On Tue, 26 Dec 2006 04:27:35 -0800, LurfysMa >
wrote:

>On Tue, 26 Dec 2006 00:19:55 -0800, sf wrote:
>
>>On Mon, 25 Dec 2006 23:14:50 -0800, "Kent" > wrote:
>>
>>>
>>>"LurfysMa" > wrote in message
>>>news >>>> 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.
>>>>
>>>> I'd like to describe what I did and see if anyone can suggest how I
>>>> could do better.
>>>>
>>>> When the turkey went into the oven, I started the stock. I heated some
>>>> olive oil in a skillet ove medium high heat and browned the neck,
>>>> giblets, and wing tips for about 5-6 minutes. I added an onion and
>>>> some carrots chopped coarsely and cooked for several minutes.
>>>>
>>>> At this point, I may have made my first mistake. My wife had just
>>>> finished peeling the potatoes and there were a pile of potato peelings
>>>> in the sink. I grabbed a handful and dumped them into the skillet with
>>>> the other veggies. I probably added a cup or so.
>>>>
>>>Lufysma, I don't think potato would add anything to gravy,though I've never
>>>tried that.
>>>>
>>>> I added a half cup of chianti and enough water to cover everything and
>>>> brought it to a simmer. I left it to simmer partly covered for 2
>>>> hours.
>>>>
>>>Red wine, as well isn't a good idea. It fits with veal or beef, but not
>>>fowl.
>>>>
>>>> I then added 3 bay leaves, 6-8 whole peppercorns, 5-6 whole allspice
>>>> berries, and some basil. I left this to simmer for another hour.
>>>>
>>
>>I don't think the potato skins had anything to do with your problem.
>>You asked for glaring mistakes and my eye went straight to those 3 bay
>>leaves. That may be your problem. 1/2 or one small leaf at the most
>>would have been enough. Too much bay makes food taste like medicine.
>
>It didn't taste like medicine, exactly. More like it was burned, which
>I;m pretty sure it wasn't.
>
Try less bay next time and see what happens.

>>The rest of the seasonings sounded odd to me, but I don't think they
>>would make your gravy bitter unless the wine contributed to it
>>somehow. Was it drinkable?
>
>Which ones in particular? All of them were recommended by multiple
>people here and/or found in several recipes.
>

OK, here goes. Remember - this is my opinion and based on personal
taste.

I definately wouldn't have chosen chianti.... it's too hard to find a
decent one (it's your second glaring mistake to me). I'd nix the red
wine altogether for my own gravy and go with none. If I really wanted
booze in it, I'd switch to a white, a little sherry (no more than 1/4
cup) or even less brandy brandy/cognac (2T max).

As for odd (for turkey gravy)... well, everything except the
peppercorns. I wouldn't put allspice, bay or basil in poultry gravy.
Where did you get that basil idea from? If you want something
different where a little goes a long way, go with tarragon or chervil.
Allspice is a "sweet" spice. I can visualize it in red meat or game
gravy, but not in a domesticated poultry gravy.

That's my opinion. You can take it or leave it.

>><snip>
>>>>
>>>> Any obvious errors?
>>>>
>>>> Thanks
>>
>>Did you include the liver with those giblets? Some people think liver
>>makes gravy taste bitter.
>
>Yes, I did. I know some people say not to, but others say it's good. I
>guess I'll try leaving it out next time.

Bottom line. It was the liver. For people who are sensitive to that
taste, it's "bitter". I'm ok with it as long as it isn't cut up and
included in the final product.

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