Gluten-Free Girl and the Chef: how to make gluten-free gravy (a video)

25 February 2009

how to make gluten-free gravy (a video)

Good gravy!

We're thrilled that so many of you enjoy the videos we have been making. We giggle so much in the kitchen when we make them that we would love to keep going.

So, this week's video is how to make gluten-free mushroom gravy.

This is a slightly longer video, only because the Chef has packed in a number of techniques here:

-- how to make a gluten-free roux (and it looks quite different than you might think)

-- how to make a cornstarch slurry

-- how to make gravy with each

-- how to sauté mushrooms with onions, garlic, and rosemary

-- how to make a red-wine mushroom gravy

This should give you plenty to do this week!

And after shooting, editing, and watching the video, we realize that we clearly have to clean the stove.

We hope you enjoy this.

33 Comments:

At 12:36 AM, Anonymous said...: Thank you for the videos! They're a wonderful addition to the website, bringing boatloads of personality and warmth. One thing I kept fixating on was the pots, pans and utensils you used. Can you please tell us the types and brands of cookware you own? It'll definitely help me in moving past the cheap dollar-store pans and pots I currently have! Thanks again!
At 4:59 AM, Nisses said...: Either people are asleep or I'm early to the party.

In each case: thanks for a great vid.

Tonight is mushroom night :)

Keep up to good work both of you !(not that you need me motivating you obviously :) )
At 5:44 AM, sweetpea said...: Wow! You are really creating some great foundations for cooking in the video series. I must admit, I am actually quite good at making sauces with both a roux or a slurry! However, I find mounting and reducing more challenging (hint hint, next video perhaps). I am curious about your flour mix, how did you come up with that combination and do you get different results with different flours and more deliberate in thinking about which flour to use depending on what your doing, or is mix your standard, all purpose roux mix. And how you decide if your going to make a roux or a slurry based gravy/sauce.
At 7:33 AM, Siren Master said...: Hi Shauna and Chef
So great to meet you at TJ's yesterday. I was in the writing head space and needed the fresh air and inspiration. (Carrying a bunch of nearly connected ideas in my head that can dissipate with too much focus. An intro due Friday as well as lyrics for opening aria/dance.)
There you were, muses on a mission, bumping into moi. SO good to see little birthday bean with her amazing composure and heart-melting smile.
Ha, and I thought the conversation i was butting into was to connect with the folks discussing grades of maple syrup for a master cleanse. You turned around and zap...it was yoo hoo.
Great great great.

Blessings
Kelly

Oh my goodness, the password to post is actually the word, "mused". OK, I get it. Ha!
At 8:09 AM, momcan'tdance said...: I loved this video for a number of reasons...

Is that the way all chefs "cut" up butter? Inspiring! Grab a fistful and rip it apart. It made me chuckle at myself for taking so much time..finding a knife...cutting up the cube into smaller chunks....for crying out loud girl! Grab it and rip! Freedom! And chefs comment that everything's better with butter...AMEN BROTHER! I literally said it out loud watching the video! (Like my dad would do, yelling at the teams on New Year's Day.) I'm a butter freak, I admit it.

The tips about the different wines with the slurry method was an eye opener too. Why did I never think to do that? Wonderful. It's amazing how the little things can be inspiring.

I love watching chefs toss food in the pan. It's like a beautiful dance, or juggling! Could you please teach me how to toss my food in the pan like that? Here again, another giggle moment. "Look...he's not even using a spoon!" I don't know, maybe I'm a bumpkin, or a klutz, or something. I have visions of mushrooms all over my kitchen!

Best of all, watching this video at 7:30 a.m., my mouth started watering when chef was going to taste the mushrooms! I'm a mushroom lover from WAY back. My mouth is watering again, just thinking about it!

I gotta go....I'm hungry now!
At 11:44 AM, Green Key said...: I look forward to watching this when i get home tonight -Ii can't really watch cooking videos at my desk at work! :-)
I have had very good luck making gravy via the roux method, with butter and potato flour. I let it get much thicker than I would with wheat flour (back in the day), but essentially it's the same process. I love using my flat bottomed whisk for keeping it smooth.
Last Thanksgiving all the gluten eaters loved my gravy. No one even thought for a moment that it was missing anything.
It did need a boost in the flavor department - I added small amounts of GF tamari, red wine, loads of black pepper, a squirt of Braggs liquid aminos, I just kept workin' it until I was satisfied!
Oh . . . and I love the butter "cutting!" Go Chef!
At 2:43 PM, Unknown said...: He reminds me of Jon Pence. Caprial (his wife) and Jon have a cooking show that airs here in Portland on PBS. They own a restaurant in Sellwood and teach at the cooking school attached.

Having met the chef before I never really heard him speak even though you and I chatted for 20 minutes. It's nice to see him comfortable and doing what he loves. Perhaps it's time for a tv show?
At 3:00 PM, DiMerch said...: I have really enjoyed your videos. Keep it up! How about some fish recipes. I am intimidated by fish. I usually overcook it. Just a thought. Thanks for the shows!
At 5:01 PM, Daniela said...: Hahahaha... i can SO tell The Chef used to work in a "real" kitchen. He keeps tossing the towel over his shoulder and doesnt mind to reach in a hot pan! Great Video!
At 5:07 PM, kate said...: I hope I don't sound weird for saying so, but I love hearing you giggle off camera, mostly because whenever I make a video with my husband in it, I cannot help but giggle at him- I just love him so much (and in your videos, I can just tell how much you love the Chef)!

I enjoyed this video, and I want to say that, though I haven't yet butchered my own whole chicken, watching the video on how to take apart a chicken did inspire me to roast my own whole chicken for the first time in a decade (after the last massive failure). Watching the video just gave me the information I needed to know up from down on the chicken, where (and how) to trim, and what parts of the chicken are where. Silly, I know, but having only eaten chicken legs growing up (or prepackaged already-disassembled chicken breast cutlets), and then learning to cook only because I was a vegetarian for 10 years, means that sometimes I look at a whole chicken and can't figure out where the thigh is! But no more thanks to your video. I really appreciate it!

Thank you, thank you, thank you!
At 5:53 PM, Anonymous said...: any stove in a happy kitchen is always going to be a bit messy; i've resigned myself to it. thanks for the video!
At 6:08 PM, Glenn Attwood said...: Great video. I've been making GF roux for a while now, but it looks like I've been making it to thick to compensate for the fact that it dosen't "come together" like wheat flour. Next time I will definatly keep it looser.

Thanks!
At 6:13 PM, Anonymous said...: You guys ROCK!!!Thanks for the tutorials.
At 4:43 AM, gfe--gluten free easily said...: Another wonderful video! When I've made a roux recently as a basis for potato soup, I thought it was too thick, but the end result was good. I see now that mine looked like Chef's. How cool.

And, I had no idea you should add mushrooms a little at a time. I thought you had to add them all at once to ensure they all cooked evenly. You are educating us!

BTW, I did not notice the stove being dirty at all. I was fixated on the clean, shiny skillet, other dishes, and the food! Loved the Little Bean moment with her daddy's t-shirt. (Seeing Chef's t-shirts are part of the fun of viewing these videos!)

Thanks,
Shirley
At 7:35 AM, Anonymous said...: So fun my dear!!!
At 11:22 AM, Allison the Meep said...: Keep up the good work! I learn SO much from these videos, and it really helps me be a better cook at home.

Also, at 9:30 in the video, my head exploded from the extreme cuteness of L.B.'s chubby hand. Indented baby knuckles killllllll me.
At 11:34 AM, Anonymous said...: Are your burners really purple? That's so cool. :)
At 12:53 PM, Anonymous said...: This is a dangerous video.

Gravy is my one, true weakness and right now I'm stuck at work, wanting -- needing -- nothing more than to run home and make some. This is a dilemma.

It was great to see the chef's tchnique. I've always been a add-stock-to-the-roux kinda guy, but I'm going to give the other way a try next time around.
At 2:12 PM, Unknown said...: sexiest gravy EVER :) on the sexiest blog ever.
At 4:23 PM, Jenn Sutherland said...: Mmmmm...thanks for another beautiful, thoughtful video that makes my tummy rumble! Though that delicious gravy is making me crave poutine - if ever there was a guilty midwestern pleasure - that would be it.

The videos are such a delight - the Chef is a natural in front of the camera, and his friendliness (and your giggling in the background) make them the best I've seen. Thanks for sharing the Chef with all of us!

Oh, and I did break down a chicken last week with more elegance than I've ever done before! Thanks for the great tips!
At 6:31 AM, Anonymous said...: THANK YOU!! I have been pondering the success of a veloute done gluten-free, and now I know... I am hoping you will continue the videos and maybe develope gluten-free croissants and puff pastry (I miss them so!) Keep up the great work!
At 8:09 AM, Anonymous said...: The roux that you guys made actually looks really similar to the oil+flour roux I make for gumbo. The consistency, anyway, if not the color. I'm curious if you kept cooking your roux, if it darkens over time like wheat flour roux does?
At 4:57 PM, Angelina Lloyd said...: great video...Thank you so much for making it, sometimes reading a recipe is just difficult.
At 8:17 AM, Anonymous said...: ha ha ha " what does it feel like?" " It feels like roux...."
I love it!
At 10:53 AM, Brj said...: New hair cuts!!!
At 8:26 AM, Anonymous said...: so, let's say you also have dairy allergies in your house? What would you use for the fat portion? fatback? bacon drippings? straight-up lard?
At 9:48 PM, iHateWheat said...: I'm glad you guys are continuing the videos, they are great!

I'm curious about the roux - I learned to cook it far beyond what the Chef did here, almost to the point of burning. Butter is best, but I've used oil too - any take on the difference? Here is a roux I've done - it is much darker - am I cooking it too much? http://www.ihatewheat.com/2008/12/post-thanksgiving-turkey-gumbo.html

I've also heard you can let a roux cool and harden in the pan, then just keep it in the fridge and break off a piece when you need it - have you tried that?

With the mushrooms, I was surprised that you used both oil and butter, I learned that you should keep your fats consistent. Why not just use the butter?

Thanks!
Steve
www.iHateWheat.com
At 6:36 AM, Kara said...: I just love these videos, I feel like I am right in your kitchen! Thanks for posting them!

(I love the Beatles poster on the wall, too!)
At 2:31 PM, Anonymous said...: Thanks for the videos - I'm new to gf cooking and I found them really helpful. I tried making the cornstarch slurry, but mine just went all lumpy, not nice and smooth like the Chef's. Any idea what I'm doing wrong?
At 9:29 AM, Anonymous said...: Thank you. I appreciate your guidance. GF cooking isn't so different, but it helps to have an example to follow.
At 3:31 PM, Amy @ Simply Sugar & Gluten-Free said...: I love this - I made gf roux this weekend before I saw this video and Chef is so right. The roux just never takes any real shape when it's GF.

So, before I made roux again tonight I had to Google it to make sure I wasn't way off base.

I have to say I am happily relieved that I'm not the only one with GF roux that looks like yours!!! In fact, I was so happy I had to leave a comment. Thanks GF Girl & Chef!
At 5:44 PM, Anonymous said...: one thing you failed to mention when dealing with roux. either add the boiling liquid to the roux or make sure the roux is cooled off to below the boiling point. adding hot oil or roux to water is a serious safety issue. it will "explode" and throw the hot roux in every direction causing some really serious burns, not to mention a serious mess to clean up.

peace,
panne breaux
pandemic portions mobile disaster relief kitchen
At 4:43 PM, Anonymous said...: Wow what a new experience for me! I was diagnosed with Celiac disease just a few weeks ago and attempted a roux in my normal fashion using gluten free flour blend. To say I was astonished by the alien blob I ended up with is an understatement! I reversed my methods and followed your advice of carefully adding the roux to the hot liquid - in this case I was trying out a traditional family favourite - cheese sauce to go over broccoli and cauliflower. I ended up with more roux than I needed but who cares! It tastes great. I am interested in trying the rice-flour sorghum-flour blend next time. Still building up my pantry with gluten-free species. I guess I will have to learn some new tricks in this wheat-free landscape. Thanks for the video!

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25 February 2009

how to make gluten-free gravy (a video)

33 Comments:

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