How to make a gravy?!
How to make a gravy?
please tell me the procedures.....
thanks,..
Answers:
Make a roux of equal parts of butter/oil and flour in a skillet. Cook over medium low heat until the mixture turns a dark brown. The lighter the roux is the more thickening power it has, the darker the roux is the less thickening power it has. So take that into account when you add your liquid in to make your gravy. It helps the flavor if you brown your meat first in the same pan and use those drippings to make your roux. After you have browned your roux, reduce the heat and whisk in your stock or liquid. You have to whisk it in pretty vigorously to remove the lumps of roux. Keep whisking until it is smooth. Simmer until you have your desired consistency. Remember to season the gravy well.
why dont you buy those "powder gravy just add water!" at your local supermarket. I have one in my pantry.
1)Empty 1 package into saucepan
2)Blend 1 cup of water
3)Bring to boil, stirring continually.Reduce heat and simmer 1 minute
Start by making a 'roux': melt 1-3 Tbs. butter, then stir in 1 Tbs. flour for each Tbs. of butter. It's all right to let the flour brown; it will help with the color of the gravy. SLOWLY add one or two cups of chicken or beef stock/broth a little at a time, so that the roux won't clump. Stir constantly so that the gravy will be smooth. Once all the liquid is added, correct the seasoning (more salt, pepper, herbs, etc.), then allow to thicken a bit.
Buy it from the supermarket its just as good.
Otherwise add flour and water to beef or chicken stock.
hope this gives you an idea.
INGREDIENTS
2 pounds lean ground beef
1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste
1 teaspoon onion salt
1 small onion, chopped (optional)
DIRECTIONS
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt.
Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.
Adrian there are many sauces and gravies. Here are the basic steps. Varying any of these will have dramatic effects on the end product. First off you must have an oil or juices to start.... this could be the pan drippings from braising meats or a couple tablespoons of lard, either works. To this is added a long chain carbohyrdrate (starch) usually flour but often cornstarch. Brown slightly then reduce the temperature suddenly by adding a cup of hot water. Stir continuosly throughout or suffer the lumps in the gravy. To get a hillbilly "breakfast gravy" do this... Fry sausage til done remove from iron skillet... add 2 Tbsp flour and brown SLIGHTLY. The browning flour should resemble damp, moist sand. Kill the temp by reducing the heat and simultaneously adding 1 cup hot water. Stir then add 1 cup milk. Stir, stir, then... stir some more. A flat whisk works very well. Continue stirring under low heat under the gravy thickens. It will be a color between gattleship gray (best) and light brown (ya scorched the flour). Split a biscuit in half, lay flat on plate, smother with gravy add pepper to taste and UMMMMMM!! heavenly....
1. Buy gravox
2. follow the directions on the gravox box
If you have any sauce left from cooking the dish, add a little corn starch solution and thicken it to make gravy.
I am complimented on my gravy every time I make it for people, I only start by telling you this because, as you probably know, some people cannot make good gravy at all. This is what I do...
When you make flour gravy (or roux gravy) you use equal amounts of fat and flour. The fat can be any fat, butter, margerine, cooking oil, shortening, lard, or the drippings from cooked meat. Drippings are the fat that has cooked out of the meat or the fat you used to cook it in, like if you used fat to fry steak in for example. If you know you will be making pan gravy after you cook a steak or burger patties and it is meat that's low in fat you can add fat (I use canola oil) to the pan, before you start to cook the meat, so it gets nicely flavored like the meat. As I said you use equal amount fat and flour, which should be proportionate to the liguid. The formula is, 1 tablespoon flour and 1 tablespoon fat to 1 cup liquid. The amount of liquid you use is equal to the amount of gravy you want. Most people usually make 2 cups of gravy, that will be 4 servings to serve on meat and mashed potatoes. I am going to explain the process for making chicken fried steak gravy, because it's my favorite and is very easy to get enough yummy drippings.
I use about 4 tablespoons of canola oil or shortening to fry my chicken fried steak in. When it's done I take a guess at about how much fat is left in the pan, because the breading absorbs some of it. I would want 2 tablespoons if there's too much, dump some out, if I need more I'll add some more. Use a spatula and loosen up browned bits that may be stuck around in the pan, on about medium heat add 2 tablespoons flour and stir it around, it's about the consistancy of tapioca pudding. People usually lower the heat, but I always remove the pan from the heat, because this is where you'll get lumps. You need to mix the water in fast enough but not too fast. If you remove the pan from the heat, you have no worries. The liquid can be water, milk or broth. For this gravy I use 2 cups of beef broth, pour it in about a half a cup at a time, whisking out all the lumps in between each addition. Place it back on medium heat and bring it to a boil, whisking constantly to keep from getting lumps. Boil for two to three minutes to reach the maximum thickening. If for any reason it's too thick for your taste you can add more broth or water until it's the consistancy you like, if you like it thicker or it did not thicken well, which happens from time to time, you can mix a couple teaspoons of flour with a couple teaspoons water and stir it really good, any lumps you leave in it will go in your gravy. Add the flour mixture while whisking briskly.
There is also cornstarch gravy, you can either take all the fat drippings out or skim all but 2 tablespoons drippings from the pan, (people leave that much in for flavor) Add two cups broth or water. Mix 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Stir into pan. Season to taste. Place over medium heat and boil stirring constanly for one minute.
If you made a roast or roasted a turkey and have several cups of broth that cooked from your meat you can thicken it with flour or corn starch. I use both, because I don't like to taste the flour in gravy. As you can see above when you make cornstarch gravy it's the same formula as flour gravy. As I said I use both, so for example when you roast a turkey and you have 4 cups of turkey broth to thicken for gravy. Mix equal parts flour and cornstarch, so it would be 2 tablespoons of each, stir till smooth in about a half of cup cold water. Add to the broth in a saucepan and bring to a boil stirring constantly, boil over medium heat for one to two minutes.
You can use either of the three types of gravy I described when you make cream gravy, like for biscuits and gravy, only you use milk or a combination of milk and cream (half and half) For fried chicken I like to make cream chicken gravy, you just make it the same as the first description above, instead of liquid broth or water you use the milk and powdered chicken broth or chicken flavored boullion cubes.
Enjoy.
Fry meat. Remove from pan. You will need to have 1T. fat in pan per each cup of gravy you wish to make. (leave all the little crispies in the pan for flavor). For each T. fat, add 1 T. flour. Cook and stir over med heat a minute or two, so the flour won't taste raw. Add 1 c. milk (dependind on your ratio of flour and fat) and heat and stir til thickened and bubbly. Add salt and plenty of pepper.
If not frying meat, use the same recipe using bacon fat or whatever.