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re: I want to cook a rice and gravy

Posted on 5/4/12 at 10:45 am to
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
49636 posts
Posted on 5/4/12 at 10:45 am to
quote:

A little secret to adding a little "color" to your gravy is when you add the veggies, add just a little bit of tomato sauce-I mean a little bit-& let that brown sith the veggies. It will add a little bit of a rust color to the gravy.


I add a little tomato paste, usually a squirt from the tube of concentratate paste, to my roast gravy. I don't even brown it. It adds no tomato flavor that I can detect, but does add a bit of richness and just a hint of rust color, though I don't use it for color. I use it because my Momma always does and I like her gravy.
Posted by bdevill
Baton Rouge, LA
Member since Mar 2008
12234 posts
Posted on 5/4/12 at 12:24 pm to
quote:

dust outside of roast with flour


If you dust with flour, the outside of a hen that's cut up, brown the chicken and make a gravy, the gravy and dish will be very rich.. and you'll have a dish called "sticky chicken". It's very good. If you add a couple of tablespoons of roux to your gravy, you'll have "chicken stew".
Posted by bdevill
Baton Rouge, LA
Member since Mar 2008
12234 posts
Posted on 5/4/12 at 12:35 pm to
I invested in one of these little jewels.. It's a flat whisk and it's useful in stirring the gravy and whipping air into the sauce, this helps the gravy thicken. It's great.

This post was edited on 5/4/12 at 2:45 pm
Posted by jeepfreak
Back in the BR
Member since Oct 2003
19446 posts
Posted on 5/4/12 at 3:32 pm to
Take your meat (round steak, chicken, etc.) and brown it in the bottom of the pot. Remove the meat and deglaze the pot with either water or a dry white wine. Add trinity and saute' til the onions are clear. Return the meat to the pot and add water. Saute' till meat is falling apart.

Serve over rice.
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