Thanksgiving Gravy Part 2 - Mushroom Gravy скачать в хорошем качестве

Thanksgiving Gravy Part 2 - Mushroom Gravy

Other than roasting the actual turkey, what’s the one traditional side that strikes terror even into the hearts of experienced cooks? THE GRAVY! (Dun, dun dunnnnnn!) For those who don’t like gravy, this isn’t an issue. For those who must have gravy, this is an issue. Some even say they don’t mind little lumps in their gravy…that it makes it feel homemade. But I ask, “Who said homemade gravy should have lumps?” A well-made gravy must be smooth, silky, and just the right viscosity for coating the turkey on your plate – as well as anything else you care to pour it on – without being overly thick or thin. The flavor should complement the turkey and sides yet be flavorful enough to stand on its own. Color doesn’t matter so much and can run the gamut from beige to dark brown since this is determined by several factors and last I looked, color doesn't have a taste. In Part 2 I’ll show you how to take that wonderfully rich brown turkey stock from Part 1 and turn it into a NO FAIL Mushroom Gravy. If you prefer your gravy without mushrooms, simply disregard this step, but if you like mushrooms this gravy packs a ton of umami flavor. This recipe keeps it simple by using cremini, though you can use white button mushrooms. I like the cremini for their color size and the gills. Gills, you ask? Yes, like portobellos they help give color to the gravy. That said, you could add a mixture of wild mushrooms to the gravy and make a Wild Mushroom Gravy that would be good too. SOCIALS: TikTok https://www.tiktok.com/tag/damthatsgo... Instagram:   / d.a.m.thatsgood   Facebook:   / d.a.m.thatsgoodfb   Twitter: @DAMThatsGoodTV Pinterest:   / damthatsgood   DOWNLOAD RECIPE https://drive.google.com/file/d/1P4SX... TIMESTAMPS: 00:00 – Intro 00:13 – How to Saute Mushrooms 00:56 – Deglazing with White Wine and Madeira 01:33 – How to Make a Brown (Peanut Butter) Roux 02:32 – Adding Turkey Stock to Roux 03:40 – Skimming Gravy 04:08 – Adding Mushrooms to Gravy RECIPE INGREDIENTS: 3 Tbsp. olive oil 2 lbs. cremini mushrooms, roughly chopped 1/2 cup dry white wine 1 cup Madeira 1/2 lb. (2 cubes/sticks) unsalted butter 1 cup all-purpose flour 2 quarts DAM Brown Turkey Stock Potato starch (if needed) Diamond Kosher salt/ground black pepper KEYWORDS