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.
>
>>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.
>
>><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.


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