gravy survey
12-05-2010, 07:05 PM
#41
Member
Join Date: Oct 2009
Location: Lead Hill, AR
Posts: 74
I'm true south, mama from Louisiana, papa from Georgia. Our dreaded gravy we called Luther gravy, evidently from my great uncle Luther whose gravy you could stand a fork in. All the women would say "don't let Luther make the gravy!" Ideally we like it medium except for "cream gravy" which goes with everything fried; that is thicker. Secret to good gravy, let it cook long enough to cook the flour, otherwise it tastes like paste! If you get lumps, pour it through a strainer!! Easy!
12-05-2010, 09:36 PM
#46
Super Member
Join Date: Jul 2010
Location: Ft. Myers, FL
Posts: 1,925
I make my gravy on the thicker side.When making turkey gravy( first strain it) I pour the drippings into a large sauce pan.I add water from the turnips, carrots or whatever else I cooked for extra flavor.For a lump free gravy I make a paste (like a shake) with canned chicken broth and flour in a shaker (I use an old "Great Shake" shaker---anyone remember those ?)I add flour and shake until it's a thick pourable.Slowly stirring it into the simmering dripping and adding more until it's the way I like it.Never had lumpy gravy.Mom taught me how to make gravy.Very easy.
12-05-2010, 11:01 PM
#47
Super Member
Join Date: Aug 2010
Location: Northwest Ohio
Posts: 1,851
Instead of water, I use Chicken Broth for my gravy. If you have lumps just throw it in the blender for a few seconds. Canned gravy tastes like crap. You cannot beat homemade. or ever try that stuff in the envelope. Ewwwwww, it is really nasty. About as bad as using potatoes from a box. Oops....don't mean to offend anyone. I guess it's what your used to. Bob Evans mashed potatoes aren't so bad.
12-05-2010, 11:05 PM
#48
Member
Join Date: Nov 2010
Location: San Luis Obispo, CA
Posts: 34
When I make gravy I just tear open a packet, add to 1 cup of cold water and boil it a minute. Everyone loves it. Did I mention after at least 55 years of cooking, I still can't make gravy from scratch.
Judy Fry
Judy Fry
12-05-2010, 11:11 PM
#49
Senior Member
Join Date: May 2010
Location: Central Florida
Posts: 701
Originally Posted by clem55
When I make gravy for roast or turkey, I use corn starch to thicken. I drain grease from pan, return any broth to pan. Put a couple heaping tablespoons of corn starch in a cup, add water and stir. Dump in pan, and then I add more liquid as I stir with a whisk. Once it starts bubbling, it gets a pretty clear color and will thicken. I add the liquid until it is the way we like it, medium thickness. For milk gravy, I leave about two or three tablesppons of grease and brown bitys in the pan, stir in a couple heaping spoons of flour, add milk, stir with a whisk,until bubbling, and add small amounts of milk or water to thin it to the right consistency. I think using the whisk is what really cuts down on any lumps, and constant stirring. . I've never had lumpy gravy , and my roast gravy is to die for!!LOL
My neighbor used to say that my roast gravy was "to live for" 'cause he said he lived to be invited over again for more! LOL
12-06-2010, 12:14 AM
#50
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
They put gravy in cans????? I am the designated gravy maker in our family. I just watched the "Galloping Gourmet" make it once, and here we are many years later, and I still can't figure out how to make lumpy gravy. Turkey gravy is the best! (I have a sister that makes pies, which I can't, but hers are so flaky and good.)
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