Meat/Chicken Marinades Pie Gravies

[mARC]

Looking for receipies to use up overflow in the fridge.

Keen to make from scratch, receipies that include stocks etc are also welcomed.

Have access to full wog spec backyard produce.

Cheers,

[Sfidz]

Paging Risk10k

[mARC]

There are a few others that haven't made an appearance for example certain US/Canadian(?)/Australian members :D

[Risk10k]

There are a few others that haven't made an appearance for example certain US/Canadian(?)/Australian members :D


I was going to educate you on the 5 mother sauces and its derivatives, so fuck you then.

[mARC]

I was going to educate you on the 5 mother sauces and its derivatives, so fuck you then.

But you already have, cheers.

Lots of reading and trial/error here.

Definitely interested in any short cuts/advice you could give.

[SircatmaN]

There is a recipe I have been trying to find but no luck. We had a lamb spit last year and the friend of mine that set it up made this gravy that was amazing, he is greek and it was a secret family recipe so he wont give it out to me.

The gravy was the most amazging gravy ever, it was kinda grey and had actual chunks of chicken in it. I'm hoping someone here might know it as some well known greek recipe or might have something just as amazing to try.

[GTB Liberty]

The starting point for all great sauces or gravy is a roux. Butter ... Flour ... Cook to remove raw flour taste, time dependent to a level of darkness to suit the sauce you are preparing. Short time for a white sauce or bechamel longer for a chicken sauce or gravy, longer again for a beef gravy. The roux should be the colour of the sauce you want to prepare. Dilute roux with a well prepared stock, reduce ... Taste, repeat if necessary.

Season last as most commercial stocks are salt laden which gets concentrated with the reduction. All my home made stocks are made without salt as I can add later.

[S85FI]

Roax? What the fuck is that?

Go to shop.
Buy instant gravy
Boil water
Add powder to desired thickness
Mix
Add to food

You need $3 and 1 minute of preperation time.

Eat food :)

[GTB Liberty]

5 mother sauces (http://culinaryarts.about.com/od/sauces/tp/Mother-Sauces.htm)

Oh they almost all start with a roux not gravox.

[mARC]

Looking forward to getting some random sauces made. Cheers for all the help thus far guys.

Is there a core group of spices that you generally use when tackling meat/chicken?