Making Gravy And Suet

<h1>Making Gravy And Suet</h1>Author: <a title="Joseph Silva" href="http://www.articlesbase.com/authors/joseph-silva/95056.htm">Joseph Silva</a> To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It should also be kept in mind that the best gravy is made from the brown drippings that contain some fat. To make gravy, remove any excess of fat that is not required, and then pour a little hot water into the pan in order to dissolve the drippings that are to be used. Add the flour to the fat, stirring until a smooth paste is formed. Then add the liquid, which may be water or milk, and stir quickly to prevent the formation of lumps. Season well with salt and pepper. Another method that also proves satisfactory is to mix the flour and liquid and then add them to the fat that remains in the pan in which the meat has been cooked. TRYING OUT SUET AND OTHER FATS The suet obtained from beef is a valuable source of fat for cooking, and it should therefore never be thrown away. The process of obtaining the fat from suet is called trying, and it is always practiced in homes where economy is the rule. To try out suet, cut the pieces into half-inch cubes, place them in a heavy frying pan, and cover them with hot water. Allow this to come to a boil and cook until the water has evaporated. Continue the heating until all the fat has been drawn from the tissue. Then pour off all the liquid fat and squeeze the remaining suet with a potato masher or in a fruit press. Clean glass or earthen jars are good receptacles in which to keep the fat thus recovered from the suet. To try out other fats, proceed in the same way as for trying out suet. Such fats may be tried by heating them in a pan without water, provided the work is done carefully enough to prevent them from scorching.About the Author: For tips on <a href="http://www.fruits-and-vegetables.net/fruits/clementines/calories_in_a_clementine.html">calories in a clementine</a> and <a href="http://www.fruits-and-vegetables.net/fruits/clementines/clementine_oranges.html">clementine oranges</a>, visit the <a href="http://www.fruits-and-vegetables.net">Fruits And Vegetables</a> website.
Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/food-and-beverage-articles/making-gravy-and-suet-800405.html" title="Making Gravy And Suet">Making Gravy And Suet</a>

To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It should also be kept in mind that the best gravy is made from the brown drippings that contain some fat.

To make gravy, remove any excess of fat that is not required, and then pour a little hot water into the pan in order to dissolve the drippings that are to be used. Add the flour to the fat, stirring until a smooth paste is formed. Then add the liquid, which may be water or milk, and stir quickly to prevent the formation of lumps. Season well with salt and pepper. Another method that also proves satisfactory is to mix the flour and liquid and then add them to the fat that remains in the pan in which the meat has been cooked.

TRYING OUT SUET AND OTHER FATS

The suet obtained from beef is a valuable source of fat for cooking, and it should therefore never be thrown away. The process of obtaining the fat from suet is called trying, and it is always practiced in homes where economy is the rule.

To try out suet, cut the pieces into half-inch cubes, place them in a heavy frying pan, and cover them with hot water. Allow this to come to a boil and cook until the water has evaporated. Continue the heating until all the fat has been drawn from the tissue. Then pour off all the liquid fat and squeeze the remaining suet with a potato masher or in a fruit press. Clean glass or earthen jars are good receptacles in which to keep the fat thus recovered from the suet.

To try out other fats, proceed in the same way as for trying out suet. Such fats may be tried by heating them in a pan without water, provided the work is done carefully enough to prevent them from scorching.

For tips on calories in a clementine and clementine oranges, visit the Fruits And Vegetables website.

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