Gravying: meaning, definitions and examples
๐ฝ๏ธ
gravying
[ หษกreษช.vi.ษชล ]
culinary usage
Gravying refers to the act of adding gravy to food, typically enhancing the flavor and moisture of a dish. This technique is popular in various cuisines, especially during meal preparations involving meat and vegetables. It usually involves pouring a sauce made from the juices of cooked meat or vegetables over the food. Gravying can elevate the overall dining experience by adding richness and a savory touch to the meal.
Synonyms
Examples of usage
- She enjoyed gravying her mashed potatoes for added flavor.
- After roasting the turkey, he started gravying the slices for the guests.
- The chef demonstrated the proper technique for gravying a beef roast.
Translations
Translations of the word "gravying" in other languages:
๐ต๐น salsa
๐ฎ๐ณ เคเฅเคฐเฅเคตเฅ
๐ฉ๐ช Soรe
๐ฎ๐ฉ saus
๐บ๐ฆ ัะพัั
๐ต๐ฑ sos
๐ฏ๐ต ใฐใฌใผใใผ
๐ซ๐ท sauce
๐ช๐ธ salsa
๐น๐ท sos
๐ฐ๐ท ๊ทธ๋ ์ด๋น
๐ธ๐ฆ ุตูุตุฉ
๐จ๐ฟ omรกฤka
๐ธ๐ฐ omรกฤka
๐จ๐ณ ่ๆฑ
๐ธ๐ฎ omaka
๐ฎ๐ธ sรณsa
๐ฐ๐ฟ ัะพัั
๐ฌ๐ช แกแแฃแกแ
๐ฆ๐ฟ sos
๐ฒ๐ฝ salsa
Etymology
The term 'gravying' derives from the word 'gravy', which has origins traced back to the Old French word 'graisse', meaning fat or grease. The word 'gravy' was commonly used in culinary contexts since the 14th century, referring to a sauce made from meat juices. As English evolved, 'gravy' transitioned into commonplace language for various types of thickened sauces often served with meat dishes. The addition of the verb form 'gravying' suggests a more active role in the preparation of dishes that require sauce application, reflecting the evolution of cooking techniques and cultural practices surrounding meal presentation.