How To Make Gravy Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
~---------RIDE THE GRAVY TRAIN--------------------------------------
chicken or a light wine sauce to nap a seared steak, the basis for
easy and wonderful enrichments for sauteed, fried or roasted dishes
is whats left sticking to the bottom of the pan. The process of
turning a messy-looking skillet into an ethereal, richly flavored
liquid in a matter of minutes is called deglazing. Thats because the
brown bits are caramelized meat juices that escaped while the food
was cooking. They will meld with the liquid, and can then be
augmented with anything from salt and pepper to fresh herbs and lemon
zest. It not only makes a great sauce, it also renders the pan
virtually clean. The only caveat is to brown the food without burning
the juices. Even if you start with high heat to sear a piece of meat,
reduce the heat to medium high so that the juices dont burn. This is
especially important if you are cooking food in batches. The first
round of beef cubes might be fine at high heat, but keeping the heat
there will burn the brown bits as quickly as the tropical sun will
scorch a fair-skinned person. The first step to deglazing is to
degrease the pan. If you were pan- frying, pour the grease into a
measuring cup, and see if any meat juices sink to the bottom. If
there is a layer, carefully pour off the grease, reserving the liquid
at the bottom to add to the sauce later. If the food was sauteed,
there wont be enough juice to worry about, so just dispose of the
fat. You now have a choice to make. Do you want to saute a chopped
onion, a few shallots, or a clove or two of garlic as part of your
sauce? If so, add some fresh butter or oil to the skillet and saute
the vegetables over medium heat, stirring frequently. The moisture in
the vegetables will start to coax the brown bits off the bottom of
the pan. Then add whatever liquid you are using, with the pan over
medium high heat. Your liquid can be stock, wine, fruit juice, water,
cream or some combination. The basic amount for a deglazing sauce is
1/2-to-2/3 cup for a 10- or 12-inch skillet. Raise the heat to high
and stir the liquid, scraping it all across the bottom of the pan to
dislodge the brown bits. You want to boil the liquid down rapidly
until it has reduced in volume by 1/2. It should have an almost
syrupy consistency. When it has a syrupy consistency, lower the heat
to low and taste the sauce for seasoning. You can stir in some fresh
or dried herbs, a bit of salt, if needed, or a few grinds of pepper.
Title: HOW TO MAKE JERKY
Categories: Techniques, Preserving, Meats, Dehydrating
Yield: 1 Technique
Info
Like other dried foods, meat jerky--tough, leathery strips of dried
meat--was a staple for pioneers and "mountain men" in times past.
Today, beef jerky is still a favorite among backpackers, skiers and
campers--and a popular snack for armchair sports fans, too. Modern
jerky is prepared in an electric dehydrator or oven; sun drying, the
technique favored in pioneer days, presents too great a risk of
spoilage or contamination.
Turkey-breast jerky compared to jerky made with trimmed beef flank
steak, it has less fat. It also has a more brittle texture, since
poultry is fairly fibrous.
If you like, you can prepared beef jerky with game instead--but it
you do, freeze the meat before drying for at least 30 days or at zero
degrees as a precaution against disease.
The leaner the meat you use for jerky, the better: a lower fat
content means a longer shelf life. As a first step for any jerky,
trim and discard all visible fat and connective tissue from the meat;
partially freeze it (to make slicing easier), then cut it into thin
(1/8- to 1/4-inch-thick) strips about 1 inch wide. Cut with the grain
if you like a chewy jerky, across the grain if you prefer a more
tender, brittle product.
Properly dried beef or game jerky should crack, but not break, when
bent; turkey jerky, however, will crack and break.
Once the jerky has been dried, let it cool; then pack it in a rigid
freezer container or plastic freezer bag and freeze for 72 hours at
zero degrees. Then store it in an airtight, insectproof container for
up to 3 weeks in a cool, dark, dry place. Or, to maintain flavor and
prolong shelf life, refrigerate or freeze.
Source: Sunset Home Canning
Source from luhu.jp
chicken or a light wine sauce to nap a seared steak, the basis for
easy and wonderful enrichments for sauteed, fried or roasted dishes
is whats left sticking to the bottom of the pan. The process of
turning a messy-looking skillet into an ethereal, richly flavored
liquid in a matter of minutes is called deglazing. Thats because the
brown bits are caramelized meat juices that escaped while the food
was cooking. They will meld with the liquid, and can then be
augmented with anything from salt and pepper to fresh herbs and lemon
zest. It not only makes a great sauce, it also renders the pan
virtually clean. The only caveat is to brown the food without burning
the juices. Even if you start with high heat to sear a piece of meat,
reduce the heat to medium high so that the juices dont burn. This is
especially important if you are cooking food in batches. The first
round of beef cubes might be fine at high heat, but keeping the heat
there will burn the brown bits as quickly as the tropical sun will
scorch a fair-skinned person. The first step to deglazing is to
degrease the pan. If you were pan- frying, pour the grease into a
measuring cup, and see if any meat juices sink to the bottom. If
there is a layer, carefully pour off the grease, reserving the liquid
at the bottom to add to the sauce later. If the food was sauteed,
there wont be enough juice to worry about, so just dispose of the
fat. You now have a choice to make. Do you want to saute a chopped
onion, a few shallots, or a clove or two of garlic as part of your
sauce? If so, add some fresh butter or oil to the skillet and saute
the vegetables over medium heat, stirring frequently. The moisture in
the vegetables will start to coax the brown bits off the bottom of
the pan. Then add whatever liquid you are using, with the pan over
medium high heat. Your liquid can be stock, wine, fruit juice, water,
cream or some combination. The basic amount for a deglazing sauce is
1/2-to-2/3 cup for a 10- or 12-inch skillet. Raise the heat to high
and stir the liquid, scraping it all across the bottom of the pan to
dislodge the brown bits. You want to boil the liquid down rapidly
until it has reduced in volume by 1/2. It should have an almost
syrupy consistency. When it has a syrupy consistency, lower the heat
to low and taste the sauce for seasoning. You can stir in some fresh
or dried herbs, a bit of salt, if needed, or a few grinds of pepper.
Title: HOW TO MAKE JERKY
Categories: Techniques, Preserving, Meats, Dehydrating
Yield: 1 Technique
Info
Like other dried foods, meat jerky--tough, leathery strips of dried
meat--was a staple for pioneers and "mountain men" in times past.
Today, beef jerky is still a favorite among backpackers, skiers and
campers--and a popular snack for armchair sports fans, too. Modern
jerky is prepared in an electric dehydrator or oven; sun drying, the
technique favored in pioneer days, presents too great a risk of
spoilage or contamination.
Turkey-breast jerky compared to jerky made with trimmed beef flank
steak, it has less fat. It also has a more brittle texture, since
poultry is fairly fibrous.
If you like, you can prepared beef jerky with game instead--but it
you do, freeze the meat before drying for at least 30 days or at zero
degrees as a precaution against disease.
The leaner the meat you use for jerky, the better: a lower fat
content means a longer shelf life. As a first step for any jerky,
trim and discard all visible fat and connective tissue from the meat;
partially freeze it (to make slicing easier), then cut it into thin
(1/8- to 1/4-inch-thick) strips about 1 inch wide. Cut with the grain
if you like a chewy jerky, across the grain if you prefer a more
tender, brittle product.
Properly dried beef or game jerky should crack, but not break, when
bent; turkey jerky, however, will crack and break.
Once the jerky has been dried, let it cool; then pack it in a rigid
freezer container or plastic freezer bag and freeze for 72 hours at
zero degrees. Then store it in an airtight, insectproof container for
up to 3 weeks in a cool, dark, dry place. Or, to maintain flavor and
prolong shelf life, refrigerate or freeze.
Source: Sunset Home Canning
Source from luhu.jp
Tags
Sauces