playbook of some of the South’s top gravy gurus. Tap their knowledge for your best-dressed bird yet.

Step 1: Take Stock of Your Stock

Layer in your flavor, says Cassidee Dabney, the executive chef at the Barn at Blackberry Farm in Walland, Tennessee. “The stock needs to be running on all cylinders. If you’re making stock for the first time, here’s a quick cheat: Dice a sweet onion in large pieces and sweat in a big pot. Add a few dehydrated mushrooms, bay leaves, and garlic and the carcass of a rotisserie chicken. Cover with store-bought low-salt chicken broth and simmer for an hour. Strain and cool.” On Thanksgiving, you can add the bird’s neck, gizzards, and heart to this base stock. “I skip the liver because it can add a metallic taste not everyone likes.”

Consider a vegetable stock, suggests Howard Pickrel, the executive chef at Early Girl Eatery in Asheville, North Carolina. “We always keep a vegetable stock on hand by saving all of our vegetable and herb scraps. We then cover with water and cook down low and slow. This stock will lend itself to most proteins”

Manage the salinity, says Eric Dreyer, the executive chef at Ellie’s Restaurant & Lounge in Dallas, Texas. Go for a rich chicken or turkey stock, unseasoned so you can control the saltiness of the gravy. The poultry stock is more palatable and can take on other flavors without overpowering. I like to roast my bones and then add with aromatics/mire poix (herbs, peppercorns, celery, carrot, onion) to an already made stock for more richness.”

Step 2: Make the Roux (without Burning It)

Begin with simple proportions, advises Dabney. “Start with one-part fat to one-part flour to one cup stock (for example, 1 tablespoon of fat to 1 tablespoon of flour to 1 cup of stock).”

If you’re a gravy rookie, consider scaling back on the flour, says Pickrel. “Watch that you are not putting too much flour in and then not cooking it out. This gives you a pasty, raw flavor. If you err on the side of slightly more oil [or fat]—you will find this called a slack roux—it is a lot more forgiving and is easier to get the flour flavor cooked out.”

Don’t rush it, reminds Dreyer. “Watch the heat—slow and low will keep you from burning your roux.”

Prevent lumps. Adding hot liquid to a hot roux will leave you with clumps. “You will want to make sure you are adding a cold liquid to a hot roux,” says Pickrel. “Add your strained stock”—straining prevents particles from the cooking process from entering your gravy—in stages. Divide your stock into three equal parts add the first part and whisk till smooth. Repeat this process two more times.”

And use the right tools, suggests Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi. “When you first start adding the flour, use a whisk, and add a little at a time. When it’s all added, get a flat wooden spoon to get the flour out of the edges of the pan that a whisk can’t get. Stir continuously and manage the heat. If it’s too hot, it is going to cook uneven and burn in some spots.”

Step 3: Nail the Flavor

Add in tastes of the season. “Depending on what you are pairing the gravy with, enhance it with herbs or finish with a little apple brandy,” Dreyer says. “Sage is a nice fall herb to compliment your gravy.”

Snip from the garden. “Herbs,” Evans says. “Lots of thyme. If you have some fresh rosemary in the garden, you better add it.”

Deglaze with your booze of choice, suggests Pickrel, who uses fat rendered from pork in his gravy. As he sears the meat, “I will use alcohol to deglaze the pan. If I am cooking a protein that is harder to have the flavor penetrate, then I will add fresh herbs to the sauce.”

Go with your gut, says Erik Niel, executive chef and co-owner of Easy Bistro & Bar in Chattanooga, Tennessee. “I’m bad at making things the same way every time. Let your creative flag fly here.”

Time to Troubleshoot!

Uh oh! It’s not thick enough!
Make a cornstarch slurry, says Dreyer. “While gravy is simmering, whisk the slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) into the gravy. Cook out for 5 minutes and check thickness, add more if desired.”

Uh oh! It’s too thick!
Add stock a bit at a time, says Pickrel. “Never use just water as that will dilute the gravy.”

Uh oh! It’s too salty!
Uh oh is right, says Niel. “First, panic! Then make another batch. Too salty is hard to fix without losing the flavor.”

Uh oh! I burned the roux!
There’s only one solution, according Niel. “Once it’s burnt, it’s burnt. Start over! Just go slow, use low heat, and stir constantly. This isn’t brain surgery but it’s pretty damn important to the whole gravy process.”

Serve It Up in a Showstopping Gravy Boat

You can pick a beauty that won’t break the bank…
Naturalistic designs by the late-nineteenth-century Portuguese ceramist Raphael Bordallo Pinheiro remain in production today, including his take on a gravy boat in the form of a cabbage leaf. ($28 us.bordallopinheiro.com)

… Or a vessel to be handed down to the next generation of gravy gurus…
A twenty-two-karat-gold handle and a contemporary, hand-painted pattern render this porcelain stunner by R. Haviland & C. Parlon as much a work of art as a functional vessel. ($810 mottahedeh.com)

…Or any of the other stunners highlighted in Garden & Gun’s October/November 2019 issue.


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