I love your stock recipes. Watching this one got me thinking; with deer season approaching, have you ever made venison stock? And if so, how did you do it and what is it good for? Love the channel. Thanks dude
I made a gravy last year where I boiled the giblets in a broth with just water and chicken bouillon, then took everything but the neck and blended it into a paste. Added it to the final gravy that was just the roux, drippings, and that stock and it came out great.
the one time i made killer, killer chicken gravy (same thing really), was when i used mostly chicken fat instead of butter. it was good you used SOME of the turkey fat, but the more butter you can leave out, and use only turkey fat, i think THAT is the thing that can take it all the way.
8 месяцев назад
I'm Portuguese and please take my apologies for the noob question... Is butter really that much if a cooking ingredient in American food? We do use olive oil like crazy so I'm wondering is changing to butter in some dishes that will give it a different signature. Where American cuisine uses butter I would use olive oil for instance...
For a recipe like this forsure use butter. You need it to build the roux in the very first step. There are plenty of other recipes that you can use olive oil instead just not for gravey.
I like this style of video. On another recipe you could do a few YT Shorts going into detail about specific parts of recipes and link them back into the main longer-form video that goes more like you did here 👍
Just stumbled across you and have watched a few of your videos and you're great. About to watch more. You are just easy to watch and so not annoying... so I have 2 things i would like to see you make. Racks of Beef Ribs but Thai/Vietnamese way and also Pork stuffed Ribs with the standard Stuffing. Fall off the bone ribs. No BBQ sauce or sweet and sour BS. I hate all that jazz!
Leave out the butter and use Gravy Master (mostly NE) for seasoning if you don't use a lot of seasoning on the bird. Do Not Use Kitchen Bouquet, blah. Only need a very small amount, judging by the color. Gravy Master is good for all types of meat, but is too dark for chicken.
The problem is… i want gravy the day of i make the Turkey. You’re telling me i gotta make a Turkey before thanksgiving and a Turkey on thanksgiving for this liquid gold?
No, you make the gravy right after you pull the turkey out. He clearly stated you don't have to use homemade stock to make this, just the dripping from the turkey you cooked and whatever stock you have.
But he said to upgrade your gravy game and it’s only going to get better the more work you put into it. Which equals to going above and beyond. So the only way i see this happening is to use homemade Turkey stock.
Buy stock and boil the turkey neck, heart, wingtips, and tail in it while the turkey Cooks. Add powdered gelatin dissolved in the cold stock first if you want extra body first.
I save chicken scraps throughout the year to make a stock for thanksgiving, wing tips, backbones, necks, etc. roast those in smoker then simmer them with herbs, onions, celery, carrots for couple hours. Strain that off and reduce it to the thickness I like. Bam…homemade stock ready to go as soon as the turkey is ready.
Chef you always get that right video out just in time. Thank you
Thanks for stopping by and watching!
I made it the turkey came out of the oven and juices were used to make the gravy. Tasted delicious.
LOVE YOUR GRAVY!!!
I wanna get on this gravy train. 😋
🙌
Definitely gonna try it🤤🤤🤤🤤🤤
This is wonderful only thing I did deferent was 1 small square of good milk chocolate it brought all the flavors out. Thanks
Where did you get that cool cast iron pan?
I love your stock recipes. Watching this one got me thinking; with deer season approaching, have you ever made venison stock? And if so, how did you do it and what is it good for? Love the channel. Thanks dude
Hmmm... what an interesting question 🤔 Never thought about it before
What size stock pot should I use? I have a 17 lb turkey? I been using two pots but I should use one so I have a free burner
Can you do a video of how to cook a turkey breast on a gas grill rotisserie?
Was that a quart of stock or two? Have a big dinner, may need to double. Just can't tell what size that container was?
. Making grave always makes me worried. That was simple. Well done. T
I made a gravy last year where I boiled the giblets in a broth with just water and chicken bouillon, then took everything but the neck and blended it into a paste. Added it to the final gravy that was just the roux, drippings, and that stock and it came out great.
Lope, you can make it day of from your drippings by using a fat separator
the one time i made killer, killer chicken gravy (same thing really), was when i used mostly chicken fat instead of butter. it was good you used SOME of the turkey fat, but the more butter you can leave out, and use only turkey fat, i think THAT is the thing that can take it all the way.
I'm Portuguese and please take my apologies for the noob question... Is butter really that much if a cooking ingredient in American food? We do use olive oil like crazy so I'm wondering is changing to butter in some dishes that will give it a different signature. Where American cuisine uses butter I would use olive oil for instance...
I would say Italian cooking is olive oil heavy, vs French focuses more on butter.
For a recipe like this forsure use butter. You need it to build the roux in the very first step. There are plenty of other recipes that you can use olive oil instead just not for gravey.
I like this style of video. On another recipe you could do a few YT Shorts going into detail about specific parts of recipes and link them back into the main longer-form video that goes more like you did here 👍
Happy to hear it! We are getting into the habbit of creating YT shorts and linking them back. Stay tuned!
I’ve never been first on a Chef Tom recipe!
Isn’t it cool 💫
Just stumbled across you and have watched a few of your videos and you're great. About to watch more. You are just easy to watch and so not annoying... so I have 2 things i would like to see you make. Racks of Beef Ribs but Thai/Vietnamese way and also Pork stuffed Ribs with the standard Stuffing. Fall off the bone ribs. No BBQ sauce or sweet and sour BS. I hate all that jazz!
Thanks for watching, we constantly check our comments for cooking ideas and have shared your comment with the team!
Pls try Kerala sambar
Pls pls pls
And it's like wine,couple days later...OMG
Yess! 🍷
2/3 cup of flour? Are you sure that's what you used? It seems like a lot.
Leave out the butter and use Gravy Master (mostly NE) for seasoning if you don't use a lot of seasoning on the bird. Do Not Use Kitchen Bouquet, blah. Only need a very small amount, judging by the color. Gravy Master is good for all types of meat, but is too dark for chicken.
The problem is… i want gravy the day of i make the Turkey. You’re telling me i gotta make a Turkey before thanksgiving and a Turkey on thanksgiving for this liquid gold?
No, you make the gravy right after you pull the turkey out. He clearly stated you don't have to use homemade stock to make this, just the dripping from the turkey you cooked and whatever stock you have.
But he said to upgrade your gravy game and it’s only going to get better the more work you put into it. Which equals to going above and beyond. So the only way i see this happening is to use homemade Turkey stock.
Buy stock and boil the turkey neck, heart, wingtips, and tail in it while the turkey Cooks. Add powdered gelatin dissolved in the cold stock first if you want extra body first.
@@wesleymargeson1134 solid! I like this idea, thank you
I save chicken scraps throughout the year to make a stock for thanksgiving, wing tips, backbones, necks, etc. roast those in smoker then simmer them with herbs, onions, celery, carrots for couple hours. Strain that off and reduce it to the thickness I like. Bam…homemade stock ready to go as soon as the turkey is ready.
Don’t forget the giblets! I love turkey gravy with giblets 🤌🏼
Thumbs down !!!!!
You didn't specify how much stock or drippings.