I'm a great cook, by why.....
 

Can't I make gravy?

I've always been a great cook, and in fact cook 75% of the meals for the family. You name it, and I can damn well cook it. :thumb:
\But for some frickin reason I can't make gravy for Biscuits & gravy worth a crap :cuss:

Anyone else have this problem or any suggestions?

What's your problem?

By the country gravy mix at the store. You'll be pleased.

That's what i do now, but it just pisses me off I can't make it from scratch. :banghead:

I use cooking oil, then add flour, but I don't get it really brown. Put in milk and use a whisk to mix it up. I add the sausage after I've done this, then let cook slowly on low. Dude, making gravy is... well ... gravy.

Well, I'm not sure where you have problems, but this is what I do.

Brown one package of Sausage (I recommend Jimmy Dean Hot), do not drain.
Mix in 6 heaping tablespoons of flour, and let cook into the meat for a bit.
Add milk. Start with a couple of cups. If it's too thick, just keep adding milk and stirring until it's desired consistency.

If you make it too thin, make a flour paste with water, then stir in.

The key is to let the flour cook into the meat, then to start slow with the milk. It's much easier to thin out gravy than thicken it.

Works for me.

I had the same problem with country gravy for a spell...

Here you go...

While cooking your bacon or sausage take two tablespoons of flour and mix with about a cup and a half to two cups of milk. Whisk this with some salt and pepper and let sit while you finish cooking (this will help to avoid lumps).


Take the pan from your cooked bacon or sausage (leaving those crispy bits on the bottom) and add a tablespoon of butter...heat. Add your mix and stir on medium heat until it thickens...salt and pepper to taste and if it gets to thick you can always add more milk...


:p

But if you're like me, gravy CAN'T be too thick... I like to be able to cut it with a knife and it not lose it's shape. I'm not kidding either... that's when gravy's the best.

~remember to strain your grease prior to adding mix~

In the middle of trying it again...........looks good so far. :thumb:

You must be having brunch?

~Now I'm hungry~

Bastard..

I was thinking the same thing,biscuits and gravy suddenly sounds real good,looks like a trip to Country Kitchen is in my near future.

Are you referring to a gravy mix?

Because if you are just using flour, I recommend not straining it. I let it cook into the sausage with the grease for a minute or two, then start adding milk.

More like lunch, been up since 2am.


and the results are in.........................






Edible, not as good as mom's but not to bad. :thumb: