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Martha Stewart Living - - Contents -

THE SE­CRETS TO GREAT GRAVY

No turkey din­ner is com­plete with­out this rich, sa­vory sauce. But get­ting it just right can be tricky. Try our ba­sic recipe at marthastew­art.com/ gravy101, and here’s how to trou­bleshoot the most com­mon co­nun­drums.

PROB­LEM: IT’S LUMPY

If bumps ap­pear no mat­ter how well you whisk, it’s prob­a­bly be­cause you’ve added flour di­rectly to hot stock; starch gran­ules swell un­evenly in boil­ing liq­uid. To save it, pour the sauce through a fine sieve. And next time, start by mix­ing 2 cups roomtem­per­a­ture stock with 1 ta­ble­spoon in­stant flour, such as Won­dra (it’s pre­cooked and dried so it will dis­solve eas­ily). Then stir that mix­ture into the boil­ing stock.

PROB­LEM: NO DRIP­PINGS

The liq­uid and juicy bits from the roast­ing pan form gravy’s fla­vor base. If you’re grilling or fry­ing the bird this year, make them with a sim­ple work- around: Roast chicken wings, and deglaze the pan with stock. (For a video of the process, visit marthastew­art.com/ nodrip­pings­gravy.)

PROB­LEM: IT’S BLAND

If your gravy lacks depth, add a scoop of store-bought demiglace (we like D’Artag­nan’s duck- and-veal ver­sion) for meaty rich­ness, or a splash of soy sauce for an umami in­fu­sion.

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