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.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

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.


songbird

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
>


--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Wednesday, March 31, 2021 at 3:38:04 PM UTC-5, 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.
>
> --Bryan
>
You could have just added a teaspoon or so of regular flour and let it simmer
for at least a minute to remove the raw flavor. I use a combination of water
and milk to make my gravy.

On 3/31/2021 6:20 PM, wrote:
> On Wednesday, March 31, 2021 at 3:38:04 PM UTC-5, 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.
>>
>> --Bryan
>>
> You could have just added a teaspoon or so of regular flour and let it simmer
> for at least a minute to remove the raw flavor. I use a combination of water
> and milk to make my gravy.
>
I prefer rice flour or cornstarch to regular (wheat) flour, when making
gravy. Both are easier to work with, as they are less clumpy. Adding
milk would have resulted in a different gravy, which you night prefer,
but wouldn't have been consistent with the grease gravy my mother made.
Rice flour is nice. It crisps better, though it adheres less well, so
you must let the meat rest, floured, for a bit longer before putting it
into the hot oil.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Wednesday, March 31, 2021 at 5:00:36 PM UTC-4, 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

I read that adding bacon grease and starch is good, too.

wrote:
> You could have just added a teaspoon or so of regular flour and let it simmer
> for at least a minute to remove the raw flavor. I use a combination of water
> and milk to make my gravy.

I quit making a "white sauce" years ago. No more milk. I prefer the
chicken, turkey, or beef stock to thin down the roux for gravy.

On Thursday, April 1, 2021 at 9:56:29 AM UTC-4, Gary wrote:
> wrote:
> > You could have just added a teaspoon or so of regular flour and let it simmer
> > for at least a minute to remove the raw flavor. I use a combination of water
> > and milk to make my gravy.
> I quit making a "white sauce" years ago. No more milk. I prefer the
> chicken, turkey, or beef stock to thin down the roux for gravy.

What do you use for macaroni and cheese or scalloped potatoes?

Cindy Hamilton

On 4/1/2021 10:19 AM, Cindy Hamilton wrote:
> On Thursday, April 1, 2021 at 9:56:29 AM UTC-4, Gary wrote:
>> wrote:
>>> You could have just added a teaspoon or so of regular flour and let it simmer
>>> for at least a minute to remove the raw flavor. I use a combination of water
>>> and milk to make my gravy.
>> I quit making a "white sauce" years ago. No more milk. I prefer the
>> chicken, turkey, or beef stock to thin down the roux for gravy.
>
> What do you use for macaroni and cheese or scalloped potatoes?

I don't make mac and sheeze. Scalloped potatoes rare but better with a
chicken gravy.

On Thursday, April 1, 2021 at 11:00:24 AM UTC-4, Gary wrote:
> On 4/1/2021 10:19 AM, Cindy Hamilton wrote:
> > On Thursday, April 1, 2021 at 9:56:29 AM UTC-4, Gary wrote:
> >> wrote:
> >>> You could have just added a teaspoon or so of regular flour and let it simmer
> >>> for at least a minute to remove the raw flavor. I use a combination of water
> >>> and milk to make my gravy.
> >> I quit making a "white sauce" years ago. No more milk. I prefer the
> >> chicken, turkey, or beef stock to thin down the roux for gravy.

Thus resulting in veloute rather than bechamel:

<https://www.thespruceeats.com/chicken-veloute-of-the-five-mother-sauces-996087>

> > What do you use for macaroni and cheese or scalloped potatoes?
> I don't make mac and sheeze. Scalloped potatoes rare but better with a
> chicken gravy.

Fair enough. I don't make mac and cheese, either. I'm not sure I'd like
chicken gravy with the inordinate amounts of cheese my husband likes
me to put in scalloped potatoes. White sauce pairs with it.

And I don't use milk gravy on meat. Or much of any gravy, actually. Turkey
gravy on roasted turkey breast is about it. I'm more likely to use a reduction
than a thickened sauce.

Cindy Hamilton

On Wed, 31 Mar 2021 15:37:47 -0500, 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.

There's no grease from frying in cubed steaks. Just sunflower oil
in your case.

I save some chunks of fat from trimming tri-tips , briskets, or pork
butts in little bags in the freezer for frying up when I need good
quality grease for various things.

-sw

On Thursday, April 1, 2021 at 10:00:24 AM UTC-5, Gary wrote:
>
> On 4/1/2021 10:19 AM, Cindy Hamilton wrote:
>
> > On Thursday, April 1, 2021 at 9:56:29 AM UTC-4, Gary wrote:
> >
> >> I quit making a "white sauce" years ago. No more milk. I prefer the
> >> chicken, turkey, or beef stock to thin down the roux for gravy.
> >
> > What do you use for macaroni and cheese or scalloped potatoes?
> >
> I don't make mac and sheeze. Scalloped potatoes rare but better with a
> chicken gravy.
>
That sounds off-putting.

On 4/1/2021 12:26 PM, Sqwertz wrote:
> On Wed, 31 Mar 2021 15:37:47 -0500, 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.
>
> There's no grease from frying in cubed steaks. Just sunflower oil
> in your case.
>
> I save some chunks of fat from trimming tri-tips , briskets, or pork
> butts in little bags in the freezer for frying up when I need good
> quality grease for various things.
>
> -sw
>
It was colloquially called *grease gravy*, probably a Midwest thing.
The "grease" is whatever vegetable oil the cube steaks were fried in.
I don't know where my mother learned to cook the stuff she made, or
why it was called whatever. She was a good person and a good mother,
but her cooking was merely adequate for the times.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 4/1/2021 6:48 PM, BryanGSimmons wrote:
> On 4/1/2021 12:26 PM, Sqwertz wrote:
>> On Wed, 31 Mar 2021 15:37:47 -0500, 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.Â* My mother
>>> made the grease gravy by adding just water.Â* I added water, and some
>>> rice flour left over from coating the meat.Â* It was still pretty runny,
>>> but not totally runny like my mother's.Â* The rice flour fried up
>>> crispier than hers, which used regular all purpose wheat flour.Â* Also,
>>> better quality "grease" makes for better grease gravy.
>>
>> There's no grease from frying in cubed steaks.Â* Just sunflower oil
>> in your case.
>>
>> I save some chunks of fat from trimming tri-tips , briskets, or pork
>> butts in little bags in the freezer for frying up when I need good
>> quality grease for various things.
>>
>> -sw
>>
> It was colloquially called *grease gravy*, probably a Midwest thing.
> The "grease" is whatever vegetable oil the cube steaks were fried in.
> I don't know where my mother learned to cook the stuff she made, or
> why it was called whatever.Â* She was a good person and a good mother,
> but her cooking was merely adequate for the times.
>
Did you think you had improved upon it somehow by using rice flour and
sunflower oil? Hey, you did seem to feel ignored by me in another
thread so here's my reply.

Jill

On Thursday, April 1, 2021 at 6:11:09 PM UTC-5, wrote:
> On 4/1/2021 6:48 PM, BryanGSimmons wrote:
> > On 4/1/2021 12:26 PM, Sqwertz wrote:
> >> On Wed, 31 Mar 2021 15:37:47 -0500, 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.
> >>
> >> There's no grease from frying in cubed steaks. Just sunflower oil
> >> in your case.
> >>
> >> I save some chunks of fat from trimming tri-tips , briskets, or pork
> >> butts in little bags in the freezer for frying up when I need good
> >> quality grease for various things.
> >>
> >> -sw
> >>
> > It was colloquially called *grease gravy*, probably a Midwest thing.
> > The "grease" is whatever vegetable oil the cube steaks were fried in.
> > I don't know where my mother learned to cook the stuff she made, or
> > why it was called whatever. She was a good person and a good mother,
> > but her cooking was merely adequate for the times.
> >
> Did you think you had improved upon it somehow by using rice flour and
> sunflower oil? Hey, you did seem to feel ignored by me in another
> thread so here's my reply.
>
> Jill


No wonder your husband divorced you, lol...

--
Best
Greg

On Thu, 1 Apr 2021 17:48:05 -0500, BryanGSimmons
> wrote:

>On 4/1/2021 12:26 PM, Sqwertz wrote:
>> On Wed, 31 Mar 2021 15:37:47 -0500, 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.
>>
>> There's no grease from frying in cubed steaks. Just sunflower oil
>> in your case.
>>
>> I save some chunks of fat from trimming tri-tips , briskets, or pork
>> butts in little bags in the freezer for frying up when I need good
>> quality grease for various things.
>>
>> -sw
>>
>It was colloquially called *grease gravy*, probably a Midwest thing.
>The "grease" is whatever vegetable oil the cube steaks were fried in.
>I don't know where my mother learned to cook the stuff she made, or
>why it was called whatever. She was a good person and a good mother,
>but her cooking was merely adequate for the times.

No mention of questionable sexual practices.......... are you feeling
OK today?

--
The real Bruce sniffs with uni-berlin.de - individual.net

On Thursday, April 1, 2021 at 7:11:09 PM UTC-4, wrote:
> On 4/1/2021 6:48 PM, BryanGSimmons wrote:
> > On 4/1/2021 12:26 PM, Sqwertz wrote:
> >> On Wed, 31 Mar 2021 15:37:47 -0500, 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.
> >>
> >> There's no grease from frying in cubed steaks. Just sunflower oil
> >> in your case.
> >>
> >> I save some chunks of fat from trimming tri-tips , briskets, or pork
> >> butts in little bags in the freezer for frying up when I need good
> >> quality grease for various things.
> >>
> >> -sw
> >>
> > It was colloquially called *grease gravy*, probably a Midwest thing.
> > The "grease" is whatever vegetable oil the cube steaks were fried in.
> > I don't know where my mother learned to cook the stuff she made, or
> > why it was called whatever. She was a good person and a good mother,
> > but her cooking was merely adequate for the times.
> >
> Did you think you had improved upon it somehow by using rice flour and
> sunflower oil? Hey, you did seem to feel ignored by me in another
> thread so here's my reply.

How considerate of you.