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#63
Banned
Join Date: Mar 2010
Location: dreaming of a simple life. Living off the grid!
Posts: 3,259
Originally Posted by sueisallaboutquilts
I don't know how they prefer it in Ohio but being from NY I like it thicker, but not too thick.
#64
Originally Posted by ptquilts
Am I the only one that does not add flour to water first? I add flour right to the pan drippings and make a paste, then add liquid next.
#68
Super Member
Join Date: May 2009
Location: Merced, CA
Posts: 4,188
I learned from Grandma, you fry the flour in a hot iron pan and then when it's browned add the liquid to it. It should stay a tiny bit above the spoon when it is full, just nice and thick and with a good brown color.
Now sausage gravy is another treat in itself. Yummy!! Also thick and able to have a strong flavor with lots of black pepper.
Now sausage gravy is another treat in itself. Yummy!! Also thick and able to have a strong flavor with lots of black pepper.
#69
Hi. Here is the recipe that I use and Ive never failed at it.
Melt in frying pan:
2 Tablespoons butter or margarine
Add to melted butter and stir
2 Tablespoons flour
Now pour in 1 cup of chicken broth. And cook for about 1 minute.
Hope you try it. You can use any flavor broth you want, I just always use Chicken Broth. Happy New Years.
Melt in frying pan:
2 Tablespoons butter or margarine
Add to melted butter and stir
2 Tablespoons flour
Now pour in 1 cup of chicken broth. And cook for about 1 minute.
Hope you try it. You can use any flavor broth you want, I just always use Chicken Broth. Happy New Years.
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