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Started By
Message
My pork gravy is too sweet. Help me save it.
Posted on 2/23/15 at 5:03 pm
Posted on 2/23/15 at 5:03 pm
I found a recipe that called for maple syrup to be added to a gravy. I've been simmering some thick cut pork chops in this all day, but its too sweet.
Anything simple I can add to make it more savory? I've tried adding more herbs.
Anything simple I can add to make it more savory? I've tried adding more herbs.
10
Posted on 2/23/15 at 5:04 pm to Salmon
God damnit, Salmon. Why the hell did you follow that recipe?
Posted on 2/23/15 at 5:06 pm to Salmon
Pull off a cup or too of the gravy and replace it with chicken stock into which you have dissolved a few T of cornstarch. Then season to taste.
Posted on 2/23/15 at 5:07 pm to Salmon
Some acidity? Citrus? Vinegar? Dry wine? Salt?
Posted on 2/23/15 at 5:09 pm to Salmon
I agree with Wink. Try something acidic like some vinegar or lemon juice to balance the sweetness.
Posted on 2/23/15 at 5:09 pm to Salmon
quote:
I found a recipe that called for maple syrup to be added to a gravy
You're better than this
I honestly don't know. Have you sampled the chops? Do they taste like a malty mess?
I would be loathe to try that. Seems like the antithesis of what I want from a good gravy.
Posted on 2/23/15 at 5:10 pm to OTIS2
quote:
Pull off a cup or too of the gravy and replace it with chicken stock into which you have dissolved a few T of cornstarch. Then season to taste.
I would try this. You want to water down the sweetness with stock would be my guess. Good luck.
Posted on 2/23/15 at 5:10 pm to TigerHam85
I don't know...boredom from being stuck iced up all day I guess 
Added some red wine vinegar. Lets see if this helps.
Added some red wine vinegar. Lets see if this helps.
Posted on 2/23/15 at 5:28 pm to Salmon
Take a good sized flat wooden spoon and smack yourself upside the head for dumping a bunch of syrup in some gravy. Repeat as desired. 
Posted on 2/23/15 at 5:35 pm to Salmon
quote:Let me guess. Now it tastes like sweet and sour?
Added some red wine vinegar. Lets see if this helps.
Should have taken the Otis2 route.
quote:
Pull off a cup or too of the gravy and replace it with chicken stock into which you have dissolved a few T of cornstarch. Then season to taste.
This post was edited on 2/23/15 at 5:36 pm
Posted on 2/23/15 at 5:36 pm to Langland
If I serve it over potatoes, would that help? I've dilluted it a bit with stock as well.
Posted on 2/23/15 at 5:36 pm to Langland
Tastes like suck would be my guess...
Posted on 2/23/15 at 5:38 pm to Winkface
quote:
Some acidity? Citrus? Vinegar? Dry wine? Salt?
I agree with this. Add something acidic or spicy to balance the sweetness.
Posted on 2/23/15 at 5:59 pm to Salmon
I can't help you, but I might add...
don't confuse flour with confectioners sugar when pan frying some speckled trout.
well, maybe it was too many of those that caused the problem.
don't confuse flour with confectioners sugar when pan frying some speckled trout.
well, maybe it was too many of those that caused the problem.
Posted on 2/23/15 at 6:05 pm to Salmon
quote:Well, I personally would serve it over rice. Rice is more in keeping with the sweet and sour profiles one finds on a Chinese buffet line.
If I serve it over potatoes, would that help? I've dilluted it a bit with stock as well.
That recommendation is mainly due to the fact that I just made a Shrimp & Sausage gumbo (w/o rice, because it ain't allowed) and I'm craving rice at the moment. Of course, I love me some tators too.
ETA: To make you feel better, that gumbo I just made is too bitter. My stock to roux ratio was off. It's called experience. Failures and screw up in the kitchen can be a good thing, if we learn from them.
This post was edited on 2/23/15 at 6:10 pm
Posted on 2/23/15 at 6:05 pm to Salmon
maple syrup gravy with red wine vinegar. sounds fricking disgusting
Posted on 2/23/15 at 6:10 pm to TH03
It was edible. I won't be doing it again though
Posted on 2/23/15 at 6:26 pm to Salmon
I'm not sure red wine vinegar was the answer. I'd have used white. I think the red wine vinegars are a little sweet.
Glad you could eat it, though.
I like maple with pork products, but maybe that one was too much. Paul Prudhomme does a pork loin roast with a gingersnap gravy. I've made it and it's very good. Not maple, but sweet and spicy.
Glad you could eat it, though.
I like maple with pork products, but maybe that one was too much. Paul Prudhomme does a pork loin roast with a gingersnap gravy. I've made it and it's very good. Not maple, but sweet and spicy.
Posted on 2/23/15 at 6:29 pm to Gris Gris
Any way to save a chicken gravy that is too salty?
Posted on 2/23/15 at 7:05 pm to Tigertown in ATL
Simmer a few potato slices in it or you can try a little cider vinegar. You can add a little sugar and simmer it a bit to see how that does.
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