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Thread: How do y’all make gravy ??

  1. #21
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  2. #22
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    Quote Originally Posted by Luvin' Labs View Post

    BINGO

  3. #23
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  4. #24
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    Quote Originally Posted by tprice View Post
    Funny

    Just have never really made gravy, I can cook damn near anything but wife has always made the gravy when I get done. Last few times I have made it and it is just missing something . Gonna try the beef broth and no water next time
    Don't you know you're supposed to be born knowing how to do everything? How dare you openly admit and try to learn.

    Different gravy requires different stuff. Milk gravy, red eye gravy, brown gravy, tomato gravy, sausage gravy. Just a few of the most popular. Each has it's own needs and different liquid/spice combos and roux cook times.

    Practice makes perfect and the only person who has to enjoy it is you. So read some recipes, follow them then get philosophical from there.

  5. #25
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    congrats on trying to live healthier lives

    i use water. broth is beef flavored water. I dont use milk unless I am making gravy for biscuits.

    making the roux is the key.
    Ugh. Stupid people piss me off.

  6. #26
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    Some of y'all people belong in Brown Town, I swear.

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  7. #27
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    Quote Originally Posted by ccleroy View Post
    Some of y'all people belong in Brown Town, I swear.
    Brown Town, pour que?


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  8. #28
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    Water? You serious man?

  9. #29
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    I don't always thicken my gravies especially when it's going on grits or horseradish or rosemary mashed potatoes - shrimp head gravy running free in a bowl if grits is perfect.

    If'n it's goin' on bread or biscuits then, yes, make it thick.
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  10. #30
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    Quote Originally Posted by Baggy View Post
    Water? You serious man?
    6 Whisk while slowly adding liquid: Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water).
    Now make note of how much liquid you have. Remember, our goal this time is 3 cups of gravy so we’re going to need 3 cups of liquid. How much do you have? If it’s more than 3 cups, you’re not going to use it all. You can add the extra to your mashed potatoes instead of milk, or freeze it for later or discard it. If, on the other hand, you have less than 3 cups, then add to it. As noted above, you can use unsalted broth or stock, wine or water. Only go with wine or water if the drippings are very meaty flavored. If they’re not, stick with broth or stock. Make sure it’s unsalted though. Gravy can get salty quickly as it simmers and reduces. You want control over that salt as much as possible.
    those were the first two recipes on google
    Ugh. Stupid people piss me off.

  11. #31
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    Quote Originally Posted by tprice View Post
    BINGO
    Looks spot on to me. I'm having venison cube steak for dinner myself this evening. I'll post up a pic later of the end product.
    Last edited by mrtroy4man; 09-18-2018 at 04:19 PM. Reason: Oops
    every expert was once a beginner

  12. #32
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    Deer cube steak can sometimes be a little dry so I usually add some flour and milk

  13. #33
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    That's why I add mustard.. and fry that s*** in peanut oooooil.

  14. #34
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    20180918_192946.jpg
    Attached Images Attached Images
    every expert was once a beginner

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    every expert was once a beginner

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    The hell is that at the 6 on your plate?

  17. #37
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    Quote Originally Posted by charlie horse View Post
    The hell is that at the 6 on your plate?
    Lima beans
    every expert was once a beginner

  18. #38
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    WTF did you do, roll over them with a compactor??
    RIP Kelsey "Bigdawg" Cromer
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    If love could have saved you, you would have lived forever.

    Missing you my great friend.


  19. #39
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    Quote Originally Posted by LabLuvR View Post
    WTF did you do, roll over them with a compactor??
    It's the way my grandmother always made them. As they were finishing cooking she would break them up with a fork and turn them into almost mashed potato consistency. I will eat them anyway they are cooked or presented.
    every expert was once a beginner

  20. #40
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    Depends on what type gravy you are making but the answer is still the same for me.
    Quote Originally Posted by Saltydog235 View Post
    I tell my wife I want gravy.
    Also, you can't add too much pepper to milk gravy and it appears from the pictures you fellas are making it too thick.
    Worship the LORD, not HIS creation.

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