gravy

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mostly because IM single,, canned/bottled gravy is a large part of my meals. And when Im working, I dont like to eat out, expesive , ect.,, I use alot fo it, instant taters, stuffing, and rice, microwave foods mostly. SO,, If I could make some and can it up in pints, should save me money and such. SO,, I need some good recipes ! ! ! ! WHats your favorite gravy recipe??

-- Stan (sopal@net-pert.com), September 26, 2002

Answers

My gravy is good, but not as good as KFC's. I put milk in the used pan, scrape, add a buillion cube & dissolve it, then thicken with corn starch and cook until it has bubbledall over for a minute or so.

-- Terri (hooperterri@prodigy.net), September 26, 2002.

If you're going to can the gravy, instead of using cornstarch or flour to thicken it you might want to use thermo-flo. Thermo-flo will take the heating & cooling & re-heating without losing it's thickening qualities. I get mine at the Amish general store nearby. If you need more info I can get you the mfg or sources in your area.

-- Kathy (beckoningwinds@yahoo.com), September 26, 2002.

If I'm making a poultry gravy, I always add the liver (mashed thoroughly) to it. Gives it extra flavor!!!

-- Marcia (HrMr@webtv.net), September 26, 2002.

Hi Stan, I always use meat drippings to make gravy, but if you don't want to go to the trouble of cooking a roast or frying chicken, this might work.....Warning..I haven't tried this, but this came to mind.

When making a cream sauce for potatoes, I always make a roux (Butter and flour). In a saucepan heat 3/4 stick of margarine then add about 2 TBLS of flour to melted butter. Stir till flour cooks some, but not brown. Then I add milk, but for gravy you might add a can of either chicken or beef stock. Add the stock a little at a time till you get the consistency you want. Don't know how this would taste :), so you might have to experiment with seasonings. This can be frozen in individual containers. I checked some of my canning books and didn't see gravy listed, but will do some more checking for ya.

An afterthought....you could probably also make the cream sauce with milk instead of the stock and maybe add beef or chicken bouillion to it? If you can find maji seasoning, it comes in beef and chicken, it is much better than bouillion cubes. And it's in powder form in a jar.

-- Annie (mistletoe6@earthlink.net), September 26, 2002.


Forgot to add...while adding any liquid to the roux, take the pan off the burner while adding liquid, then put the pan back on burner to cook.

also, roux should be thick (paste like) Using a wisk while adding in the liquid will help in no lumps in the gravy.

Think I'm done now. :)

-- Annie (mistletoe6@earthlink.net), September 26, 2002.



was hoping for somthing simple. I have canned broth/stock, so Iddint think gravy would be much differant. ILl have to give some of these a try,, thanks for all the help

-- Stan (sopal@net-pert.com), September 27, 2002.

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