Gravy

[Ughubughughughughughghlug]

Gravy is a very delicious country and English food that seems to go, in modern cooking, kind of unappreciated. You can make a gravy out of pretty much anything and they have very different uses.

Beef gravy is brown, and mostly you see people eating it on mashed potatoes, but I also like it quite a bit on salisbury steak, country fried steaks, and other cutlet-type meats. In the Lowcountry people put beef gravy over their white rice, which is a wonderful way to eat it. It also goes well in shepherd's pie.

Sausage gravy is white and often studded with sausage bits in it. This is the main gravy to use with biscuits, although I'll happily eat beef gravy on biscuits too. It is less meaty and saucelike in consistency and is more thick and creamy, goopy. I never liked biscuits and gravy as a meal unto itself (feel like a poor), but I like it as part of a broader breakfast platter.

Now, gravies you may be less familiar with include chicken, ham, mushroom, red eye, and pinto bean.

Chicken gravy is tan colored. I pretty much never ran into this (in home, in restaurants, anywhere), until I deliberately went and used it to make a meal I call Carolina korma that was a deliberate Southernization of an Indian dish my mother cooks: diced grilled chicken, peanuts, raisins, white rice, chicken gravy, some other stuff. It's far from my favorite, though, there's something just a little off-putting about the texture and flavor.

Ham gravy I very rarely eat. Don't care much for. It has little use, I think, other than just to eat on ham itself.

Red eye gravy is something I've never had, but is famous as a Southern regional dish, being ham gravy with coffee mixed in.

Lastly, pinto beans don't actually have gravy, but when you cook them long enough they can reduce into a thick broth that, distinctive of gravies, can be ladelled with a spoon but does not run like soup. This is a very rich vegetarian-like gravy, and I would consider using it on mashed potatoes in the future.

 

[The Mass Shooter Ron Soye]

Spoiler: NSFW even though it's on YouTube

For pinto beans, you should cook them, pressure cooker makes it easier, and then mash up some of them. It's good with smoked turkey.

Another vegan option you could try would be to use a can of cream of mushroom soup with other stuff. I forgot since it's been years since I made it. I've had legit mushroom gravy too, with multiple kinds of mushrooms in it, probably something like this.

 

[Smar Mijou]

Made from scratch gravy is the best. Once you go with that, you'll never want to go back to the store bought or dry packaged stuff. I usually use some Bovril in my beef gravy, but a little bit goes a long way. Ive never been a big fan of ham gravy, the couple of times I've had it, its always been too salty, and to me, a properly prepared ham should bever be dry enough to need gravy. A good peppered country gravy is what I like with biscuits.

 

[Uncle Sid]

Never use a thickener to make gravy. Start with a huge stock pot full of high-collagen cuts (i.e. feet from whichever animal you prefer) and boil it for a day or so to get all the good stuff out of the feet. Then strain and simply reduce on the stove top until it's almost a solid.

Best gravy of your life.

 

[Ughubughughughughughghlug]

I forgot to include mushroom gravy in the OP. It has a very nice flavor and I saw it used on chicken cutlets in a restaurant.

 

[Chongqing]

How can someone make a gravy? Is there an easy method?

 

[Mr. Donuts]

Turkey Gravy is pretty good.

 

[Mr. Donuts]

How can someone make a gravy? Is there an easy method?

melt some butter, add salt & pepper to the butter mix in some flour and you have a roux.
then in a empty pot add water boil it. add some beef or chicken stock to the boiling water. dissolve the stock as best as you can.
lastly add the roux to the boiling water.
mix roux with boiling water, and keep boiling it till its thick.
and wala its gravy.
add seasonings like garlic to roux before hand to change the flavours.
hopefully you don't have too much water or too little roux.

 

[Chongqing]

melt some butter, add salt & pepper to the butter mix in some flour and you have a roux.
then in a empty pot add water boil it. add some beef or chicken stock to the boiling water. dissolve the stock as best as you can.
lastly add the roux to the boiling water.
mix roux with boiling water, and keep boiling it till its thick.
and wala its gravy.
add seasonings like garlic to roux before hand to change the flavours.
hopefully you don't have too much water or too little roux.

Thank you. Just a spoonful or two of flour?

 

[Mr. Donuts]

Thank you. Just a spoonful or two of flour?

depends on how much butter you have, the roux should look like this. it would be a little bit lighter in color. but the textures the same.

 

[A-Stump]

One of the only ways to make squirrel taste good is your typical sawmill gravy base. Hell add any meat and it'll taste good. I prefer bacon. Bacon gravy over toast kicks ass.

You also forgot hamburger gravy which was a Depression era staple and something I ate quite a bit in my childhood.

 

[Ughubughughughughughghlug]

One of the only ways to make squirrel taste good is your typical sawmill gravy base. Hell add any meat and it'll taste good. I prefer bacon. Bacon gravy over toast kicks ass.

You also forgot hamburger gravy which was a Depression era staple and something I ate quite a bit in my childhood.

I’ve never heard anybody refer to a hamburger gravy before, but it looks like the goop that surrounds cube steaks my Mom makes.

 

[WonderWino]

Its not a commonly available thing at all given you pretty much have to be a hunter or know somebody who is to get it but moose gravy has to be the best kind of gravy i've ever had. You'd think that being a subspecies of deer that their fat would be awful and anything used to make food with it would be barely edible but moose fat is very different and far more palatable than deer. If you use the drippings from a moose roast with some rendered moose fat and a little flour and take the time to let it all blend together and thicken properly you'll get a thick, dark and very rich gravy that you can use for anything you'd use beef gravy for. I highly recommend it as a base for meat pies and stews

 

[XYZpdq Jr.]

cornstarch is for people with no taste

 

[Ughubughughughughughghlug]

One of the only ways to make squirrel taste good is your typical sawmill gravy base. Hell add any meat and it'll taste good. I prefer bacon. Bacon gravy over toast kicks ass.

You also forgot hamburger gravy which was a Depression era staple and something I ate quite a bit in my childhood.

You know, I was thinking about this, another Depression era hamburger dish that I cook and think is good is slugburgers.

A slugburger, from the Mississippi Delta, is hamburger mixed with cornmeal (for cheap filler) and fried in oil (sautee, not deep fry).
I have never been able to cook consistent hamburgers, but I can usually get slugburgers right since the oil makes the heating more even. The texture is kind of hard to describe in a way that sounds appealing, but its like a country fried steak except spread throughout the meat instead of outside of it. I prefer them to normal burgers.

 

[Hepativore]

How can someone make a gravy? Is there an easy method?

Another option is to get a fat/gravy separator. You can find them in almost any store with a kitchen utensils area, and they look like a measuring cup with a spout attached to the base with a stopper in it.



Whenever you make a roast or a whole chicken or turkey, pour the juice/drippings in the fat separator while making sure that the stopper is put in the spout before you fill it. Unplug the spout, and carefully pour out the juice on the bottom layer into something while making sure to leave the layer of fat floating on the top inside of the fat separator behind.

Save this fat and empty it into a pot, and then heat on the stove at medium heat while mixing in white flour to bring the liquid to a "sludge" consistency and heat until slightly browned. Then carefully pour in the juice a little at a time that you separated from the fat earlier, while stirring to avoid lumps until all of the juice is incorporated into the mixture. Bring up the heat to medium-high while watching for burning on the bottom and stir until it starts to thicken and simmer, and then it is done.

It will take on the flavor of whatever spices you used to cook the meat in as you made gravy out of the juice and fat from it.

 

[Ughubughughughughughghlug]

Spoiler: NSFW even though it's on YouTube

https://youtube.com/watch?v=vJFQCcIISMk

For pinto beans, you should cook them, pressure cooker makes it easier, and then mash up some of them. It's good with smoked turkey.

Another vegan option you could try would be to use a can of cream of mushroom soup with other stuff. I forgot since it's been years since I made it. I've had legit mushroom gravy too, with multiple kinds of mushrooms in it, probably something like this.

Just listened, top tier song.

 

[XYZpdq Jr.]

just saying again because it's really important
fuck cornstarch

 

[Smaug's Smokey Hole 2]

How can someone make a gravy? Is there an easy method?

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That was the classic recipe where I grew up. All the drippings of animal fat, fluids, butter along with the spices, onions left in the pan was whisked together with heavy cream and maybe some seasoning. Where I'm from it's essentially country bumpkin deglazing. Making meatballs for one or two people is not enough to get it going, you need to make at least a bushel of pork chops or a hectare of pancakes to have a good base.

 

[Yeeted Teet]

If you go with the roux method, it adds another layer of flavour if you use the water you cooked vegetables in instead of plain water.