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Started By
Message
Do you ever use a store bought gravy mix?
Posted on 4/25/16 at 10:28 am
Posted on 4/25/16 at 10:28 am
I know from scratch is best, and I rather do that as well ...
... but when pressed for time, or in a pinch, or just plain being lazy ... do you ever use them?
If so, what brand?
(Fawk off, food snobs)
... but when pressed for time, or in a pinch, or just plain being lazy ... do you ever use them?
If so, what brand?
(Fawk off, food snobs)
13
Posted on 4/25/16 at 10:34 am to unclebuck504
It's not a gravy mix per se but I incorporate some of this stuff in many of my gravies...
Posted on 4/25/16 at 10:35 am to unclebuck504
quote:
just plain being lazy
Here!
Also, my mother has some old recipes that call for store bought gravy mix in them. I think they are old recipes from the gravy mixes themselves. It was an attempt to teach young women how to cook easy meals. I'm not sure of the brand though.
Posted on 4/25/16 at 10:40 am to unclebuck504
I don't know what you would possibly use it for? If it's a sausage white gravy for a chicken fried steak or biscuits in the morning, you can make a perfect white gravy in less than 20 mins. If it's brown gravy for potatoes or to be served over rice then the gravy is already made in the stew pot along with the protein youre cooking.
Posted on 4/25/16 at 11:10 am to unclebuck504
I'm a fan of Morrison's Country Gravy. Used to get it at Sam's, but I'm no longer a member.
Posted on 4/25/16 at 11:50 am to dnm3305
20 minutes is 18 minutes longer than it takes if you're using a gravy mix, and no, a meat doesn't always make it's own gravy.
Ex: meatloaf.
Ex: meatloaf.
Posted on 4/25/16 at 12:11 pm to unclebuck504
My wife uses the McCormick brown gravy mix when she does a crock pot roast. It's not bad at all.
Posted on 4/25/16 at 12:24 pm to unclebuck504
I use pioneer brown gravy mix, but make my own white gravy.
Posted on 4/25/16 at 12:29 pm to brmach
McCormicks is what i use, low sodium
i do it because of health reasons. i know homemade cant be beat, but i also dont like adding hundreds of calories to a meal just in sauce/gravy
i do it because of health reasons. i know homemade cant be beat, but i also dont like adding hundreds of calories to a meal just in sauce/gravy
Posted on 4/25/16 at 12:55 pm to unclebuck504
I use bases to make gravies and to shore them up when I need more gravy than the meat will make.
I made a packet gravy years ago, but didn't like it and it was too thick for my taste. I like the gravy to have body, but I'm not a fan of thick gravies.
I made a meatloaf a few times which resulted in some good drippings. I made a gravy from the drippings which was really good. There wasn't a whole lot of it, but enough to put over the meatloaf slice. I can't for the life of me find the darn recipe. I think it had sour cream in it, though. It was delicious.
I made a packet gravy years ago, but didn't like it and it was too thick for my taste. I like the gravy to have body, but I'm not a fan of thick gravies.
I made a meatloaf a few times which resulted in some good drippings. I made a gravy from the drippings which was really good. There wasn't a whole lot of it, but enough to put over the meatloaf slice. I can't for the life of me find the darn recipe. I think it had sour cream in it, though. It was delicious.
Posted on 4/25/16 at 1:22 pm to unclebuck504
I confess I use Tony's gravy mix. I know I hang my head in shame
Posted on 4/25/16 at 2:13 pm to unclebuck504
The ghetto cheap brown gravy mix that comes in a shaker is the absolute best thing sprinkled on green beans ever.
I will also sometimes shake it onto a baked potato.
I will also sometimes shake it onto a baked potato.
Posted on 4/25/16 at 2:32 pm to X123F45
I use a McCormicks for my Quail fricassee. I personally think it tastes great. And I hunt the Quail so I think it gives me an excuse to cut corners in other areas 
Posted on 4/25/16 at 3:46 pm to unclebuck504
not really anymore. If i don't make something that will give me pan drippings, I'll take the 10-15 minutes it takes to make a roux and add stock. It ain't hard.
Posted on 4/25/16 at 4:29 pm to brmach
quote:
My wife uses the McCormick brown gravy mix when she does a crock pot roast. It's not bad at a
This ^. See recipe for Mississippi Roast. Good things, man.
Posted on 4/25/16 at 5:18 pm to unclebuck504
About once a month we make cheap roast beef po boys. 1 1/2 pounds of deli sliced roast beef cut into strips, and a 16oz jar of savory brown gravy. We have a busy household and that takes under 10 minutes to get everything together.
Posted on 4/25/16 at 5:56 pm to unclebuck504
I use this regularly.
It makes a quick rich stock also if you mix it thin.
It makes a quick rich stock also if you mix it thin.
Posted on 4/25/16 at 9:57 pm to lsuoldft
Tony's gravy mix is the bomb! Cook it down for a while and it will come out great. Especially with bone in chicken on chops
Posted on 4/26/16 at 6:02 am to unclebuck504
We used to use Tony's, but found that while the seasoning in it is good, it doesn't compliment everything.
We switched to Pioneer brown gravy mix. Great traditional brown gravy flavor, and can just add some garlic and spices if needed. It's a little thick if prepared according to directions, so I often water it down a little.
We mainly use it for meatloaf or smothered turkey necks.
We switched to Pioneer brown gravy mix. Great traditional brown gravy flavor, and can just add some garlic and spices if needed. It's a little thick if prepared according to directions, so I often water it down a little.
We mainly use it for meatloaf or smothered turkey necks.
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