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2
Posted on 12/19/14 at 4:23 pm to Jones
I make mine just like my mom did.
season well with salt, pepper, garlic powder, dust with flower,brown it off real good, add onions cook down, add a little extra flower, then add roast back cover with stock or water and cook it till tinder.... I could drink her gravy out of a glass it was so good!!!
season well with salt, pepper, garlic powder, dust with flower,brown it off real good, add onions cook down, add a little extra flower, then add roast back cover with stock or water and cook it till tinder.... I could drink her gravy out of a glass it was so good!!!
Posted on 12/19/14 at 4:24 pm to mouton
what a weak backtrack. So you mean a pot with water, flour meat and nothing else sucks??? Get the frick out. You were shitting on making gravy with the use of flour. Either by dredging meat in it or using it as a thickener. Don't get mad at me for pointing out your flawed, antiquated, single minded retard view of what constitutes a good gravy. Come to grips with the fact that you are a blithering idiot and don't know know shite from shinola about gravy, smoke you a dube, and do some research. Have a good weekend. 
Posted on 12/19/14 at 4:24 pm to Jones
Posted on 12/19/14 at 4:36 pm to mouton
I always have problems with the bottom of the pot not having enough drippings/gravy. Essentially this leads to mostly leftover oil and little gravy. Any tips? I brown the hell out of the meat, would u use higher heat/lower heat? Anything different
Posted on 12/19/14 at 4:41 pm to LSUballs
How am I backtracking when I specifically outlined a technique that some people use? Yes lots of people bread a piece of meat, fry it in grease, add flour then water and serve this as gravy. Yes it does suck. I never said you could not use flour. I make plenty of gravies where I start with a roux.
Posted on 12/19/14 at 4:46 pm to LSUballs
Rice and pork gravy should definitely not have flour as any part of process.
Posted on 12/19/14 at 4:48 pm to LSUballs
LSUballs
Posted on 12/19/14 at 4:59 pm to 91TIGER
quite the opposite. Arguing gravy made my last couple of hours at work enjoyable. I'm happy as a pig in shite. Posted on 12/19/14 at 5:03 pm to Gaston
quote:
Rice and pork gravy should definitely not have flour as any part of process.
Wrong. Pork chops dredged in flour, fried and a gravy made is how most of the world prefers it. Pork roast I kinda halfway agree a little bit.
Posted on 12/19/14 at 5:18 pm to LSUballs
Pork roast, actually two tied together, is the superior protein on the planet to make a gravy out of, no flour. We don't do gravy with pork chops. We barely cook those, and yes with flour.
This post was edited on 12/19/14 at 5:32 pm
Posted on 12/19/14 at 5:27 pm to Gaston
quote:
We barely cook those
Shocker.
Id probably go with the beef short rib as my favorite gravy produced. No flour.
Posted on 12/19/14 at 5:28 pm to LSUballs
Balls, those recipes just prove that rice and gravy is not something that should be ordered at a restaurant.
I'm not going to argue the merits of rice and gravy recipes with a bunch of northerners, though.
I'm not going to argue the merits of rice and gravy recipes with a bunch of northerners, though.
Posted on 12/19/14 at 5:33 pm to Epic Cajun
None of you use a little flour to thicken y'all's gravy?
Posted on 12/19/14 at 5:36 pm to mouton
Flour meat. Put in grease. Take out of grease. Add flour to grease. Pour on said meat. Top with cinnamon.
Posted on 12/19/14 at 5:37 pm to LSUballs
I don't claim to be an ace gravy maker, but I do fine. I've never used cornstarch in gravy. Flour is always the thickening component and I don't make them really thick.
Posted on 12/19/14 at 5:38 pm to jimbeam
I use flour sometimes but prefer corn starch.
Posted on 12/19/14 at 5:38 pm to jimbeam
I don't, but that's just because I don't prefer it that way. My aunt is a terrible cook and uses flour in her's, it's probably something that just stuck with me because of that.
This post was edited on 12/19/14 at 5:44 pm
Posted on 12/19/14 at 5:39 pm to Epic Cajun
i always use flower
Posted on 12/19/14 at 5:54 pm to ole man
I rarely use a thickener for roast or round steak or pork chops, unless you consider flouring the surface before browning the meat to be using a thickener. My gravy is more jus than gravy, I guess. Or a reduction.
Mama used to make an awesome cream gravy with fried chicken drippings and the fond, though. I miss that.
Mama used to make an awesome cream gravy with fried chicken drippings and the fond, though. I miss that.
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