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11/19/2017 - 05:22  EST

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Reply to:  142087  by  prplbass53 << Prev  142088  Next >> Reply | Post New
Sauces/Dips/Gravies/Broth - Pt 2 prplbass53 11/17/2006 02:43

Always have a broth/stock handy: Dice up some onion, celery, carrots then simmer with a small quantity of olive oil. This is the basics for any broth. Then you are just choosing between beef, chicken, or ham bones to decide what kind of broth you want. Add water to the mark of the pot and be generous with some pepper and salt. Drop in your bones and simmer this for 2-3 hours. Get another pot and an extra fine colander and drain all this into the other pot. This gets all the bones and mush out. The vegetables were for added flavor and they did their job, now they go in the trash. Here is a tip if cooking a lot and you do not want to be lifting very heavy and hot pots. Wrap the vegetables and bones in several layers of cheese cloth (forming a bag), tie well with string. Later just dig them out on a plate and discard when cool.

Gravies: Just about all great gravy is started with meat drippings. Add these to a frying pan or pot and warm up. Slowly add flour and let the flour absorb all the fat. Yes it really is fat from the meat; if you do not want it in your diet then you should not be considering gravy anyway. Start adding broth/stock to this or just use water. Stay there and stir well to avoid getting any flour lumps in it. When nice and smooth turn the heat up and bring to a boil. Then immediately reduce the heat back to low. This will thicken up the gravy.

Marinara Sauce: You could buy the store bought brands. A good one is hard to find. To make your own is real simple. Buy an equal can of tomato sauce and tomato paste. Spice this mixture with salt garlic, and pepper. Add a little oregano and a bay leaf or two and simmer for about an hour. Stir now and then and taste if anything it will probably need more salt.

Guacamole: Use some avocados. They will usually take a few days to ripen at home. Cut them in half and remove the large seed. Scoop all the meat from the shell and place in a bowl. Spice well with salt, pepper, garlic powder, cilantro, oregano, and enough crushed red Chile flakes to your taste. Get in there with a fork and mash well and combine. Some suggest adding the juice from a lime. This does add taste and supposedly helps prevent the avocado from turning brown. I am not that big of a fan for limes so I do not use them.




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