how to use a gravy separator – For many children growing up in the 1960’s, the simplest and most popular food was fried beef. My mother made white broth and cut up finely chopped beef and stuffed it with fresh peas. Try it on your kids and make them into a toast. Most of us do not go around making gravy or sauce very often, but in reality it is not all that hard.
The key to a good sauce is firmness. You can use flour, cornstarch or arrowroot as your firming agent. If you are using flour, it is best to mix it with room temperature to create a paste. Fats can be butter or cheese cream or fat dripping meat when making broth. Be sure to boil any flour-based paste for a few minutes to cook the flavor of raw flour. Do this before adding it to the sauce to thicken or before adding milk, soup base or other liquid to it to get the broth.
Roux is a mixture of flour and oil in equal amounts. It is used to darken the sauce. Then the sauce is added to the roux. The recipe is to mix 1 teaspoon of flour with 1 teaspoon of warm oil in half a cup of the liquid you will be adding to the thiening paste.
If you are using cornstarch or arrowroot as a thickener, you do not really need the oil. Just dissolve any of these dry compounds in cold water. Treat them gently, as too much movement can be more productive and thinner than thickening the sauce. A little salt or sugar will help separate the solid mixture.
When your sauce is hot add a little of it to the thick cornstarch or arrowroot mixture to warm it up before adding it to the whole sauce. The stronger the mixture of cornstarch or arrowroot in water, the greater the sauce will be. You can use milk if you do not have a sauce and you want to make white broth. Combine 1 teaspoon of cornstarch or arrowroot with 2 tablespoons of cold water in each cup of liquid.
You can taste white broth or sauce with basil, cayenne, legumes, chervil, chives, curry powder, horseradish, marjoram, nutmeg, sorrel or sorrel. tarragon. Add salt and pepper to taste or add cheese to make cheese sauce. You can make a very simple, flavorful sauce of broccoli, cauliflower or other vegetables by melting a little butter with prepared mustard. Cheddar cheese is a great addition to this and will solidify the mixture.
Soak garden tomatoes in boiling water for half a minute and peel them. Cut and clean and make a sauce. Fresh fresh tomatoes make a great addition to any homemade crock-pot recipe or spaghetti sauce. Red sauces are often regarded as a healthier choice than white sauces, which contain more milk and thus, more fat.
There is no need to buy all those packages that contain a lot of salt and “non-natural” spices. All you need is flour, butter and a pan. Even if you are making a red sauce, it is less expensive to buy tomato sauce from the tin and add your own herbs and spices, rather than buying prepared sauces from the pot. Look at sauces and gravies as an opportunity to try or use all the spices you have in your closet. In the time it takes to go to the store, you can make your own sauce or broth at home. The best thing is you will know what it is in!
Copyright 2012 by Linda K Murdock. Linda Murdock is the best-selling author of Busy Cook’s Spice Guide, How to Introduce New Taste to Daily Diet. Unlike many spice books, you can turn to foods, whether meat, vegetables or starch, and get a list of spices that go with that food. Recipes included. To learn more or sign up for more informative food and spice articles visit