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  • Pan Gravy: Ingredients

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    Roldan Cantos
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    This document provides a recipe for making pan gravy. It lists ingredients like butter, flour, chicken broth, water and soy sauce. The procedure has 8 steps: remove roast from pan, clarify fat, deglaze pan, combine with stock and simmer, make a roux or slurry, thicken gravy, strain, and adjust seasoning. The gravy is made by deglazing the pan the roast was cooked in, making a roux to thicken the broth and fat mixture, and seasoning the results.

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    This document provides a recipe for making pan gravy. It lists ingredients like butter, flour, chicken broth, water and soy sauce. The procedure has 8 steps: remove roast from pan, clarify fat, deglaze pan, combine with stock and simmer, make a roux or slurry, thicken gravy, strain, and adjust seasoning. The gravy is made by deglazing the pan the roast was cooked in, making a roux to thicken the broth and fat mixture, and seasoning the results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views2 pages

    Pan Gravy: Ingredients

    Uploaded by

    Roldan Cantos
    This document provides a recipe for making pan gravy. It lists ingredients like butter, flour, chicken broth, water and soy sauce. The procedure has 8 steps: remove roast from pan, clarify fat, deglaze pan, combine with stock and simmer, make a roux or slurry, thicken gravy, strain, and adjust seasoning. The gravy is made by deglazing the pan the roast was cooked in, making a roux to thicken the broth and fat mixture, and seasoning the results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Pan Gravy

    INGREDIENTS
    • 2 tbsp butter
    • 1/3 cup or 5 tbsp all purpose flour
    • 2 tsp garlic powder
    • 3 cups chicken broth
    • 3 cups water
    • 1 tbsp soy sauce
    • black pepper

    PROCEDURE
    1. Remove the roast from the roasting pan.
    2. Clarify the fat.
    3. Deglaze the pan.
    4. Combine with stock and simmer.
    5. Make a roux or a slurry of arrowroot or cornstarch and water.
    6. Thicken the gravy with the roux or cornstarch slurry.
    7. Strain.
    8. Adjust seasoning.

    Ronell A. Cantos
    G12 RAMSAY
    POACHED EGGS

    INGREDIENTS

    3 eggs
    2 cups of water
    1/8 cup of vinegar
    magic sarap and salt to
    taste

    PROCEDURE
    1. Put eggs in the bowl.
    2. Be sure the egg yolk is not broken.
    3. Then boil water into the casserole.
    4. When the water is already boiling add 1/8 cup of vinegar, then put
    the egg one by one then covered the casserole.
    5. After 5 seconds get the eggs, put it on the plate.
    6. Poached eggs was cooked, it is ready to serve

    RONELL A . C A N T O S
    G1 2-RAMSAY

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