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How do you make your rice and gravy?
Posted on 12/19/14 at 12:22 pm
Posted on 12/19/14 at 12:22 pm
Made some for the first time in a while last night. I prefer pork chops to round steak. Just seems to make a darker richer gravy. I normally use about a pound or so of thin cut bone in chops. Season well with salt and red and black pepper. I brown on high heat until they release or stop sticking. I do this on both sides and the continue browning and flipping until the bottom of my magnalite is caked with browned drippings. Next I add a medium chopped onion, half a bell pepper and a couple cloves chopped garlic. I stir and scrape until all the drippings are lose then add about a cup of water and let it cook until water boils out and drippings start sticking again. Add water and scrape. I do this for about 30 minutes then finally add enough water to cover the meat well and a little chicken better than bouillon. Simmer on low for about an hour then add a little corn starch slurry to thicken.
Screw people don't brown their meat well and just make a grease and flour gravy.
Screw people don't brown their meat well and just make a grease and flour gravy.
15
Posted on 12/19/14 at 12:31 pm to mouton
I do mine very similar to that. The most essential part of a rice and gravy is the first 10 mins during the browning process. My favorite meat to use is pork fingers on the bone (meant for grilling). They are so fatty and delicious and once cooked for awhile become fall apart tender.
Posted on 12/19/14 at 12:37 pm to dnm3305
Yep. I think most people don't brown their meat nearly enough.
Posted on 12/19/14 at 12:38 pm to mouton
Sounds like u got it
Posted on 12/19/14 at 12:51 pm to mouton
Do you bread the pork chops? Where is your thickening agent, flour or cornstarch
Posted on 12/19/14 at 12:56 pm to mouton
Exactly the same way that you do, except I skip the corn starch.
Posted on 12/19/14 at 1:06 pm to mouton
quote:
Yep. I think most people don't brown their meat nearly enough
I agree. adds another layer of flavor with carmelization.
Posted on 12/19/14 at 1:08 pm to mouton
Must suck to only know how to make one kind of gravy.
Posted on 12/19/14 at 1:14 pm to DaBeerz
quote:
Do you bread the pork chops? Where is your thickening agent, flour or cornstarch
Nah, you cant get the meat browned well when it its breaded. I use cornstarch towards the end to thicken.
Posted on 12/19/14 at 1:16 pm to LSUballs
quote:
Must suck to only know how to make one kind of gravy.
I was referring to a traditional south La rice and gravy. I can make plenty of different types of gravy. I was referring to people who bread and fry a piece of meat then add flour and water which is terrible. 
Posted on 12/19/14 at 1:17 pm to mouton
You have no idea what you're talking about.Posted on 12/19/14 at 1:19 pm to LSUballs
How so?
Posted on 12/19/14 at 1:26 pm to mouton
You said adding flour to a gravy or flour to a meat makes it terrible. Which is dumb and incorrect. It also severely limits the type of gravy you can make. I like a gravy like you mentioned in the OP and make one similar. But there are other ways to produce a badass gravy.
Posted on 12/19/14 at 1:41 pm to mouton
quote:
Nah, you cant get the meat browned well when it its breaded. I use cornstarch towards the end to thicken.
My mom always taught me to flour the meat, but not necessarily bread it.
Posted on 12/19/14 at 2:08 pm to LSUballs
quote:
You said adding flour to a gravy or flour to a meat makes it terrible.
No I didn't. I said just breading and frying a piece of meat then adding flour and water is terrible.
Posted on 12/19/14 at 2:12 pm to mouton
Gotcha. That explains the you have no idea what you're talking about post.
Posted on 12/19/14 at 2:12 pm to mouton
The best gravy in the world is produced from a properly cooked rump roast in a black skillet.
Stir flour into drippings until it forms a silly putty looking ball. Add cold water to hot skillet containing your putty ball. Add water and continue stirring. You will get a velvet like dark rich beef gravy. Liberal black pepper and salt to taste.
Every Sunday of my life
Stir flour into drippings until it forms a silly putty looking ball. Add cold water to hot skillet containing your putty ball. Add water and continue stirring. You will get a velvet like dark rich beef gravy. Liberal black pepper and salt to taste.
Every Sunday of my life
Posted on 12/19/14 at 2:13 pm to mouton
quote:
then adding flour and water is terrible.
while I agree if all you did was add flour and water, your gravy would be terrible, but you add other things to this to not make it terrible, like seasoning, onions, mushrooms, etc
just got to cook the flour first
I don't like adding cornstarch to gravy. It always leaves an oily sheen.
Posted on 12/19/14 at 2:16 pm to mouton
Cream of mushroom is essential for a good gravy.
Posted on 12/19/14 at 2:21 pm to LSUballs
quote:
Gotcha. That explains the you have no idea what you're talking about post.
So you think breading and frying a piece of meat then adding flour and water tastes good?
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