gravy survey
12-06-2010, 04:43 AM
#51
Senior Member
Join Date: Apr 2009
Location: Mississippi
Posts: 443
All this talk about gravy got me hungry for some. I made biscuits (frozen- aren't they wonderful) and fried some hot sausage,crumbled it and made gravy over it. Cooked it thick enough that it didn't run off the biscuit. Yummy
12-06-2010, 08:10 PM
#54
Junior Member
Join Date: Oct 2009
Location: Cross Timbers area, TX
Posts: 250
I like to make all beef/pork gravy with cornstarch and water. Only use flour and milk when making fried chicken gravy. My son was married and living away from home before he knew meat loaf was supposed to be sliced and not spooned out of the pan. Does that tell you something about my cooking? Other than that I used to be a pretty good cook but couldn't for the life of me make a slicable meatloaf.
12-07-2010, 06:17 AM
#55
Senior Member
Join Date: Jun 2010
Location: Illinois
Posts: 422
I'm from Illinois and I like mine in the middle. A little thicker than thin but not like biscuits and gravey thick. I think the consistency is a personal thing and really goes back to how your mother/grandmother made it when you were growing up. I think the most important thing about it is the flavor...got to have that or it is just not worth making :)
12-07-2010, 07:17 AM
#56
Senior Member
Join Date: Dec 2010
Location: from Fl currently in Indiana
Posts: 393
Originally Posted by sewTinker
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.
12-07-2010, 07:17 AM
#57
Senior Member
Join Date: Dec 2010
Location: from Fl currently in Indiana
Posts: 393
Originally Posted by sewTinker
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.
12-07-2010, 07:45 AM
#58
Super Member
Join Date: Nov 2006
Location: California
Posts: 1,435
Medium thick here, use flour to thicken and some Kitchen
Bouquet to darken...when I start to thicken the pan juices
I don't have the heat on, once its all mixed, then I turn on and start adding liquid,.... for turkey I cook the giblets and
save the juice, or use potato water....
Bouquet to darken...when I start to thicken the pan juices
I don't have the heat on, once its all mixed, then I turn on and start adding liquid,.... for turkey I cook the giblets and
save the juice, or use potato water....
Thread
Thread Starter
Forum
Replies
Last Post
