josh pfrimmer

Gravy's easy... that or I'm lucky.

it's just like making a white sauce... it's all about the fat/flour
ratio... the seasonings are extra. And I've only got two "tricks" to
offer: One, don't try putting dry flour directly into hot grease.. it'll
clump. Instead, let the fat cool, or slur the flour in a little bit of
water (as little as possible to separate the flour particles from each
other) before adding it. Two: make sure the flour gets cooked! I think
raw flour is the #1 cause for lousy gravies.

I add enough flour to my fat to create a nearly solid paste, and stir/mush
that aggressively around the pan until it gets really brown, and I thikn
it's fried. Then I slowly add water/wine and seasonings (salt, plus
rosemary, sage.. whatever you like) and get the paste to dissolve into the
water. Water will boil away... add more. When you get the consistency you
want, you're done.

JP

db

sorry, I think you skipped a part. How long do I have to roll her in the
flour?

foamy

In article <blia3l$cl1i9$1@ID-120173.news.uni-berlin.de


Till the wet spots disappear.

Jim

dave roy

You could always show him his rendition in NHL 2004. At least in the
Gamecube version, while it's recognizably him, it's hideous.

Dave Roy

bq

My problem with making gravy ain't the putting the flour directly in the
drippings, that's just plain stupid. I got me a fancy tupperware gravy
mixer and I put my flour in, then water and shake it. Then I put it the
drippings with the potatoe water I've drained off. My problem tends to be I
put too much potatoe water in and too much of the flour/water combo, and
there is no taste left, then I open a carton of OXO chicken flavor and put
damn near the whole box in there. And then salt, and pepper, and more oxo,
and more salt. And finally, I yell "aw **** it" and give up. Always a
festive atmosphere around here by that time.

bq

foamy

In article <bliirp$cns6k$1@ID-75016.news.uni-berlin.de

Tsk, tsk, tsk. Flour and fat is your basic roux, one of the most important
tools for the cooking non-challenged. A basic rue, 1:1 butter and flour
can be cooked ahead and frozen, to be used as a thickener for soups,
gravies etc.

Add flour to your drippings and cook and stir over medium heat for a
couple minutes. It will become paste-like. Once it's nicely done add
your water / flour mixture slowly, constantly stirring until you arrive
at the consistency you desire. Add your salt, pepper, garlic whatever
to taste.

And what the heck are you doing adding that potato water ?

Sheesh ! Wimmin these days.

Jim)

bq

My momma, who is the best cook ever, uses potatoe water for her gravy,
always and it's the best. And I'll bet your momma (God Bless her soul) did
too!

So there! bq

foamy

My mom probably drank it when I wasn't looking. <G>

She loved her potato :-)

Jim

foamy

In article <blikru$cv5jl$1@ID-75016.ne
ws.uni-berlin.de


I should have added to my reply to this post, use the potato water
then with the flour. The potato water will help to thicken because
of the starch in it.

Jim

bq

That's what I do smarty pants! bq