- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Need to make a gravy to go over rice
Posted on 4/21/10 at 10:33 am
Posted on 4/21/10 at 10:33 am
Never made gravy before, and its not as easy as it looks. I'm trying to start learning to cook. So any help is appreciated. I know I need a roux as my base, but what else? I need to know every little detail.
4
Posted on 4/21/10 at 10:49 am to josh336
I'm more of a fan of a straight up meat gravy instead of a brown gravy over rice. I add a little water to the juice that ran out of whatever meat I cooked, and pour over rice, add Tony's. It's awesome.
Posted on 4/21/10 at 10:52 am to SUB
quote:
I'm more of a fan of a straight up meat gravy instead of a brown gravy over rice. I add a little water to the juice that ran out of whatever meat I cooked, and pour over rice, add Tony's. It's awesome.
I'll do this most of the time. Especially during the weeknights. Take some of the juice and put in a bowl, add flour and vigorously whisk. Slowly add back in juice. This will help thicken.
for starting with a roux- just make your roux and add chicken stock (or canned broth if you want). That's a simple quick sauce. S&P, Tony's if you want to add that too.
Posted on 4/21/10 at 10:53 am to TexasTiger05
alright, what kind of meat do you generally use to put over the rice that makes the juice?
Posted on 4/21/10 at 10:56 am to josh336
I don't add flour, but it works for pretty much any meat if you cook it in a pot. My favorites are probably Baked Chicken and Pot Roast.
Posted on 4/21/10 at 10:59 am to josh336
BEEF, LITTLE COOKING OIL IN BLACK POT, BROWN MEAT GOOD (DARK BROWN) SAUTE ONIONS ON MED. HEAT,
SEASON GOOD, ADD WATER AND LET COOK TILL MEAT IS TENDER AND GARVY IS COOK DOWN. ADD TO RICE
SEASON GOOD, ADD WATER AND LET COOK TILL MEAT IS TENDER AND GARVY IS COOK DOWN. ADD TO RICE
Posted on 4/21/10 at 10:59 am to josh336
I take a big roast and brown it in a pot. Take the meat out, cook a bunch of onions down until they are clear. Add the roast back in with some water and a little flour to thicken it. I season with Tony's and other seasonings during each step.
Posted on 4/21/10 at 11:06 am to Slickback
thanks guys
Posted on 4/21/10 at 11:15 am to josh336
What everyone but Texas is describing is called a grease gravy. You should find interesting tips and recipes if you use that term, although it doesn't sound appetizing.
Posted on 4/21/10 at 11:18 am to josh336
Use this instead of flour. It doesn't cause as many lumps as flour...so great for a newbie gravy maker!
Posted on 4/21/10 at 11:19 am to nikinik
appreciate it
Posted on 4/21/10 at 12:08 pm to josh336
I do pot roasts in a crock pot usually. I'll brown it in a skillet then put it in the crock pot with other seasonings, veggies, and beef stock...Then cover and refrigerate the skillet.
That evening I heat up the skillet, add flower, and start on a roux. I then add the liquid from the crock pot until the gravy comes to the thickness I want. That's all I do.
That evening I heat up the skillet, add flower, and start on a roux. I then add the liquid from the crock pot until the gravy comes to the thickness I want. That's all I do.
Posted on 4/21/10 at 11:50 pm to cnote
cut some round steak into medium size pieces. Pat dry with paper towels and season with a bit of creole seasonin....Brown , brown, brown the shite out of it over medium hi heat unitl you think its burnin and brown a bit more....without actually burnin obviously....toss in chopped onions a bit of bell pepper and stir and scrape until onions are cooked thru.... turn heat to hi add water or stock and watch that dark shite just bubble up..... 
Cover and cook on low for about an hour until meat is fork tender....you can add a bit of flour slurry in the last ten minutes to thicken if you like... 
Cover and cook on low for about an hour until meat is fork tender....you can add a bit of flour slurry in the last ten minutes to thicken if you like... Posted on 4/22/10 at 5:16 am to josh336
An easy one for a newbie is pork chops with rice and gravy. Use thick pork chops as those thin ones dry out really fast. Round steak works well, too.
Season and dust the pork chop with flour. Brown on both sides, add water or stock, then season. Cover and let simmer till tender. The flour from the meat will help thicken the gravy. You can play around with different herbs (dried is fine) like sage or thyme to see what fits your taste buds.
Season and dust the pork chop with flour. Brown on both sides, add water or stock, then season. Cover and let simmer till tender. The flour from the meat will help thicken the gravy. You can play around with different herbs (dried is fine) like sage or thyme to see what fits your taste buds.
This post was edited on 4/22/10 at 5:18 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News