As the temperature dips and Thanksgiving approaches, Colorado culinary arts students may find themselves craving a rich, flavorful gravy. This beloved sauce is a versatile and satisfying addition to a wide range of dishes. Whether you’re preparing turkey, meatloaf, mashed potatoes or something more adventurous, gravy will take it to the next level.
Though there are endless variations, including vegetarian options, gravy is most commonly prepared by using cornstarch or flour to thicken the juices produced by meats during the cooking process. Once you learn to make your own, you may find yourself reaching for the gravy boat to put the finishing touches on meals all year long.
Prepare a comforting classic
“For down-home comfort food, there’s nothing like fried chicken.”
If you’re longing for down-home comfort food, there’s nothing like a plate of fried chicken with gravy. Trisha Yearwood provided a traditional recipe that’s packed with great taste and Southern heritage.
Start by infusing flavor into the poultry, placing chicken pieces in a bowl and covering them with water. Add a couple tablespoons of salt to form a brine. Cover the bowl and place in the refrigerator for at least four hours.
Once you’re ready to cook, pour peanut oil into a heavy skillet until it’s an inch deep. Heat to 375 degrees Fahrenheit
Drain the chicken, seasoning each piece with salt and pepper and coating with flour. Set the chicken in the skillet and cover, leaving an opening for steam to get out. Cook for 15 minutes before using tongs to flip the pieces.
After another 15 minutes, check that the chicken is cooked through. Then, transfer all the pieces onto paper towels to drain, covering them so they stay warm while you make the gravy.
Place four tablespoons of the oil used to fry the chicken in a medium skillet. Scrape in the brown bits from the bottom of the pan. Set on medium heat and whisk in four tablespoons of flour.
After about a minute, the flour should be browned. Stir in two cups of milk and cook for up to 10 minutes or until the mixture thickens. Throw in salt and pepper to taste before serving atop the chicken.
Bring out the best in beef
Gravy can turn a lean, relatively tough cut of steak into an exciting dinner, as in the directions offered by The Spruce. The recipe calls for cutting round steak into a few pieces and dredging them in flour. Then, place in a cast-iron skillet with vegetable oil over medium heat.
Brown the steak before seasoning with salt and pepper. Pour in a cup of beef broth, plus parsley, sugar and thyme. Cover the skillet and transfer to an oven set to 350 degrees.
Slowly cook for 90 minutes or until the steak becomes tender. Then, transfer onto a platter. Pour the juices from the skillet into a measuring cup, adding water so you have 1.5 cups of liquid.
Return the liquid to the pan and place on medium-low heat. Stir three tablespoons of flour into cold water before mixing in with the pan juices. Stir as the gravy thickens and then pour onto the steak to serve.
Every chef experiments with variations on preparing gravy and pairing the sauce with different dishes. Students pursuing a culinary arts certificate online will find countless uses for this homestyle accompaniment, especially in the autumn and winter months. Whether you’re serving a holiday feast for family or guests in a restaurant, gravy is always sure to satisfy.
