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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Culinary DIY: Gravy

On November 20,2017 In autumn , christmas , culinary diy , entertaining , holidays , poultry , recipes & techniques , seasons , thanksgiving , winter , turkey

Every fluffy mashed, crunchy roasted, crispy fried, or creamy boiled potato cries out for a bath of concentrated richness of pan juices treated right.

Leftover gravy need never go to waste. So versatile, you’ll run out of gravy before you run out of ways to incorporate it into other recipes—from pot pies, hot sandwiches, and rice dishes to a topping for breakfast hash or Benedict-style egg entrees.

But don’t worry, you can always make more.

01 Title

 

As always, the first step in any recipe is to assemble and prep your ingredients. Below are the ingredients for creating gravy from some type of roasted meat or poultry. And don’t forget to check out our How To Oven-Roast a Beef Roast tutorial—the same principles apply whether you are roasting beef, pork, lamb, veal, or poultry.

Ingredients

1 large onion, coarsely chopped
3 ribs celery, coarsely chopped
2 cups baby carrots, coarsely chopped
5–6 cloves garlic, bruised, unpeeled
2–4 cups stock (see below)
4–5 sprigs of thyme
8–10 sprigs of parsley
1/2 cup olive oil
1/2 cup flour, or more as needed
Salt and pepper to taste

02 Ingredients

03 Ingredients

Throughout the cooking process, you’ve basted the roast and there is an accumulation of juices among the aromatic ingredients that are rich in flavor. Once you remove the roast from the pan, you’ll be left with just the liquid and aromatics. You should have 2 to 4 cups of liquid. If you don’t have quite that much, add stock to make up to 4 cups total.

04 Juice

Pour the roasting pan solids and juices through a sieve lined with cheesecloth into a large measuring cup or bowl. Press against the solids firmly with the back of a wooden spoon or potato masher to extract as much liquid as possible. Discard the solids.

06 Cheesecloth

De-fat the liquid or pour it into a gravy separator.

07 Fat

In a saucepan with your stove burner on high, heat the olive oil until the first wisp of smoke appears, then mix flour into the hot oil to make a cooked blonde roux for thickening the gravy (1 tablespoon of flour and oil per 1 cup of stock). Stir constantly—roux burns very easily—until smooth. Be sure to scrape all sides of the pan.

08 Roux

Reduce the heat to medium and add the stock to the hot roux in a steady stream, stirring or whisking as you go.

09 Roux and Stock

Stir until the gravy is thick enough to coat the back of a spoon. Taste and adjust with salt or pepper as needed. Pour into a serving vessel and serve hot.

10 Gravy

Don’t worry about a few lumps—you can run the gravy through a sieve into your gravy boat, if necessary.

 

Other than some type of potato, what’s your favorite food to bathe in gravy? Do you make gravy from scratch? Do you add other ingredients to your homemade gravy such as sautéed mushrooms, caramelized onions, or giblets?

 

 

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