Show me the gravy!

My son loves chicken gravy, especially those served at McDonald’s and Jollibee. How can I make the same gravy to serve them with my homemade fried chicken? - Laureen Legaspi

The best gravy can be made from chicken drippings, which supply the best chicken flavor. If you’re not broiling your chicken (and frying instead, therefore not having any of those great-tasting, dribbling remains!), you may want to use some chicken bullion cubes or broth for tasty seasoning. To a cup of simmering chicken broth, add a teaspoon of cornstarch to thicken it. Allow it to cook and bubble until it has reached the desired thickness. You may have to add more cornstarch to obtain a thicker consistency. Add a few drops of soy sauce to darken the gravy and prepare to surprise your son with something to go with his homemade fried chicken!

* * * Baking Equivalents And Cream Variations

Please give me the corresponding measurements of these baking ingredients. What is the equivalent of one cup of chocolate in grams or ounces and one stick of butter in grams or ounces? How do you make sour cream? What is heavy cream compared to all-purpose cream? - Amy De Jesus

A cup of powdered chocolate is equivalent to 6 oz. of solid chocolate or chocolate chips. A stick (a stick, which is half a brick, is the usual form in which butter is locally packaged in Manila) of butter is equivalent to 1/2 cup or eight tablespoons or four ounces of butter. Sour cream is a cultured cream (with healthy bacteria!) that is not as pasteurized as regular milk, thus preventing it from becoming lighter when whipped. It has 18 percent milk fat (whole milk uses only 3.5 percent fat, light cream 30 percent, while heavy whipping cream uses 36 percent fat!), but now comes in low-fat and nonfat varieties. The closest substitutes to sour cream are yogurt and buttermilk. I would advise to stay away from making it at home, unless you can milk your own cows!

* * * A Passion For Raspberries

My family and I just love the pan-fried goose liver in raspberry sauce that is served at Le Soufflé and Tivoli Grill. But, it’s just so expensive to have all the time. The secret is in the sauce. I’ve tried other sauce recipes I’ve found in cookbooks, but nothing can beat that raspberry sauce. I’m sure you’ve tried it. Would you know how I can duplicate that particular recipe? We’d be ever so grateful!!! More power to you... tokayo! - Molly Concepcion

Mmm… you make my mouth water with just the mention of goose liver. (I also love foie gras, which is duck liver!) Please don’t tempt me.

Here’s something you could try for a rich sauce for goose liver: Soak a half-cup of fresh raspberries in two tablespoons each of cognac and port overnight. The next day, drain the raspberries. Heat three tablespoons of butter and stir-fry a clove of minced garlic, a teaspoon of salt, 1/2 teaspoon of fresh thyme, and 1/8 teaspoon of freshly ground black pepper. Add the cognac and port mixture to the pan. Fold in the raspberries and cook for several minutes.

If raspberries are your passion, here’s a smooth recipe for a delicious raspberry coulis: Simply press two cups frozen (thawed, of course) or fresh raspberries through a sieve to remove the skin and extract the fruit juice. Add 1/2 cup sugar and stir until completely dissolved. Add two tablespoons of Grand Marnier (yup, the secret!) and chill until you’re ready to drizzle this mixture over your ice cream or sweet pastry!

* * *

Cool home tips at http://www.whollymollytips.com/tips.htm. Easy recipes at http://www.whollymollytips.com/Recipe_Cache.htm. E-mail your queries to ask@whollymollytips.com.