Show 105: Good Gravy and Medicinal Coriander


  • Torey
    Torey Posts: 5,641 admin

    Re your comment on the colour of poultry gravy. I use a very light colour roux but that doesn’t mean the gravy has to be that pale insipid colour that I see in restaurants and other peoples’ homes. I’m a firm believer that the light colour of most poultry gravies comes from factory fed poultry. The chickens and turkeys that I have access to produce a lovely golden brown gravy. I grew up with that colour of gravy as I grew up on a free range turkey farm. It took me awhile to figure out why everyone else’s gravy was so pale.

    I didn’t know about the psychoactive properties of coriander. I checked through all my references and found one mention of the “narcotic” properties.

    There are probably a lot of people that have tasted coriander seed without knowing it, as is used in Chartreuse, Galliano, Benedictine, Parfait d’Amour, Absinthe (maybe that's one of the ingredients that makes this psychoactive along with the wormwood, if you drink enough), vermouth and some gin recipes. Also in some Belgian beers.

    I use coriander in quite a few bitters recipes.

    While I was searching my references I found this recipe for Chai honey from Kami McBride. Coriander seed is one of the main spices.

  • judsoncarroll4
    judsoncarroll4 Posts: 5,462 admin

    I agree. I usually make a light brown chicken or turkey gravy... maybe a bit darker on turkey. But, I wanted people to understand that the brownness is up to their taste - no one right way to do it. In America, at least, people so associate roux with Cajun cooking, and all they hear is "dark roux, dark roux", but the darker the roux the less it thickens.

    Yes, I found that interesting about coriander seeds. I suppose I should experiment, but after my horrible experience with nutmeg, I am very hesitant. Nutmeg intoxication is absolutely causes the most extreme migraine headache with visual disturbances and at least for me, intensely burning burning lungs.

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