Gravy

While I like to make a nice pan gravy from the pan dripping and so forth, my cooking of extremely small pieces of meat and the use of the sous vide often makes this impossible. This is my gravy shortcut.

This is a batch of gravy to go with my roasted turkey breast. There are some pan drippings for this dish, and some liquid from the sous vide bag, but this way is convenient and delicious. Technically it's chicken gravy, but no one will ever notice.

Using the More Than Gourmet beef and veal stock also works great for making gravy for beef, veal or lamb.

Boil 16 oz. of water in a large pan.

Add 0.8 oz. More Than Gourmet chicken concentrate. This is a gelled chicken stock that keeps forever in the refrigerator, and is actual chicken stock with no fillers or and little added salt.

Bring to a boil to dissolve the concentrate, then reduce the heat.

In a separate container, add 12 oz. cold water. Then add 1/3 cup all-purpose flour, stirring constantly.

Add the flour and water slurry to the pot on the stove, stirring constantly. Increase the heat to high.

Just before the gravy boils, reduce the heat to medium and cook for 3 to 5 minutes to cook out the flour taste.

Add soy sauce, salt and pepper to taste.

I usually plan for 6 to 8 fl. oz. of gravy per serving, so this recipe for about 24 fl. oz. of gravy is perfect for my 3 servings of 5.0 oz. of sliced turkey breast with gravy.

I vacuum seal my gravy. This pretty much requires a chamber vacuum sealer because the FoodSaver and such will just suck the gravy out of the pouch, which isn't very productive. Also, even with a chamber vacuum sealer, chill the gravy before sealing otherwise it will boil in the bag when the pressure drops and make a gigantic mess. Trust me on that one.

To reheat gravy, cook it in a saucepan. Microwaving gravy pretty much always ends badly.