Go to the Recipe: Beef Gravy
.5 recipe is a little confusing
Hey Trevor - we agree and have some ideas about a cleaner solution to this problem, but it will be a little while til we can get to them. Thanks for the feedback and keep it coming!
To me it means if you only want to make the gravy, with no leftover stock, only use 1/2 the listed amounts when making the stock. Or, to know how much beef stock you will have leftover if you already have plans for it.
The video says 2750g of stock.
What is the point of the MSG? What can be substituted there?
We use the msg to heighten the savoriness of the gravy. You can leave it out if you prefer.
If you don not want msg, i suggest you to change it with a bit sugar to make it more savory, i did that so many times
What percentage of fat is the sour creme?
I have 9%, 18% and 38% and i suspect the two lower ones will make little lumbs in my gravy, and not dissolve properly (sorry, i have no idea what the proper technical expression for this is).
Holy cow this was good. At first it's just this massive punch of salty/savoury, and then it resolves into the beef flavours. Now I just need to work on my cheese curds... looking forward to seeing the poutine all come together.
Is it possible to do a vegetarian (eggs, dairy okay) gravy?
I did one for thanksgiving a couple of years ago. I forget the exact details, but I used a homemade veg stock, roux, and punched up the flavor with (dried) morel mushrooms. (Both the mushrooms and the strained soaking liquid.) I thought it turned out better than the turkey stock.
Flour (starches) in general tend to mask the flavour of other ingredients. I suppose you are essentially using it to thicken the gravy. Given that, is there a substitute (gelatin perhaps) that would help achieve similar results in terms of thickening the gravy without masking the flavour of the other ingredients?
Why do you use sour cream?
It says 1/2 the beef stock. Is this about 3 quarts? I also plan on making the demi glaze with the stock
Yes this is incredible. I made one small amendment and that was to add the juices from the sous vide bag when my beef was cooked. As a true Brit, and Yorkshireman at that, I feel I am qualified to judge a good gravy. This is a VERY GOOD gravy.
instead of any cream / msg / flour / starch element , you may also use oat meal simmered with beef stock... it works even better that way.
What if you use store-bought stock, so you don’t have any beef fat?
butter, period.
Hello. Can the fat skimmed from making beef stock be used ? Or the taste would be off?
According to the video, yes it can/should be used.
Go to your butcher and ask for fat trimmings.
cornstarch
It would be great if you'd list the liquid ingredients in liters or whatever else a liquid is measured in, instead of grams. Trying to convert this recipe is nearly impossible - especially given, yet another recipe, is used (1/2 of the beef stock recipe) which is also listed in serving size as grams. Trying to convert 2750 g, looks like 97 oz or 12 c of stock yet your gravy recipe yields 750 grams total (about 26 oz or 3 1/4 c)? Does the gravy reduce that much? Something seems off?
I want to add, for those who like this gravy, the ChefSteps turkey gravy is literally called "Crack Gravy" by my friends and family. I've never had a better gravy so I'm excited to try this, just may need to wing it w the measurements.
The yield may be off in the Beef stock recipe as it does not give you a proper water amount. When making stocks you just bring the water amounts to just over the ingredients. That being said the gravy recipe is unclear on the amount of stock you really need, since it says .5 recipe beef stock. If you are to reduce the stock amount by 25% then what is the starting point? I understand the confusion here. Typically sauces will take 1 gallon of liquid per pound of roux for a nice lightly thicker sauce. You can just keep reducing until you have the desired viscosity for your gravy. Another general rule is that milk, eggs, and water are all equal by volume and weight. Stocks are a touch heavier than this but generally will follow the same rule.
