Helping you prepare foods in a hurry!
Fixing Up Food Flops
Alice Henneman, MS, RD, UNL Extension in Lancaster County
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Dear CIQ:
I'd like to make "real" gravy for special occasions, but my gravy
always gets lumpy. Do you have any suggestions?
First, check your gravy recipe. Most successful gravy recipes include these general steps:
1. Separate the fat from the pan juices.
2. Then, stir or whisk the flour with the required amount of fat in your pan until smooth.
3. Finally, slowly add the meat or poultry juices, whisking or stirring to prevent lumps. Simmer until the gravy is thickened to the desired consistency, about 5 minutes. If you can't beat away lumps with a wire whisk, it's time to bring out the heavy artillery. Before serving, strain your gravy through a fine-mesh sieve. As a back-up, keep a commercial gravy mix in reserve.
NOTE: A strainer also works great as a last means of attack on a lumpy white sauce!
Dear CIQ:
Whenever I try to make gelatin with fruit, the fruit either floats on the top or sinks to the bottom. What can I do to make it stay mixed throughout the gelatin?
To keep your fruit in place, chill gelatin until it's about the consistency of raw egg white before adding fruit. This takes about 1 to 1 1/2 hours in your refrigerator. If you're in a hurry, set the bowl in ice water and stir as it starts to thicken.
What if your gelatin sets before you got the fruit added? Not to worry . . . simply melt it again and start over.
If it's too late and your company's almost at the door, it's time to get creative. If the fruit is floating on top, call it "Layered Salad" and pretend you planned it that way! Or, serve it in individual dishes, topped by yogurt or whipped cream. Another option is to layer it with these ingredients in parfait glasses.
CIQ Comments:
The next time you have a food flop, think:
F = Fix it
L = Live with it
O = Or
P = Pretend you planned it that way!
UNL Colleges with Food-related Degrees:
Schedule a Personalized visit to the UNL Camps:
- College of Agriculture Sciences & Natural Resources
Other Resources:
