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Started By
Message
First time making red gravy
Posted on 3/26/19 at 10:05 am
Posted on 3/26/19 at 10:05 am
Making Chicken Parmesan for my wife's birthday tomorrow night and wanted to make a homemade sauce for it. I've read previous posts and many recipes posted here.
By the time I get home from work and start cooking it is 5:30. My question is am I better off making the sauce tonight in advance? I've seen varying recipes and the length of time sauce should simmer and don't want to be eating dinner at 8pm tomorrow night. The longer you simmer your sauce the better it will be? I don't see why sauce wouldn't be just as good tomorrow for baking chicken parmesan in the oven after refrigerated overnight.
By the time I get home from work and start cooking it is 5:30. My question is am I better off making the sauce tonight in advance? I've seen varying recipes and the length of time sauce should simmer and don't want to be eating dinner at 8pm tomorrow night. The longer you simmer your sauce the better it will be? I don't see why sauce wouldn't be just as good tomorrow for baking chicken parmesan in the oven after refrigerated overnight.
14
Posted on 3/26/19 at 10:09 am to JustForThisThread
I find red sauces to always be better the next day.
Posted on 3/26/19 at 10:16 am to JustForThisThread
Yes, make it the day before. I like to cook a homemade red sauce no less than 3 hours but prefer 4 or more. The longer you cook it the better it gets as far as flavor and less acidity.
ETA: This is for a large pot of red gravy by the way. I usually don't cook less than 2 gallons of it when I do cook it. A smaller amount for one dish like you are planning will not take as long to cook.
ETA: This is for a large pot of red gravy by the way. I usually don't cook less than 2 gallons of it when I do cook it. A smaller amount for one dish like you are planning will not take as long to cook.
This post was edited on 3/26/19 at 10:19 am
Posted on 3/26/19 at 10:20 am to JustForThisThread
My preference is to make it ahead of time. It always tastes better the next day and you can adjust any seasonings if need be.
Posted on 3/26/19 at 10:48 am to JustForThisThread
Red eye gravy is easy to do.
You pan fry country ham then add black coffee and water
You pan fry country ham then add black coffee and water
Posted on 3/26/19 at 10:50 am to biggsc
Red gravy and red eye gravy are completely different things.
Posted on 3/26/19 at 10:52 am to TH03
Well both are good
Posted on 3/26/19 at 11:06 am to biggsc
quote:
Well both are good
Not sure red eye gravy would go well with chicken parmesan.
Posted on 3/26/19 at 11:07 am to biggsc
Looking to keep it simple since its my first go at it. Was just going to use MeridianDog recipe.
I bought 2 28oz cans of San Marzano tomatoes. Debating on doubling recipe or not.
I see many people use tomato paste when making the sauce. What does the paste bring to the sauce?
I bought 2 28oz cans of San Marzano tomatoes. Debating on doubling recipe or not.
I see many people use tomato paste when making the sauce. What does the paste bring to the sauce?
Posted on 3/26/19 at 11:09 am to JustForThisThread
quote:
quote:
Well both are good
Not sure red eye gravy would go well with chicken parmesan.
Excuse my ignorance then. Growing up Red gravy/Marinara/Spaghetti sauce has always been used interchangeably.
Posted on 3/26/19 at 11:09 am to tigercross
quote:
Not sure red eye gravy would go well with chicken parmesan.
Red sauce for chicken parm and red eye gravy for others
Posted on 3/26/19 at 11:12 am to JustForThisThread
quote:
Excuse my ignorance then. Growing up Red gravy/Marinara/Spaghetti sauce has always been used interchangeably.
Posted on 3/26/19 at 11:24 am to TH03
Use tomato paste. Makes it richer thicker. I usually use a 28 oz can San Marzono, small can tomato paste. Sauté a chopped onion in olive oil add chopped garlic. Deglaze with a little red wine. Add tomatoes and paste. Add chicken broth to desired consistency. Season to taste with salt, pepper , oregano and basil.
This post was edited on 3/26/19 at 11:25 am
Posted on 3/26/19 at 11:25 am to JustForThisThread
I'm a big fan of Frank Davis Sicilian red gravy and it is so simple to make.
Posted on 3/26/19 at 11:59 am to JustForThisThread
Ina Garten's marinara recipe is pretty simple and really good.
Posted on 3/26/19 at 12:14 pm to MorbidTheClown
My apologies TH03 for making your head hurt.
Do you have a link for Frank Davis recipe? One recipe I found does not use tomatos, only paste.
Thanks for the tips. Not sure if I will use paste, chicken broth, red wine, etc. It seems everybody has a different recipe/method so I will just have to find what we like best and tastes best.
Do you have a link for Frank Davis recipe? One recipe I found does not use tomatos, only paste.
Thanks for the tips. Not sure if I will use paste, chicken broth, red wine, etc. It seems everybody has a different recipe/method so I will just have to find what we like best and tastes best.
Posted on 3/26/19 at 12:55 pm to JustForThisThread
quote:
It seems everybody has a different recipe/method so I will just have to find what we like best and tastes best.
And that's the secret to making a dish have your own signature. I've been cooking using this method for well over 4 decades now and I really can't recall when anyone I've fed in all those years said they didn't like what they had.
Posted on 3/26/19 at 2:01 pm to JustForThisThread
The link below includes the Frank Davis recipe which is probably referenced. I find frying off the tomato paste gives another dimension to the gravy.
LINK
LINK
Posted on 3/26/19 at 3:15 pm to JustForThisThread
Never heard of red gravy until reading this board. Is this regional? You used sauce a lot in the post. Why not call it sauce?
Posted on 3/26/19 at 3:40 pm to AlxTgr
quote:
Never heard of red gravy until reading this board. Is this regional? You used sauce a lot in the post. Why not call it sauce?
Honestly, its always been red gravy to me. I assumed the jokes about red gravy were towards me but now going back and reading my OP I never once referenced red gravy, it was someone else. I just assumed in my head that's what i said though. I think it is regional maybe bc where I'm from we all called it red gravy but I learned it was marinara to others after getting older and living elsewhere.
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