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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 12:38 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 1:08 pm to mouton
Must suck to only know how to make one kind of gravy.
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 2:30 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 2:53 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 3:12 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 3:28 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 3:38 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 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 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 10:34 pm to mouton
haven't read all posts... I brown my chops/steaks, throw in my onions, peppers, etc. and I use Tony's roux and gravy mix. let that meat simmer in it for about 30 mins or so and the food is on frikin point. I don't care what anyone says about not being an authentic elbow grease gravy. I'll put it up to anyone's rice and gravy
Posted on 12/20/14 at 4:43 pm to mouton
First cut up some pork,tasso and garlic sausage. Put it in a bowl and season it with some t-boys garlic seasoning.
Put meat into a black pot and start browning on high. When meat starts to stick add water and scrape bottom of pot. Repeat this process 4 or 5 times until meat is brown.
Next take your meat out the pot. cut up an onion and bell pepper ,put it in the pot with a can of rotel
. Sautee until onions are clear. Add meat back to the pot and cook for another half hour on high. Then set fire to low and fill pot with a cup of water and let it simmer for another 1.5 hours..
This will be the best rice and gravy you ever ate!!!no flour or thickers needed. Ever.
If you want a good side put 3 or 4 cans of green beans in a pot with some pieces of tasso, sausage and a few spoons of your gravy. Let it roll for about 2 hours.
Put meat into a black pot and start browning on high. When meat starts to stick add water and scrape bottom of pot. Repeat this process 4 or 5 times until meat is brown.
Next take your meat out the pot. cut up an onion and bell pepper ,put it in the pot with a can of rotel
. Sautee until onions are clear. Add meat back to the pot and cook for another half hour on high. Then set fire to low and fill pot with a cup of water and let it simmer for another 1.5 hours..
This will be the best rice and gravy you ever ate!!!no flour or thickers needed. Ever.
If you want a good side put 3 or 4 cans of green beans in a pot with some pieces of tasso, sausage and a few spoons of your gravy. Let it roll for about 2 hours.
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