Gravies
Enlarge text Shrink text-
Topic
|
System number
987007539314405171
-
Save successfulThe item can be found in your Personal ZoneשגיאהLog in to your account to save
Information for Authority record
Name (Hebrew)
צירים (בשר)
Name (Latin)
Gravies
Name (Arabic)
المرقات
See Also From tracing topical name
Sauces
MARC
MARC
Other Identifiers
Wikidata:
Q945934
Library of congress:
sh 90005427
Sources of Information
- Work cat.: The sauces and gravies market, 1988.
- Random House(gravy, pl. -ies: the fat and juices that drip from cooking meat, often thickened, seasoned, flavored, etc., and used as a sauce for meat, potatoes, rice, etc.)
- Dict. Am. food.
- F & W cook's dict.
- Stobart. Cooks' encyc.
- Am. dict. culinary.
- Web. 3.
Wikipedia description:
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America; see biscuits and gravy).
Read more on Wikipedia >