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Home / Tips and Tricks / Avoid a sauce disaster with these cheeky tips «Food Hacks :: WonderHowTo

Avoid a sauce disaster with these cheeky tips «Food Hacks :: WonderHowTo



Sauce is a relatively simple dish, but it's remarkably easy to mess up. We've all had the disappointment of excitedly pouring sauce on our mashed potatoes, only to realize that it's too liquid, too lumpy or too boring. And because sauce is so easy, it's still a challenge to make it memorable and tasty, even if you do not mess it up.

With these ten tricks and tips you can avoid a sauce disaster and prepare something really delicious.

Image of Brady Knocker / Food Hacks

1. Use the right flour

The first step in making sauce is to make a roux with flour and fat. This thick base ultimately adds the flavor of your sauce. However, it is a common misconception that every flour works.

In the production of sauce, you want to use a protein-rich flour with a high starch content like general purpose (cake flour also works). These flours prevent your gravy from getting the dreaded skin that forms when you're done.

Image by Brady Knocker / Food Hacks

2. Boil the roux longer than you think

The most common mistake people make with sauce is not to cook the roux long enough. After you have added the flour to your fat (either butter or drops), you must boil the roux for at least five minutes before adding a liquid. If you add liquid immediately, the flour in the roux never boils, and your sauce has a faint taste of raw meal. Not appetizing.

Boil your roux instead until it changes from light brown to amber. The smell changes too; The aroma shifts from raw meal to a nutty smell that resembles freshly baked cookies.

Brady Knocker / Food Hacks Image

3. Use quality soup

Even if you use flavorful pan dripping noodles, consider when preparing Always use a quality soup. You want to build multiple levels of taste, and you can not do that simply by adding water or a matte stock.

Note that the broth does not have to match the drops. For example, if you use a premium beef or vegetable stock with turkey roast, you will get a spicy sauce.

Image by Brady Knocker / Food Hacks

4. Add dried mushrooms to your broth

For added depth of flavor, add some dried mushrooms (such as porcini mushrooms, shiitake or chanterelles) to the broth for about half an hour before preparing your broth. This gives your sauce some rich umami elements.

When using the broth, either remove the mushrooms or chop them into small pieces and add them to the sauce.

5. Adding the Fat Pie

When making a sauce with drops, you must also use the curd fat pieces which have either fallen into the griddle or stick to the gridiron.These pieces of fat may not look appetizing, but they are the spiciest part of the meat you roast, and they dissolve easily and blend into your gravy.

Image by Tom Hirschfeld / Food52

6. Use of pressed garlic or garlic paste

Garlic is an ideal flavor in gravy as it blends perfectly with the rich, earthy aromas of Broth or dripping water joins in. In a lot However, recipes must include chopped garlic at the bottom of the sauce, resulting in uncooked and unevenly worked garlic.

Use a garlic press instead or make a garlic paste and add it to your gravy. In this way, the garlic juice can be better incorporated into the sauce, resulting in a divine and subtle garlic taste.

Image of Brady Knocker / Food Hacks

7. Use Fresh Herbs

Many sauce recipes require dried herbs, while other recipes leave them altogether. But fresh herbs make almost every savory dish better, and gravy is no exception.

My favorite herbs for gravy are rosemary and parsley, but you can use all the herbs you choose. Hard herbs (such as rosemary and thyme) should be incorporated simultaneously with the broth, while soft herbs (such as parsley and tarragon) should be added after the sauce is removed from the heat.

Image of Brady Knocker / Food Hacks

8. Add a touch of soy sauce and rice vinegar

Soy sauce and vinegar are more often associated with Asian cuisine than gravy. And though it may sound strange, both ingredients can instantly raise your gravy.

Add a small piece of each – just a dash – and add new layers and depths to the sauce. The soy sauce gives the dish a piquant note, while the vinegar provides a bit of acidity that balances the richness and the greasiness.

Image of Brady Knocker / Food Hacks

9. If it's not thick enough, add cornstarch.

When people find their sauce too thin, they tend to add more flour than thickener. However, since raw meal has an unpleasant, chalky taste, I recommend that you do not admit it.

Make a slurry instead by mixing cornstarch with the same amount of cold water. Add the slurry one teaspoon at a time and stir; Add until your sauce is the desired thickness.

Image of Brady Knocker / Food Hacks

10. Finish your gravy with a piece of butter.

Turn off the heat before serving the gravy, add a piece of butter, and whisk it until fully absorbed. This gives your sauce a shiny sheen that makes it look luxurious – and adds a velvety texture that you and your guests find irresistible

None of these tips and tricks is complicated, but when combined, you can make it a breeze and create incredibly delicious sauce. Let us know if you've forgotten any tips for pros using them at home to improve the gravy in the comments below.

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Cover photo of Brady Knocker / Food Hacks

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