gravy survey
#21
I am from the south and my gravy is not to thin and not to thick!!! It is just right... :thumbup: To be honest it doesn't turn out just right every time..it does have a few lumps from time to time :roll:
#23
I'm from Alberta, Canada. We have a product called Robin Hood Easy Blend Flour. This is a finely ground flour. Never gets lumpy. It comes in a shaker can & you can also buy a bag of it & refill the shaker. Simply add water to you drippings & shake in the flour while stirring with a whisk. Never fails.
#24
Originally Posted by amandasgramma
I like mine thicker -- but not as thick as sausage (cream) gravy. There's a gravy made with ham that's super runny...don't like it! My mother learned her gravy from my grandmothers -- they're all from the south --- she thickens her turkey gravy - as do I. So I think it's a personal preference...OR lack of knowledge how to make GOOD gravy :)
#25
Member
Join Date: May 2009
Posts: 29
It depends on the type of gravy I am making what I do. For turkey or roast beef gravy, try using corn starch instad of flour. Mix it with a little cold water before you slowly add it to the bubbling broth. Stir constantly until it is well mixed. You can adjust the thickness by the amount of cornstarch you use. If it thickens too much,add a little water or broth,stirring as you add it. This makes a rather clear looking gravy.
For fried chicken or what I call white gravy, stir flour into a little grease in the skillet or pan. I have always used Crisco to fry chicken.(Do not use oil to make gravy.It won't work) Let the mixture brown and stir til smooth. Add milk or water a little at a time til it is the thickness you want.
I followed what my mother did and it has always worked for me.
Lois
For fried chicken or what I call white gravy, stir flour into a little grease in the skillet or pan. I have always used Crisco to fry chicken.(Do not use oil to make gravy.It won't work) Let the mixture brown and stir til smooth. Add milk or water a little at a time til it is the thickness you want.
I followed what my mother did and it has always worked for me.
Lois
#26
Momma was a Southern cook and she cooked her gravy medium to medium thick. She said that if gravy tastes like paste you're either using too much flour or not cooking it long enough. I made lumpy gravy once. I just added a little more liquid to it, strained it through a colander and then cooked it a little longer.
#28
Junior Member
Join Date: Oct 2009
Posts: 273
I was born in Illinois and lived there for 16 years, but when we moved to Memphis I really learned how to cook. To make giblets gravy to have with Turkey and Dressing I boil the giblets take them off the bone, boil 2-3 eggs and make sure the broth from the turkey is boiling sometimes I add some chicken broth take some of the boiling broth and put it in a glass measuring cup and add flour slowly use a smal whisk to get all the lumps out I add this to the boiling broth and whisk till it is smooth and no lumps add the eggs that I have cut up and the giblets and cook a little longer the best giblet gravy in town. My family loves it.
#30
Originally Posted by grammiepamie
I am 65 and still can't make gravy. It is always lumpy and tastes like wall paper paste. And fudge. Good fudge but you have to drink it. I would love to know how to make good gravy so I could quit buying it.
Put 1 or 2 tablespoons of flour into a cup or bowl. Amount of flour depends on volume of drippings.
At the sink, while constantly stirring, slowly add cool water to the flour till it's a 'cream like' mixture.
(if you still have lumps - strain it at this point)
Slowly, while continually whisking, add the flour/water mixture to the boiling pan drippings.
Whisk thoroughly.
Simmer about 5-10 minutes until flour mixture is cooked.
Add more seasoning if needed. If gravy has lumps from drippings, strain before serving.
From the Midwest - gravy is thick and cooked!
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