- 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
0
Posted on 6/22/16 at 8:44 pm to Gris Gris
quote:
I flour the roast before I brown it. I think some of that flour that browns in the bottom of the pot with the fond adds a little body to my gravy.
This is what we have always done....never added roux
Posted on 6/22/16 at 9:26 pm to Kajungee
Why water for the gravy as opposed to beef stock?
Posted on 6/22/16 at 9:33 pm to clownbaby
quote:
Why water for the gravy as opposed to beef stock?
Doesn't the beef roast render a ton of liquid during the braise? That and reducing it a bit should make an excellent gravy without all the salt of a commercial broth.
Posted on 6/22/16 at 10:02 pm to mouton
quote:
up in Southwest La and never knew anyone that used a roux in rice and gravy. I am curious about this. Did anyone here grow up using a roux for this?
Not a real gravy if it uses roux
Posted on 6/22/16 at 10:14 pm to Carson123987
You're speaking in reference to the dish "rice and gravy" , correct?
Posted on 6/23/16 at 8:03 am to Gris Gris
quote:
Do you not have AC up there? I eat gumbo all year round, as you know. I just don't do it outside.
Lol...... I have some Pork Butt gumbo in the freezer I almost took out the other day to eat. Yeah, I eat gumbo all year long too. Roast turkey too. It doesn't have to be just for holidays.
Something to remember if using beef stock or broth, especially if not homemade. They usually do have a high salt content which can ruin a good gravy.
Yeah, adding flour or dredging meat in it tends to lean toward making a fricassee more than just a gravy for rice. If I want to thicken it sometimes and mostly when cooking beef for poboys I add a lil water and corn starch and bring it to a boil. I know some will complain about using corn starch but it's a great thickener and it's a neutral flavor without adding an undercooked flour which you can taste or extra oil(unless using a dry roux). If a roux is too dark it's definitely turning a good thin rice gravy into fricassee.
I haven't had a roast produce enough liquid to make enough "gravy" without adding water.
I haven't done it but I've heard of some adding bell peppers and sometimes celery to with the onions(we've always just used onions). How's that come out? I would think a drastic difference. Sometimes simple is the best route! Lol........
Posted on 6/23/16 at 8:13 am to Cajunate
Along with garlic I stuff my roast with the little jarred Trappeys tabasco peppers
Posted on 6/23/16 at 8:18 am to mouton
quote:
Along with garlic I stuff my roast with the little jarred Trappeys tabasco peppers
I like that idea!!!!!
Posted on 6/23/16 at 8:30 am to Cajunate
I stuff mine with garlic and peppercicles. I keep jalapenos and/or serranos in the freezer and when it's roast stuffing time, I pull them out and halve or quarter them lengthwise and use them that way.
I love a thin beef gravy as well, both for roast and round steak.
I love a thin beef gravy as well, both for roast and round steak.
Posted on 6/23/16 at 9:53 am to Stadium Rat
quote:
plow point gravy
What is this?
Gravy that goes through rice like a plow point. You know...more ends up on the plate than on the rice. It's how my mom made many gravies growing up. They have their place, and I'll eat em, but it's not my preferred way to put something in rice, and imo, is no more authentic than anything else.
But again, the OP looks amazing.
Posted on 6/23/16 at 10:27 am to Fratigerguy
You don't need roux to thicken it though. Just a little cornstarch flurry like the op said. If you a roux its really a fricasse not traditional rice and gravy.
Posted on 6/23/16 at 10:56 am to Fratigerguy
quote:
Gravy that goes through rice like a plow point. You know...more ends up on the plate than on the rice. It's how my mom made many gravies growing up. They have their place, and I'll eat em, but it's not my preferred way to put something in rice, and imo, is no more authentic than anything else.
Them there is fightin' words to some here...be warned...
Posted on 6/23/16 at 4:44 pm to OTIS2
quote:
Them there is fightin' words to some here...be warned...
Yeah I know...but just to say that the addition of flour makes it non-gravy, and more a stew or otherwise...to think all these years I've been making biscuits and white stew. I've been telling folks it was biscuits and gravy.
Learn something new every day! 
Posted on 6/23/16 at 4:46 pm to Fratigerguy
Rice and Gravy fight thread?
Posted on 6/23/16 at 5:05 pm to TigerstuckinMS
Yeah,...is someone saying my roast gravy isn't roast gravy because I dust the roast with flour before browning it? 
Posted on 6/23/16 at 5:58 pm to OTIS2
quote:
You're speaking in reference to the dish "rice and gravy" , correct?
correct
Posted on 6/24/16 at 9:06 am to Gris Gris
quote:
Yeah,...is someone saying my roast gravy isn't roast gravy because I dust the roast with flour before browning it?
Nah. It's not rice and gravy if you use a roux.
Posted on 6/24/16 at 10:21 am to mouton
Serious question...is it the flour or the oil that makes it not a gravy? What is white gravy then if it is the flour? If it is the oil, is it not a gravy if you put a bit of oil in the pot to brown your roast?
Should Tony's and Zatarains change the name of their roux and gravy mix to roux and stew mix?
Should turkey gravy cooked in millions of homes at thanksgiving be renamed to turkey stew sauce?
Should dictionary.com change their definition of gravy from "often thickened and seasoned" to something along the lines of "often thickened, but never with a roux"?
So many questions. I'm just at a loss as to what I have been telling my kids and stuff all these years. I feel so betrayed by my parents growing up for the LIES! Now, I feel as though I have been steering my children wrong, and I'm not sure anything other than intense therapy will fix the guilt I have.
Should Tony's and Zatarains change the name of their roux and gravy mix to roux and stew mix?
Should turkey gravy cooked in millions of homes at thanksgiving be renamed to turkey stew sauce?
Should dictionary.com change their definition of gravy from "often thickened and seasoned" to something along the lines of "often thickened, but never with a roux"?
So many questions. I'm just at a loss as to what I have been telling my kids and stuff all these years. I feel so betrayed by my parents growing up for the LIES! Now, I feel as though I have been steering my children wrong, and I'm not sure anything other than intense therapy will fix the guilt I have.
Posted on 6/24/16 at 10:29 am to Fratigerguy
None of the examples you listed are made with a cajun roux. Oil and flour used separately in a dish do not constitute a roux. In cajun country a traditional rice and gravy is not made with a roux. A similar dish to rice and gravy made with a roux is called a fricasse or a stew.
Page 3 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News