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re: What can this (not me) person do to fix their gravy?
Posted on 1/11/16 at 8:52 pm to mouton
Posted on 1/11/16 at 8:52 pm to mouton
I mean.. you didn't respond to the OP. So I don't really know exactly which you're talking about. You're referencing the flour -- but flour isn't the flaw with the OP.. unless they just dumped some flour in the pot on its own 
I honestly don't know exactly what happened in the OP beyond the dog vomiting in the pan like R2R observably pointed out.
I honestly don't know exactly what happened in the OP beyond the dog vomiting in the pan like R2R observably pointed out.This post was edited on 1/11/16 at 8:54 pm
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Posted on 1/11/16 at 8:58 pm to mouton
This is the only pic of a pork chop gravy I have on my phone.
Posted on 1/11/16 at 9:02 pm to Deactived
quote:
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.
Yes, you do need to try it. And read the ingredients in the can. It contains a lot of the things you use to make gravy. (Yes, I know there's a lot of other things in there)
Everyone I know who has tried it, says it's delicious on potatoes. The brown bits and flavor from the chops, and cooking change it greatly. I've tasted a lot of different gravies in my lifetime, but this is better than 95% of them. Anyway, after the glop the OP posted, I was trying to give her an easier and MUCH better alternative.
This post was edited on 1/11/16 at 9:04 pm
Posted on 1/11/16 at 9:03 pm to mouton
I like that type of gravy as well. 
Posted on 1/11/16 at 9:09 pm to LouisianaLady
LL here in GA they batter and fry a piece of meat and remove from pan. They stain most of the grease, add flour and water and stir like crazy. Then season with salt and pepper. This is what I am referring to. The gravy is not made from meat drippings, just the browned bits of flour and batter. It looks like this is what the op did but the gravy broke.
Posted on 1/11/16 at 9:59 pm to mouton
Not rocket science - need to make fat and flour roughly equivalent in amount - doesn't matter how much, just get a one-to-one ratio - this is critical, then you brown the flour (i.e. make a roux) and when it is the desired brown (lighter brown, more thickening, darker brown, thinner) then add cold water and whisk, whisk, whisk and up the heat, salt and pepper to taste. Mixture is going to be hydrophobic, so need to get it pretty much boiling to denature the gluten and stir/whisk like heck. Salt and pepper to taste, and you have a very tasty and very unhealthy treat (all things in moderation).
Posted on 1/12/16 at 6:56 am to mouton
You don't know shite about gravies, cooking or life in general. We've established this already.
Posted on 1/12/16 at 7:18 am to LSUballs
Preach.
Posted on 1/12/16 at 8:51 am to mouton
Your gravy looks like soup, get you a couple tablespoons of corn starch and some water whisked together and pour it in while its lightly boiling and get it thick, amateur.
Posted on 1/12/16 at 8:57 am to PolyPusher86
In his defense, that jus is what a lot of coonasses call gravy...and it is. But, it's a jus...and just one type of gravy, not the "one and only gravy style". It's always disturbed me that one's palate would be so self-limited.
Posted on 1/12/16 at 9:40 am to OTIS2
I enjoy and make different types of gravies. I do not enjoy gravies that contain no aromatics and no meat drippings just browned flour grease and water. Do you?
Posted on 1/12/16 at 9:41 am to LSUballs
quote:
You don't know shite about gravies, cooking or life in general. We've established this already.
Posted on 1/12/16 at 9:47 am to mouton
quote:
I enjoy and make different types of gravies
Waiting for the extensive recipe list...
quote:Somebody needs lessons. See above...you got some.
I do not enjoy gravies that contain no aromatics and no meat drippings just browned flour grease and water.
Posted on 1/12/16 at 9:51 am to OTIS2
Everything I have posted is in reference to the attempted gravy in the OP. Does that appear to be more than the drippings from a piece of fried meat flour and water? I personally do not enjoy that type of gravy. It is very common in the areas of Ga I have lived in. Do you personally cook and enjoy this type? I am not sure why you think I need lessons or only know how to cook a specific way based on this. 
Posted on 1/12/16 at 9:54 am to mouton
You ever been called dense?
Posted on 1/12/16 at 9:54 am to OTIS2
quote:
that jus is what a lot of coonasses call gravy
was gonna say.. that's how I make a gravy for a rice and gravy. Made one recently with a sirloin tip roast, although I prefer a chuck roast. Brown the everliving F out of the meat, throw in the trinity (at least onions..) and sweat them out, then add water and scrape the bottom.. put the meat back in, add water, and boil until meat's cooked and the gravy's reduced and delicious.
I've seen people do the same thing but lightly flour the meat also. Still just as good imo, but thicker. Kind of blurs the line between a coonass gravy and coonass stew that uses roux.
Posted on 1/12/16 at 10:00 am to OTIS2
quote:
You ever been called dense?
Probably but I thought we were talking about the gravy in the OP. Try to stay on topic.
Posted on 1/12/16 at 11:12 am to mouton
The topic moved on with you not really keeping up. It seems that you thought LL included breading the meat for the gravy. At no point was she talking about using flour and breading the meat.
When you lightly flour meat, you don't get large chunks of flour and breading because well there is no breading and very little flour. You get little brown bits.
I noticed the misunderstanding when I read the thread.
When you lightly flour meat, you don't get large chunks of flour and breading because well there is no breading and very little flour. You get little brown bits.
I noticed the misunderstanding when I read the thread.
Posted on 1/12/16 at 11:15 am to Deactived
Gotcha. I do occasionally lightly dust meat flour before browning. It seems to keep the meat well seasoned. Browning without the seasoning comes off into the gravy. I like it both ways just not what I think the OP was attempting.
Posted on 1/12/16 at 12:02 pm to OTIS2
Paige was just trolling the F&DB.
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