Steve B wrote:
> I am asked all the time to make the gravy, and that includes the exclusion
> of my 87 year old MIL. She does make fine gravy, tho.
>
> Without giving away secrets, what is your take on making the best gravy?

The most important thing is to have a roast large enough to get lots of
drippings.

On May 4, 4:02*pm, "Steve B" > wrote:
> I am asked all the time to make the gravy, and that includes the exclusion
> of my 87 year old MIL. *She does make fine gravy, tho.
>
> Without giving away secrets, what is your take on making the best gravy?
>
> Steve

The quality of the liquid you are using is the key.

Of course it depends on what kind of gravy too, and if you are using
a roux or corn starch, etc.

I am asked all the time to make the gravy, and that includes the exclusion
of my 87 year old MIL. She does make fine gravy, tho.

Without giving away secrets, what is your take on making the best gravy?

Steve

"Steve B" > wrote in message
...
>I am asked all the time to make the gravy, and that includes the exclusion
>of my 87 year old MIL. She does make fine gravy, tho.
>
> Without giving away secrets, what is your take on making the best gravy?
>
> Steve


Steve;

I want you to waste the following:

Flour
Corn starch
Butter
Chicken stock
Beef stock
Soy sauce
Poultry seasoning

Step 1
Make a roux

1 T flour
1 T Butter
When bubbling like wet sand add 1 t poultry seasoning.
The add 1 Cup chicken stock

Bingo poultry gravy.

Next do the same using beef stock, and soy

You've made the foundation for beef gravy

Next mix a teaspoon of cornstarch & chicken or beef stock - heat & taste.

Now do the same with Flour & stock & the soy or poultry seasoning. Remember
the flour & stock slurry needs to be simmered for a long time to lose it's
starchy taste.

Also notice the degree or clarity in the corn starch on the opaqueness' of
the flour slurry.

These techniques are the basics to which you can the deglazed fond from a
roasting pan or fry pan.

Want to change character? add a little Dijon mustard. or some
Worcestershire sauce.

It's up to you.

I did the same with my SIL who for 40 years of marriage had been buying
canned gravy or powdered gravy mix

Enjoy

This is step 1.

Dimitri

On May 4, 9:18*pm, "Dimitri" > wrote:
> "Steve B" > wrote in message
>
> ...
>
> >I am asked all the time to make the gravy, and that includes the exclusion
> >of my 87 year old MIL. *She does make fine gravy, tho.
>
> > Without giving away secrets, what is your take on making the best gravy?
>
> > Steve
>
> Steve;
>
> I want you to waste the following:
>
> Flour
> Corn starch
> Butter
> Chicken stock
> Beef stock
> Soy sauce
> Poultry seasoning
>
> Step 1
> Make a roux
>
> 1 T flour
> 1 T *Butter
> When bubbling like wet sand add 1 t poultry seasoning.
> The add 1 Cup chicken stock
>
> Bingo poultry gravy.
>
> Next do the same using beef stock, and soy
>
> You've made the foundation for beef gravy
>
> Next mix a teaspoon of cornstarch & chicken or beef stock - heat & taste.
>
> Now do the same with Flour & stock & the soy or poultry seasoning. *Remember
> the flour & stock slurry needs to be simmered for a long time to lose it's
> starchy taste.
>
> Also notice the degree or clarity in the corn starch on the opaqueness' of
> the flour slurry.
>
> These techniques are the basics to which you can the deglazed fond from a
> roasting pan or fry pan.
>
> Want to change character? *add a little Dijon mustard. or some
> Worcestershire sauce.

And ruin the gravy. Of course, the soy sauce already pretty much did
that.
>
> It's up to you.
>
> I did the same with my SIL who for 40 years of marriage had been buying
> canned gravy or powdered gravy mix
>
> Enjoy
>
> This is step 1.

My SIL served jarred crap that had the word, "gravy," on the label on
Christmas Day one year. She also served this crap that was kind of
like an ovoid sphere that came in a plastic wrapper that said,
"turkey," on it. Back when I smoked I could tolerate such things.
Not anymore. In her defense, the first ingredient on the oval thing
*was* turkey.
>
> Dimitri

--Bryan

On May 4, 7:02*pm, "Steve B" > wrote:
> I am asked all the time to make the gravy, and that includes the exclusion
> of my 87 year old MIL. *She does make fine gravy, tho.
>
> Without giving away secrets, what is your take on making the best gravy?

There is no secret....but to prepare a perfectly proportioned roux.

One to One to One......one part fat....one part thickener and one cup
liquid.

On May 5, 7:58*am, "Mr. Bill" > wrote:
> On May 4, 7:02*pm, "Steve B" > wrote:
>
> > I am asked all the time to make the gravy, and that includes the exclusion
> > of my 87 year old MIL. *She does make fine gravy, tho.
>
> > Without giving away secrets, what is your take on making the best gravy?
>
> There is no secret....but to prepare a perfectly proportioned roux.
>
> One to One to One......one part fat....one part thickener and one cup
> liquid.

How many parts are in a cup?

--Bryan

Joseph Littleshoes wrote:
> � wrote:
>> On May 4, 9:18�pm, "Dimitri" > wrote:
>>> "Steve B" > wrote in message
>
>>> Want to change character? �add a little Dijon mustard. or some
>>> Worcestershire sauce.
>>
>> And ruin the gravy. Of course, the soy sauce already pretty much did
>> that.
>
> I have to agree, soy sauce has a place in various dishes but i have
> never found it that great an addition to a typical American "gravy".
> --
> JL


Gawd no. No Soy sauce. A bug YES to Wochestshire sauce.

Steve B wrote:

> I am asked all the time to make the gravy, and that includes the
> exclusion
> of my 87 year old MIL. She does make fine gravy, tho.
>
> Without giving away secrets, what is your take on making the best
> gravy?
>
> Steve

First and foremost, "drippin's" (yeah, I know it's usually fatty stuff).
Bit of cornstarch (you have to 'wing' the amount) for thickening.
Some (whatever kind of poultry/animal) stock.

Extra salt/herbs/spices to taste are at the cook's discretion.
--
Cheers
Chatty Cathy

On 2010-05-05 07:48:25 -0700, Dave Smith said:

>>>> Want to change character? add a little Dijon mustard. or some
>>>> Worcestershire sauce.
>>>
>>> And ruin the gravy. Of course, the soy sauce already pretty much did
>>> that.
>>
>> I have to agree, soy sauce has a place in various dishes but i have
>> never found it that great an addition to a typical American "gravy".
>
> Gawd no. No Soy sauce. A bug YES to Wochestshire sauce.

Y'all quit kidding around! Everybody knows that gravy can only be done ONE way!
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On 2010-05-04 19:18:53 -0700, Dimitri said:

> Step 1
> Make a roux
>
> 1 T flour
> 1 T Butter
> When bubbling like wet sand add 1 t poultry seasoning.
> The add 1 Cup chicken stock
>
> Bingo poultry gravy.
>
> Next do the same using beef stock, and soy
>
> You've made the foundation for beef gravy
>
> Next mix a teaspoon of cornstarch & chicken or beef stock - heat & taste.
>
> Now do the same with Flour & stock & the soy or poultry seasoning.
> Remember the flour & stock slurry needs to be simmered for a long time
> to lose it's starchy taste.
>
> Also notice the degree or clarity in the corn starch on the opaqueness'
> of the flour slurry.
>
> These techniques are the basics to which you can the deglazed fond from
> a roasting pan or fry pan.
>
> Want to change character? add a little Dijon mustard. or some
> Worcestershire sauce.

Great stuff! Thanks a bunch, I'm gonna go mess up the kitchen and have
biscuits for lunch...
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

My granny made bacon in the morning, and afterwards always poured the
drippins it into a Folger's coffee can which was permanently there by
the stove. I assume she got her a daub of that when making gravy, if
needed, or put it into some beans when cooking or some damn thing.

But frankly I don't know what the hell she did with it. Does this make
sense for the gravy production approach?
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

gtr wrote on Wed, 5 May 2010 10:34:59 -0700:

>>>>> Want to change character? add a little Dijon mustard. or
>>>>> some Worcestershire sauce.
>>>>
>>>> And ruin the gravy. Of course, the soy sauce already
>>>> pretty much did that.
>>>
>>> I have to agree, soy sauce has a place in various dishes but
>>> i have never found it that great an addition to a typical
>>> American "gravy".
>>
>> Gawd no. No Soy sauce. A bug YES to Wochestshire sauce.

>Y'all quit kidding around! Everybody knows that gravy can only be done
>ONE way!

It might be well not to forget that "gravy" is used for many sauces in
Indian English usage. Some Westerners might well call Indian "gravy"
"curry".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Food Snob®" > wrote in message
...
On May 5, 7:58 am, "Mr. Bill" > wrote:
> On May 4, 7:02 pm, "Steve B" > wrote:
>
> > I am asked all the time to make the gravy, and that includes the
> > exclusion
> > of my 87 year old MIL. She does make fine gravy, tho.
>
> > Without giving away secrets, what is your take on making the best gravy?
>
> There is no secret....but to prepare a perfectly proportioned roux.
>
> One to One to One......one part fat....one part thickener and one cup

1 T fat + 1 T flour = roux + 1 cup liqued will yeald a medium sauce


Dimitri

gtr wrote:

> My granny made bacon in the morning, and afterwards always poured the
> drippins it into a Folger's coffee can which was permanently there by
> the stove. I assume she got her a daub of that when making gravy, if
> needed, or put it into some beans when cooking or some damn thing.
>
> But frankly I don't know what the hell she did with it. Does this make
> sense for the gravy production approach?

I think it has a lot to do with "don't waste *anything* that can be
eaten and/or used for cooking". My Dad almost starved at some point
during WW II and he never forgot it. (He is a bacon drippins collector
too, BTW).

As for gravy making, using bacon drippins is better than any of that
ready-made stuff they sell in a package that passes for gravy, IMO.
--
Cheers
Chatty Cathy

� wrote:
> On May 4, 9:18�pm, "Dimitri" > wrote:
>> "Steve B" > wrote in message

>> Want to change character? �add a little Dijon mustard. or some
>> Worcestershire sauce.
>
> And ruin the gravy. Of course, the soy sauce already pretty much did
> that.

I have to agree, soy sauce has a place in various dishes but i have
never found it that great an addition to a typical American "gravy".
--
JL

On 2010-05-04 19:18:53 -0700, Dimitri said:

> Step 1
> Make a roux
>
> 1 T flour
> 1 T Butter
> When bubbling like wet sand add 1 t poultry seasoning.
> The add 1 Cup chicken stock
>
> Bingo poultry gravy.
>
> Next do the same using beef stock, and soy
>
> You've made the foundation for beef gravy
>
> Next mix a teaspoon of cornstarch & chicken or beef stock - heat & taste.

You're adding the cornstarch to the roux, right?

I'm unsure about the following:

> Now do the same with Flour & stock & the soy or poultry seasoning.
> Remember the flour & stock slurry needs to be simmered for a long time
> to lose it's starchy taste.
>
> Also notice the degree or clarity in the corn starch on the opaqueness'
> of the flour slurry.

With this one you're making a roux without the butter, right?
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll