The Best Gravy You'll Ever Make | Epicurious 101
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- čas přidán 14. 11. 2023
- In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Frank's backstory becoming bald at 3:10
came here for this comment
We finally got the story behind Frank's hair! The Epicurious lore deepens
I wish someone admired me as much as Frank admires his gravy
Lol thts funny! (& a lil sad)
Check the mirror! Love yourself first, then others will follow.
@@KleinerHermano Thanks Dr. Drew! They are clearly joking.
Chef Frank- Do you have a video for vegetarian gravy?
I wish someone admired me as much as I admire Frank's gravy.
3:09 “i’ve seen people throw this away and it made made me pull my hair out” LOL
I love these informative and educational videos with chef Frank, I would also love to see some of a similar style with chef Saúl
If you mean how to make the perfect tacos, enchiladas, burritos, quesadillas, nachos, salsas, guacamoles and queso, yes
plz yes!@@Rath460
Love a video with Frank, informative and entertaining all in one package!!!
i love how chef frank uses such simple ingredients to make deep complex flavors. sometimes the special ingredients shine but, with great technique and practice, even ordinary simple ingredients can taste so AMAZING. thank you chef🔥
This was absolutely awesome. I did it today for our Thanksgiving turkey. It turned out perfect, like yours, Chef Frank. Thanks!
Thank you chef! I will be following my Thanksgiving turkey and gravy as you instructed in this video.
I love this guy's vibes. Knowledgeable and confident but not cocky or overly prescriptive. Like a slightly more serious Chef John. You can see the experience - it makes a big difference.
I love Chef Frank. My grandmother made a gravy that was thicker. It was delicious. I poured it almost over everything at Thanksgiving. Yay, gravy! Thank you for sharing, Chef Frank.
It's fantastic, the idea of using the vegetables to support the roast. Makes perfect sense, but it never occurred to me. Thank you, Frank, and I hope you have a marvelous Thanksgiving.
Glad to know my family has been making gravy the best way for decades. I also go insane when I see people throw out all those turkey drippings!
This was my contribution to my thanksgiving dinner with my parents, and we LOVED it. My dad brines our thanksgiving turkeys, so there were substantially more juices to cook down and caramelize, and the gravy ended much darker and thicker as a result. My mom was a bit squeamish over the neck, but once it got strained, she couldn't get enough of it. Thank you, Master Proto.
OMG. I followed Chef Frank's instructions and turned out some excellent gravy. And, so easy. Wow.
Why did you make it so early?
Don't you dare tell me my gravy is too thick, Frank. I want to be able to slice that ambrosia.
Loving these sauce videos, I've definitely become a fan of the fond (F-O-N-D). Thanks as always!
Thank you, Chef Proto. This is the best video on turkey gravy that I have ever seen!
Perfect no fail recipe! I’ve been making it this way for years thanks to my sweet mother in laws’ instructions many years ago. Great informative video thank you!👏👏👏👍
I really like watching Frank, he takes the difficult makes it doable, thanks Frank!
Frank! You are an excellent teacher! Thank you!!!
Thank you Chef! I followed this recipe and made perfect, delicious, gravy for the first time in 25 years of cooking Thanksgiving dinner
I love these videos! Learning so much.
Thanks Chef Proto! This was siper easy and a total hit with the family this year!
Frank, I love you. I have struggled with gravy for years, to the point where I no longer try. I take everything in the bottom of the pan and use that as the base for stuffing (which means I make a delicious stuffing). I used this method with some chicken wings and a turkey neck as a test run and it came out better than any gravy I've ever previously made. So now I've got the problem of wanting to use my turkey dripping mirepoix base for two things. May need to roast 2 turkeys this year...
This was amazing!! Thank you!
His instruction and pancake recipe is undefeated! This first time i found him and all i can remember is “dont stir “ leave it alone lol 😂 which is the keep to a perfect pancake batter!
Frank must really be so mad at people throwing away the juice so many times that he pull out all his hair 😂
Remembering his early appearances, Frank is so comfortable in front of the camera now.
Great video ! I learnt a few things I'd like to do next time I roast a turkey.
Great video once again this guy is awesome.
THANK YOU!!!!
Looks great!
I'll try it out soon enough with some coquettes.
outstanding! I need to try this
Dude! Proto….that reflection in the pan looking down at the mirepoix was one of the coolest things I’ve ever seen! Rock on Proto…rock on.
This is one in a million recipe I bet the taste is heavenly 😋👌 job well done chef ❤
it's just regular gravy
Great tips, thank you!!!!!!!!!
This guy is the absolute best for recipes. Wish everyone watched him, and so glad i found him.
Best Pancakes!
Praying we get one of Frank making the best turkey before Thanksgiving!
Leaving the skins on onions: I don't know, I honestly cannot remember the last time I went into a store, and didn't see at least a couple of spots on the outer layer that made me suspicious that it was fungus
Its not fungus.
After a career living all over the place, it might be where you live. Humid spots like east of the MS River, yeah, a lot of mold; west of the MS, especially into the Rockies (where I live now) I haven't seen that black stuff in years.
How delicate and perfect making .the chef is honestly a masterpiece 💖👌😘👍
This is as much a tutorial on gravy as it is on a great Turkey. Bravo
You are a great teacher. You can tell the proportions of the ingredients. Explain why it is so much better. Thanks to your videos, my cooking quality went up three rounds. Can I ask you for a video on BBQ sauce? Thank you for your creation.
My favorite chef instructor !
Thank You Chef Frank Merry Christmas 🎄🇨🇦🎄
Very nice job !
I made this. Best gravy I’ve ever made! Thank you!!
Love that you put the stuff in the bottom of the pan. Our gravy gets much darker though.
Im going to play your teaching video on Thanksgiving day. 😊
Incredible!!!!
Waw, this is the best gravy i ever had in my life. I Thank you sir
I love this technique of leaving the vegetables in through the whole process of making the gravy. Saves a lot of time not having to pick everything out first before making the roux. Now I want to buy a turkey just to make this gravy! Thanks, Chef. One more thing, some cooks add a splash of white wine. What do you think?
That's great - thanks! I am roasting a bird today & have all the ingredients, so I will try this.
Just wow
I live this ❤
i love chef frank
Cool. Happy Thanksgiving!
I'm going to try this out this year! I did the exact same thing except everything done in the roasting pan done in the stock as a flavor booster there. This won't take over a burner on the stove all day of cooking and I bet those aromatics of the mirepoix add a nice flavor to the bird, too!
Used this for Thanksgiving this year, it was a smash hit! Ended up running out haha
Fabulous
"I've seen people throw this away, and it made me pull me hair out."
Well, that explains why Frank is bald
The last time I made gravy, I had a LOT of juice and I just mixed it with flour to thicken and a packet of chicken bouillon for flavor and salt content. And I ate it with EVERYTHING.
I love how one of the steps to making gravy is cooking a whole bird first
Inusually cut the back out and make the stock the day before. Brine the turkey overnight and spatchcock cook. Then I just thicken the stock. Perfect.
TY! Next gravy will include reduction and a Fond! Be well. 😊🇨🇦
I make mine liike this but add a little browining sauce as i like mine a bit darker. Also a small squeeze of Lemon makes it divine.
My dad always gets his own boat of gravy, "Goo-ood gravy!" ❤
we like a little white wine in the turkey gravy as well.
The very first time I cooked for Thanksgiving, I had just finished cooking the bird and went to prep the drippings to make gravy. Without thinking, I dumped the drippings out. I was devastated.
Doh!
A necessity of Thanksgiving!
3:09 “it made me pull my hair out” 😮
Now we know how Frank lost his hair😂😂
ABSOLUTELY GREAT! THANK YOU!
3:10 "It made me pull my hair out" hahaha ... wait
That pull my hair out joke went by so fast. He needed a small pause to let the laughs sink in.
Happy Thanksgiving everyone
“and it made my pull my hair out” is an underrated line
I just love how he took the effort to spell out F-O-N-D but not mirapououix or whatever that is 😂
Roo or R-O-U-X is also basic french cooking. Be prepared to experiment a little and extrapolate recipes according to taste. You definitely don’t want to do it this exact way unless you’re baking.
OK Frank , Im cooking my turkey, my dressing and making gravy according to your instructions! My Thanksgiving meal is in your hands!
How'd it go?
what stock though to use in that jug you poured out, for the best gravy? please
Cool. How do u keep the bird warm?
Nice! 😘👌
My Mom taught me to use gravy flour-like Wondra- I guess it's just finer, more smooth?
I would suggest also about halfway through cooking process to tip the bird backwards and get the juice accumulating in the cavity out into the pan.
3:08 Now we know where Frank's hair went :D
"it made me pull my hair out"
Therefore, he has seen so many people throw that stuff away. Make him lost all his hair
I make my gravy like yours. Except that I do add just a few ounces of white wine just after the flour has cooked down and before adding the chicken broth. That little bit of wine adds a little more complexity to the taste.
nice video, ❤❤
جميل وصفة رائعة
I claim the energy in this reading. Asé ❤
If you stuff butter under the skin will that affect doing the gravy like this or will it still be ok?
You cook that liver on a pan and enjoy it with wine as the chef's special treat. -- Chef Pépin
This is amazing an all but won’t make enough gravy for a crowd. How do you make more?
What's stock when your adding in ?
How do you make a darker gravy?
So it goes without saying you don't stuff the bird?
I was wondering why frank made the turkey with only salt and pepper but I had to remember the gravy is the star of this show .
So do you not brine the turkey beforehand? Or is okay to brine then do this technique so that I can make a yummy gravy too?
Superb! Laszlo Montreal
How much flour. Please tell me. This is awesome
3:08 " I've seen people throw this out, and it made me pull my hair out."
The chef has seen this too many times I guess.
Another tip: Do you still need more liquid, but you're out of stock? Use some of the water you boiled your potatoes in. That salty, starchy water is a nice addition to your gravy. Oops, your gravy is too thin? No problem--just stir in a plop of mashed potatoes.