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Posted on 12/19/14 at 2:22 pm to mouton
Don't properly, sure. So do most other people who know how to make gravy.
Posted on 12/19/14 at 2:24 pm to Salmon
quote:
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
I agree but a lot of people in the south especially outside of La make a gravy the way I was referring to . They bread and fry a piece of meat in grease , stir in flour basically making a blonde roux , then just add water and salt and pepper.
Posted on 12/19/14 at 2:30 pm to mouton
When I'm browning my roast, ponce or whatever I'm cooking, I'll add a couple of cubes of ice, one at a time to deglaze the pot as I go and add a little liquid without reducing my fire. It helps to keep the browning process going without burning the bottom of the pot.
This post was edited on 12/19/14 at 2:31 pm
Posted on 12/19/14 at 2:46 pm to LSUballs
quote:
Don't properly, sure. So do most other people who know how to make gravy.
Sounds like you know how to make a gravy about as well as you know how to type.
Posted on 12/19/14 at 2:51 pm to mouton
Sounds like you like pointing out obvious typos to try to deflect from your overt ignorance.
Posted on 12/19/14 at 2:53 pm to mouton
quote:
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.
Pretty much what I do.
Differences.
I dust my protein, seven steaks is my go to, very lightly with flours. Once its browned real good I remove them, add my trinity, once that is browned real good I add my protein back to the pot and continue as you do. Heavily browned meat and onions are key to a good gravy.
Posted on 12/19/14 at 3:09 pm to LSUballs
quote:
what about flour and a pork/chicken/beef broth and other seasonings?
I am ignorant because I think a gravy consisting of nothing but flour, water and meat does not taste good?
Obviously you can make gravy a number of ways and taste is subjective. However when someone refers to rice and gravy in La they are referring to a specific type of dish that is based on a meat drippings style of gravy not a flour gravy.
Posted on 12/19/14 at 3:12 pm to mouton
Brown your meat
Brown
Brown
Keep browning
Brown
Once you got that you've got 75% of it.
Brown
Brown
Keep browning
Brown
Once you got that you've got 75% of it.
Posted on 12/19/14 at 3:23 pm to mouton
quote:
I am ignorant
Yes
Posted on 12/19/14 at 3:25 pm to LSUballs
I wonder why no one but you is disagreeing with me then?
Posted on 12/19/14 at 3:28 pm to mouton
quote:
How do you make your rice and gravy
try it with cubed up chuck roast or cubed up boston butt, use a 2 cups of red wine to deglaze the 1st time, do everything else the same.
also try the results over wide egg noodles
Posted on 12/19/14 at 3:34 pm to mouton
I'm not sure what thread you are reading. The fact of the matter is making a gravy in the style you posted is great. If had similar many times and made similar many times. My point of contention is your stating that flouring meat or using flour to make a gravy is terrible. It's not. It can be awesome. Google Paul P, Besh, Folse, Link and any other notable chef from around here and I bet you can find one or several recipes for gravy that involves flour. You know how to make one kind of gravy and write any other variation off as terrible. That means you are very limited in your ability to make gravy and ignorant of other methods. Just because you don't know how to do something or grew up with something a certain way doesn't mean other methods suck. Hence my comments that you are ignorant.
Posted on 12/19/14 at 3:38 pm to mouton
Paul P's Opelousas gravy
quote:
4 tablespoons unsalted butter, in all
2 tablespoons all purpose flour
2 teaspoons Chef Paul Prudhomme's Meat Magic®
Pan Drippings from Roasted Pork (Recipe follows), about 1/2 cup
1½ cups chicken stock
1 tablespoon light brown sugar
Posted on 12/19/14 at 3:39 pm to LSUballs
John Besh Green Onion Sausage and Shrimp Gravy
quote:
1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt
Freshly ground black pepper
1/2 green bell pepper, seeded and diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup Basic Chicken Stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped
Posted on 12/19/14 at 3:40 pm to LSUballs
This thread escalated quickly. 
Posted on 12/19/14 at 3:41 pm to LSUballs
Emeril's Homeade Gravy
quote:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon roughly chopped fresh thyme leaves
2 tablespoons Worcestershire sauce
3 cups chicken stock or low-sodium chicken broth
Salt and freshly ground black pepper
Posted on 12/19/14 at 3:44 pm to mouton
Mr Balls is correct. You can't get out of Gravy Preschool.
Posted on 12/19/14 at 4:09 pm to LSUballs
Are you really this freaking stupid? I never said you couldn't make a good gravy with flour or floured meat. I said a gravy that consists of fried breaded
meat, flour, and water and nothing else is not good. You obviously not only suck at cooking but at reading comprehension as well.
meat, flour, and water and nothing else is not good. You obviously not only suck at cooking but at reading comprehension as well.
Posted on 12/19/14 at 4:13 pm to LSUAfro
No kind of cream ever goes into my rice and gravy. Oil, meat, onions and water. Brown like hell and start scraping.
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