gravy survey
12-04-2010, 10:18 AM
#1
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Join Date: Jun 2010
Location: Vermont
Posts: 7,026
lately we have spent holidays down south, and I notice that the turkey gravy down here is usually thin, almost like broth. I always make my gravy with body and thickness- so it looks like the gravy on the picture on the side of the can. Sits up on the mashed potatoes, does not seep into them.
Is this a regional thing? Where are you from and do you make your gravy thick or runny?
Is this a regional thing? Where are you from and do you make your gravy thick or runny?
12-04-2010, 10:23 AM
#4
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Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
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 :)
12-04-2010, 11:07 AM
#7
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Join Date: Feb 2010
Location: Ohio
Posts: 17,068
I don't know how they prefer it in Ohio but being from NY I like it thicker, but not too thick.
You just reminded me that we don't eat nearly as much gravy as we used to but still love it!! We've made some changes in our eating habits over the years.
You just reminded me that we don't eat nearly as much gravy as we used to but still love it!! We've made some changes in our eating habits over the years.
12-04-2010, 11:14 AM
#8
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Join Date: May 2010
Location: Orange Park, Florida
Posts: 995
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.
12-04-2010, 11:26 AM
#9
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Join Date: Jun 2010
Location: Vermont
Posts: 7,026
it is very easy - take the pan drippings and put them over low heat - add flour to make a solid paste - stir with fork and mash out any lumps. When you have a lump-free paste, start adding broth or water, stir with wire whisk, it will thicken . If it thickens too much, add more liquid. Season to taste.
12-04-2010, 11:36 AM
#10
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Join Date: Oct 2009
Location: South Carolina
Posts: 3,155
Gravey is a regional thing. I am Southern, and I don't care for any white gravey. Turkey gravey is up to whoever makes it. Some like it thick, some like it thin, I prefer mediun. If you know how to make good dressing, gravey is NOT necessary. This I learned from my Southern Grandmothers. Southerns eat gravey on rice.
We Southern cooks know how to feed a crowd.
Truly it is up to the cook, my cousin makes hers thin her daughters makes hers a little thicker.
Merry Christmas
We Southern cooks know how to feed a crowd.
Truly it is up to the cook, my cousin makes hers thin her daughters makes hers a little thicker.
Merry Christmas
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