About: Pan gravy

Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Pan gravy Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

This easy-to-make sauce, also called a reduction or pan sauce, is based on the drippings and natural juices left in the pan after meat, poultry or fish has been sautéed or roasted. To make a pan sauce, all but 1 to 2 tablespoons of fat are removed from the roasting pan or skillet. A liquid such as stock, wine, water, fruit juices or a combination is added to the remaining fat and drippings and boiled over high heat until reduced by half or more (the amount is generally specified in the recipe) concentrating the flavors and thickening the gravy. Wine or another alcoholic liquid may be added first and almost completely boiled away, before stock, water or other non-alcoholic liquids are added and reduced. While the liquid is boiling, the mixture is stirred to scrape up any brown bits stuck to

Attributes	Values
rdfs:label	Pan gravy
rdfs:comment	This easy-to-make sauce, also called a reduction or pan sauce, is based on the drippings and natural juices left in the pan after meat, poultry or fish has been sautéed or roasted. To make a pan sauce, all but 1 to 2 tablespoons of fat are removed from the roasting pan or skillet. A liquid such as stock, wine, water, fruit juices or a combination is added to the remaining fat and drippings and boiled over high heat until reduced by half or more (the amount is generally specified in the recipe) concentrating the flavors and thickening the gravy. Wine or another alcoholic liquid may be added first and almost completely boiled away, before stock, water or other non-alcoholic liquids are added and reduced. While the liquid is boiling, the mixture is stirred to scrape up any brown bits stuck to
dcterms:subject	Glossary
abstract	This easy-to-make sauce, also called a reduction or pan sauce, is based on the drippings and natural juices left in the pan after meat, poultry or fish has been sautéed or roasted. To make a pan sauce, all but 1 to 2 tablespoons of fat are removed from the roasting pan or skillet. A liquid such as stock, wine, water, fruit juices or a combination is added to the remaining fat and drippings and boiled over high heat until reduced by half or more (the amount is generally specified in the recipe) concentrating the flavors and thickening the gravy. Wine or another alcoholic liquid may be added first and almost completely boiled away, before stock, water or other non-alcoholic liquids are added and reduced. While the liquid is boiling, the mixture is stirred to scrape up any brown bits stuck to the bottom of the pan. If a thicker gravy is desired, flour may be added to the fat before the liquid is added and reduced, or cornstarch or arrowroot mixed with water may be added at the very end of the cooking time. The garvy may also be finished with butter, cream, herbs and seasonings. It is important that salt be added to any sauce based on reduction only after the liquid has been sufficiently reduced and tasted, since the evaporation of the liquid increases the proportion of salt to liquid in the mixture.

OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software