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re: Homemade Red Gravy
Posted on 6/25/15 at 7:36 am to BooDreaux
Posted on 6/25/15 at 7:36 am to BooDreaux
It is probably heavy caramelized tomato paste base. caramelize tomato paste with the onions, garlic, etc. in the olive oil until it becomes the color you're looking for. Just be sure not to burn it, so take it slow. May take a little while.
LINK
LINK
0
Posted on 6/25/15 at 7:43 am to BooDreaux
quote:I've been trying to duplicate it for a while. I've got one more thing to try, then I'm out of ideas. I'm pretty sure the taste comes from a technique, not an ingredient. Maybe I'll hit up Mandina's today. Brucioloni is their Thursday special.
If you find out, let us know please!
Posted on 6/25/15 at 10:18 am to Stadium Rat
I don't know what flavor you're going for since I've never ordered that dish at Mandina's. I don't think I've ever tasted their red gravy.
However, one of the best at home "authentic" tasting sauces/gravies I've had is the one from Vita Greco's recipe.
I don't follow it exactly, but I get a great flavor every time. I stopped using the neck bones because they broke up in the sauce and little pieces were nearly impossible to find. I used meaty pork spare ribs, but I removed most of that meat and the bones before serving. I didn't use a lamb shank. I used extra ribs and I think I've also used some other meaty pork bones when I've had them around. I also browned/cooked off the tomato paste.
LINK
However, one of the best at home "authentic" tasting sauces/gravies I've had is the one from Vita Greco's recipe.
I don't follow it exactly, but I get a great flavor every time. I stopped using the neck bones because they broke up in the sauce and little pieces were nearly impossible to find. I used meaty pork spare ribs, but I removed most of that meat and the bones before serving. I didn't use a lamb shank. I used extra ribs and I think I've also used some other meaty pork bones when I've had them around. I also browned/cooked off the tomato paste.
LINK
This post was edited on 6/25/15 at 10:19 am
Posted on 6/25/15 at 10:28 am to Gris Gris
quote:
I stopped using the neck bones because they broke up in the sauce and little pieces were nearly impossible to find. I used meaty pork spare ribs, but I removed most of that meat and the bones before serving. I didn't use a lamb shank. I used extra ribs and I think I've also used some other meaty pork bones when I've had them around.
Try pigs feet. Seriously.
Posted on 6/25/15 at 10:44 am to Y.A. Tittle
Posted on 6/25/15 at 11:02 am to Y.A. Tittle
quote:
Try pigs feet. Seriously.
Yea if he wants more "little pieces" than what the neck bones produce. Rib bones are the way to go. Pork, beef or Veal
Posted on 6/25/15 at 12:03 pm to LSUDav7
quote:That's one of the methods I've tried. Great taste, just not the one I'm looking for.
Serious Eats Red Gravy
Posted on 6/25/15 at 2:26 pm to AppyTiger
Who's "he"?
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