LurfysMa wrote:
> On 26 Dec 2006 01:04:39 -0800, "ntantiques" >
> wrote:
>
> >LurfysMa wrote:
> >> First of all, thanks to everyone for their help and suggestions for
> >> making turley gravy.
> >>
> >> The turkey gravy was good, but not great. I'd give it a B or B+. My
> >> main complaint was that it had a slightly bitter or harsh taste.
> >
> >Allspice and basil? Don't think I'd ever be tempted to include or
> >combine either of these strong flavors in a traditional turkey gravy.
> >Thyme or sage maybe, but not allspice and/or basil.
>
> Several recipes called for basil and a couple of people here
> recommended allspice so I tried it. I guess next time I'll go a lot
> simpler and then experiment gradually.
>
> >Potato peelings? What did you feel they would add to the flavor of
> >your stock?
>
> I dunno. I always heard that most of the flavor and vitamins are in or
> just under the skin of vegetables and they were sitting right there.
>
> >You were good to go with onion and carrot (I would have
> >added some celery w/tops & Italian parsley and one large Bay Leaf),
> >along with the spare turkey parts and black peppercorns. To end up
> >with 4 cups of stock, add a good 6 cups of water to the pot with all of
> >the parts. Simmer uncovered for a while, skimming any gunky foam, then
> >simmer, covered, for a couple of hours and strain before using.
>
> There was really never much of any scum or gunky foam to skim. I was
> surprised by that.
>
> >Rather than tossing in "used potato water" to bring your yield to 4C,
> >better to plan ahead or add good quality canned chicken stock if you
> >grossly miscalculate and come up short. I cook potatoes in "seriously
> >salted" water and you may have inadvertantly oversalted your stock by
> >diluting it by half with the potato water - not to mention diluting the
> >flavor essence of the stock.
>
> The potatoes were cooked in plain water, no salt at all. I'm pretty
> sure my mother used to use potato water in her gravy and it was
> superb, so I tried it.

My Mother always used the potato water in her gravy and it was
fantastic. I do it sometimes.
>
> >I wait to add salt until I've actually made the gravy and use far less
> >than your 1-2 tsp for 4C of gravy. Oversalting doesn't always just
> >make a dish taste salty - it can also kick the balance of other flavors
> >silly, intensifying the flavors of ingredients in an unpleasant way.
>
> That's just what I did. No salt until the very end, then as little as
> possible. None of us like a lot of salt.
>
> >I've used wine periodically in making turkey gravy to deglaze the
> >roasting pan - a mellow red - occasionally Marsala or Madeira, but
> >never in the stock itself.
>
> I wouldn't have used wine at all, except that several people here
> praised it and I had a bottle of chianti open...
>
> >Am thinking you may have burned your flour - and overcooked flour is
> >truly nasty. You really don't want the fat/flour mixture to actually be
> >brown - when it moves from pasty to a pale golden shade, it's time to
> >add liquid.
>
> I think that's a good guess. The recipe I was working from said to
> hear 6 Tbsp of fat on high heat, then whisk in the flour until golden
> brown. I think my high heat may have been too high and the fat was not
> right or maybe there was too much flour as it turned into a very
> thick, almost dry, paste. I quickly added more fat and then liquid,
> but it might have burned.
>
> >The milk solids in the butter you added may also have burned.
>
> The butter wasn't added until a lot later when everything was very
> liquid.
>
> >Sounds like that part of things got complicated for you.
> >10-12T for just 4C of gravy is a lot of fat. Something was very "off"
> >here.
>
> I agree. I need more practice.
>
> >I gave up on that whole pain in the keester part of gravy making
> >years ago and keep Wondra flour on hand. No muss, no fuss, no lumps -
> >perfect gravy everytime. Google for Wondra gravy recipes and you'll be
> >a star.
>
> I have used Wondra before and it is much easier, but I wanted to be a
> "real" gravy maker! ;-)
>
> >Best of luck - am sure the leftovers will be great!
>
> One large turkey casserole comong up.
>
Did you make sure that the kidneys were taken out of the turkey? If not
they can make the drippings quite bitter. I also think the seasonings
were a bit over the top, especially the bay leaves.
Vickie