I'm a great cook, by why.....

JOhn · 05-16-2005, 08:58 AM

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.

\But for some frickin reason I can't make gravy for Biscuits & gravy worth a crap

Anyone else have this problem or any suggestions?

jspchief · 05-16-2005, 08:59 AM

What's your problem?

Braincase · 05-16-2005, 09:00 AM

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

JOhn · 05-16-2005, 09:01 AM

Quote:

Originally Posted by Braincase

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.

**Nzoner** · 05-16-2005, 09:10 AM

Quote:

Originally Posted by Braincase

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

Works for me.

Wile_E_Coyote · 05-16-2005, 09:13 PM

Quote:

Originally Posted by Braincase

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

considering it's only 200 calories a cup, it's tasty stuff

**ExtremeChief** · 05-16-2005, 09:03 AM

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.

KCWolfman · 05-16-2005, 10:36 PM

Quote:

Originally Posted by ExtremeChief

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.

A little bit of pre-mixed corn starch and water make a good roux to thicken it up as well.

sedated · 07-15-2012, 01:42 PM

Quote:

Originally Posted by KCWolfman

A little bit of pre-mixed corn starch and water make a good roux to thicken it up as well.

Im not sure I would use corn starch in gravy. Its a little too...chemical-ish for me, and doesnt have any of the fat flavor.

Anyone ever mixed corn starch with water and microwaved it?

jspchief · 05-16-2005, 09:08 AM

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.

**Fire Me Boy!** · 05-16-2005, 09:16 AM

Quote:

Originally Posted by jspchief

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.

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.

dj56dt58 · 07-15-2012, 06:17 PM

Quote:

Originally Posted by Fire Me Boy!

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.

This

munkey · 05-16-2005, 09:15 AM

Quote:

Originally Posted by JOhn

Anyone else have this problem or any suggestions?

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...

munkey · 05-16-2005, 09:17 AM

~remember to strain your grease prior to adding mix~

JOhn · 05-16-2005, 09:18 AM

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

05-16-2005, 08:58 AM	Topic Starter
JOhn El' Barto Join Date: Aug 2000 Location: Cody, WY / Tucson AZ Casino cash: $9964900	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. \But for some frickin reason I can't make gravy for Biscuits & gravy worth a crap Anyone else have this problem or any suggestions?
Posts: 25,529

05-16-2005, 08:59 AM	#2
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	What's your problem? __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

05-16-2005, 09:00 AM	#3
Braincase Banned Join Date: Aug 2001 Location: Pond> Me <Barn Casino cash: $11298284	By the country gravy mix at the store. You'll be pleased. __________________ BrainCase
Posts: 15,429

05-16-2005, 09:03 AM	#7
ExtremeChief Poser Join Date: Mar 2001 Location: BFE, MO Casino cash: $9991344	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. __________________ When you wish upon a falling star, your dreams can come true. Unless it's really a meteorite hurtling to the Earth which will destroy all life. Then you're pretty much hosed no matter what you wish for. Unless it's death by meteor.
Posts: 2,354

05-16-2005, 09:08 AM	#10
jspchief BAMF Join Date: Apr 2004 Location: Your Face Casino cash: $9998710	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. __________________ Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all.
Posts: 27,207

05-16-2005, 09:17 AM	#14
munkey Veteran Join Date: Aug 2001 Location: Bend Oregon Casino cash: $10007596	~remember to strain your grease prior to adding mix~ __________________ "In the time of chimpanzees I was a munkey"
Posts: 3,140

05-16-2005, 09:18 AM	#15
JOhn El' Barto Join Date: Aug 2000 Location: Cody, WY / Tucson AZ Casino cash: $9964900	In the middle of trying it again...........looks good so far.
Posts: 25,529