What amount of flour and milk would one use to make approximately 1 quart of
gravy?
Also, how would this freeze?



--
Posted via a free Usenet account from http://www.teranews.com

On May 8, 3:13 pm, "theChas." > wrote:
> What amount of flour and milk would one use to make approximately 1 quart of
> gravy?
> Also, how would this freeze?
>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

Hey, I never measure, so guesstimating ... I would use 2 tubes of
Jimmy Dean Hot, i fry that up in about a stick of butter. Once nice
and brown I add about 3/4 cup of flour and brown that as well. start
out with maybe a cup or two of milk, add slowly and stir. Let that
cook up slow. If it's too thick add more milk. Salt and pepper to
taste.
I've never had issues with freezing. if you make too much freeze it
in baggies. Individual smaller sizes, you won't have to thaw all of
it.
enjoy
chilichick

On Tue, 8 May 2007 16:13:50 -0600, "theChas."
> wrote:

>What amount of flour and milk would one use to make approximately 1 quart of
>gravy?

4 oz (1 stick) of butter, 1/2 cup of flour, a quart of milk, and salt
and pepper to taste.

>Also, how would this freeze?

I've never tried freezing it, but it should do ok, although it can
probably be made from scratch quicker than you could thaw out a chunk
of frozen gravy.

--
Zilbandy

theChas. wrote:
> What amount of flour and milk would one use to make approximately 1
> quart of gravy?
> Also, how would this freeze?

It's a white sauce. 3 Tbs. sausage drippings, two Tbs. flour. Lots of
freshly ground black pepper and 1 cup of milk. And stir, stir, stir until
the gravy is thick and then you spoon it over hot freshly baked buttermilk
biscuits.

chilichick wrote:
> On May 8, 3:13 pm, "theChas." > wrote:
>> What amount of flour and milk would one use to make approximately 1
>> quart of gravy?
>> Also, how would this freeze?
>>
> Hey, I never measure, so guesstimating ... I would use 2 tubes of
> Jimmy Dean Hot, i fry that up in about a stick of butter.

Why in the hell would you fry sausage in butter? That makes absolutely no
sense. Jimmy Dean sausage is plenty full of pork fat without adding butter
to the mix. That makes no sense. And 2 pounds of sausage in gravy is
waaaaaay too much unless you're cooking for 7-10 people.

> and brown I add about 3/4 cup of flour and brown that as well. start
> out with maybe a cup or two of milk, add slowly and stir. Let that
> cook up slow. If it's too thick add more milk. Salt and pepper to
> taste.

2 cups milk? What is wrong with this picture? Apparently you don't know
how to make biscuits and gravy.

> I've never had issues with freezing. if you make too much freeze it
> in baggies. Individual smaller sizes, you won't have to thaw all of
> it.
> chilichick

This much is true, at least. You can freeze it.

"jmcquown" > wrote in message
...
> theChas. wrote:
>> What amount of flour and milk would one use to make approximately 1
>> quart of gravy?
>> Also, how would this freeze?
>
> It's a white sauce. 3 Tbs. sausage drippings, two Tbs. flour. Lots of
> freshly ground black pepper and 1 cup of milk. And stir, stir, stir until
> the gravy is thick and then you spoon it over hot freshly baked buttermilk
> biscuits.
>
>

Two tablespoons of flour in a whole quart of milk isn't even enough flour to
make thin white sauce. The ratio is 1 T butter +1 T flour to 1 cup milk for
thin white sauce. If you want nice thick gravy you need at least 2
tablespoons of flour to a cup of gravy. A quart of milk is 4 cups of milk.
4X2 equals at least 6 tablespoons of flour which is right at a half cup.
Personally I like my gravy a little thicker and would add a couple more
tablespoons of flour and fat.


Ms P

Ms P wrote:

>> It's a white sauce. 3 Tbs. sausage drippings, two Tbs. flour. Lots of
>> freshly ground black pepper and 1 cup of milk. And stir, stir, stir
>> until
>> the gravy is thick and then you spoon it over hot freshly baked
>> buttermilk
>> biscuits.
>>
>>
>
> Two tablespoons of flour in a whole quart of milk isn't even enough
> flour to make thin white sauce. The ratio is 1 T butter +1 T flour to 1
> cup milk for thin white sauce. If you want nice thick gravy you need at
> least 2 tablespoons of flour to a cup of gravy. A quart of milk is 4
> cups of milk. 4X2 equals at least 6 tablespoons of flour which is right
> at a half cup. Personally I like my gravy a little thicker and would add
> a couple more tablespoons of flour and fat.
>
>
> Ms P

I believe that Jill listed a typical white sauce recipe above, although
I agree it is usually 1 T. fat/1 T. flour/1 cup milk for a thin, 2/2/1
for a medium sauce and 3/3/1 for a thick sauce. She did say one CUP
milk, not one quart of milk. I imagine she figured the poster asking
for a quart could do the math and increase the recipe accordingly to
make a quart?

theChas. wrote:

> What amount of flour and milk would one use to make approximately 1 quart of
> gravy?
> Also, how would this freeze?

I always use 1 lb. of bulk sausage and 1 qt. of milk.
I guess that would make somewhat more than a qt. what
with the volume of the sausage added to the milk. But
more is always better!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Zilbandy wrote:

> On Tue, 8 May 2007 16:13:50 -0600, "theChas."
> > wrote:
>
>
>>What amount of flour and milk would one use to make approximately 1 quart of
>>gravy?
>
>
> 4 oz (1 stick) of butter, 1/2 cup of flour, a quart of milk, and salt
> and pepper to taste.
>
>
>>Also, how would this freeze?
>
>
> I've never tried freezing it, but it should do ok, although it can
> probably be made from scratch quicker than you could thaw out a chunk
> of frozen gravy.

I always make a big batch and eat part right away
and then freeze the rest in meal-sized portions.
It's no problem to defrost and heat in the microwave.
No big deal. Lots, lots faster than making it from
scratch.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 9, 5:19 am, "jmcquown" > wrote:
> chilichick wrote:
> > On May 8, 3:13 pm, "theChas." > wrote:
> >> What amount of flour and milk would one use to make approximately 1
> >> quart of gravy?
> >> Also, how would this freeze?
>
> > Hey, I never measure, so guesstimating ... I would use 2 tubes of
> > Jimmy Dean Hot, i fry that up in about a stick of butter.
>
> Why in the hell would you fry sausage in butter? That makes absolutely no
> sense. Jimmy Dean sausage is plenty full of pork fat without adding butter
> to the mix. That makes no sense. And 2 pounds of sausage in gravy is
> waaaaaay too much unless you're cooking for 7-10 people.
>




> > and brown I add about 3/4 cup of flour and brown that as well. start
> > out with maybe a cup or two of milk, add slowly and stir. Let that
> > cook up slow. If it's too thick add more milk. Salt and pepper to
> > taste.
>
> 2 cups milk? What is wrong with this picture? Apparently you don't know
> how to make biscuits and gravy.
>
> > I've never had issues with freezing. if you make too much freeze it
> > in baggies. Individual smaller sizes, you won't have to thaw all of
> > it.
> > chilichick
>
> This much is true, at least. You can freeze it.

that's why I said I guess at it... We generally make B&G for 65 to 75
people. We cook every 3rd sunday at the Elks.
We use lots of milk and lots of flour and 8 - 10 rolls of the Jimmy
Dean Sausage. The butter gives us a better rue
to start. We haven't had a complaint yet or any B&G left over.
Everybody knows they have to get there early to get some.
My mother-in-law is from NC and said that the butter was the secret
to her sausage gravy which everyone loves.
Chilichick

On 2007-05-09, chilichick > wrote:
> My mother-in-law is from NC and said that the butter was the secret
> to her sausage gravy which everyone loves.

Yep. Butter AND bacon grease go great together. My secret bean
dish depends on 'em.

nb

"Goomba38" > wrote in message
...
> Ms P wrote:
>
>>> It's a white sauce. 3 Tbs. sausage drippings, two Tbs. flour. Lots of
>>> freshly ground black pepper and 1 cup of milk. And stir, stir, stir
>>> until
>>> the gravy is thick and then you spoon it over hot freshly baked
>>> buttermilk
>>> biscuits.
>>>
>>>
>>
>> Two tablespoons of flour in a whole quart of milk isn't even enough flour
>> to make thin white sauce. The ratio is 1 T butter +1 T flour to 1 cup
>> milk for thin white sauce. If you want nice thick gravy you need at
>> least 2 tablespoons of flour to a cup of gravy. A quart of milk is 4
>> cups of milk. 4X2 equals at least 6 tablespoons of flour which is right
>> at a half cup. Personally I like my gravy a little thicker and would add
>> a couple more tablespoons of flour and fat.
>>
>>
>> Ms P
>
> I believe that Jill listed a typical white sauce recipe above, although I
> agree it is usually 1 T. fat/1 T. flour/1 cup milk for a thin, 2/2/1 for a
> medium sauce and 3/3/1 for a thick sauce. She did say one CUP milk, not
> one quart of milk. I imagine she figured the poster asking for a quart
> could do the math and increase the recipe accordingly to make a quart?

So she did. I was thinking about the quart of gravy the OP was asking about
though. Brain was thinking one thing, fingers typed another.


Ms P