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Old 05-16-2005, 08:58 AM  
JOhn JOhn is offline
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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?
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Old 07-15-2012, 01:55 PM   #46
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Inmem58 View Post
Cut up some bacon, half a pack into bits or chunks. When it's fully cooked add a tablespoon of flour, keep adding the flour until it looks like paste. Stir constantly. When it looks like a white paste add about 4-5 cups of milk on high. It'll thicken as the heat rises. If its too thick add more milk to thin it out.


If its too thin add more flour. The key is constantly stir the gravy.
I'm not sure about your description of "paste." Your roux shouldn't be chunky or dry. It should be thick and bubbly, and you have to cook it some to cook out the flour flavor. For white gravy, don't cook too long. The roux should still be very pale.

Quote:
Originally Posted by R8ers View Post
2% or even Non-Fat will thicken fine.... The flour controls the thickness, not the milk

It's also worth understanding that the longer you cook it, the less thickening power it has. So a white or blonde roux will thicken much more effectively than a brick roux. But the longer it cooks, the deeper its flavor.
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Old 07-15-2012, 01:56 PM   #47
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Originally Posted by R8ers View Post
2% or even Non-Fat will thicken fine.... The flour controls the thickness, not the milk
That doesnt mean you can pour straight water in there and get the same effect.

Ive typically used cream and added water if its too thick (which is rare)
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Old 07-15-2012, 01:58 PM   #48
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Originally Posted by sedated View Post
That doesnt mean you can pour straight water in there and get the same effect.

Ive typically used cream and added water if its too thick (which is rare)
Actually, while you won't get the flavor, you absolutely can create gravy out of water. The flour will definitely thicken it, just like it would milk.
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Old 07-15-2012, 02:03 PM   #49
R8RFAN R8RFAN is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Actually, while you won't get the flavor, you absolutely can create gravy out of water. The flour will definitely thicken it, just like it would milk.
You are right
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Old 07-15-2012, 02:06 PM   #50
Fire Me Boy! Fire Me Boy! is offline
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Cornstarch is a great thickener for gravies, too. Just make a 2:1 cold water to cornstarch slurry and slowly drizzle it into your heated liquid base. Bring it to a boil, and take it off a minute or so before it gets to the desired thickness (it'll thicken as it cools).

Note from a previous post: Do NOT use cornstarch and water as the roux. You wouldn't do a roux and cornstarch - one or the other.
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Old 07-15-2012, 02:23 PM   #51
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Don't people get banned now for bumping old threads?
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Old 07-15-2012, 02:25 PM   #52
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Don't people get banned now for bumping old threads?
I had a worthwhile comment to add.
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Old 07-15-2012, 02:27 PM   #53
R8RFAN R8RFAN is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Cornstarch is a great thickener for gravies, too. Just make a 2:1 cold water to cornstarch slurry and slowly drizzle it into your heated liquid base. Bring it to a boil, and take it off a minute or so before it gets to the desired thickness (it'll thicken as it cools).

Note from a previous post: Do NOT use cornstarch and water as the roux. You wouldn't do a roux and cornstarch - one or the other.
I use cornstarch when thickening sauces for stir fry
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Old 07-15-2012, 02:28 PM   #54
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A heapin helpin of B&G sounds pretty damn tasty right now.
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Old 07-15-2012, 02:29 PM   #55
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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.
Agreed. The grease is often the best part.
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Old 07-15-2012, 02:31 PM   #56
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Originally Posted by R8ers View Post
I use cornstarch when thickening sauces for stir fry
Yeah, cornstarch is used in a ton of oriental sauces.
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Old 07-15-2012, 02:31 PM   #57
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Originally Posted by Fire Me Boy! View Post
Actually, while you won't get the flavor, you absolutely can create gravy out of water. The flour will definitely thicken it, just like it would milk.
Just so Im clear, you are saying that if I make 2 identical roux batches, and add water to one and cream to the other, that they will end up with the same thickness?
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Old 07-15-2012, 02:32 PM   #58
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Don't people get banned now for bumping old threads?
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Old 07-15-2012, 02:33 PM   #59
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Note from a previous post: Do NOT use cornstarch and water as the roux. You wouldn't do a roux and cornstarch - one or the other.
Perhaps I am misreading, but these two sentences seem to say the exact opposite.
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Old 07-15-2012, 02:33 PM   #60
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Kinda like chicken gravy.... if you are straining the hard crunchies from the oil you just fried the chicken in, you are missing a treat on the mashed taters
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