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re: Pork roast and rice and gravy
Posted on 11/13/18 at 10:46 am to mouton
Posted on 11/13/18 at 10:46 am to mouton
no.
see I have this weird knowledge of multiple types of gravy.
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
see I have this weird knowledge of multiple types of gravy.
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
This post was edited on 11/13/18 at 10:48 am
Posted on 11/13/18 at 10:48 am to bdevill
Making basic brown gravy without a roux is easy.
Adding the roux is simply a preference in consistency.
Adding the roux is simply a preference in consistency.
Posted on 11/13/18 at 10:50 am to bdevill
quote:
You can do without a thickener. Not a requirement.
Which is EXACTLY what I said. I know being a contrarian is your shtick but come on. A little reading comprehension goes a long way. You were the FIRST one to espouse the use of a crutch like cornstarch.
I stated "It can also be said that people that don't know how to thicken a gravy naturally use a crutch like cornstarch."
Posted on 11/13/18 at 10:51 am to TH03
quote:
please share your wisdom
Brown the piss out of the meat.
Remove from pot.
Saute veggies.
Add meat back in pot.
Cover with stock.
Let simmer.
If it needs to be thickened, simply add heat to the pot.
Pretty simple process.
Posted on 11/13/18 at 10:51 am to Salmon
I use a roux to thicken my creme brulee.
Posted on 11/13/18 at 10:53 am to TH03
quote:
if you lightly coat in flour though, what happens when it hits the hot oil then later dissolves in the liquid?
Technically, if you are browning with an oil in the pan, you still are making a roux. Even if said roux is sticking to the meat.
Posted on 11/13/18 at 10:57 am to JAB528
quote:
Brown the piss out of the meat.
Remove from pot.
Saute veggies.
Add meat back in pot.
Cover with stock.
Let simmer.
If it needs to be thickened, simply add heat to the pot.
Pretty simple process.
cool. you can make one kind of gravy
Posted on 11/13/18 at 10:57 am to convertedtiger
quote:
Technically, if you are browning with an oil in the pan, you still are making a roux. Even if said roux is sticking to the meat.
that was my point.
Posted on 11/13/18 at 10:59 am to TH03
quote:
that was my point.
I know, I was just wanting to clarify for some that may not have gotten that.
Posted on 11/13/18 at 11:03 am to wickowick
quote:
We need a pork gravy cookoff
Do we have to use flour or cornstarch?
Posted on 11/13/18 at 11:06 am to Salmon
So it's consistency now.. The whole contention previously was flavor.
This post was edited on 11/13/18 at 11:09 am
Posted on 11/13/18 at 11:10 am to bdevill
quote:
So it's consistency now..
when compared to a gravy without roux, yes
quote:
The whole contention previously was flavor.
when compared to cornstarch, yes.
it seems you're incapable of discussing different things at the same time.
Posted on 11/13/18 at 11:12 am to TH03
quote:
it seems you're incapable of discussing
You don't know how to make a gravy without adding roux. You're dead to me.
This post was edited on 11/13/18 at 11:14 am
Posted on 11/13/18 at 11:15 am to TH03
What if I suggested that there’s more than one way to get to Memphis?
Posted on 11/13/18 at 11:15 am to bdevill
quote:
You don't know how to make a gravy without adding roux.
I make some form of rice and gravy just about every week. never use a roux or slurry.
I have this weird ability to make different types of gravies and not think I'm a gravy master because I can make the easiest one.
Posted on 11/13/18 at 11:16 am to Btrtigerfan
you're missing the point. bdevil scoffs at using a roux because there's "one way to make a gravy" yet is in here saying he uses a cornstarch slurry.
Posted on 11/13/18 at 11:17 am to bdevill
How about tossing a diced potato in the mix? Flavor AND thickening. Yay for taters!
Posted on 11/13/18 at 11:23 am to TH03
quote:
I make some form of rice and gravy just about every week. never use a roux or slurry.
Yet the only gravy you can describe has roux in it.
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