I made a wonderful roasted chicken a couple of weeks ago, and the pan
was filled with all the cooking juices from the chicken and veggies
that surrounded it. Not wanting to waste this fantastic, flavorful
juice, I poured it all in a cup and let it set in the fridge, then
skimmed off all the fat. Since I knew I couldn't use it right away, I
froze it, along with the leftover chicken meat that I'd pulled from
the bone.
Here is my question: I want to make a gravy out of these pan
drippings, but I really want to keep it as low fat as possible. How
would I go about doing this? The entire reason I skimmed off all the
fat was to do something like this but now I'm not sure how to do it
without a traditional roux. Is there a way to make a glace' type
thing?
Would really appreciate any advice...
TIA...
Jen

"Jen" > wrote in message
...
>I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...
> TIA...
> Jen

You can cook your flour slurry in a bit of olive oil. It's good fat, and it
will not take much. I have done this.

Whenever I roast a chicken, I save the drippings, and remove all but the
tablespoon or two of fat you need for a nice amount of gravy, but when I had
nothing but stock or juice, used olive oil to cook the flour.

Jen wrote:

> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...
> TIA...
> Jen


Simple. Don't add any fat. Heat the drippings. Make a slurry of
cornstarch and cold water. Add to the simmering drippings little
by little,allowing each addition to thicken before adding more until
the correct texture is achieved. Season to taste.

Remember that cornstarch takes a few minutes to thicken simmering
liquid so have patience and don't add all at once or you'll end up
with something resembling chicken Jello!

gloria p

"Gloria P" > wrote in message
...
> Jen wrote:
>
>> Here is my question: I want to make a gravy out of these pan
>> drippings, but I really want to keep it as low fat as possible. How
>> would I go about doing this? The entire reason I skimmed off all the
>> fat was to do something like this but now I'm not sure how to do it
>> without a traditional roux. Is there a way to make a glace' type
>> thing?
>> Would really appreciate any advice...
>> TIA...
>> Jen
>
>
> Simple. Don't add any fat. Heat the drippings. Make a slurry of
> cornstarch and cold water. Add to the simmering drippings little
> by little,allowing each addition to thicken before adding more until
> the correct texture is achieved. Season to taste.
>
> Remember that cornstarch takes a few minutes to thicken simmering
> liquid so have patience and don't add all at once or you'll end up
> with something resembling chicken Jello!
>
Is this good? I have never tried using corn starch as a thickener for
anything but Asian sauces.

Jen wrote:
> I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...

You could always add some chicken broth and then thicken it with flour,
arrowroot cornstarch or , my favourite... Veloutine.

Jen wrote:
> I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...

My mother makes her gravy with a cornstarch slurry. It's my comfort
food. I'd just heat it, add a mixture of cornstarch and cold water,
bring it to a boil while stirring constantly, and season to taste.

Serene
--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Jen wrote:
> I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...
> TIA...
> Jen

Next time don't freeze it. Once you have it defatted you can add a tiny
bit of stock or wine or water & bring it to a near boil and then reduce
the heat and very gently simmer the pan drippings till they are even
thicker, skim even further if necessary, once you have achieved a thick,
jelled consistency put in a sealed container just large enough to hold
it, as little air as possible, keep it as air tight as possible, and
then use it at 1 tbs. per 1 tbs. of flour and 1 cup of milk or other liquid.

Ordinarily to make a glace de viend one would reduce stock not pan
drippings, the pan drippings are already highly reduced, but adding a
bit of wine to the pan drippings and then reducing can be very nice.

But either a traditional glace de viend or highly concentrated pan
drippings can be used in place of any butter or oil with which to make
the roux. Using wine and stock to make the liquid of the sauce is also
very good.

This is one reason a lot of people roast veggies in the bottom of the
pan, in the juices (mirepoix?) with their meats, so that when they go to
use the pan drippings they have the flavors from the veggies in the pan
drippings. You pour all the juices & cooked veggies through a sieve or
filter and squish the veggies to get all their juices into the pan
drippings. Add some wine and reduce and skim.

Oh! and to make a typical american 'gravy' use milk instead of wine or
stock. And if you want to get a little fancy, chop up a half an onion
in small dice and simmer it in a cup of milk, bring it to a boil and
then turn it down to a simmer for about 15 minutes, take it off the heat
then and if it sits another 5 minutes that's fine, but you want to use
it quickly to make a gravy with your cooked blond or brown roux.

Adding a bit of crushed garlic to the simmering milk is de reggae ....
chez soi The old recipes call for filtering the sauce, filtering out
the onions, but i don't bother, but i also make them a nice small dice,
and if you use shallots they all but disappear into the sauce.
--
Joseph Littleshoes

On Nov 8, 11:13*am, Joseph Littleshoes > wrote:
> Jen wrote:
> > I made a wonderful roasted chicken a couple of weeks ago, and the pan
> > was filled with all the cooking juices from the chicken and veggies
> > that surrounded it. Not wanting to waste this fantastic, flavorful
> > juice, I poured it all in a cup and let it set in the fridge, then
> > skimmed off all the fat. Since I knew I couldn't use it right away, I
> > froze it, along with the leftover chicken meat that I'd pulled from
> > the bone.
> > Here is my question: I want to make a gravy out of these pan
> > drippings, but I *really want to keep it as low fat as possible. How
> > would I go about doing this? The entire reason I skimmed off all the
> > fat was to do something like this but now I'm not sure how to do it
> > without a traditional roux. Is there a way to make a glace' type
> > thing?
> > Would really appreciate any advice...
> > TIA...
> > Jen
>
> Next time don't freeze it. *Once you have it defatted you can add a tiny
> bit of stock or wine or water & bring it to a near boil and then reduce
> the heat and very gently simmer the pan drippings till they are even
> thicker, skim even further if necessary, once you have achieved a thick,
> jelled consistency put in a sealed container just large enough to hold
> it, as little air as possible, keep it as air tight as possible, and
> then use it at 1 tbs. per 1 tbs. of flour and 1 cup of milk or other liquid.
>
> Ordinarily to make a glace de viend one would reduce stock not pan
> drippings, the pan drippings are already highly reduced, but adding a
> bit of wine to the pan drippings and then reducing can be very nice.
>
> But either a traditional glace de viend or highly concentrated pan
> drippings can be used in place of any butter or oil with which to make
> the roux. *Using wine and stock to make the liquid of the sauce is also
> very good.
>
> This is one reason a lot of people roast veggies in the bottom of the
> pan, in the juices (mirepoix?) with their meats, so that when they go to
> use the pan drippings they have the flavors from the veggies in the pan
> drippings. *You pour all the juices & cooked veggies through a sieve or
> filter and squish the veggies to get all their juices into the pan
> drippings. *Add some wine and reduce and skim.
>
> Oh! and to make a typical american 'gravy' use milk instead of wine or
> stock. *And if you want to get a little fancy, chop up a half an onion
> in small dice and simmer it in a cup of milk, bring it to a boil and
> then turn it down to a simmer for about 15 minutes, take it off the heat
> then and if it sits another 5 minutes that's fine, but you want to use
> it quickly to make a gravy with your cooked blond or brown roux.
>
> Adding a bit of crushed garlic to the simmering milk is de reggae ....
> chez soi *The old recipes call for filtering the sauce, filtering out
> the onions, but i don't bother, but i also make them a nice small dice,
> and if you use shallots they all but disappear into the sauce.
> --
> Joseph Littleshoes

Wow! Original poster here. These are all great ideas! I'll have to
decide which one to use and then plan a meal around it. Thanks for all
the wonderful suggestions!

Jen wrote:

Wow! Original poster here. These are all great ideas! I'll have to
decide which one to use and then plan a meal around it. Thanks for all
the wonderful suggestions!
----------------

GM replies:

I am just doing my Saturday - afternoon - listening - to PBS - cooking -
shows bit and Lidia Bastinich of _Lidia's Table_ made a roast turkey with a
balsamico glaze...GAWD, it looked good! She reduced the balsamico to about
a third of original volume (adding some rosemary, etc.), brushed the done
turkey with it and then put it in back in the oven for a little whiles to
nicely brown...the drippings from this would make a nice gravy/sauce (I
missed that part of the show 'cos the UPS guy came)...this would work well
for chicken, too.


--
Best
Greg

In article >,
Gloria P > wrote:

> Jen wrote:
>
> > Here is my question: I want to make a gravy out of these pan
> > drippings, but I really want to keep it as low fat as possible. How
> > would I go about doing this? The entire reason I skimmed off all the
> > fat was to do something like this but now I'm not sure how to do it
> > without a traditional roux. Is there a way to make a glace' type
> > thing?
> > Would really appreciate any advice...
> > TIA...
> > Jen
>
>
> Simple. Don't add any fat. Heat the drippings. Make a slurry of
> cornstarch and cold water. Add to the simmering drippings little
> by little,allowing each addition to thicken before adding more until
> the correct texture is achieved. Season to taste.
>
> Remember that cornstarch takes a few minutes to thicken simmering
> liquid so have patience and don't add all at once or you'll end up
> with something resembling chicken Jello!
>
> gloria p

Seconded. This is exactly what I do. I may also use arrowroot in place
of corn starch, but either works.

It's a fast and easy way to make gravy.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Jen > wrote:

> I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?

The standard way to make a sauce out of pan drippings, whether defatted
or not, is to add some kind of liquid, such as stock, if necessary,
reduce it a bit and then maybe add some binding agent and/or some cream.
I guess, cream is out if you want to keep it low-fat. As to the binding
agent, how are you going to use the gravy? If with a starchy
ingredient, such as potatoes, no additional binder may be needed, as the
starchy ingredient will provide it. If necessary, such an ingredient
may be mashed, at least in part.

Victor

On Sat, 8 Nov 2008 18:57:08 -0800, "SteveB" <toquerville@zionvistas>
wrote:


>I'm trying to find some arrowroot for exactly the same purpose. It is
>actually a ground root of a plant. I'll let you know how it does if I find
>any, and if you do first, let me know. Cornstarch, and blonde roux are the
>common choices thus far.
>
>Steve
>
Penzeys has arrowroot.
http://www.penzeys.com/cgi-bin/penze...arrowroot.html

Christine

"Jen" > wrote in message
...
>I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...
> TIA...
> Jen

I was given a device one time, and I wish I could find another. It looked
like a ladle, but in the ladle portion were inverted cones. You dipped it
in the liquid, and the fat would flow through the cones (oriented points
up), and collect in the reservoir. By repeating the process, you could skim
all the fat off the top of the mixture. I sure know if I ever see it again,
I'll buy one. It was a gift from my mother in law, and at the time I had no
idea how good an apparatus it was.

Steve

"cybercat" > wrote in message
...
>
> "Gloria P" > wrote in message
> ...
>> Jen wrote:
>>
>>> Here is my question: I want to make a gravy out of these pan
>>> drippings, but I really want to keep it as low fat as possible. How
>>> would I go about doing this? The entire reason I skimmed off all the
>>> fat was to do something like this but now I'm not sure how to do it
>>> without a traditional roux. Is there a way to make a glace' type
>>> thing?
>>> Would really appreciate any advice...
>>> TIA...
>>> Jen
>>
>>
>> Simple. Don't add any fat. Heat the drippings. Make a slurry of
>> cornstarch and cold water. Add to the simmering drippings little
>> by little,allowing each addition to thicken before adding more until
>> the correct texture is achieved. Season to taste.
>>
>> Remember that cornstarch takes a few minutes to thicken simmering
>> liquid so have patience and don't add all at once or you'll end up
>> with something resembling chicken Jello!
>>
> Is this good? I have never tried using corn starch as a thickener for
> anything but Asian sauces.

I'm trying to find some arrowroot for exactly the same purpose. It is
actually a ground root of a plant. I'll let you know how it does if I find
any, and if you do first, let me know. Cornstarch, and blonde roux are the
common choices thus far.

Steve

"Jen" > wrote in message
...
>I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...
> TIA...
> Jen
>
>
Jen, this may accomplish what you want. Strain and pour off everthing in the
pot into a separator funnel. Then whatever you use to thicken your sauce
becomes separate from the stock itself. You can find a separator funnel at
any of the online gourmet outlets if you don't have a local place. Oxo makes
a great one in different sizes. I could not live without the several I have.
http://www.oxo.com/OA_HTML/xxoxo_ibe...a=b&item=48383

Theron

On Sat, 8 Nov 2008 18:57:08 -0800, "SteveB" <toquerville@zionvistas>
wrote:

>I'm trying to find some arrowroot for exactly the same purpose. It is
>actually a ground root of a plant.

That's the one! http://www.wisegeek.com/what-is-arrowroot.htm

>I'll let you know how it does if I find
>any, and if you do first, let me know. Cornstarch, and blonde roux are the
>common choices thus far.

Look for arrowroot in the spice section of your local grocery store.
Spice Islands and Schilling/McCormick are two common brands to look
for. The bottle of arrowroot I have on hand is Durkee (Durkee-French)
brand, but I have no idea where I bought it. Arrowroot can also be
bought in bulk from any store that sells spices and dried herbs in
bulk.... asian markets, "health food" stores etc. Even your local
green grocer (vegetable store) sells packets of dried herbs, spices
and other things. Arrowroot is among them.

I live in a city, which you obviously don't, so our resources are
different. Because arrowroot is bottled by the "big brands", my
advise is this: if it's not in the spice section - ask your grocer to
order it. Be a squeaky wheel.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 8 Nov 2008 18:55:31 -0800, "SteveB" <toquerville@zionvistas>
wrote:

>I was given a device one time, and I wish I could find another. It looked
>like a ladle, but in the ladle portion were inverted cones. You dipped it
>in the liquid, and the fat would flow through the cones (oriented points
>up), and collect in the reservoir. By repeating the process, you could skim
>all the fat off the top of the mixture. I sure know if I ever see it again,
>I'll buy one. It was a gift from my mother in law, and at the time I had no
>idea how good an apparatus it was.

A less complicated device is the fat separator "measuring cup". The
spout comes from the bottom so fat stays on top when you pour. Here's
a picture http://www.kitchenfantasy.com/images...rator_3023.jpg


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sat, 8 Nov 2008 18:55:31 -0800, "SteveB" <toquerville@zionvistas>
> wrote:
>
> >I was given a device one time, and I wish I could find another. It looked
> >like a ladle, but in the ladle portion were inverted cones. You dipped it
> >in the liquid, and the fat would flow through the cones (oriented points
> >up), and collect in the reservoir. By repeating the process, you could skim
> >all the fat off the top of the mixture. I sure know if I ever see it again,
> >I'll buy one. It was a gift from my mother in law, and at the time I had no
> >idea how good an apparatus it was.
>
> A less complicated device is the fat separator "measuring cup". The
> spout comes from the bottom so fat stays on top when you pour. Here's
> a picture http://www.kitchenfantasy.com/images...rator_3023.jpg

IMHO that should be a standard item in any kitchen. :-) Even I have
one. Don't use it very often but it's handy when I need it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun 09 Nov 2008 09:14:04a, Arri London told us...

>
>
> Jen wrote:
>>
>> I made a wonderful roasted chicken a couple of weeks ago, and the pan
>> was filled with all the cooking juices from the chicken and veggies
>> that surrounded it. Not wanting to waste this fantastic, flavorful
>> juice, I poured it all in a cup and let it set in the fridge, then
>> skimmed off all the fat. Since I knew I couldn't use it right away, I
>> froze it, along with the leftover chicken meat that I'd pulled from
>> the bone.
>> Here is my question: I want to make a gravy out of these pan
>> drippings, but I really want to keep it as low fat as possible. How
>> would I go about doing this? The entire reason I skimmed off all the
>> fat was to do something like this but now I'm not sure how to do it
>> without a traditional roux. Is there a way to make a glace' type
>> thing?
>> Would really appreciate any advice...
>> TIA...
>> Jen
>
>
> Strain out any solids and just reduce the liquid until syrupy. Add a
> little wine if there's any around and serve it up after a short simmer.
>

Or your could thicken it a bit with cornstarch. No roux or fat involved.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 11(XI)/09(IX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
1dys 14hrs 53mins
*******************************************
Chill out... everything's under control...
*******************************************

Jen wrote:
>
> I made a wonderful roasted chicken a couple of weeks ago, and the pan
> was filled with all the cooking juices from the chicken and veggies
> that surrounded it. Not wanting to waste this fantastic, flavorful
> juice, I poured it all in a cup and let it set in the fridge, then
> skimmed off all the fat. Since I knew I couldn't use it right away, I
> froze it, along with the leftover chicken meat that I'd pulled from
> the bone.
> Here is my question: I want to make a gravy out of these pan
> drippings, but I really want to keep it as low fat as possible. How
> would I go about doing this? The entire reason I skimmed off all the
> fat was to do something like this but now I'm not sure how to do it
> without a traditional roux. Is there a way to make a glace' type
> thing?
> Would really appreciate any advice...
> TIA...
> Jen


Strain out any solids and just reduce the liquid until syrupy. Add a
little wine if there's any around and serve it up after a short simmer.

"SteveB" <toquerville@zionvistas> wrote
>
> I'm trying to find some arrowroot for exactly the same purpose. It is
> actually a ground root of a plant. I'll let you know how it does if I
> find any, and if you do first, let me know.

Deal.

Omelet wrote:
> In article >,
> sf > wrote:
>
>
>>On Sat, 8 Nov 2008 18:55:31 -0800, "SteveB" <toquerville@zionvistas>
>>wrote:
>>
>>
>>>I was given a device one time, and I wish I could find another. It looked
>>>like a ladle, but in the ladle portion were inverted cones. You dipped it
>>>in the liquid, and the fat would flow through the cones (oriented points
>>>up), and collect in the reservoir. By repeating the process, you could skim
>>>all the fat off the top of the mixture. I sure know if I ever see it again,
>>>I'll buy one. It was a gift from my mother in law, and at the time I had no
>>>idea how good an apparatus it was.
>>
>>A less complicated device is the fat separator "measuring cup". The
>>spout comes from the bottom so fat stays on top when you pour. Here's
>>a picture http://www.kitchenfantasy.com/images...rator_3023.jpg
>
>
> IMHO that should be a standard item in any kitchen. :-) Even I have
> one. Don't use it very often but it's handy when I need it.

Too difficult to clean, the little pour spout, plus i don't care for
putting fat or oil in plastic, i prefer a really big spoon.
And with pan drippings just sit it in the fridge till the fat separates
and congeals on top to be easily lifted off.
--
JL

SteveB wrote:

> I'm trying to find some arrowroot for exactly the same purpose. It is
> actually a ground root of a plant. I'll let you know how it does if I find
> any, and if you do first, let me know. Cornstarch, and blonde roux are the
> common choices thus far.
>
> Steve

As I'm a bit allergic to wheat, and a lot allergic to corn, I've tried
several others, too. I like potato flour, myself. Tends to make a more
transparent sauce than white flour or cornstarch, which can be good or
not, depending upon what you're making. For cooked roux, I use spelt.

Dave

On Sun, 09 Nov 2008 09:46:36 -0800, Joseph Littleshoes
> wrote:

>
>Too difficult to clean, the little pour spout, plus i don't care for
>putting fat or oil in plastic, i prefer a really big spoon.

I have a dishwasher, so it doesn't matter to me.

>And with pan drippings just sit it in the fridge till the fat separates
>and congeals on top to be easily lifted off.

Refrigerating is the best way, IMO... but when I make gravy with
drippings, I don't have that kind of time. That method works best
with stock.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Joseph Littleshoes > wrote:

> >>A less complicated device is the fat separator "measuring cup". The
> >>spout comes from the bottom so fat stays on top when you pour. Here's
> >>a picture http://www.kitchenfantasy.com/images...rator_3023.jpg
> >
> >
> > IMHO that should be a standard item in any kitchen. :-) Even I have
> > one. Don't use it very often but it's handy when I need it.
>
> Too difficult to clean, the little pour spout,

I use a bottle brush.

> plus i don't care for
> putting fat or oil in plastic,

Ajax. <g>

> i prefer a really big spoon.
> And with pan drippings just sit it in the fridge till the fat separates
> and congeals on top to be easily lifted off.
> --
> JL

I normally refrigerate the stuff too as that makes defatting a breeze,
but there are rare occasions where one might want to use it right away,
like thanksgiving day after roasting the turkey. Roast turkey drippings
_must_ go into the gravy. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Dave Bell > wrote:

> SteveB wrote:
>
> > I'm trying to find some arrowroot for exactly the same purpose. It is
> > actually a ground root of a plant. I'll let you know how it does if I find
> > any, and if you do first, let me know. Cornstarch, and blonde roux are the
> > common choices thus far.
> >
> > Steve
>
> As I'm a bit allergic to wheat, and a lot allergic to corn, I've tried
> several others, too. I like potato flour, myself. Tends to make a more
> transparent sauce than white flour or cornstarch, which can be good or
> not, depending upon what you're making. For cooked roux, I use spelt.
>
> Dave

Dave, have you tried rice flour? It's good for a lot of things.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Nov 8, 12:53*pm, "cybercat" > wrote:
> "Gloria P" > wrote in message
>
> ...
>
>
>
> > Jen wrote:
>
> >> Here is my question: I want to make a gravy out of these pan
> >> drippings, but I *really want to keep it as low fat as possible. How
> >> would I go about doing this? The entire reason I skimmed off all the
> >> fat was to do something like this but now I'm not sure how to do it
> >> without a traditional roux. Is there a way to make a glace' type
> >> thing?
> >> Would really appreciate any advice...
> >> TIA...
> >> Jen
>
> > Simple. *Don't add any fat. *Heat the drippings. Make a slurry of
> > cornstarch and cold water. *Add to the simmering drippings little
> > by little,allowing each addition to thicken before adding more until
> > the correct texture is achieved. *Season to taste.
>
> > Remember that cornstarch takes a few minutes to thicken simmering
> > liquid so have patience and don't add all at once or you'll end up
> > with something resembling chicken Jello!
>
> Is this good? I have never tried using corn starch as a thickener for
> anything but Asian sauces.- Hide quoted text -
>
> - Show quoted text -

i must prefer corn starch instead of flour.
rosie

If there are any 'Natural' food stores in your shopping area, check to see
if they get supplies from Frontier Natural Foods Co-op (Iowa). If so, they
can get you Arrowroot in a small shaker type bottle or even by the pound.
If you can handle the shipping costs (and especially if you want more than
the Arrowroot) check out their web site. www.frontiercoop.com.

JonquilJan (a long time customer of Frontier)

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

sf wrote:
> On Sun, 09 Nov 2008 09:46:36 -0800, Joseph Littleshoes
> > wrote:
>
>
>>Too difficult to clean, the little pour spout, plus i don't care for
>>putting fat or oil in plastic, i prefer a really big spoon.
>
>
> I have a dishwasher, so it doesn't matter to me.

That'll work.
>
>
>>And with pan drippings just sit it in the fridge till the fat separates
>>and congeals on top to be easily lifted off.
>
>
> Refrigerating is the best way, IMO... but when I make gravy with
> drippings, I don't have that kind of time. That method works best
> with stock.

I have got so adept with the big spoon that i can do a whole turkey of
pan drippings in just a minute, putting it on a low flame so all the fat
gets pushed to one side of the pot helps also. A turkey gravy made from
the pan drippings, garlic & white wine is de reggae .... chez soi.

Goes very well with the sage and onion bread stuffing.
--
Joseph Littleshoes

Omelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>>>A less complicated device is the fat separator "measuring cup". The
>>>>spout comes from the bottom so fat stays on top when you pour. Here's
>>>>a picture http://www.kitchenfantasy.com/images...rator_3023.jpg
>>>
>>>
>>>IMHO that should be a standard item in any kitchen. :-) Even I have
>>>one. Don't use it very often but it's handy when I need it.
>>
>>Too difficult to clean, the little pour spout,
>
>
> I use a bottle brush.
>
>
>>plus i don't care for
>>putting fat or oil in plastic,
>
>
> Ajax. <g>
>
>>i prefer a really big spoon.
>>And with pan drippings just sit it in the fridge till the fat separates
>>and congeals on top to be easily lifted off.
>>--
>>JL
>
>
> I normally refrigerate the stuff too as that makes defatting a breeze,
> but there are rare occasions where one might want to use it right away,
> like thanksgiving day after roasting the turkey. Roast turkey drippings
> _must_ go into the gravy. :-)

Oh i agree! i just don't like plastic cooking tools and that particular
one has always irked me. But let me digress....

I use a rack for the turkey, and put a bunch of diced carrots, onions,
garlic & celery in the bottom of the roasting pan to roast in the pan
drippings. Twigs of rosemary if i can remember to buy them.

Once i have thoroughly drained all the cooked to death veggies of any
juices they may have left (and any drippings from the resting roast) i
return the defatted & strained pan drippings to the roasting pan, add
the flour & cook to a brown roux, then deglaze the resulting fond with
white wine to form the basic gravy, the addition of stock or milk is up
to the individual to decide, i usually use stock, though milk (or better
yet cream) is good with the white wine. However, if one uses milk or
cream the addition of an onion simmered in the milk or cream is a very
decided layer of flavor for the resulting sauce or gravy.

*Chuckle* i guess it is that time of year

First we mockingly scare ourselves, then we eat, next comes the cultural
potlatch where we try to demonstrate our worth by being generous and
then the inevitable 'new year' to start the cycle all over again.
*Chuckle* "Winter."
--
Joseph Littleshoes

In article >,
Joseph Littleshoes > wrote:

> > I normally refrigerate the stuff too as that makes defatting a breeze,
> > but there are rare occasions where one might want to use it right away,
> > like thanksgiving day after roasting the turkey. Roast turkey drippings
> > _must_ go into the gravy. :-)
>
> Oh i agree! i just don't like plastic cooking tools and that particular
> one has always irked me. But let me digress....
>
> I use a rack for the turkey, and put a bunch of diced carrots, onions,
> garlic & celery in the bottom of the roasting pan to roast in the pan
> drippings. Twigs of rosemary if i can remember to buy them.
>
> Once i have thoroughly drained all the cooked to death veggies of any
> juices they may have left (and any drippings from the resting roast) i
> return the defatted & strained pan drippings to the roasting pan, add
> the flour & cook to a brown roux, then deglaze the resulting fond with
> white wine to form the basic gravy, the addition of stock or milk is up
> to the individual to decide, i usually use stock, though milk (or better
> yet cream) is good with the white wine. However, if one uses milk or
> cream the addition of an onion simmered in the milk or cream is a very
> decided layer of flavor for the resulting sauce or gravy.
>
> *Chuckle* i guess it is that time of year

It sure is. :-) If you are skilled at skimming the fat with a spoon,
more power to ya! I generally have the gravy already made from a giblet
stock (made the day before) and add the drippings to that to give it the
"roasted" flavor.

I always end up with too much gravy that later gets frozen, or sent home
with dinner guests.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>>I normally refrigerate the stuff too as that makes defatting a breeze,
>>>but there are rare occasions where one might want to use it right away,
>>>like thanksgiving day after roasting the turkey. Roast turkey drippings
>>>_must_ go into the gravy. :-)
>>
>>Oh i agree! i just don't like plastic cooking tools and that particular
>>one has always irked me. But let me digress....
>>
>>I use a rack for the turkey, and put a bunch of diced carrots, onions,
>>garlic & celery in the bottom of the roasting pan to roast in the pan
>>drippings. Twigs of rosemary if i can remember to buy them.
>>
>>Once i have thoroughly drained all the cooked to death veggies of any
>>juices they may have left (and any drippings from the resting roast) i
>>return the defatted & strained pan drippings to the roasting pan, add
>>the flour & cook to a brown roux, then deglaze the resulting fond with
>>white wine to form the basic gravy, the addition of stock or milk is up
>>to the individual to decide, i usually use stock, though milk (or better
>>yet cream) is good with the white wine. However, if one uses milk or
>>cream the addition of an onion simmered in the milk or cream is a very
>>decided layer of flavor for the resulting sauce or gravy.
>>
>>*Chuckle* i guess it is that time of year
>
>
> It sure is. :-) If you are skilled at skimming the fat with a spoon,
> more power to ya! I generally have the gravy already made from a giblet
> stock (made the day before) and add the drippings to that to give it the
> "roasted" flavor.
>
> I always end up with too much gravy that later gets frozen, or sent home
> with dinner guests.


Correct me if im wrong, but it thought that was de reggae, "you put the
lime in the coconut and shake it all up" i mean.... when your making
gravy that good you make lots, and lots of it
--
JL

In article >,
Joseph Littleshoes > wrote:

> > I always end up with too much gravy that later gets frozen, or sent home
> > with dinner guests.
>
>
> Correct me if im wrong, but it thought that was de reggae, "you put the
> lime in the coconut and shake it all up" i mean.... when your making
> gravy that good you make lots, and lots of it
> --
> JL

Let's just say that guests never mind the invitation to take home the
extra. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Joseph Littleshoes wrote:
> Correct me if im wrong, but it thought that was de reggae, "you put
> the lime in the coconut and shake it all up" i mean.... when your
> making gravy that good you make lots, and lots of it

LOL no, that was Harry Nilsson, 'Coconut', 1971. He wrote a lot of classic
songs, most people have no idea what a great songwriter and vocalist he was.
He died at age 53 in 1994. He did the music for the film 'The Point' which
was pretty much about setting aside differences in people. This is a is a
beautiful example of his work:

http://www.youtube.com/watch?v=P6C_Q-_RTS8

Jill

On Nov 9, 12:46*pm, Joseph Littleshoes > wrote:
> Omelet wrote:
> > In article >,
> > *sf > wrote:
>
> >>On Sat, 8 Nov 2008 18:55:31 -0800, "SteveB" <toquerville@zionvistas>
> >>wrote:
>
> >>>I was given a device one time, and I wish I could find another. *It looked
> >>>like a ladle, but in the ladle portion were inverted cones. *You dipped it
> >>>in the liquid, and the fat would flow through the cones (oriented points
> >>>up), and collect in the reservoir. *By repeating the process, you could skim
> >>>all the fat off the top of the mixture. *I sure know if I ever see it again,
> >>>I'll buy one. *It was a gift from my mother in law, and at the time I had no
> >>>idea how good an apparatus it was.
>
> >>A less complicated device is the fat separator "measuring cup". *The
> >>spout comes from the bottom so fat stays on top when you pour. *Here's
> >>a picturehttp://www.kitchenfantasy.com/images/fat_separator_3023.jpg
>
> > IMHO that should be a standard item in any kitchen. :-) *Even I have
> > one. Don't use it very often but it's handy when I need it.
>
> Too difficult to clean, the little pour spout, plus i don't care for
> putting fat or oil in plastic,

I have a glass one. Got it at Williams-Sonoma. I've never had
trouble
getting the spout clean simply by running hot, soapy water through it.
(Of course, I don't let the stuff dry in it; I put it to soak when I'm
done with it
and get right on cleaning it after dinner.)

Still, if you prefer a really big spoon, keep doing what you like.

> i prefer a really big spoon.
> And with pan drippings just sit it in the fridge till the fat separates
> and congeals on top to be easily lifted off.

Doesn't that take quite some time? My diners want gravy now!

Cindy Hamilton

On Sun, 9 Nov 2008 20:18:30 -0500, jmcquown wrote:

> Joseph Littleshoes wrote:
>> Correct me if im wrong, but it thought that was de reggae, "you put
>> the lime in the coconut and shake it all up" i mean.... when your
>> making gravy that good you make lots, and lots of it
>
> LOL no, that was Harry Nilsson, 'Coconut', 1971. He wrote a lot of classic
> songs, most people have no idea what a great songwriter and vocalist he was.
> He died at age 53 in 1994. He did the music for the film 'The Point' which
> was pretty much about setting aside differences in people. This is a is a
> beautiful example of his work:
>
> http://www.youtube.com/watch?v=P6C_Q-_RTS8
>
> Jill

i think i prefer this tender ballad, 'you're breaking my heart':

<http://www.imeem.com/spunup/music/Y9XRvA7p/harry_nilsson_youre_breaking_my_heart/>

guitar by george harrysong, i believe.

your pal,
blake

On Mon, 10 Nov 2008 06:27:23 -0800 (PST), Cindy Hamilton wrote:

> On Nov 9, 12:46*pm, Joseph Littleshoes > wrote:
>> Omelet wrote:
>>> In article >,
>>> *sf > wrote:
>>
>>>>On Sat, 8 Nov 2008 18:55:31 -0800, "SteveB" <toquerville@zionvistas>
>>>>wrote:
>>
>>>>>I was given a device one time, and I wish I could find another. *It looked
>>>>>like a ladle, but in the ladle portion were inverted cones. *You dipped it
>>>>>in the liquid, and the fat would flow through the cones (oriented points
>>>>>up), and collect in the reservoir. *By repeating the process, you could skim
>>>>>all the fat off the top of the mixture. *I sure know if I ever see it again,
>>>>>I'll buy one. *It was a gift from my mother in law, and at the time I had no
>>>>>idea how good an apparatus it was.
>>
>>>>A less complicated device is the fat separator "measuring cup". *The
>>>>spout comes from the bottom so fat stays on top when you pour. *Here's
>>>>a picturehttp://www.kitchenfantasy.com/images/fat_separator_3023.jpg
>>
>>> IMHO that should be a standard item in any kitchen. :-) *Even I have
>>> one. Don't use it very often but it's handy when I need it.
>>
>> Too difficult to clean, the little pour spout, plus i don't care for
>> putting fat or oil in plastic,
>
> I have a glass one. Got it at Williams-Sonoma. I've never had
> trouble
> getting the spout clean simply by running hot, soapy water through it.
> (Of course, I don't let the stuff dry in it; I put it to soak when I'm
> done with it
> and get right on cleaning it after dinner.)

i was thinking it should be that hard to make a glass version.

your pal,
blake

blake murphy wrote:
> On Sun, 9 Nov 2008 20:18:30 -0500, jmcquown wrote:
>
>> Joseph Littleshoes wrote:
>>> Correct me if im wrong, but it thought that was de reggae, "you put
>>> the lime in the coconut and shake it all up" i mean.... when your
>>> making gravy that good you make lots, and lots of it
>>
>> LOL no, that was Harry Nilsson, 'Coconut', 1971. He wrote a lot of
>> classic songs, most people have no idea what a great songwriter and
>> vocalist he was. He died at age 53 in 1994. He did the music for
>> the film 'The Point' which was pretty much about setting aside
>> differences in people. This is a is a beautiful example of his work:
>>
>> http://www.youtube.com/watch?v=P6C_Q-_RTS8
>>
>> Jill
>
> i think i prefer this tender ballad, 'you're breaking my heart':
>
> <http://www.imeem.com/spunup/music/Y9XRvA7p/harry_nilsson_youre_breaking_my_heart/>
>
> guitar by george harrysong, i believe.
>
> your pal,
> blake

True, that's a classic Harry tune! He wasn't big on being conventional

Jill

On Nov 10, 12:07*pm, blake murphy > wrote:

> i was thinking it should be that hard to make a glass version.

It's pretty thin, like lab glass rather than like a Pyrex measuring
cup.
I just went to williams-sonoma.com and found one nearly like it.

I'm always terrified I'll break it, but so far so good.

Cindy Hamilton

On Nov 8, 10:53*am, "cybercat" > wrote:
> "Gloria P" > wrote in message
>
> ...
>
>
>
> > Jen wrote:
>
> >> Here is my question: I want to make a gravy out of these pan
> >> drippings, but I *really want to keep it as low fat as possible. How
> >> would I go about doing this? The entire reason I skimmed off all the
> >> fat was to do something like this but now I'm not sure how to do it
> >> without a traditional roux. Is there a way to make a glace' type
> >> thing?
> >> Would really appreciate any advice...
> >> TIA...
> >> Jen
>
> > Simple. *Don't add any fat. *Heat the drippings. Make a slurry of
> > cornstarch and cold water. *Add to the simmering drippings little
> > by little,allowing each addition to thicken before adding more until
> > the correct texture is achieved. *Season to taste.
>
> > Remember that cornstarch takes a few minutes to thicken simmering
> > liquid so have patience and don't add all at once or you'll end up
> > with something resembling chicken Jello!
>
> Is this good? I have never tried using corn starch as a thickener for
> anything but Asian sauces.- Hide quoted text -
>
> - Show quoted text -

It works very well, and is translucent...