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BryanGSimmons BryanGSimmons is offline
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Default Not my mother's "grease gravy."

On 3/31/2021 4:00 PM, songbird wrote:
> BryanGSimmons wrote:
>> I took some cubed round steaks, salt and peppered then, then dredged
>> them in rice flour and fried them in very hot sunflower oil. My mother
>> made the grease gravy by adding just water. I added water, and some
>> rice flour left over from coating the meat. It was still pretty runny,
>> but not totally runny like my mother's. The rice flour fried up
>> crispier than hers, which used regular all purpose wheat flour. Also,
>> better quality "grease" makes for better grease gravy.

>
> any time you can fry flour and grease to make a thickener
> it can work out well but try to make sure to fry it long
> enough as that makes some difference in the flavor. for
> those from the further south they fry it until some of it
> browns and call it a roux.
>
>

There's always plenty of dark brown flour that comes off the meat.
The added slurry is just to thicken it slightly.
>
> songbird
>



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