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Thread: Gravy

  1. #1
    Fat Pang's Avatar
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    Gravy

    I'm geting very worried about this talk of white gravy. Gravy is never white, it's always a shade of brown and commonly served with a hefty serving of dead animal. It can occasionally be thickened by the less skillful with cornflour but is not constituted of flour.

    Recipe's for gravy please and while our US cousins are at it, please explain 'white' gravy.


  2. #2
    coy bacon Guest

    Re: Gravy

    I think the easy answer is that it comes from France. Its based on bechamel. When I cooked the chefs always used a roux as a foundation, added cream, seasonings, and whatever variations they cooked for....

    From the website below:

    ======================================
    http://www.fatfree.com/recipes/sauces/bechamel
    bechamel recipe

    Date: Mon, 28 Aug 1995 22:19:50 -0400 (EDT)
    From: Diane Morrissey

    BASIC WHITE SAUCE WITH MILK (Bechamel)

    VVegetables steeped in hot milk add flavor to this versatile sauce, which
    can replace the butter-flour-milk white sauce in any of your recipes. It
    also forms the base of a salt-free cheese sauce that in its turn can
    dress vegetables, open-fac sandwiches, macaroni or baked potatoes.

    1 cup nonfat milk
    small piece of onion (about 1 TAB)
    2 TAB grated carrot
    1/8 tsp freshly grated nutmeg
    1/8 tsp white pepper
    2 TAB instant nonfat dry milk
    1 TAB cornstarch or arrowroot
    2 TAB flour

    In a small saucepan combine milk, onion, carrot, nutmeg and pepper. Bring
    to a boil, then cover, remove from heat and allow to steep for ten
    minutes. Pour the warm milk through a strainer, pressing down on the
    vegetables to obtain all the juices. Let cool. Combine dry milk,
    cornstarch or arrowroot and flour. Add one or two TAB cooled milk to the
    dry mixture and stir to a smooth paste. Return the milk to the saucepan,
    add the flour paste and stir over medium heat until mixture boils and
    thickens. If sauce will not be used immediately, cover and refrigerate.
    Cold sauce will thicken; thin with a little flavored cooking juice, wine
    or stock. Makes about 1 cup; recipe is easily doubled.

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    Fat Pang's Avatar
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    Re: Gravy

    That's from France Coy.................................and it's a sauce not a gravy.

    Does psycho really have that with his breakfast?

    Can you have that with sausage?

    I'll have to be really careful come sunday the next time I'm in the states.
    Last edited by Fat Pang; -02-21-2006 at 08:31 AM.

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    Re: Gravy

    Quote Originally Posted by Fat Pang
    I'm geting very worried about this talk of white gravy. Gravy is never white, it's always a shade of brown and commonly served with a hefty serving of dead animal. It can occasionally be thickened by the less skillful with cornflour but is not constituted of flour.

    Recipe's for gravy please and while our US cousins are at it, please explain 'white' gravy.
    There's white gravy and there's brown gravy. Brown gravy gets put on beef, turkey, pork, any kind of animal you want or mashed potatoes. However, white gravy (white from the milk I suppose) is what breakfast was made for here in the States. I like to add ground sausage to it for spice. It's served over biscuits, or with any combination of ham, bacon, sausage, egg, and/or cheese. As a larger meal, it goes well over country fried steak or country fried chicken.

    For specific recipes, consult MOM.

    Don't knock it 'til you try it, my British friend.
    "Before the gates of excellence the high gods have placed sweat; long is the road thereto and rough and steep at first; but when the heights are reached, then there is ease, though grievously hard in the winning." --- Hesiod

  5. #5
    psycho9985 Guest

    Re: Gravy

    Cooking some right now...er Mrs psycho is.




    BISCUITS AND SAUSAGE GRAVY
    1/2 lb. pork sausage
    3 tbsp. flour
    2 c. warm milk
    1 batch of biscuits (hot)

    In a frying pan, brown sausage completely, drain grease. Add 3 tablespoons flour, stir quickly. Add warm milk - stir constantly until thick. Remove from heat. Serve over split biscuits - pepper to taste. Quick, easy, great when snow is on the ground.In case you live in the great central valley in ca.or England...Its great in the fog also


  6. #6
    psycho9985 Guest

    Re: Gravy

    hey FP. Dont you have a Mcdonalds in Hong Kong?if so,they serve biscuits and gravy and its pretty good,as long as they wash out all the soap in the pan before they make it in.

  7. #7
    coy bacon Guest

    Re: Gravy

    Quote Originally Posted by Fat Pang
    That's from France Coy.................................and it's a sauce not a gravy.

    Does psycho really have that with his breakfast?

    Can you have that with sausage?

    I'll have to be really careful come sunday the next time I'm in the states.
    Yep, as I said, it probably originated in France. Some say the French got it from the Italians.

    Sauce vs. gravy? LOL. What's in a name? A rose by any other name should still smell as sweet. Call it what you like. Bechemel is a root for a varieties of gravies, or sauces.

    Of course you can have it with sausage.

    And, if you want to do some research, look up SOS. I believe that they used white gravy on that too. Lots of men, real men, have eaten it, eaten lots of it.

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    HUbison's Avatar
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    Re: Gravy

    Quote Originally Posted by psycho9985
    Cooking some right now...er Mrs psycho is.




    BISCUITS AND SAUSAGE GRAVY
    1/2 lb. pork sausage
    3 tbsp. flour
    2 c. warm milk
    1 batch of biscuits (hot)

    In a frying pan, brown sausage completely, drain grease. Add 3 tablespoons flour, stir quickly. Add warm milk - stir constantly until thick. Remove from heat. Serve over split biscuits - pepper to taste. Quick, easy, great when snow is on the ground.In case you live in the great central valley in ca.or England...Its great in the fog also

    Man, I'm getting hungry just reading this.
    "Before the gates of excellence the high gods have placed sweat; long is the road thereto and rough and steep at first; but when the heights are reached, then there is ease, though grievously hard in the winning." --- Hesiod

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    Re: Gravy

    Asketh, and ye shall receiveth...

    SOS

    INGREDIENTS:
    1 pound ground beef
    1/4 cup all-purpose flour
    1 cube beef bouillon
    3/4 teaspoon salt
    1 pinch ground black pepper
    2 1/4 cups milk
    1/4 teaspoon Worcestershire sauce

    --------------------------------------------------------------------------------

    DIRECTIONS:
    Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
    This space for rent...

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    Re: Gravy

    For specific recipes, consult MOM.
    PLEASE don't get her started....

    And, if you want to do some research, look up SOS. I believe that they used white gravy on that too. Lots of men, real men, have eaten it, eaten lots of it.
    Sometime around 1991 a Christian rock band by the name of Deliverance recorded a song called "Chipped Beef". The entire song consisted of heavy metal riffs with the recipe for SOS being read aloud.

    My favorite line of the song was "Salt and Pepper....to taste".

  11. #11
    Fat Pang's Avatar
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    Re: Gravy

    Quote Originally Posted by psycho9985
    hey FP. Dont you have a Mcdonalds in Hong Kong?if so,they serve biscuits and gravy and its pretty good,as long as they wash out all the soap in the pan before they make it in.
    Yeah, they do and apparently it's the cheapest Big Mac in the world. (Now there's a question?)

    The menu here though differs vastly. You can get the usual suspects like Big Mac, Filet o' fish, Mc Nuggets, hamburger and cheesburger but you can't get A Quarterpounder with cheese, any kind of doughnuts or biscuit and gravy.

    If they did it, I'd try it for sure because the white gravy and sausage thing has left me bewildered.

    I might try and make some here with some of those very thoughtful recipe's you've provided, but now I'll be worried about getting the right kind of sausage.

    Any brandnames you'd care to mention?

  12. #12
    RamsFanSam's Avatar
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    Re: Gravy

    Jimmy Dean...sage seasoned, and don't forget to add some red pepper to the gravy to spice it up a bit....

  13. #13
    CanadianRam! Guest

    Re: Gravy

    what? white gravy? never heard of it...maybe its a US thing.

  14. #14
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    Re: Gravy

    Quote Originally Posted by CanadianRam!
    what? white gravy? never heard of it...maybe its a US thing.
    Upon their departure from Empire and Commonwealth it seems they acquired white gravy and a written constitution.

    Dubious rewards I'm sure.......................


  15. #15
    psycho9985 Guest

    Re: Gravy

    Quote Originally Posted by RamsFanSam
    Jimmy Dean...sage seasoned, and don't forget to add some red pepper to the gravy to spice it up a bit....
    I gotta quit reading this thread....I'm getting Heavier with all the gravy in my diet lately.

    LOL
    Last edited by psycho9985; -02-24-2006 at 02:24 AM.

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