GRAVY! Heaven on Earth!
- Thread starter Beetree
- Start date
The Best Gravy Contains..
The best gravy in my opinion, always has some of the entire meal. In other words if I am cooking mustards, mashed potatoes, and country fried steak.. the gravy must contain elements of all. I take the steak out and leave the bacon grease that I fried it in. Then I put some flour in the grease and stir it til it is somewhat brown! When it gets brown on high, I pour some of the water from the mustards in it. It then sizzles and smokes like a storm! After stirring a bit, I pour some of the sweet potato boiling water into it and add the milk if I want and some salt and pepper. A lot of times I add the salt and pepper in before adding the mustard water. It is just an art and the gravy makes you want to say ummm ummm good, or it is not ready and you keep adding! Til you melt! It is soooo good! Can you tell..I love GRAVY!
The best gravy in my opinion, always has some of the entire meal. In other words if I am cooking mustards, mashed potatoes, and country fried steak.. the gravy must contain elements of all. I take the steak out and leave the bacon grease that I fried it in. Then I put some flour in the grease and stir it til it is somewhat brown! When it gets brown on high, I pour some of the water from the mustards in it. It then sizzles and smokes like a storm! After stirring a bit, I pour some of the sweet potato boiling water into it and add the milk if I want and some salt and pepper. A lot of times I add the salt and pepper in before adding the mustard water. It is just an art and the gravy makes you want to say ummm ummm good, or it is not ready and you keep adding! Til you melt! It is soooo good! Can you tell..I love GRAVY!
Guess no Gravy Makers here.
Or maybe my gravy thread is bad. Or everyone is so busy like me that they have no time for gravy making lately. I tell you what if anyone has time for it I will be surprized! Time is in a short quantity! Gravy is gone to the wind! I don't have time for it either!
Or maybe my gravy thread is bad. Or everyone is so busy like me that they have no time for gravy making lately. I tell you what if anyone has time for it I will be surprized! Time is in a short quantity! Gravy is gone to the wind! I don't have time for it either!
Hey Beetree--I read it and made note! I always add either a can of mushroom soup or a package of gravy mix to mine because it is so tasteless--your idea makes sense and I'm going to do it! Makes me hungry thinking about it! Mashed potatoes and gravy, Yum-m-m.
What do you put your gravy ON? You mentioned sweet potatoes.......
What do you put your gravy ON? You mentioned sweet potatoes.......
Frangipanni
Veteran Member
Yeah, I make my gravy like Bee does and everybody raves about it. It is always different but so is most things I cook. I don't measure just throw in what I want and have on hand. That's why I can't bake! But I can sure cook.........
OK, let's take this a little farther! Is it possible to make gravy when you are having baked ham?
I often bake a ham when having a large family dinner. I mash 5 lbs of potatoes and the ham, though large, doesn't provide enough volume of drippings to make a flavorful or smooth gravy.
What kind of vegetable water would be best to add flavor? Other suggestions?
I often bake a ham when having a large family dinner. I mash 5 lbs of potatoes and the ham, though large, doesn't provide enough volume of drippings to make a flavorful or smooth gravy.
What kind of vegetable water would be best to add flavor? Other suggestions?
Dinghy
Veteran Member
I used to make really good ham gravy, but lately there doesn't seem to be enought drippings to make it. Don't know what's different, but I really miss it! Maybe I'm not cooking a big enough ham, or maybe they don't put as much water in them any more. I thought my husband was nuts the first time he told me that his mom made ham gravy. We never had it at home, and I had never even heard of it. But once I tasted it, I was hooked!
I don't like Ham, so...
I don't cook ham except when I make my special ham soup once a winter. However the advice I can give, about ham gravy will be to take the drippings and just build and hope that it will be good. I would take the drippings and put them into a cast iron skillet. I would then add enough bacon grease to make the drippings and the grease cover the bottom of the pan and rise up about a quarter inch. Put the heat on high and stir flour (about a third cup) in until the flour turns a med. brown. Then turn the heat down and stir your boiling potato water in stirring in also the water off of green beans or WHATEVER veggies you are cooking. If you don't have any other veggies then put some half and half. Keep it slightly boiling. You will then need to taste to determine if you need salt and pepper which you will. Keep adding the salt and pepper until your taste buds determine that it is GOOD gravy!
Salal Sue said:
I don't cook ham except when I make my special ham soup once a winter. However the advice I can give, about ham gravy will be to take the drippings and just build and hope that it will be good. I would take the drippings and put them into a cast iron skillet. I would then add enough bacon grease to make the drippings and the grease cover the bottom of the pan and rise up about a quarter inch. Put the heat on high and stir flour (about a third cup) in until the flour turns a med. brown. Then turn the heat down and stir your boiling potato water in stirring in also the water off of green beans or WHATEVER veggies you are cooking. If you don't have any other veggies then put some half and half. Keep it slightly boiling. You will then need to taste to determine if you need salt and pepper which you will. Keep adding the salt and pepper until your taste buds determine that it is GOOD gravy!
I'd pad the ham drippings with some chicken broth--you can buy ham broth granules, but then you get that hydrolyzed vegetable protein flavor....gaack!
Adding a bit of balsamic vinegar really sparks the flavor of gravy, as does a bit of good dijon mustard.
Sometimes I want a mashed potato/gravy fix, and no beast to roast, so I'll mince bacon, soft fry it, and make a gravy from that. Could do the same with a dab of hamburger, too......
Some of the gravy in jars is supposed to be good, gonna get some to flesh out mingy drippings....I get big (3 lb.?) containers of Chef Bonneau Beef Soup Base at Cash 'n Carry--it makes a great gravy. May just be a local product, made in Portland, Ore. Blows the doors off any other soup bases!
Knorr bouillon cubes also make a good gravy--and yes, I -do- make good gravy from scratch, but some days you have your foot in the flypaper, and need something fast to dress up a slash-and-burn dinner....
Adding a bit of balsamic vinegar really sparks the flavor of gravy, as does a bit of good dijon mustard.
Sometimes I want a mashed potato/gravy fix, and no beast to roast, so I'll mince bacon, soft fry it, and make a gravy from that. Could do the same with a dab of hamburger, too......
Some of the gravy in jars is supposed to be good, gonna get some to flesh out mingy drippings....I get big (3 lb.?) containers of Chef Bonneau Beef Soup Base at Cash 'n Carry--it makes a great gravy. May just be a local product, made in Portland, Ore. Blows the doors off any other soup bases!
Knorr bouillon cubes also make a good gravy--and yes, I -do- make good gravy from scratch, but some days you have your foot in the flypaper, and need something fast to dress up a slash-and-burn dinner....
squeeksmom
Deceased
I love gravy!! Does anyone know how to make burned - or burnt - gravy? My SIL used to make it, but she never told me how. 
squeeks
squeeks
Hansa44
Justine Case
squeeksmom said:I love gravy!! Does anyone know how to make burned - or burnt - gravy? My SIL used to make it, but she never told me how.
squeeks
I've never heard of burned gravy but I suspect she took butter or margerine and browned it just this side of burning and used that as her drippings base.
The reason I suggest this is because I would use very deeply browned butter (or marg) and would pour it on steamed asparagas or cauliflower. My family loved it this way but always told people I put "burned" butter on the veggies.
I can't imagine burnt gravy but my best friend from highschool's mother used to make chocolate gravy. I thought it was disgusting but they lapped it up every day. I think she just added some cocoa to her basic white gravy recipe.
I've been wanting real gravy for the past couple days and ordered chicken fried chicken with gravy and rice last night. The gravy was not great but still satisfied my palate. Love, love, love, white gravy on rice.
When I was in college when we needed to pull an all nighter we used to travel to a truck stop and order steakfries smothered in gravy and several pots of coffee. Those were such fun times.
My first ever attempt at making gravy was when I was about 19 years old I was of course trying to impress a young suitor, anyway, I got it too think so I added milk, I got it too runny so I added flour. Thus went the next 15 minutes at least. I ended pouring out half the pot and I really don't remember if it was edible or not.
I've been wanting real gravy for the past couple days and ordered chicken fried chicken with gravy and rice last night. The gravy was not great but still satisfied my palate. Love, love, love, white gravy on rice.
When I was in college when we needed to pull an all nighter we used to travel to a truck stop and order steakfries smothered in gravy and several pots of coffee. Those were such fun times.
My first ever attempt at making gravy was when I was about 19 years old I was of course trying to impress a young suitor, anyway, I got it too think so I added milk, I got it too runny so I added flour. Thus went the next 15 minutes at least. I ended pouring out half the pot and I really don't remember if it was edible or not.
ShepInTheValley
Deceased
Well while reading all the posts... I had several things come to mind I wanted to add, but will start with the ham gravy question. Ham doesn't provide me with an adequate amount of drippings so I always add a good amount of water to the pan before I start baking it, covered with foil or a lid to keep as much of it as possible. This provides me with the extra gravy base I need.
After significant health problems, I started learning to cook in more 'health conscious' methods. My best friend was on diets most of her life and she made us dinner one night - steam frying chicken. It was absolutely delicious and I couldn't believe something that good could be in her diet! She put a cup of water and a heaping tablespoon of chicken bouillion granules in the skillet, along with seasonings (garlic, etc.) then placed the chicken in the pan and covered it with a lid. She slow cooked this until there was no liquid left. Then she turned the chicken, added another cup of water and a little more bouillion and cooked it until the liquid was gone again.
I adopted this method and now fry up other meats the same way (like pork chops, using beef bouillion). This is about as low fat a method of cooking as you can get. Since you cook the meat until the skillet's dry, if you want gravy, what I do is add more water (from the potato water) and if needed, more bouillion for additional flavoring, but rarely need that. Once I get all the brownings off the sides and bottom of the skillet mixed in with the water, and the taste is right, I use corn starch for my thickening agent. It's delicious.
Something else I do which REALLY helps me out when I need extra meat broth for gravy or soup stock is... I always use extra water when cooking a roast or chicken. If I make a fast meal and don't prepare gravy for it, I store the broth in the frig and later remove the fat that rises to the top. Then I bag up the broth and freeze it to be used later. If I get an abundance building up in the freezer, I will can it. I also boil down the turkey or chicken carcasses in water for more broth... I started doing this because when I've made a Thanksgiving meal in the past, we would not have enough gravy otherwise. If you have the extra freezer space, save your water after boiling veggies for soup stocks.
After significant health problems, I started learning to cook in more 'health conscious' methods. My best friend was on diets most of her life and she made us dinner one night - steam frying chicken. It was absolutely delicious and I couldn't believe something that good could be in her diet! She put a cup of water and a heaping tablespoon of chicken bouillion granules in the skillet, along with seasonings (garlic, etc.) then placed the chicken in the pan and covered it with a lid. She slow cooked this until there was no liquid left. Then she turned the chicken, added another cup of water and a little more bouillion and cooked it until the liquid was gone again.
I adopted this method and now fry up other meats the same way (like pork chops, using beef bouillion). This is about as low fat a method of cooking as you can get. Since you cook the meat until the skillet's dry, if you want gravy, what I do is add more water (from the potato water) and if needed, more bouillion for additional flavoring, but rarely need that. Once I get all the brownings off the sides and bottom of the skillet mixed in with the water, and the taste is right, I use corn starch for my thickening agent. It's delicious.
Something else I do which REALLY helps me out when I need extra meat broth for gravy or soup stock is... I always use extra water when cooking a roast or chicken. If I make a fast meal and don't prepare gravy for it, I store the broth in the frig and later remove the fat that rises to the top. Then I bag up the broth and freeze it to be used later. If I get an abundance building up in the freezer, I will can it. I also boil down the turkey or chicken carcasses in water for more broth... I started doing this because when I've made a Thanksgiving meal in the past, we would not have enough gravy otherwise. If you have the extra freezer space, save your water after boiling veggies for soup stocks.
squeeksmom
Deceased
Thanks you guys - the butter idea sounds about right - I know the gravy is dddaaaarrrrrkkk, and it smells up the whole house, but it sure tastes good. Next time I talk to her, I'll have to ask her - I always forget.
squeeks
squeeks
blue gecko
Inactive
Squeeks, I've never made burnt gravy but I have made gravy from a dark roux: take about 3-4 tbs oil or lard, melt in a skillet, then add about 1/2 cup of flour to it. Stirring constantly on med heat cook this mixture until the flour is about the color of a copper penny...much further and it gets bitter. Now add some finely minced onion, celery, mushrooms, peppers, garlic etc, if you like and brown to soften. Next add your hot seasoned stock about 2 cups and heat until thickened. You don't have to add the vegies if you like your gravy smooth but you can add them to the stock when you make it then strain them out. There is wonderful gadget/hand mixer put out by Braun that you can use to puree your stock or gravy while it is cooking...I use mine all the time for soups and mashed potatoes. Making stock is quite easy. You can use the ingredients going into your meal as a base for it to combine the flavors. Just take a medium pot and throw in the ends of carrots, onions, celery, garlic, meat trimmings, spices i.e. bay, rosemary, thyme etc and simmer while the meal is being prepped. Strain before using. Brown stock is made by literally browning bones in the oven before adding to the pot (I save left over bones in the freezer until I have enough for stock. Then make stock and can or freeze it for later).
Other nice gravies/sauces can be made by making a simple roux with butter and flour, adding liquid such as stock, wine, milk or cream. Then seasoning for the results you are trying to accomplish. Some examples: Parmesian cheese or clams or citrus zest or mushrooms or chocolate or garlic or anything that tickles your fancy and will compliment your meal. Be aware that if you are using milk or cream as a stock base, anything acid may break (curdle) the sauce and must be added gradually. If your gravy isn't thick enough you can add arrowroot or cornstarch or flour that has been mixed with COLD liquid until smooth. Stir the gravy while adding these or you'll have lumps.
If you're not watching your weight (or splurging), you can make a nice gravy/sauce by reducing heavy cream until it is the right consistancy. One of my favorites: saute' mushrooms until lightly brown, add heavy cream and reduce until bubbly and thick then add a couple of ounces of sherry. Hope this gives you some ideas! Bon Appetit BG
Other nice gravies/sauces can be made by making a simple roux with butter and flour, adding liquid such as stock, wine, milk or cream. Then seasoning for the results you are trying to accomplish. Some examples: Parmesian cheese or clams or citrus zest or mushrooms or chocolate or garlic or anything that tickles your fancy and will compliment your meal. Be aware that if you are using milk or cream as a stock base, anything acid may break (curdle) the sauce and must be added gradually. If your gravy isn't thick enough you can add arrowroot or cornstarch or flour that has been mixed with COLD liquid until smooth. Stir the gravy while adding these or you'll have lumps.
If you're not watching your weight (or splurging), you can make a nice gravy/sauce by reducing heavy cream until it is the right consistancy. One of my favorites: saute' mushrooms until lightly brown, add heavy cream and reduce until bubbly and thick then add a couple of ounces of sherry. Hope this gives you some ideas! Bon Appetit BG
squeeksmom
Deceased
Thanks, BG! I'm thinking you're probably right about how it's made - the few times I paid any attention when she was making it, she didn't start with the juices, but added it later.
Forget the heavy cream idea - I'm only 5'1" - I'd be a walking bathtub in two meals!!
Forget the heavy cream idea - I'm only 5'1" - I'd be a walking bathtub in two meals!!
momof23goats
Deceased
I make ham gravey. I bake my ham, all covered in brownsugar, and cimmamin, and then I take the ham out, and add one cup of black coffee, and then let that cook a minute, in the pan, that the ham was baked in, then I thicken with corn starch. It is a wonderful gravey. red eye gravey. can't beat it.
yesterday, I coooked up some round steak, that had been cubed. I rolled in flour, and browned in bacon grease, .then added, one cup of green pepper, one cup onion, and 2 cups water, and 2 beef bullion cubes, p[ut of low burner, and slowley simmered. when meat is done, you have a wonderful gravey. I use a cast iron pan with lid.
yesterday, I coooked up some round steak, that had been cubed. I rolled in flour, and browned in bacon grease, .then added, one cup of green pepper, one cup onion, and 2 cups water, and 2 beef bullion cubes, p[ut of low burner, and slowley simmered. when meat is done, you have a wonderful gravey. I use a cast iron pan with lid.
Genealogist
Deceased
momof23goats said:
You beat me to the punch with the Red-Eye gravy recipe.
Seems someone else on this list is always one step ahead of me.
At least I learn a lot while I am reading.If I am baking a ham, instead of fixing ham steaks, I sometimes take a small end slice of the ham and brown it in a cast iron skillet, then add the drippings from the baked ham and the coffee, etc. for the Red-Eye gravy. It makes the flavor a little stronger.
The Genealogist
Coffee! And the Drippings from Baked Ham!
This sounds like an art that I am not advanced enough in and ..where is your restaurant???!!! I want to eat there! BIG YUM!!!
Genealogist said:You beat me to the punch with the Red-Eye gravy recipe.
Seems someone else on this list is always one step ahead of me.
If I am baking a ham, instead of fixing ham steaks, I sometimes take a small end slice of the ham and brown it in a cast iron skillet, then add the drippings from the baked ham and the coffee, etc. for the Red-Eye gravy. It makes the flavor a little stronger.
The Genealogist
This sounds like an art that I am not advanced enough in and ..where is your restaurant???!!! I want to eat there! BIG YUM!!!
momof23goats
Deceased
I do the same thing. the resurant is in my kitchen here, at the homestead, and believe me , I have fixed many a meal in it. and served many peope. I just didn't hve a sign out front, hummmmmmmmmmmmmmm, maybe I should .