Many dishes lose all their appetizing without gravy..
To become a first-class master in making gravy, use the advice of the expert of the online publication ‘BelNovosti’ chef Yulia Arkhipova: she told how to achieve the ideal texture, taste and aroma.
High-quality tomato paste
Perhaps, the first place in the process of creating a delicious gravy should be given to the use of high-quality tomato paste.
Since modern stores spoil customers with a wide range of products, be especially careful when choosing tomato puree, so as not to mistakenly buy a ready-made sauce.
Meat broth
If you like a gravy with a rich taste and thick texture, use meat or fish broth instead of water during cooking.
As an option, use water left over from cooking pasta, rice, beans or potatoes. Vegetable broths, unfortunately, will not create the desired thickness.
Getting the Proportions Right
When making gravy, it’s important to stick to the right ratio of tomato paste, liquid, and oil.
For 250-300 ml of liquid, you’ll need about 70-100 g of tomato paste and at least 3 tablespoons of oil.
Spices and Seasonings
To give your gravy a rich flavor, add spices and herbs. Use a cloth bag or make a bouquet garni from dried herbs.
Once the gravy is done, you can easily remove the spices, leaving the dish without any extra ‘garbage’.
Earlier we told you what to cook from young potatoes.
Many dishes lose all their appetizing without gravy..
To become a first-class master in making gravy, use the advice of the expert of the online publication ‘BelNovosti’ chef Yulia Arkhipova: she told how to achieve the ideal texture, taste and aroma.
High-quality tomato paste
Perhaps, the first place in the process of creating a delicious gravy should be given to the use of high-quality tomato paste.
Since modern stores spoil customers with a wide range of products, be especially careful when choosing tomato puree, so as not to mistakenly buy a ready-made sauce.
Meat broth
If you like a gravy with a rich taste and thick texture, use meat or fish broth instead of water during cooking.
As an option, use water left over from cooking pasta, rice, beans or potatoes. Vegetable broths, unfortunately, will not create the desired thickness.
Getting the Proportions Right
When making gravy, it’s important to stick to the right ratio of tomato paste, liquid, and oil.
For 250-300 ml of liquid, you’ll need about 70-100 g of tomato paste and at least 3 tablespoons of oil.
Spices and Seasonings
To give your gravy a rich flavor, add spices and herbs. Use a cloth bag or make a bouquet garni from dried herbs.
Once the gravy is done, you can easily remove the spices, leaving the dish without any extra ‘garbage’.
Earlier we told you what to cook from young potatoes.
Many dishes without gravy lose all their appetizing properties..
To become a first-class master in preparing gravy, use the advice of cook Yulia Arkhipova, an expert from the BelNovosti network publication: she told us how to achieve the ideal texture, taste and aroma.
High quality tomato paste
Perhaps the first place in the process of creating a delicious gravy is to use high-quality tomato paste.
Since modern stores pamper customers with a rich assortment, be especially careful when choosing tomato puree so as not to mistakenly purchase ready-made sauce.
Meat broth
If you like a gravy that has a rich flavor and thick texture, use meat or fish broth instead of water during the cooking process.
Alternatively, use the water left over from cooking pasta, rice, beans or potatoes.Vegetable broths, unfortunately, will not create the desired thickness.
Correct proportions
When preparing gravy, it is very important to maintain the correct ratio of tomato paste, liquid and oil.
For 250-300 ml of liquid you will need about 70-100 g of tomato paste and at least 3 tablespoons of oil.
Spices and seasonings
To give your gravy a rich flavor, add spices and herbs.Use a cloth bag or make a bouquet garni from dried herbs.
When the gravy is cooked, it will be easy to remove the spices, leaving the dish without unnecessary ‘garbage’.
Earlier we told you what to cook with new potatoes.
