Pan Gravy
Pan Gravy refers to a kind of sauce made by adding liquid, thickening and seasoning the natural juices (juices of poultry or meat) resulting from cooking meat. It is made in a pan in which the meat or poultry was cooked. Pan Gravy is usually added to mashed potatoes, as in Mashed Potatoes and Gravy dish.
Related Articles | |
| Jus lie | ■■■■■■■■ |
Jus lie is a French cooking term for a thickened gravy"Jus" or "jus lie" is a term used in French cuisine . . . Read More | |
| Stew | ■■■■■■ |
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant . . . Read More | |
| Lihapullat | ■■■■■■ |
Lihapullat refer to "Meatballs" in Finland. Lihapullat are made of minced meat rolled into balls and . . . Read More | |
| Water | ■■■■■ |
Water: "water" refers to the clear, odorless, and tasteless liquid that is essential to life and used . . . Read More | |
| Broth | ■■■■■ |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, . . . Read More | |
| Estouffade | ■■■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
| Bubble and Squeak | ■■■■■ |
Bubble and Squeak in Australia, it refers to a dish made by frying leftover meat and vegetables (typically . . . Read More | |
| Pinamalhan | ■■■■■ |
Pinamalhan is a dish from the Philippines, the Ilonggo version of Paksiw (fish cooked in Vinegar). Pinamalhan . . . Read More | |
| A la Forestiere | ■■■■■ |
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More | |
| Marinade | ■■■■■ |
Marinade is referring to blend of oil, wine or vinegar, herbs and spices used to flavour and tenderise . . . Read More | |