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

[JOhn]

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?

[mlyonsd]

Originally Posted by Bowser

A heapin helpin of B&G sounds pretty damn tasty right now.

Yeah I better stop reading this thread.

[Fire Me Boy!]

Originally Posted by sedated

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?

I've never tried. It would make sense that that cream would be thicker simply because the base is thicker. Perhaps R8ers and I misread your intention: It looked like you were saying one can't make gravy from water, and in that, you're incorrect.

No one is saying your way is wrong; I know cream-based gravies can be awesome. But R8ers is correct: The thickness comes from the roux, not the base. If you don't buy it, try making your gravy with just cream and fat.

[Fire Me Boy!]

Originally Posted by sedated

Perhaps I am misreading, but these two sentences seem to say the exact opposite.

Perhaps I'm not clear. You can use cornstarch and water as a thickener, but you would not use it like a roux (flour and oil). With a roux, that's where you start. You then add cold liquid to your hot roux. Using cornstarch and water slurry, you would start with heating your liquid and add the slurry to thicken.

The end result is basically the same, but you take a totally different route to get there. And at the end of my post, I was trying to note that you wouldn't use a roux and a slurry in the same gravy, though I suppose you could if your roux didn't thicken it sufficiently.

[gblowfish]

Heinz makes chicken gravy, turkey gravy and sausage gravy in bottles. It's all good.

[Fire Me Boy!]

Originally Posted by gblowfish

Heinz makes chicken gravy, turkey gravy and sausage gravy in bottles. It's all good.

[sedated]

Originally Posted by Fire Me Boy!

I've never tried. It would make sense that that cream would be thicker simply because the base is thicker. Perhaps R8ers and I misread your intention: It looked like you were saying one can't make gravy from water, and in that, you're incorrect.

No one is saying your way is wrong; I know cream-based gravies can be awesome. But R8ers is correct: The thickness comes from the roux, not the base. If you don't buy it, try making your gravy with just cream and fat.

Obviously making gravy without flour and/or fat would not work, I guess I assumed everyone knew enough about cooking to know that. Obviously I misspoke if everyone thinks I asked a question that stupid.

But the response I got to the milk question was "it doesnt matter", and it seems the water/fat content of the milk WOULD make a difference in the thickness of the final product. But I know any amount of water can be overcome with a thick enough roux, so I withdraw my question.

[Fire Me Boy!]

Originally Posted by sedated

Obviously making gravy without flour and/or fat would not work, I guess I assumed everyone knew enough about cooking to know that. Obviously I misspoke if everyone thinks I asked a question that stupid.

But the response I got to the milk question was "it doesnt matter", and it seems the water/fat content of the milk WOULD make a difference in the thickness of the final product. But I know any amount of water can be overcome with a thick enough roux, so I withdraw my question.

I honestly hadn't even noticed the question, though I answered it earlier. I thought you were saying you couldn't use water in a gravy.

To address your question, I think it would affect the thickness of the final product some compared to another liquid if you're dealing with equal roux, but since you can tailor to whatever liquid you're using, I don't think it really matters. However, I think where you'll see a real discernible difference between skim and cream and everything in between is going to in the richness and creaminess of the finished gravy.

I've made gravy with skim, and it turns out fine. Never tried with cream, but I can imagine it being pretty rich.

[dj56dt58]

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

[milkman]

I don't cook.

I won't try to fix gravy.

But what I want to know is why everyone puts ****ing mushrooms in their gravy?

I ****ing hate mushrooms.

My aunt's mother never put mushrooms in her gravy, and it was ****ing fantastic gravy.

Why?

Just ****ing tell me why?

[angelo]

Originally Posted by trndobrd

OK, here's how you do it:

Brown ground sausage in a large saucepan. Use medium heat, you don't want to scorch your sausage.

With slotted spoon, take out sausage.

Put in about 2 tbs of butter. Melt.

Slowly sift in flour. Mix with fork until consistency of paste. Add pinch of salt.

Slooowly wisk in milk over low heat. Add milk 1/2 cup at a time until you have the desired consistency.

Add plenty of fresh ground black pepper.

Stir in sausage.

Pour over your favorite biscuits.

I would add a bit of finely diced white onion to the butter prior to the flour and saute until just soft but not brown.
It helps pull all the flavor together.

Ang

[Fire Me Boy!]

Originally Posted by angelo

I would add a bit of finely diced white onion to the butter prior to the flour and saute until just soft but not brown.
It helps pull all the flavor together.

Ang

True. Tons of flavor in a bit of onion. Don't let it brown though.

[Bump]

damn, I want some biscuits and gravy right now

[In58men]

Originally Posted by Bump

damn, I want some biscuits and gravy right now

With coarse pepper and Tabasco.



Yes coarse pepper is a lot better than fine pepper. So **** you