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Message
re: Looking for tips/recipes for a good cream gravy
Posted on 6/12/18 at 10:42 am to The Spleen
Posted on 6/12/18 at 10:42 am to The Spleen
quote:
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.
How does this even happen?
1
Posted on 6/12/18 at 10:44 am to TH03
It's been a while, but as I recall I had too much oil in the pan leftover from frying chicken. Sprinkled some flour in there, and didn't really pay attention to the ratio when I started adding milk. By the end, the gravy had a good consistency, but was very oily. If you stirred it, the oil would dissipate into the gravy, but if you let it sit, it would settle on top.
Posted on 6/12/18 at 10:45 am to The Spleen
Boil and skim, baw.
Or just pour out all the oil into a bowl or something and just use what you need.
Or just pour out all the oil into a bowl or something and just use what you need.
Posted on 6/12/18 at 10:56 am to yoga girl
yoga girl, you may enjoy it to study MeridianDog's The Five Mother Sauces of French Cooking thread on this board.
Your menu read like something lovely besides. And, I'm a F L U I D vegetarian.
I never can do that one up personally. I don't have the skill set. It's just too elaborate.
So, I have one resturaunt for that and one for the schnitzel equivalent, which uses a brown gravy.
Well, here's MeridianDog's post link:
LINK
Your menu read like something lovely besides. And, I'm a F L U I D vegetarian.
I never can do that one up personally. I don't have the skill set. It's just too elaborate.
So, I have one resturaunt for that and one for the schnitzel equivalent, which uses a brown gravy.
Well, here's MeridianDog's post link:
LINK
Posted on 6/12/18 at 10:58 am to TH03
Yeah, I know that now. This was years ago.
Or just add more flour.
Or just add more flour.
Posted on 6/12/18 at 11:00 am to The Spleen
Important to drain off excess oil!
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