- 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
re: What can this (not me) person do to fix their gravy?
Posted on 1/11/16 at 8:38 am to Rohan2Reed
Posted on 1/11/16 at 8:38 am to Rohan2Reed
quote:
tell the dog to vomit directly into the frying pan next time
0
Posted on 1/11/16 at 8:54 am to Paige
I'd eat it Paige
Posted on 1/11/16 at 9:07 am to Paige
quote:
We don't have any beef stock for sure
Buy a small jar of "Better than Bouillion" paste...sold on the grocery shelf next to the beef & chicken stocks, usually on the top shelf. Refrigerate after opening, it will last for months and months. You can spoon out tiny amounts to enrich a pan sauce or blob out a few teaspoons to perk up a thin soup. Better than Bouillion is markedly more tasty than the powdered chicken or beef stock granules.
Posted on 1/11/16 at 9:42 am to Paige
This looks even worse than your router thread on the tech board 
Posted on 1/11/16 at 11:01 am to Hulkklogan
Is this how people here normally make gravy? With a piece of breaded fried meat?
Posted on 1/11/16 at 11:05 am to RedMustang
quote:
Turn the heat to very low, cover chops with a can of cream of mushroom soup, put the lid on the pan, and simmer for 30 minutes or so. You'll have a gravy that's easy and very tasty.
This is almost as worse as the crap in the OP.
Posted on 1/11/16 at 6:20 pm to Deactived
quote:
This is almost as worse as the crap in the OP.
Don't knock until you've tried it. The brown bits and pork chips combine with the cream of mushroom soup to make a fantastic gravy. When it's done, it looks nothing like cream of mushroom soup. Sometimes things which are delicious don't have to be complicated. I've spent a lot of time making a "classic" gravy which isn't any better tasting than this simple one. To each their own, but at least try it before you knock it.
Posted on 1/11/16 at 6:49 pm to mouton
quote:
Is this how people here normally make gravy? With a piece of breaded fried meat?
Lightly flouring and searing meat is how you get brown bits to make a gravy. Has nothing to do with "people here". Same method is used in braising. You can brown without flour, but the flour acts as a thickening agent.
Edit: Kinda like how some people make a roux after browning their meat... some concept. Skip the roux with this method.
This post was edited on 1/11/16 at 7:02 pm
Posted on 1/11/16 at 6:54 pm to RedMustang
quote:
. Sometimes things which are delicious don't have to be complicated
Yeah like a normal gravy
Posted on 1/11/16 at 7:50 pm to RedMustang
quote:
Don't knock until you've tried it. The brown bits and pork chips combine with the cream of mushroom soup to make a fantastic gravy.
I don't need to try it to realize putting a can of cream of mushroom soup in a pot and have some pork chops swim in it for 30 minutes is not going to produce a good gravy.
Posted on 1/11/16 at 8:11 pm to LouisianaLady
quote:
Lightly flouring and searing meat is how you get brown bits to make a gravy. Has nothing to do with "people here". Same method is used in braising. You can brown without flour, but the flour acts as a thickening agen
I brown without flour. I find I can get much more browned meat dripping as opposed to browned flour. The pic the op posted is an attempt to make a gravy from fried pork chops by adding flour to the grease and drippings. I call it a grease gravy. It's what the people here in GA do. It's nasty.
Posted on 1/11/16 at 8:21 pm to mouton
Depends on when you flour. If you flour immediately as you're putting the meat into the pan, you should get an unreal brown and the drippings should make a perfect gravy.
I am making Beef Bourguignon tonight, and this is the bottom of my pan after just one batch of meat. It was so much that I had to deglaze and reserve the liquid just so I could do the 2nd batch. So.. you doing something wrong
This was far from greasy and it made a nice brown liquid.
Shouldn't have anything to do with Georgia. This is how the braising (a French technique) is done.
I am making Beef Bourguignon tonight, and this is the bottom of my pan after just one batch of meat. It was so much that I had to deglaze and reserve the liquid just so I could do the 2nd batch. So.. you doing something wrong
This was far from greasy and it made a nice brown liquid.
Shouldn't have anything to do with Georgia. This is how the braising (a French technique) is done.
This post was edited on 1/11/16 at 8:27 pm
Posted on 1/11/16 at 8:24 pm to LouisianaLady
Nope. Not doing anything wrong. I would just to have all browned meat dripping at the bottom of my pan rather than browned flour.
Posted on 1/11/16 at 8:26 pm to mouton
You can argue all you want, but this is a very classic method of cooking. It's not any greasier than browning the meat.. since ya know.. flour =/= grease. Has zero to do with TD and zero to do with Georgia. It is French.
It's not any greasier than browning the meat.. since ya know.. flour =/= grease. Has zero to do with TD and zero to do with Georgia. It is French.This post was edited on 1/11/16 at 8:28 pm
Posted on 1/11/16 at 8:29 pm to LouisianaLady
Not arguing. Your method is totally different than what was attempted in the op.
Posted on 1/11/16 at 8:30 pm to mouton
You need someone to show you how to make more than one gravy.
Posted on 1/11/16 at 8:32 pm to mouton
That is true I don't see how someone can make a gravy and it not occur to them to add liquid. Even just water would be better than that crap.
I don't see how someone can make a gravy and it not occur to them to add liquid. Even just water would be better than that crap.Posted on 1/11/16 at 8:33 pm to OTIS2
No I dont. I just don't care for a gravy made from flour and the grease from a breaded fried pice of meat.
Posted on 1/11/16 at 8:40 pm to mouton
Wait.. you don't keep the grease. You toss it. The only thing left should be the brown bits. You might hit the pot with a splash of EVOO to brown the onion/garlic/etc., but there shouldn't be excess grease. If you don't use any oil whatsoever, you must not be using aromatics because they can't cook without some sort of lubricant.
This post was edited on 1/11/16 at 8:41 pm
Posted on 1/11/16 at 8:50 pm to LouisianaLady
Do you see any aromatics in the op?
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News