Gravy?
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The Water Cooler
Gravy?
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How do you make gravy?
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Forums  »  Baking Forums  »  The Water Cooler  »  Gravy?

Gravy?

posted at 2/9/2011 9:17 AM EST
Posts: 7296
First: 6/23/2010
Last: 4/18/2014
How do you make gravy?

Re: Gravy?

posted at 2/9/2011 10:02 AM EST
Posts: 725
First: 12/31/2009
Last: 3/21/2014
The only time that I ever make gravy is at Thanksgiving.  I use the "drippings" from the pan and add Wondra or flour and water and heat and stir until it thickens.  Occasionally, I will add a jar of gravy to help thicken or if I don't get enough.

Re: Gravy?

posted at 2/9/2011 12:37 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I use the pan drippings and browned bits.  I add a bit of water to loosen the brown bits then I add some water with some flour of cornstarch dissolved in the water.   Bring it to a boil and adjust for seasonings and there is my gravy.
I do remove most of the grease before I make the gravy.  I leave only about 1 to 2 tablespoons.
Cornstarch will give the gravy a clear glossy look.  The type of look you get with sauces from a Chinese Restaurant. 
Flour will give you a opaque appearance.
Cornstarch will not hold up to over heating. 
If you want a gravy with a darker look Add the flour to the pan with the drippings and brown the flour first, just like making a roux for gumbo.  But the darker the roux the less it thickens.

Re: Gravy?

posted at 2/9/2011 12:56 PM EST
Posts: 959
First: 1/30/2010
Last: 1/22/2013
I open the jar that says "gravy" Laughing

Re: Gravy?

posted at 2/9/2011 1:16 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
What kind of gravy Nancy? When ever I do a roast I usually put a cup of black coffee on it and that helps tenderize the meat and gives it a darker colored gravy.I do not put coffee on turkey or chicken.When the roast is done I do like Nikki does,I deglaze the pan then I thicken it with flour and water.I do prefer using flour because like Nikki said the corn starch does not hold up to the heat.Some times I make a roux,for my stuffed cabbage and that is really good,I brown a little flour,with either butter or canola oil just until it is slightly brown ,my mom always said until it was a light beige,then this is slowly added to the tomato gravy.Now country,sausage gravy,I like Jimmy Dean for this because for the most part it is lean.I brown my sausage and then add flour usually a Tabs.per cup of milk I will be adding,Stir that in and then add my milk and cook on a medium heat until it thickens and then I serve this on homemade biscuits or Grand biscuits if I'm in a hurry.I add a little salt and pepper if it is needed.I keep soup base in the house at all times chicken,beef and ham. It can be added to any sauce or gravy at the end,if needed.

Re: Gravy?

posted at 2/9/2011 1:19 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Thinking a bit more on this..."Red Sauce" or what I would call pasta sauce is also called Gravy by some.  So I guess it all depends on where you are and possibly ethnic background as to what gravy is.
Biscuits and gravy..that is usually a white sauce with sausage bits in it.  Not what I would call a gravy under normal circumstances. But very good none the less.

Re: Gravy?

posted at 2/9/2011 1:40 PM EST
Posts: 528
First: 10/6/2010
Last: 6/11/2011
I too only have gravy with Turkey and this is usually at the holidays. I tried Trader Joes during the holidays and thought it was very good for the kind that comes in a jar.

Re: Gravy?

posted at 2/9/2011 3:08 PM EST
Posts: 1819
First: 9/9/2008
Last: 4/16/2014
Since my husband doesn't like gravy on anything, I only serve gravy during the holidays.  Usually I use the pan drippings and add flour and water, but if I'm rushed will use either Heinz or Franco American gravy.  Those are the two that I think taste the closest to homemade.

Re: Gravy?

posted at 2/9/2011 3:12 PM EST
Posts: 7296
First: 6/23/2010
Last: 4/18/2014
I don't cook regular "meals" all that often but if I cook meat I usually make a gravy.
And yesteday I made that incredibly good sausage gravy and biscuits.  Oh, it was good.
I made its gravy the same way I make gravy for fried chicken or roast beef and it was great.
This morning I was having leftovers and it was like all my day-old gravy - solid. 
Oh, it was delicious but just as firm as the left over biscuits - lol

Re: Gravy?

posted at 2/9/2011 4:35 PM EST
Posts: 3925
First: 9/5/2010
Last: 4/18/2014
It depends on the type of meat you are making the gravy for or with.

Re: Gravy?

posted at 2/9/2011 11:13 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Usually when we have turkey at Thanksgiving I make gravy.

Re: Gravy?

posted at 2/10/2011 7:43 AM EST
Posts: 283
First: 10/8/2010
Last: 3/29/2013
As an addition to my turkey gravy at Thanksgiving, I simmer the giblets, neck, and wing tips in water with celery, onion, bay leaves and a couple of cloves until all are tender; this makes a nice, flavorful broth to stir in after the brown bits are cooked with the flour in the fat left in the pan when the turkey is removed.  Mmmm - is it November yet???

Re: Gravy?

posted at 2/10/2011 9:00 AM EST
Posts: 1201
First: 9/10/2008
Last: 4/15/2014

Water, drippings, flour, pepper.  Add the drippings to a pot of water. Bring to a boil.  In the meantime in a shaker bottle, shake together about 1 cup of flour flavored with pepper to taste with enough warm water (add more if necessary) until it is a creamy.  With a whisk, slowly pour the "rue" into the boiling pot until desired thickness.  Wah-la, gravy!!!

Re: Gravy?

posted at 2/10/2011 9:26 AM EST
Posts: 58
First: 11/27/2010
Last: 5/27/2011
Remember to use cold water-it prevents the lumps in the gravy.

Re: Gravy?

posted at 2/10/2011 10:16 AM EST
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
There are several soups and good gravy mixes that can be used in combination with different meat drippings to make a good gravy.