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Speaker 1: Hey, it's Niel Savedri.

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Speaker 2: You're listening to kf i EM six forty the four

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Speaker 2: Purport on demand on the iHeartRadio app. Hey, Kayla ya, Neil.

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Speaker 2: What key opens the door to my belly in November?

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Speaker 3: Oh God, I don't, I don't do. I want to

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Speaker 3: know a turkey.

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Speaker 1: Let me teach you had it. Let me teach you

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Speaker 1: had it.

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Speaker 2: Gotta marror, Nathan, Let me teach you at it.

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Speaker 1: It's a columnarage. Let me teach you how it.

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Speaker 2: Let me taf I am six forty live EveryWare on

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Speaker 2: the iHeartRadio app. Hey, everybody, it's the four Purport All thing, food,

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Speaker 2: beverage and beyond.

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Speaker 1: I am your well fed host, Neil Servader. How do

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Speaker 1: you do?

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Speaker 2: Happy November to you? November? First, look at this. I

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Speaker 2: say it every year.

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Speaker 1: People pooh pooh me.

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Speaker 2: But the minute you hit August and you slide out

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Speaker 2: of August, it's the next year, barely blinked October boom,

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Speaker 2: first Friday, Halloween in eleven years, last night, and that

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Speaker 2: it's saying.

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Speaker 1: And it's done, It's done. And I love that time

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Speaker 1: of year.

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Speaker 2: But you know what this is when it's when Kyle

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Speaker 2: and I put our elbow pads or knee pads, our

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Speaker 2: helmets on, because this is fighting season. When it comes

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Speaker 2: to food, this is your time to shine. This is

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Speaker 2: whether you're going to be a guest at somebody else's event,

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Speaker 2: whether you're hosting this year for Thanksgiving, this, the next

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Speaker 2: four show, this, and the next handful of shows, We're

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Speaker 2: going to be focusing on those things, introducing you to

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Speaker 2: people you need to know. As a matter of fact,

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Speaker 2: as I said, a week from today is Thanksgrilling, our

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Speaker 2: second annual thanks Grilling at Wild Fork Foods in Laguna

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Speaker 2: Negal and it is going to be a blast. I

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Speaker 2: think we had fifteen sixteen hundred people last time, something

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Speaker 2: along that lines, and we'd love for it to be

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Speaker 2: even bigger.

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Speaker 1: So come on out. We're gonna have a great time.

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Speaker 2: They treat you like like we treat you, and I'm

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Speaker 2: just so impressed the folks over at Wild Fork Foods

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Speaker 2: the way they treat our listeners. And you come out

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Speaker 2: and they will give you great food. We're gonna be

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Speaker 2: talking to my buddy Wing Lamb from Waho's Fish Tacos.

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Speaker 2: He's going to be coming up in just a little

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Speaker 2: bit and he's gonna talk about the event, he'll be

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Speaker 2: out there as well. But we're gonna have a great time.

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Speaker 2: Right now, I want to talk about gravy for Technique

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Speaker 2: of the Week. Gravy is an interest. Think it is

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Speaker 2: not difficult. There is some techniques to it that make

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Speaker 2: it better. I want to talk to you about the

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Speaker 2: o hell, I made a mistake and how do I

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Speaker 2: salvage it. But I want you to not be intimidated

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Speaker 2: by gravy. It is not difficult at its basics, but

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Speaker 2: there are some things you should know about. And the

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Speaker 2: reason why I say this because I've been intimidated.

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Speaker 1: By it at times as well.

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Speaker 2: I remember one Thanksgiving at our house I just kind

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Speaker 2: of froze at that part.

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Speaker 1: I think I was.

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Speaker 2: Overwhelmed with getting some other things done, and I looked

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Speaker 2: at my brother Daniel. I almost said former marine. But

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Speaker 2: as they will tell you, once a marine, always a marine.

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Speaker 2: And he was a cook in the military, and then

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Speaker 2: when he came out, he was a cook at like

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Speaker 2: Dupars or something, I think, And so I go, Daniel,

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Speaker 2: you got to help me with a gravy, bro, You've

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Speaker 2: got to help me with a gravy. And he took

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Speaker 2: the helm and took care of it. But the truth

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Speaker 2: of the matter is what you're dealing with is a

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Speaker 2: couple of primary items. You're going to use the fond Okay,

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Speaker 2: the fond is the bits of the turkey, the bits

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Speaker 2: of the veggies, these types of things that are going

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Speaker 2: to stick to the pan. Those things build up this great,

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Speaker 2: wonderful brown, luxurious, flavorful stuffs. And what you do is

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Speaker 2: you're going to release those from the pan. And as

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Speaker 2: you put a liquid in there and you release those

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Speaker 2: things from the pan, it's called deglazing. Deglazing is the

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Speaker 2: big fancy term for that. You deglaze the pan with

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Speaker 2: liquid that could be wine, it could be a stock

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Speaker 2: like a vegetable stock or a chicken stock or what

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Speaker 2: have you. Even water, But I prefer anything you add

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Speaker 2: to a recipe try and make it have flavor. So,

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Speaker 2: although there are some things where you have to have

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Speaker 2: water alone, most of the time you can substitute water

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Speaker 2: with something with a little bit more flavor and it's

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Speaker 2: going to add a deeper texture and to whatever you're making.

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Speaker 2: In this case, it's going to be your gravy. So

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Speaker 2: the roasting pan is going to be crucial here because

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Speaker 2: everything you put you put your bird on top, but underneath.

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Speaker 1: You have.

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Speaker 2: All of your your your veggies, and there your carrots

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Speaker 2: and of course onions and any of these things in there.

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Speaker 2: They're going to build the most beautiful flavorful goodness that

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Speaker 2: is going to come off of that bird onto the

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Speaker 2: bottom of the pan. First problem if you don't have

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Speaker 2: enough liquid or juices in the pan, and you should

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Speaker 2: check it every now and again to make sure that

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Speaker 2: it's not drying up or cooking off reducing, because once

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Speaker 2: it reduces down, if you're going to have problems if

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Speaker 2: you don't have anything to work with to make the

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Speaker 2: gravy from these drippings are going to be key. So

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Speaker 2: you could add a little liquid every now and again

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Speaker 2: if you have to. But if for some strange reason

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Speaker 2: that it ends up cooking all the weight down or

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Speaker 2: you don't have what you need, I'll tell you something

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Speaker 2: very simple, and I've done this before myself. You just

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Speaker 2: pull off bits of skin or bits of the meat

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Speaker 2: on the bottom of the bird and you can put

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Speaker 2: those in a pan and make your gravy with those.

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Speaker 1: Not a problem.

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Speaker 2: You still get all that great wonderful flavor there. You

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Speaker 2: got to separate the fat you use a gravy separator

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Speaker 2: or something like that so that you don't have too

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Speaker 2: much of the fat in there. The drippings will will sit,

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Speaker 2: the fat will rise to the top, and then you

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Speaker 2: skim it off. You're going to need a measured amount

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Speaker 2: of fat for the what we call the roo.

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Speaker 1: The root is.

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Speaker 2: A fancy French term for a mixture of a a

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Speaker 2: thickener and a fat. So, whether the fat in this

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Speaker 2: case is the fat from the drippings, whether it is

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Speaker 2: a butter, you're going to have equal parts butter in

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Speaker 2: equal parts thickener. And most often people are using flower,

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Speaker 2: ap flower every day, all purpose flower, and you're mixing

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Speaker 2: those equal amount and that's going to become your special

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Speaker 2: thickener to get that silky, sexy loveliness that you want

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Speaker 2: in your gravy. So you start with that as your base.

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Speaker 2: It is those drippings that's going to build your base.

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Speaker 2: When we come back, I'm going to tell you how

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Speaker 2: you're going to continue to thicker that boost that mommy,

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Speaker 2: that is that wonderful, unctious and sort of silkiness that

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Speaker 2: you want that is almost indescribable at times. Okay, So

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Speaker 2: we'll get into that and get you the perfect gravy

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Speaker 2: for this Thanksgiving is we start November here on the

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Speaker 2: Fork Report. A lot of guests get to today, a

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Speaker 2: lot of wonderful people coming through the building and we're

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Speaker 2: excited to introduce them to you.

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Speaker 1: So stick around and go nowhere.

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Speaker 2: It's the Fork Report on Nil Savedra KFI AM six forty.

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Speaker 4: You're listening to The Fork Report with Nil Savedra on

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Speaker 4: demand from KFI AM six forty.

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Speaker 2: Neil Savedra Here, Happy Thanksgiving time? Happy uh? November?

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Speaker 1: Is that? What do you? Tis?

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Speaker 2: The season to eat? So now it's the time to

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Speaker 2: start going out, go to Tarja or wherever you go,

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Speaker 2: get yourself some nice stretch you pants and get ready

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Speaker 2: for it because this is our season and it's going

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Speaker 2: to be great. As a matter of fact, a week

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Speaker 2: from today wants you to come out. The Fork Report

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Speaker 2: and Wild Fork Foods teaming up again for the second

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Speaker 2: annual Thanksgrilling. It was wonderfully perfectly packed last time, and

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Speaker 2: we'd love to see it even bigger because boy do

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Speaker 2: they roll out the good stuff. Billy's going to be

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Speaker 2: with me the whole show, co hosting with me and well,

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Speaker 2: I flatter myself. The reality is he's going for free food.

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Speaker 2: They'll be great samples to try of all the wonderful

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Speaker 2: eats they have at Wild Fork Foods. So again, join

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Speaker 2: me and my buddy Bill Handle next Saturday, November eighth,

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Speaker 2: from two to five pm at the Wild Fork location

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Speaker 2: in Lagoon and Negal. They're on the corner of La

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Speaker 2: Pause and Aliso Creek Road, and it's going to be

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Speaker 2: a blast. They'll be giveaways and all kinds of prizes

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Speaker 2: and things like that, but ultimately we just want to

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Speaker 2: introduce you to what a great store this is for

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Speaker 2: your proteins and beyond, and have chefs come on and

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Speaker 2: talking about grilling your Thanksgiving meals. I mean, you can

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Speaker 2: do desserts on the grill, you can do your turkey

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Speaker 2: on the grill, so many things. And my buddy Wing

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Speaker 2: Lamb from Wahoo's Fish Tacos is going to be coming

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Speaker 2: up and just a little bit talking about that as well,

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Speaker 2: because he will be out there, so join us. Then

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Speaker 2: Technique of the week. We're talking about gravy, this wonderful flavored, colorful,

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Speaker 2: silky goodness that we put on just about everything during

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Speaker 2: the holidays, and in this particular case, it comes down

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Speaker 2: to first the drippings. The fond, you deglaze the pan.

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Speaker 2: You pick those up, you separate the fat. You to

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Speaker 2: boost the oma, the omami. Rather a little bit of waste.

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Speaker 2: Your sister sauce.

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Speaker 1: Hate. That can't be right. Your sister's the worst sauce. No,

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Speaker 1: that's not right.

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Speaker 2: Worcester Shire sauce with Worcester worcester Shire sauce and or

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Speaker 2: soy sauce. A spool, a spoonful of bullion paste, fruit drop,

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Speaker 2: A few drops of balsamic vinegar is one of my favorites.

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Speaker 2: Just a few drops of balsamic vinegar in that gravy.

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Speaker 2: Boom goes the dynamite. You don't think I know sports references.

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Speaker 2: I do take it to the pain. You don't want

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Speaker 2: to get that l on your gravy. You want that

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Speaker 2: w It's not about the name on the back. It's

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Speaker 2: about the name on the front of the jersey.

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Speaker 1: No, all right. Anyways, you add your aromatics.

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Speaker 2: That's like your minced shallots, your onions, A little bit

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Speaker 2: of garlic and fat before adding your flour.

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Speaker 1: You thicken that up.

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Speaker 2: But the key here is don't start throwing everything in

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Speaker 2: at once. Flower actually is raw, believe it or not

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Speaker 2: a flower can actually go bad too, So have the

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Speaker 2: best ingredients, freshest ingredients on this. But you want to

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Speaker 2: cook off the rawness of the flower. Otherwise it gets

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Speaker 2: this weird, toothy kind of raw flowery. So you make

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Speaker 2: sure that when you're doing a master roo here, you've

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Speaker 2: got the equal parts flower, equal parts fat. You just

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Speaker 2: slowly let it cook down. You want to get the

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Speaker 2: raw flower taste off is still going to be blonde.

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Speaker 2: If you start to brown it, that's okay too. Just

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Speaker 2: keep in mind the darker it is, the nuttier the flavor,

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Speaker 2: and you don't want to you don't want to burn

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Speaker 2: it because that's no good. Wis constantly. We'll keep that.

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Speaker 2: You want it lump free. Use warm liquid when you're adding,

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Speaker 2: you want to learn warm or hot stock to your root.

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Speaker 2: Keeps everything incorporating. You simmer it till it get you know, gently,

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Speaker 2: several minutes five ten minutes or so to thicken, develop

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Speaker 2: that flavor. And if there are lumps, you get those lumps.

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Speaker 2: It's okay. I did this at my mom's house for something,

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Speaker 2: I don't know if it was Thanksgiving or something else where.

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Speaker 2: We had gravy and it just was not cooperating temperature,

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Speaker 2: age of the ingredients. There's all kinds of variables. It

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Speaker 2: just was not And my mom looked at me, she goes,

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Speaker 2: this is just it's not breaking up, Like doesn't matter.

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Speaker 2: Run it through a sieve, those chunks out. You know,

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Speaker 2: trouble shooting. The vast majority of cooking is troubleshooting getting

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Speaker 2: water out where it's you know, moisture out where it

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Speaker 2: shouldn't be, or moisture in where it should be. I mean,

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Speaker 2: you're constantly battling with these things. It is troubleshooting after troubleshooting,

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Speaker 2: but it's not ruined and it's not a failure.

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Speaker 1: Until you throw it out.

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Speaker 2: So continue to season it regularly, not too much, especially

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Speaker 2: when you're reducing. When you reduce, keep in mind that

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Speaker 2: the amount of liquid up against the amount of salt

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Speaker 2: is going to change, so your seasoning can change. So

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Speaker 2: in the case of something where you're reducing, it's okay

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Speaker 2: to add that season at the end there because it's

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Speaker 2: going to concentrate and you don't want it to be

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Speaker 2: a salt bomb.

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Speaker 1: At the end.

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Speaker 2: If it's too thick, we'skin a little more stock or water,

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Speaker 2: one tablespoon at a time. If it's too thin, simmer

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Speaker 2: it a little longer. It's gonna reduce that steam is

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Speaker 2: releasing the water, getting that out of there. Whiskying a

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Speaker 2: little corn starch or flour slurry, not just a flour

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Speaker 2: flour slurry would be in this case. You could use

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Speaker 2: like the corn starch with just a little bit of

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Speaker 2: cold water. That's the exception here. And then at the

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Speaker 2: end to make it glossy and velvety and sexy as hell,

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Speaker 2: swirl in a tablespoon that's about a quarter inch or

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Speaker 2: so of your butter slab there, just a tablespoon of

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Speaker 2: cold butter just before serving, and you just swirl that

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Speaker 2: in and it just becomes sexy and lovely and thick

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Speaker 2: and silky and velvety and all those great descriptors that

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Speaker 2: we all love when we're talking about food. All right,

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Speaker 2: Thanksgiving is upon us. We're in November, gang, this is it.

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Speaker 2: This is where the rubber turkey hits the road, and

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Speaker 2: we're gonna have family over, We're gonna eat, and it's

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Speaker 2: gonna be a good time.

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Speaker 1: So go no where.

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Speaker 4: You're listening to The Fork Report with Nil Savedra on

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Speaker 4: demand from KFI A M six forty