What is a simple recepie to making gravy?!


Question:

What is a simple recepie to making gravy?

Something tasty yet very simple to make. Thanx


Answers:
Heat Chicken stock (Swansons)
and add all purpose flour till thickened!

pack of gravy powder and water. hahaha easy

I always use the left over grease or whatever from making the meat. then all you add is flour and water, heat and stir.

there are a few different types of gravy. country gravy (white gravy, pepper gravy, brown gravy, like the kind normally on salisbury steak, brown cajun gravy which is very different than regular brown gravy. tomato gravy.

basically oil/fat of some kind, get it hot, add a little flour, salt and pepper and stir until you almost burn it, then add milk or water(or tomato sauce in the instance of tomato gravy.) the more you brown it, the darker it will be. adding milk instead of water will make a white/country gravy, adding water will make a brown gravy.
it will take a lot of practice to get it right.

Once you get the hang of it, gravy is very easy.
The basis is of course the flavoring which can be meat drippings or a cream/milk base(or both).
Just remember to use the same amount of flour and your oil of choice when starting. Cook the combo slowly over med. heat for at least 10 mins to cook the "starchy" taste out. The longer you cook this, the darker it becomes. A lighter gravy is good for fish and chicken. In between for pork and darker for beef.
If you are not working with pan drippings, you can always fake it with a stock or broth of your choice.

2 cups broth-3 T. flour and oil. Add whatever seasoning you like: salt, pepper, garlic powder, onion powder,Worcestershire sauce, sage.thyme. whatever.

1 Cup cold water
and
1 Tbls corn starch
OR 2 Tbls flour
boil,,,, thin as necessary
this makes gravy or wallpaper paste
until you add seasonings
You want white sauce or country gravy
use flour and cold milk bring to a boil slowly
thin with milk or water
add anything you please
Cooking is an adventure-- experiment

Using the other recipes given, it works best if you dissolve your flour (or cornstarch) in cold water before you add it. That will prevent lumps.

My mom takes the drippings from the meat she cooks, adds a little Kitchen Bouquet (in a dark brown bottle with yellow label) and then warm water. Enough of the Kitchen Bouquet to give it a nice rich brown color, and enough water to thin it out. The amounts depend on how much of the meat drippings you have. No flour. It's was always my favorite gravy. However the white country gravy is perfect for things like fried chicken or chicken fried steak. Those were the two types gravy that my mom made.

Tomato Gravy
A recipe for southern tomato gravy, good on pasta, meatloaf, and chicken.

INGREDIENTS:
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 4 green onions, finely chopped (white part only)
* 3 large ripe tomatoes, peeled, seeded, finely chopped
* 1/2 cup whipping cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1/2 teaspoon dried thyme

PREPARATION:
Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.

Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly.

Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened. Serve over chicken, fish, or pasta.
Makes 2 cups.
http://southernfood.about.com/od/gravyre...




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