If you like to cook cutlets, meat, poultry or fish with gravy, then these methods will definitely help you to make your dishes even tastier.
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Secret # 1
To make a good gravy, you need decent quality tomato paste.
Unfortunately, sauces are often sold under the guise of tomato puree. Which is also not bad, only the sauce is a finished product and you won't be able to make a tasty thick gravy out of it, or you will have to try very hard.
How to identify a quality tomato puree? Make tomato juice from it, as they did in Soviet times: ~ 2 hours. l. for 1 glass of cold water. If the juice is thick and does not crumble into flakes in the cloudy pink water - the tomato paste is great!
Secret # 2
The gravy will be thick and without flour or starch if you use broth instead of water. Fishy is also fine. Also, gravy thickens well on liquid after boiling pasta, rice, beans and potatoes.
But broth made from a mixture of vegetables (potatoes, carrots, onions, etc.) is a poor helper in the struggle for density.
Secret number 3
The amount of liquid for gravy must be observed very strictly.
So for making gravy for 70-100 gr. tomato paste will need 250-300 ml of liquid and at least 3 tbsp. l. oils.
Secret # 4
It is advisable to lay spices and seasonings in gravy as the French do - putting what is loose in a fabric bag.
Or make a bouquet of garni - a small broom of dry herbs. After making the gravy, both are removed, leaving the gravy free of unnecessary "debris".
Secret # 5
Any gravy needs to be prepared here and now. That is, they cooked it and served it right there. Otherwise, it stratifies into a thick tomato part and an oily one.
To prevent this from happening, if suddenly lunch is postponed, you need to place a saucepan with gravy with a saucepan of hot water and periodically stir the gravy in it. So it will not exfoliate, will remain the desired consistency and will not burn, as when heated on the stove.
That's all for today!
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