(22-Jul-2018) NOTICE: Mockforums.net has been upgraded. Please post any issues/queries. Thank you!


Thread Rating:
  • 1 Vote(s) - 4 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Gravy - How do you make it?
#1


How do YOU make it?
[Image: Zy3rKpW.png]
Reply
#2
I don't.
Devil Money Stealing Aunt Smiley_emoticons_fies
Reply
#3
What kind of gravy are you making? It's depends on the meat and method of cooking.
Reply
#4


Roast pork.

I didn't realize that made a difference.
[Image: Zy3rKpW.png]
Reply
#5
It makes a difference if you're braising the meat in liquid in which case you would make a slurry out of flour or cornstarch to thicken it, if you're roasting it in the oven or pan frying it then you would use the meat drippings and browned bits on the bottom of the pan and add flour to make a roux. I would remove the pork from the pan, place the pan over medium-high heat and deglaze the pan with a splash of sherry or vermouth, then stir in the flour to make a roux and slowly add water or stock until it thickens. Season with salt and pepper and finish with a pat of butter to make it silky. You can also use packaged gravy mix and do the same thing in place of the flour.
Reply
#6


A pat of butter makes it silky. That's a great tip!

I never knew I could add the flour first & then add liquid. Good to know because I used to mix flour & water but I always had lumps, it got to be such a fricken production making it I just stopped doing it. I have a pork loin and I want to do it right.
[Image: Zy3rKpW.png]
Reply
#7
You can whisk the flour into the pan drippings first, you might have to add a little more liquid to it like a 12 cup. You want to make kind of a paste out of it. Then slowly add in more liquid until it thickens. You shouldn't have any lumps that way.
Reply
#8
Ramsey no like the man gravy.
Reply
#9
(04-24-2013, 05:51 PM)sally Wrote: It makes a difference if you're braising the meat in liquid in which case you would make a slurry out of flour or cornstarch to thicken it, if you're roasting it in the oven or pan frying it then you would use the meat drippings and browned bits on the bottom of the pan and add flour to make a roux. I would remove the pork from the pan, place the pan over medium-high heat and deglaze the pan with a splash of sherry or vermouth, then stir in the flour to make a roux and slowly add water or stock until it thickens. Season with salt and pepper and finish with a pat of butter to make it silky. You can also use packaged gravy mix and do the same thing in place of the flour.

The juice in the tray from the meat it the most important ingredient.

Listen to Sally.
Reply
#10
On the can it says "turkey" or "chicken" ...........never use one that says "Tuna"
You couldn't get a clue during the clue mating season in a field full of horny clues if you smeared your body with clue musk and did the clue mating dance.
Reply
#11
Also..........screw Sally, she might even be ......a ghost! Like Caspers Mother or something. Smiley_emoticons_shocked
You couldn't get a clue during the clue mating season in a field full of horny clues if you smeared your body with clue musk and did the clue mating dance.
Reply
#12
Never mind your grandma, I make a gravy that will make you slap your wife across the face and strangle her for being such a loser.
Reply
#13
(04-24-2013, 07:59 PM)Maggot Wrote: ...........never use one that says "Tuna"

Smiley_emoticons_smile

Good gravy, that's true. Tuna drippings on mashed potatoes might not work. Though, tuna pizza is much better than it sounds, so who knows?

Not so crazy about gravy on meat or potatoes. But sausage gravy on biscuits a few times a year is one of my favorite splurges.

This is a good easy sausage gravy recipe (Pillsbury buttermilk bake and serve biscuits work fine):

*1/2 pkg. breakfast sausage
*2 tbsp. real butter
*4 tbsp. flour
*4 cups whole milk (don't use reduced fat)
*1 12 tsp. salt
*1 12 tsp. pepper

-Cook sausage until done
-Add butter and flour
-Simmer for a few minutes on medium heat stirring frequently
-Add milk, salt and pepper. Simmer over medium-high heat stirring constantly until desired thickness
Reply
#14
*mouth waters* I love gravy.
Commando Cunt Queen
Reply
#15
And teh gravy train starts @ potato station.
You couldn't get a clue during the clue mating season in a field full of horny clues if you smeared your body with clue musk and did the clue mating dance.
Reply
#16
(04-24-2013, 04:18 PM)Duchess Wrote:

How do YOU make it?

Moistly in my underpants.
Reply
#17


Bend over!
[Image: Zy3rKpW.png]
Reply
#18
I want to eat at Sally's.
Devil Money Stealing Aunt Smiley_emoticons_fies
Reply
#19
(04-25-2013, 01:16 AM)Clang McFly Wrote:
(04-24-2013, 04:18 PM)Duchess Wrote:

How do YOU make it?

Moistly in my underpants.

That's really gross, Clang.
Reply
#20
(04-25-2013, 06:42 AM)ramseycat Wrote: I want to eat at Sally's.


Me too! I would like to either have one of her special pizzas or one of those awesome sammiches she makes and I can't tell you how I would have loved to sink my teeth into some of that coconut bread pudding she just made. Actually, I'm so hungry right now I'd be happy to gnaw on her arm.
[Image: Zy3rKpW.png]
Reply