My last attempt at Biscuits & Gravy was another disaster.
I'm getting tired of eating flour paste.
I saved 3 T of bacon drippings for my base and very slowly added no more
than 2 T of flour. Then the milk... still got the paste (and not that smooth
either). I can't believe I'm such a dork I can't make a simple Beschamel
sauce.



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

"theChas." wrote:
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.

You're probably adding the liquid all at once and cooking over too
high heat... use med-low heat and add a couple ounces at a time and
stir constantly to incorporate before adding more. You're probably
the impatient type.

Sheldon

"theChas." > wrote in message
.. .
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that
> smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.

Did you let the flour cook a little bit after you stirred it into the bacon
fat? You should stir the flour into the hot fat and let it cook just a
minute or so before you dump in the milk. If you stir it in well you won't
have any lumps either. Are you actually measuring the fat, flour and milk?
That's how my oldest son was finally able to make decent gravy.



Ms P

On Jun 7, 8:10 am, "theChas." > wrote:
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.
>
You need to stir and cook the flour and drippings for a while at
medium-low heat before adding the liquid. The flour will cook and the
"flour taste" will decrease.

I've found sausage to be better for "biscuits and gravy," than bacon,
incidentally. I always let the flour and drippings cook until it
starts to brown a little. The gravy still turns out mostly white
because of the amount of milk in it.

N.

Sheldon > wrote in
ups.com:

> "theChas." wrote:
>> My last attempt at Biscuits & Gravy was another disaster.
>> I'm getting tired of eating flour paste.
>> I saved 3 T of bacon drippings for my base and very slowly added no
>> more than 2 T of flour. Then the milk... still got the paste (and not
>> that smooth either). I can't believe I'm such a dork I can't make a
>> simple Beschamel sauce.
>
> You're probably adding the liquid all at once and cooking over too
> high heat... use med-low heat and add a couple ounces at a time and
> stir constantly to incorporate before adding more. You're probably
> the impatient type.
>
> Sheldon
>
>

What sheldon said.

my method

Over low-medium heat:

I'm assuming the fat is in the pan and the pan is warm not hot (don't
french fry the flour). Add the flour to the fat...stir and continue to
stir till it has made a smooth even paste and there is no dry flour or
lumps. You can add the flour all at once requiring you stir faster to
incorporate the fat and flour or you can sprinkle the flour in while
stirring at a more sedate speed. we don't want burnt flour. We just want
a smooth paste. This is to important to help ensure that there won't be
any lumps that aren't supposed to be in the gravy, because if the flour
and fat are combined evenly to a smooth paste there will be less or
little chance of lumps.

Next: cook this paste a minute or so just to get rid of the raw flour
taste. You aren't going for a browning effect ..the paste should stay the
same colour. Well, take into account the brown bits in the pan for any
colour changes. Some folks don't bother with this step but in my mind it
does improve the flavour of the finished sauce/gravy to get rid of the
raw flour taste.

Lastly add some of the milk and stir in the paste, add more milk and
stir, add the last of the milk and stir. Be sure to scrape up any and all
stuck on pan bits. The idea here is to incorporate the paste...and to
scrape up the pan bits...there should be no blobs in the paste before
adding the next batch of liquid at each step and again a smooth even
mixture is what we want. Now that you have a combined begining of a
sauce/gravy and only now is when you increase the heat (to say meduim
high) and bring it to a boil till it thickens; while stirring (oh
course); then reduce heat to just keep the gravy warm. Now is when you
add pepper, salt or what ever you want to add to the sauce for flavour
corrections.

There is a mess of stirring, but not frantic stirring involved in this
recipe.

This shouldn't take that long...I've never timed myself making gravy but
my best guess is the total start to finish time including seasoning
doesn't take more than 8-10 minutes.

Now if you had a stick blender most of this wouldn't be necessary as the
stick blender would 'fix' any lump problems.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"theChas." > wrote in message
.. .
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that
> smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.

The way I make it is to brown some bulk sausage and crumble it as it cooks.
When fully cooked, I drain off most of the grease, leaving just a bit in the
pan. I then add enough flour to where the meat is fully but lightly coated.
Cook this for a minute or so, then add some milk slowly, stirring while you
do. Season with some black pepper.

On Jun 7, 9:10 am, "theChas." > wrote:
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.
>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

The first thing we were taught in Home-Ec in 1949 was how to make
bechamel. I tried and failed until in the last year or so. I now use
Mario Batali's recipe in one of his books. I notice that there is the
same recipe online at

http://www.foodnetwork.com/food/reci...ml?rsrc=search

This is the EXACT recipe I use, except the book differs in one
instance. The book recipe uses 3 cups of milk, and foodnetwork
receipe uses 4 cups of milk. I use the 3 cups of milk.

It looks so simple, I know, but I have had no failures since.
Good luck,
Dee Dee

Dee Dee wrote:
>
>
>
> The first thing we were taught in Home-Ec in 1949 was how to make
> bechamel. I tried and failed until in the last year or so. I now use
> Mario Batali's recipe in one of his books. I notice that there is the
> same recipe online at
>
> http://www.foodnetwork.com/food/reci...ml?rsrc=search
>
> This is the EXACT recipe I use, except the book differs in one
> instance. The book recipe uses 3 cups of milk, and foodnetwork
> receipe uses 4 cups of milk. I use the 3 cups of milk.

I haven't bothered following a recipe for it for a long time. I figure it
is more about the procedure than the exact amount of ingredients. I start
with a little more butter than flour, as that recipe suggest (5 butter, 4
flour), melt the butter, add the flour, but the amount depends on how much
sauce I intend to make. I stir it around and let it cook a bit, then take
it off the heat and add milk and stir it with a whisk to make sure it is
thoroughly mixed and smooth, then put it back on the heat... stirring
constantly. I haven't had a failure since I learned the importance of
constant stirring.

"Ms P" > wrote in message
...
>
> "theChas." > wrote in message
> .. .
>> My last attempt at Biscuits & Gravy was another disaster.
>> I'm getting tired of eating flour paste.
>> I saved 3 T of bacon drippings for my base and very slowly added no more
>> than 2 T of flour. Then the milk... still got the paste (and not that
>> smooth
>> either). I can't believe I'm such a dork I can't make a simple Beschamel
>> sauce.
>
> Did you let the flour cook a little bit after you stirred it into the
> bacon fat? You should stir the flour into the hot fat and let it cook
> just a minute or so before you dump in the milk. If you stir it in well
> you won't have any lumps either. Are you actually measuring the fat,
> flour and milk? That's how my oldest son was finally able to make decent
> gravy.

This is my favourite if it helps

When you're ready to make the sauce, put the milk in a saucepan, then simply
add the flour and butter and bring everything gradually up to simmering
point, whisking continuously with a balloon whisk, until the sauce has
thickened and becomes smooth and glossy.

Then turn the heat down to its lowest possible setting and let the sauce
cook very gently for 5 minutes, stirring from time to time. Meanwhile, taste
and add seasoning.

From Delia Smith

In article >,
says...
> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.
>
>


Foolproof, I think:

Put 1/2 lb of bulk sausage (Jimmy Deans, Neese, etc) and 1/4c minced
onion in a 10 inch non-stick skillet. Put over medium heat and stir,
breaking up the sausage into small bits, until the sausage is cooked.

Sprinkle 3 TB of flour over the mixture and stir continuously for 2-3
minutes to incorporate and cook the flour.

Add 1-1/2c of warm milk and stir. Add a lot of ground black pepper. Stir
until the mixture bubbles and thickens. Taste and add salt if needed.
Add more warm milk if the mixture is too thick. Simmer a few minutes to
meld the flavors.


--
Peter Aitken

Sheldon wrote:
> "theChas." wrote:
>> My last attempt at Biscuits & Gravy was another disaster.
>> I'm getting tired of eating flour paste.
>> I saved 3 T of bacon drippings for my base and very slowly added no
>> more than 2 T of flour. Then the milk... still got the paste (and
>> not that smooth either). I can't believe I'm such a dork I can't
>> make a simple Beschamel sauce.
>
> You're probably adding the liquid all at once and cooking over too
> high heat... use med-low heat and add a couple ounces at a time and
> stir constantly to incorporate before adding more. You're probably
> the impatient type.
>
> Sheldon

I told him in the earlier thread to add both the flour and the liquid
gradually. Someone replied and said it wasn't necessary. Sorry, but for me
it always makes a difference.

Jill

On Jun 7, 12:44 pm, Dave Smith > wrote:


I haven't had a failure since I learned the importance of
> constant stirring.

Yes, I think this is the most important part of the whole recipe. You
just can't abandon this instruction.
Dee Dee

In article >,
"theChas." > wrote:

> My last attempt at Biscuits & Gravy was another disaster.
> I'm getting tired of eating flour paste.
> I saved 3 T of bacon drippings for my base and very slowly added no more
> than 2 T of flour. Then the milk... still got the paste (and not that smooth
> either). I can't believe I'm such a dork I can't make a simple Beschamel
> sauce.

Add more milk if it's too thick and whisk in. Reduce the bechamel over
low heat if it's too thin, or sprinkle it with Wondra, but that's
cheating.
I'd love to see what you are actually doing. It's really easy, and
you'll smack your forehead when the light comes on when you get it right.

leo

--
<http://web0.greatbasin.net/~leo/>

On Thu, 7 Jun 2007 07:10:58 -0600, "theChas."
> wrote:

>I'm getting tired of eating flour paste.
>I saved 3 T of bacon drippings for my base and very slowly added no more
>than 2 T of flour. Then the milk...

How much milk?

--
Zilbandy

On Thu, 07 Jun 2007 15:44:56 -0700, Leonard Blaisdell
> wrote:

>Add more milk if it's too thick and whisk in. Reduce the bechamel over
>low heat if it's too thin, or sprinkle it with Wondra, but that's
>cheating.

Couldn't you add a bit of corn starch if it's a bit thin?

--
Zilbandy

On Thu, 07 Jun 2007 15:44:56 -0700, Leonard Blaisdell
> wrote:

>> I'm getting tired of eating flour paste.
>> I saved 3 T of bacon drippings for my base and very slowly added no more
>> than 2 T of flour. Then the milk... still got the paste (and not that smooth
>> either). I can't believe I'm such a dork I can't make a simple Beschamel
>> sauce.

REMEMBER THE FORLUMA................................One Part to One
Part to One Part.

OK...started with 3 tb drippings......then you add 3 tb
flour......then you add 3 cup milk.


It's so simple....one to one to one.

On Thu, 07 Jun 2007 16:59:49 -0700, Zilbandy
> wrote:

>Couldn't you add a bit of corn starch if it's a bit thin?

Don't mess with the formula....you will be the first one bitchin' that
it didn't work right.


One part....fat.....one part flour..................one part liquid.
1tb butter...................1tb flour...................1 cup liquid.

On Thu, 07 Jun 2007 20:36:27 -0400, Ward Abbott >
wrote:

>One part....fat.....one part flour..................one part liquid.
>1tb butter...................1tb flour...................1 cup liquid.

I usually make my gravy thicker. I'd probably use just a half cup.

--
Zilbandy

On Thu, 07 Jun 2007 17:54:54 -0700, Zilbandy
> wrote:

>I usually make my gravy thicker. I'd probably use just a half cup.

Aren't you the ONE who was complaining about paste?


http://carcino.gen.nz/images/index.p...9a680/463c5922

> This is the EXACT recipe I use, except the book differs in one
> instance. The book recipe uses 3 cups of milk, and foodnetwork
> receipe uses 4 cups of milk. I use the 3 cups of milk.
***********************
Using that much milk, I don't think I can eat that much paste.



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

On Thu, 07 Jun 2007 21:37:02 -0400, Ward Abbott >
wrote:

>Aren't you the ONE who was complaining about paste?

Nope, not me.

--
Zilbandy

On Thu, 7 Jun 2007 14:09:35 -0500, "jmcquown" >
wrote:

>Sheldon wrote:
>> "theChas." wrote:
>>> My last attempt at Biscuits & Gravy was another disaster.
>>> I'm getting tired of eating flour paste.
>>> I saved 3 T of bacon drippings for my base and very slowly added no
>>> more than 2 T of flour. Then the milk... still got the paste (and
>>> not that smooth either). I can't believe I'm such a dork I can't
>>> make a simple Beschamel sauce.
>>
>> You're probably adding the liquid all at once and cooking over too
>> high heat... use med-low heat and add a couple ounces at a time and
>> stir constantly to incorporate before adding more. You're probably
>> the impatient type.
>>
>> Sheldon
>
>I told him in the earlier thread to add both the flour and the liquid
>gradually. Someone replied and said it wasn't necessary. Sorry, but for me
>it always makes a difference.
>
Fisticuffs with Jill over the "right way".... If that gravy was
"sawmill" (a term I never use) meaning MEAT gravy - the dump method
works for me.

1. Cook the meat ( a pound is good)
2. I used to have a "Pour out most of the fat" step - but with
today's sausage - I don't pour off much/anything because it's pretty
dry.
3. Throw a Tb. or three T on the meat and move everything around for
a minute (60 seconds) until it is fully incorporated with the meat.
4. pour in the milk, cream (whatever) all at once, stir well, cover
when it barely begins to thicken and let cook for a few minutes
more(10).

Good stuff!

--
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