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Started By
Message
Looking for tips/recipes for a good cream gravy
Posted on 6/9/18 at 1:12 pm
Posted on 6/9/18 at 1:12 pm
I'm cooking for company tomorrow night and am thinking about doing a country dinner - chicken fried steak (guilty pleasure 
), mashed potatoes, green beans, cornbread, peach cobbler. But, I've never made cream gravy and I don't want to use brown gravy.
Any tips, advice, recipes would be appreciated.
Thank you.
), mashed potatoes, green beans, cornbread, peach cobbler. But, I've never made cream gravy and I don't want to use brown gravy. Any tips, advice, recipes would be appreciated.
Thank you.
4
Posted on 6/9/18 at 2:13 pm to yoga girl
Roux + milk plus salt and pepper. Better if you make the roux in the skillet after frying the chicken fried steak.
And don’t tell bdevil you can make more than one gravy.
And don’t tell bdevil you can make more than one gravy.
Posted on 6/9/18 at 3:23 pm to yoga girl
I don't make it, but my Mama used to. I just know you better leave some good bits from the chicken fried steak in the skillet!
If you want to make some before the chicken fried steak is ready, cook some sausage patties in a skillet just for the browned bits for the cream gravy.
Otherwise, listen to other people who actually make the stuff.
If you want to make some before the chicken fried steak is ready, cook some sausage patties in a skillet just for the browned bits for the cream gravy.
Otherwise, listen to other people who actually make the stuff.
Posted on 6/9/18 at 3:50 pm to Darla Hood
Im gonna say this and then I’m going to duck as fast as I can but the packets of pioneer white gravy are pretty damn good and super easy/quick.
***ducks***
***ducks***
This post was edited on 6/9/18 at 5:55 pm
Posted on 6/9/18 at 4:38 pm to TH03
Melt butter in skillet and stir in flour until light blond color
Add milk and crushed black pepper while whisking until you get the taste you like
That easy
You can also add sausage/use sausage drippings as the oil if you like
Add milk and crushed black pepper while whisking until you get the taste you like
That easy
You can also add sausage/use sausage drippings as the oil if you like
This post was edited on 6/9/18 at 4:39 pm
Posted on 6/9/18 at 7:47 pm to yoga girl
If you want to go up a level, use 1 can of evaporated milk in the afore mentioned recipes. You'll need more than that. Just use regular milk for the extra.
Posted on 6/9/18 at 10:04 pm to TH03
quote:
Roux + milk plus salt and pepper. Better if you make the roux in the skillet after frying the chicken fried steak.
And don’t tell bdevil you can make more than one gravy.
Thanks
Posted on 6/9/18 at 11:04 pm to yoga girl
Or to upscale it (not that it's needed) fresh ground black pepper (or fresh ground five pepper) and instead of whole milk use half whole milk and half cream.
But, really,
Roux + milk plus salt and pepper. Better if you make the roux in the skillet after frying the chicken fried steak.
is what matters most, so long as the steak is tenderized enough.
But, really,
Roux + milk plus salt and pepper. Better if you make the roux in the skillet after frying the chicken fried steak.
is what matters most, so long as the steak is tenderized enough.
Posted on 6/10/18 at 6:52 am to real turf fan
I like a pinch of cayenne in there too for a tiny bit of kick.
Posted on 6/10/18 at 7:15 am to yoga girl
Stocks are your friend in cases like this. Chicken stock, beef stock, pork stock will all work in making a tasty gravy. I'd stay away from any seafood stocks with what you plan on cooking for the meal.
Posted on 6/12/18 at 8:44 am to jbgleason
My gravy came out ok. I need to practice. I had some left over and tried it with a pinch of cayenne, as you suggested. It was a nice addition.
Posted on 6/12/18 at 8:50 am to yoga girl
Cream gravy is really simple once you learn the technique. First, leave all the drippings in the pan and let it cool slightly after frying your meat. Sprinkle flour in the pan, and keep it moving as it warms. Gradually add milk, stirring as you add to incorporate it into the roux. Keep adding until your desired consistency. Add spices to taste.
I don't measure anything because my grandmother didn't. The more you do it, the more you'll learn how much flour, milk, oil/fat to use.
I don't measure anything because my grandmother didn't. The more you do it, the more you'll learn how much flour, milk, oil/fat to use.
Posted on 6/12/18 at 9:36 am to The Spleen
quote:
I don't measure anything because my grandmother didn't. The more you do it, the more you'll learn how much flour, milk, oil/fat to use
Guys seem to be better at cooking without measuring (though I'm getting better).
Gravy is definitely my weakest area in cooking.
Posted on 6/12/18 at 9:38 am to yoga girl
quote:
My gravy came out ok. I need to practice
I don’t like it if it didn’t come from sausage. Not enough flavor if it’s just plain roux and milk.
Brown some Jimmy Dean
Make roux in drippings
Slowly add milk
Season well
quote:
Guys seem to be better at cooking without measuring (though I'm getting better).
I don’t think gender matters. You shouldn’t need to measure much if you’re not baking. Unless you’re weighing to count calories or something. This post was edited on 6/12/18 at 9:40 am
Posted on 6/12/18 at 9:40 am to yoga girl
quote:
Guys seem to be better at cooking without measurin
Well you should be good at cooking without measuring.
Posted on 6/12/18 at 9:41 am to LSUballs
Is yoga girl a dude? Interesting.
Posted on 6/12/18 at 9:43 am to yoga girl
quote:
Guys seem to be better at cooking without measuring (though I'm getting better).
I mean it’s just a consistency/thickness thing. Whisk in milk until you get the desired thickness. Then season to taste. It doesn’t have to be perfectly measured or anything.
Posted on 6/12/18 at 9:49 am to yoga girl
quote:
Guys seem to be better at cooking without measuring (though I'm getting better).
I've been cooking for about 50 yrs. now, having started as a teen getting basic stuff down pat and moving on from there.
I've really never measured for just about everything I cook except when baking things like bread, making crusts for pies and pizzas, etc. You have to be a lot more precise with baking than most other forms of cooking or the results will not be very good.
The more you do it, the better the results will be as you become more familiar with how things come together.
Posted on 6/12/18 at 10:02 am to yoga girl
quote:
Experienced cooks seem to be better at cooking without measuring
FIFY!
Posted on 6/12/18 at 10:07 am to TH03
I've messed up gravies with improper fat-flour ratios before. Gravy with a big oil slick on top of it isn't really appealing.
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