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Author Topic: Gravy  (Read 552 times)

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Offline Dan_Shade

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Gravy
« on: April 29, 2021, 07:04:03 PM »
How do you make your gravy, multiple entries allowed 
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Offline dgdrls

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Re: Gravy
« Reply #1 on: April 29, 2021, 07:47:09 PM »
old fashion way in the roasting pan with corn starch, pepper, salt,

Or St Huberts for hot Chicken sandwiches



 

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Offline sawguy21

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Re: Gravy
« Reply #2 on: April 29, 2021, 07:52:44 PM »
I have never been good at making gravy. Mom made it with a roux, a rich brown gravy that we loved but I have never duplicated. A lot of American restaurants serve a thin brown liquid which while good never measured up.
old age and treachery will always overcome youth and enthusiasm

Offline GAB

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Re: Gravy
« Reply #3 on: April 29, 2021, 08:14:34 PM »
I don't attempt to make gravy as I do not think I could get the lumps down to bite size.
GAB
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Offline RichTired

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Re: Gravy
« Reply #4 on: April 29, 2021, 08:29:04 PM »
Hot oil in a cast iron pan, add enough flour to absorb the oil, brown, add milk and thicken. Add a little salt & pepper and serve...  8)
Wood-Mizer LT15GO, Kubota L2800, Husqvarna 268 & Stihl 241 C-M chainsaws, Logrite cant hook, Ford F-150 Fx4

Richard

Offline sprucebunny

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Re: Gravy
« Reply #5 on: April 29, 2021, 08:55:24 PM »
Or hot butter in any pan, add flour, cook till it foams, add stock or pan drippings and/or milk and stir til almost boiling again. Don't boil.
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Offline Larry

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Re: Gravy
« Reply #6 on: April 29, 2021, 10:55:26 PM »
Walmart Great Value brown gravy in a packet for 30 cents.  Just boil water.  Comes out perfect every time!!!!

On second thought, maybe I need to find a girl that knows how to cook. :D
Larry, making useful and beautiful things out of the most environmental friendly material on the planet.

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Offline thecfarm

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Re: Gravy
« Reply #7 on: April 30, 2021, 06:42:29 AM »
I think you are a wise man spending 30 cents.  :D
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Offline Dan_Shade

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Re: Gravy
« Reply #8 on: April 30, 2021, 07:11:49 AM »
I always either over do the flour, which makes the gravy taste like bread or don't use enough which leaves grease floating on the top of the gravy.

It's a bit easier when using cornstarch 
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lots of dull bands and chains

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Offline WDH

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Re: Gravy
« Reply #9 on: April 30, 2021, 07:16:14 AM »
Dan, get you some House Autry Chicken Breader to make the roux.  It is seasoned and makes great gravy that you do not have to add any seasonings to.  Equal parts oil/butter to House Autry, cook in skillet until the House Autry is golden brown, then add water until you get the consistency that you want.  Very tasty.  You will need to add a good bit of water so the gravy is not too thick. 
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Offline Chuck White

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Re: Gravy
« Reply #10 on: April 30, 2021, 08:17:41 AM »
I start with a pan that has just been used to fry up a couple of pork chops, chicken, or steak, and has some scorching and a little fat left in the bottom!

I add about 3 cups of water and turn the burner on, bringing the mix to a boil!

In a bowl, I put about a cup of cold water and mix in a good table spoon (maybe a little more) of flour, and stir until it's completely mixed and no lumps!

By this time, the pan on the stove should be in a rolling boil.

Using a flat wooden spatula, I slowly scrape at the bottom of the mix in the pan, loosening everything!

Now, while continuing the stirring I slowly add a little of the flour/water mix, get it stirred in, then add a little more, and so on, until the desired thickness is reached.

~Chuck~
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Online Raider Bill

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Re: Gravy
« Reply #11 on: April 30, 2021, 08:33:52 AM »
I start with a pan that has just been used to fry up a couple of pork chops, chicken, or steak, and has some scorching and a little fat left in the bottom!

I add about 3 cups of water and turn the burner on, bringing the mix to a boil!

In a bowl, I put about a cup of cold water and mix in a good table spoon (maybe a little more) of flour, and stir until it's completely mixed and no lumps!

By this time, the pan on the stove should be in a rolling boil.

Using a flat wooden spatula, I slowly scrape at the bottom of the mix in the pan, loosening everything!

Now, while continuing the stirring I slowly add a little of the flour/water mix, get it stirred in, then add a little more, and so on, until the desired thickness is reached.
This is how I do it.
The First 60 some years of childhood is always the hardest.

Offline kantuckid

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Re: Gravy
« Reply #12 on: May 02, 2021, 09:35:08 AM »
My wife, an exceptional cook, makes sausage gravy after shes fried bacon & sausage using fat left behind and flour. I the guy with 3 stents uses no grease, and sausage thats had the fat squeezed out in a paper towel then to the hot crumbled sausage I toss on some flour coating the meat well, then pour in milk and stir with a SS whish tool that has a spring wire in it's base (Nada knives) and stir until it's thick. No lumps unless your too lazy to chase the few down. I use a tad of Worchestershire sauce and Jerk sauce I bought in Jamaica. She uses Kitchen Boquet gravy liquid sometimes if not much meat flavor in the pan such as already said. 
I used to make SOAS for my sons when we had to bach it-used hamburger ala Army style on toast-I love the stuff!
Cheddar's Rest. has a VG chicken dish with good gravy on it too.   Wife also uses beef or chicken broth from a can sometimes in gravy. 
Kan=Kansas;tuck=Kentucky;kid=what I'm not


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