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re: Gravy argument
Posted on 11/19/17 at 5:58 pm to ChrisN
Posted on 11/19/17 at 5:58 pm to ChrisN
I made duck gravy the last Saturday in October. I made a roux with the duck fat, added the herbs and garlic that I put inside the duck. Cream and milk, a pinch of Old Bay, fresh copped onions, fresh cracked pepper, Accent and a dab of Dale's.
0
Posted on 11/19/17 at 6:01 pm to upgrayedd
So a bunch of powder mixes that you add water to means it's gravy? Lol. Even regular gravy mixes aren't actual gravy.
Gravy is roux plus milk or roux plus stock. Or cornstarch but roux is better.
Gravy is roux plus milk or roux plus stock. Or cornstarch but roux is better.
This post was edited on 11/19/17 at 6:03 pm
Posted on 11/19/17 at 6:41 pm to ChrisN
Sounds like your friends are assholes. They aren’t wrong, but they’re still assholes. Gravy requires a thickening agent
Posted on 11/19/17 at 6:47 pm to ChrisN
I grew up on gravy just being the melted fat an drippings from whatever you were cooking. I never use flour.
After cooking a roast or chicken just cook liquid down to desired thickness, maybe add a little extra oil.
My dad refers to it as coonass gravy.
eta: Haha, when I search "coonass gravy" the first thing that comes up is a TD Thread. Consensus in that thread is no flour in a coonass gravy.
After cooking a roast or chicken just cook liquid down to desired thickness, maybe add a little extra oil.
My dad refers to it as coonass gravy.
eta: Haha, when I search "coonass gravy" the first thing that comes up is a TD Thread. Consensus in that thread is no flour in a coonass gravy.
This post was edited on 11/19/17 at 6:50 pm
Posted on 11/19/17 at 6:54 pm to tigercross
quote:
Gravy requires a thickening agent
I agree.
Posted on 11/19/17 at 7:28 pm to MeridianDog
You are correct, sir.
Posted on 11/19/17 at 8:41 pm to KamaCausey_LSU
quote:
I grew up on gravy just being the melted fat an drippings from whatever you were cooking. I never use flour.
Gravy was always reduced in order to thicken when I grew up, flour and cornstarch were crutches that were discouraged.
Posted on 11/19/17 at 9:04 pm to cave canem
Gravy has roux, just did a chuck roast yesterday in crock pot, with cream of mushroom soup and onion soup mix. Made a roux with equal butter and flour. Then added the juices from the crock pot to it to make a gravy. Then served it over some egg noodles.
Posted on 11/19/17 at 9:24 pm to ChrisN
I never use roux unless I'm making a stew or gumbo. If you brown your meat well enough, you'll get a good gravy from that & the drippings
Posted on 11/19/17 at 9:25 pm to golfntiger32
quote:
with cream of mushroom soup and onion soup mix. Then served it over some egg noodles.
Step aside rookie.
I make about 10 different "gravies" some with roux, some without, some with milk, broth, pan drippings, whatever. If you call it Gravy it's gravy and what someone else calls it doesn't really matter.
Now I just finished two poached eggs with holandaise gravy and I am putting chocolate gravy over my Bluebell.
Posted on 11/19/17 at 9:31 pm to ChrisN
your friends are retarded, we cook it taht way at the camp all the time. brown the meat really well to build up that sticky gradu at the bottom (the more the better for gravy), scrape it a bit to loosen it, add onions, bellpepper, celery, cook it all down and add a little bit of water. if you want it thicker, add a little cornstarch + water, but if you have good meat, you shouldn't need it - your trinity will create enough water. throw the lid on and cook it down a bit. voila
whipped up this round steak tonight
whipped up this round steak tonight
This post was edited on 11/19/17 at 9:35 pm
Posted on 11/19/17 at 9:32 pm to TH03
quote:which a duck is absolutely full of
Gravy requires a thickening agent
Browned and cooked in a Dutch oven and you will get a nice dark gravy with plenty of gelatin.
When you dump it out the fridge the next day it looks like a jello mold
Posted on 11/19/17 at 9:43 pm to Martini
Hollondaise is an emulsion not gravy. Wikipedia says it is tightened with flour or cornstarch.
quote:
Gravy is a sauce often made from the juices of meats that run naturally during cooking and tightened with wheat flour or cornstarch for added texture.
Posted on 11/19/17 at 9:44 pm to ChrisN
A)your friends are shitheads and
B)they're both wrong and right.
Commonly referred to as a 'grease gravy', it's common in South LA to see a gravy that is made by browning fatty meat, then taking that meat out and cooking down onions, then place the meat back in and add water, scraping the fond off of the bottom and sides of the pot. Reduce down the liquid for a couple of hours and you have a deep, rich, dark gravy with no roux or corn starch. It won't be as thick but a little goes a looong way.
Personally, I grew up eating rice and gravy cooked this way with various roasts.
B)they're both wrong and right.
Commonly referred to as a 'grease gravy', it's common in South LA to see a gravy that is made by browning fatty meat, then taking that meat out and cooking down onions, then place the meat back in and add water, scraping the fond off of the bottom and sides of the pot. Reduce down the liquid for a couple of hours and you have a deep, rich, dark gravy with no roux or corn starch. It won't be as thick but a little goes a looong way.
Personally, I grew up eating rice and gravy cooked this way with various roasts.
This post was edited on 11/19/17 at 9:45 pm
Posted on 11/19/17 at 9:50 pm to Vdrine
What Vidrine said
ETA: Hulk is spot on
ETA: Hulk is spot on
This post was edited on 11/19/17 at 9:52 pm
Posted on 11/19/17 at 9:53 pm to Carson123987
Where’s the gravy doe?
Posted on 11/19/17 at 9:57 pm to TH03
All that dark shite on the rice. Looking at Hulk’s post, I guess it’s a “grease gravy”. Not sure what y’all did in Shreveport, but that’s how we do it south of I10
Posted on 11/19/17 at 10:17 pm to Carson123987
No need for the attack dude, I was making a joke that you didn’t put enough on 
But gravy is a southern thing, not necessarily south or north LA
But gravy is a southern thing, not necessarily south or north LA
This post was edited on 11/19/17 at 10:20 pm
Posted on 11/19/17 at 10:23 pm to TH03
Not an attack, just saying maybe y’all do it with a roux up in that area. I’ve never seen friends or family do it differently so i don’t know. Maybe we all just do the grease gravy that hulk is talking about
I’ve never seen friends or family do it differently so i don’t know. Maybe we all just do the grease gravy that hulk is talking aboutPosted on 11/19/17 at 10:30 pm to Carson123987
Own it man, that was clearly a south LA > north LA post.
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