Thread: Gravy

On Apr 4, 3:00 pm, piedmont <See...@gmail.com> wrote:
> Not an expert on gravy and need advice, I got basically pure fat
> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> I use dripping from a bird but the pure fat is throwing me off.
>
Only fat and milk? That doesn't sound right to me. I'd make a roux
first with fat and flour, adding s & p and herbs complementary to the
pork. Then add milk or broth or water to make the gravy. -aem

On 4/4/2010 6:05 PM, aem wrote:
> On Apr 4, 3:00 pm, piedmont<See...@gmail.com> wrote:
>> Not an expert on gravy and need advice, I got basically pure fat
>> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
>> with 1/2 cup of milk, then use that for gravy, am i off target, usually
>> I use dripping from a bird but the pure fat is throwing me off.
>>
> Only fat and milk? That doesn't sound right to me. I'd make a roux
> first with fat and flour, adding s& p and herbs complementary to the
> pork. Then add milk or broth or water to make the gravy. -aem
Ahh, a roux, good point! Fat already heavily flavored from seasonings on
pork during cooking so i may skip adding to it.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On Sun, 04 Apr 2010 18:00:49 -0400, piedmont wrote:

> Not an expert on gravy and need advice, I got basically pure fat
> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> I use dripping from a bird but the pure fat is throwing me off.

Use fat and any pan scrapings (impostant) to make a quick roux, then
add stock, salt, and pepper to taste. Milk is OK, but you need some
sort of stock or at least soup base/buillion.

-sw

On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:

>Not an expert on gravy and need advice, I got basically pure fat
>drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
>with 1/2 cup of milk, then use that for gravy, am i off target, usually
>I use dripping from a bird but the pure fat is throwing me off.

You don't use all that fat for gravy... pour most off reserving maybe
an ounce to blend with a bit of flour. The gravy is made by
dissolving the fond with some sort of liquid; stock, wine, beer, even
water... I'd not choose milk for fresh pork but some do... scrape and
stir while gently heating until all fond is dissolved, then heat some
to reduce a bit if necessary, then add the fat with flour back a
little at a time to thicken.

In article <hpb26i$sub$[email protected]>,
piedmont <[email protected]> wrote:

> Not an expert on gravy and need advice, I got basically pure fat
> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> I use dripping from a bird but the pure fat is throwing me off.

Brown (may or may not be) gravy:

I have success with flour and water. If there are any brown bits, make
sure you include all you can get. Add the brown bits (hopefully) and the
half cup of fat to a two quart saucepan. Add about a pint and a half of
water and bring to a boil then reduce heat to a simmer. Flavor with salt
and pepper. If I told you how much salt, it would make you queasy. Start
with a tablespoon. Go from there.
Add about three tablespoons of flour to an eight ounce sealable,
shakeable container and fill to about three quarters full. Put on the
lid and shake thoroughly to completely incorporate.
Take the simmering water-fat base off the stove and mix in the
flour-water while stirring constantly (otherwise you may get mini
dumplings as well). Put the pot back on the stove until the gravy starts
to bubble again. Let it simmer for a couple of minutes. Adjust salt and
pepper. If you have no brown bits, the gravy will be unnaturally pale.
Kitchen Bouquet is a poor second to adequate brown residue to start
with, but the gravy should taste just fine.
If the gravy is too thin, add more flour-water slurry. If it's too
thick, add more water.
There is nothing healthy about it. It uses too much fat and too much
salt, but I wouldn't trade it for the world. Pork gravy is my favorite,
regardless of color.
I usually roast my pork in the same open pan that I used to brown it and
get adequate fond. Sometimes the fond is sparse, but the gravy turns out
excellent anyway. Just kinda gray.

White gravy:

Add about three tablespoons of flour to the pork fat and brown bits if
you have them, and cook on medium high for two to three minutes in a ten
inch cast iron skillet. Add about a pint of milk. Use a whisk to
incorporate the milk and while everything thickens. Salt and pepper to
taste. Again, you will need more salt than you expect. If the mixture is
too thick, add more milk. If it's too thin, reduce the volume by
simmering. You will need to stir more than occasionally if you are
thickening, or you may burn the gravy at the bottom of the pan. If you
screw up, don't use that part. Adjust salt and pepper again if needed.

Other stuff can be used to enhance gravy. I just don't.

leo

piedmont wrote:

>> Only fat and milk? That doesn't sound right to me. I'd make a roux
>> first with fat and flour, adding s& p and herbs complementary to the
>> pork. Then add milk or broth or water to make the gravy. -aem
> Ahh, a roux, good point! Fat already heavily flavored from seasonings on
> pork during cooking so i may skip adding to it.
>
I never use milk in gravy. It is stock usually, but veggie or potato
cooking water also is wonderful in gravy.

On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:

> Not an expert on gravy and need advice, I got basically pure fat
> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> I use dripping from a bird but the pure fat is throwing me off.

Do you usually make milk gravy? I don't, so I wonder if you know what
you're doing.

--
Forget the health food. I need all the preservatives I can get.

On Sun 04 Apr 2010 10:56:58p, sf told us...

> On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:
>
>> Not an expert on gravy and need advice, I got basically pure fat
>> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
>> with 1/2 cup of milk, then use that for gravy, am i off target, usually
>> I use dripping from a bird but the pure fat is throwing me off.
>
> Do you usually make milk gravy? I don't, so I wonder if you know what
> you're doing.
>

If I make gravy for a fried chicken dinner, I use some of the drippings and
bits from frying, and half rich broth and half light cream. It's used over
either mashed potatoes or rice.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.250...
> On Sun 04 Apr 2010 10:56:58p, sf told us...
>
>> On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:
>>
>>> Not an expert on gravy and need advice, I got basically pure fat
>>> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
>>> with 1/2 cup of milk, then use that for gravy, am i off target, usually
>>> I use dripping from a bird but the pure fat is throwing me off.
>>
>> Do you usually make milk gravy? I don't, so I wonder if you know what
>> you're doing.
>>
>
> If I make gravy for a fried chicken dinner, I use some of the drippings
> and
> bits from frying, and half rich broth and half light cream. It's used
> over
> either mashed potatoes or rice.
>
> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> ************************************************** ********
>
> Wayne Boatwright
>

I mentioned milk as I thought that was what my Granny used when she made pan
gravy after frying chicken in fat.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:
>
>> Not an expert on gravy and need advice, I got basically pure fat
>> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
>> with 1/2 cup of milk, then use that for gravy, am i off target, usually
>> I use dripping from a bird but the pure fat is throwing me off.
>
> Do you usually make milk gravy? I don't, so I wonder if you know what
> you're doing.

"Not an expert on gravy and need advice," Duh!

On Mon 05 Apr 2010 04:58:49a, piedmont told us...

> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.250...
>> On Sun 04 Apr 2010 10:56:58p, sf told us...
>>
>>> On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:
>>>
>>>> Not an expert on gravy and need advice, I got basically pure fat
>>>> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of
>>>> fat with 1/2 cup of milk, then use that for gravy, am i off target,
>>>> usually I use dripping from a bird but the pure fat is throwing me
>>>> off.
>>>
>>> Do you usually make milk gravy? I don't, so I wonder if you know what
>>> you're doing.
>>>
>>
>> If I make gravy for a fried chicken dinner, I use some of the drippings
>> and bits from frying, and half rich broth and half light cream. It's
>> used
>> over either mashed potatoes or rice.
>>
>> --
>>
>> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>>
>> ~~ A mind is a terrible thing to lose. ~~
>>
>> ************************************************** ********
>>
>> Wayne Boatwright
>>
>
> I mentioned milk as I thought that was what my Granny used when she made
> pan gravy after frying chicken in fat.
>
>

Milk is probably what my grandmother used too. My mother used light cream.
Not a huge difference, really.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Apr 4, 10:18*pm, Goomba <Goomb...@comcast.net> wrote:
> piedmont wrote:
> >> Only fat and milk? *That doesn't sound right to me. *I'd make a roux
> >> first with fat and flour, adding s& *p and herbs complementary to the
> >> pork. *Then add milk or broth or water to make the gravy. * *-aem
> > Ahh, a roux, good point! Fat already heavily flavored from seasonings on
> > pork during cooking so i may skip adding to it.
>
> * I never use milk in gravy. It is stock usually, but veggie or potato
> cooking water also is wonderful in gravy.

Sausage 'n Biscuits, and fried chicken = both require a milk-based
gravy. You haven't lived until you've had it....

;-) N.

On Apr 5, 6:58*am, "piedmont" <See...@ForAddress.Net> wrote:
> "Wayne Boatwright" <wayneboatwri...@arizona.usa.com> wrote in message
>
> news:[email protected] 5.250...
>
>
>
>
>
> > On Sun 04 Apr 2010 10:56:58p, sf told us...
>
> >> On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <See...@gmail.com> wrote:
>
> >>> Not an expert on gravy and need advice, I got basically pure fat
> >>> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> >>> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> >>> I use dripping from a bird but the pure fat is throwing me off.
>
> >> Do you usually make milk gravy? *I don't, so I wonder if you know what
> >> you're doing.
>
> > If I make gravy for a fried chicken dinner, I use some of the drippings
> > and
> > bits from frying, and half rich broth and half light cream. *It's used
> > over
> > either mashed potatoes or rice.
>
> > --
>
> > ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> > * * * *~~ A mind is a terrible thing to lose. ~~
>
> > ************************************************** ********
>
> > * * * * * * * * * * Wayne Boatwright
>
> I mentioned milk as I thought that was what my Granny used when she made pan
> gravy after frying chicken in fat.- Hide quoted text -
>
> - Show quoted text -

She probably did. I think it was very common before there all kinds
of pre-packaged brown gravy options. It's still my favorite for fried
chicken. Brown gravy just doesn't do it.

N.

On Mon, 5 Apr 2010 09:03:59 -0700 (PDT), Nancy2
<[email protected]> wrote:

> > > Wayne Boatwright
> >
> > I mentioned milk as I thought that was what my Granny used when she made pan
> > gravy after frying chicken in fat.- Hide quoted text -
> >

>
> She probably did. I think it was very common before there all kinds
> of pre-packaged brown gravy options. It's still my favorite for fried
> chicken. Brown gravy just doesn't do it.

I don't fry chicken anymore, but when I did - I didn't have a clue how
to make milk gravy. How is it made by dumping flour and milk into all
that grease? Sounds disgusting. I never use packaged gravy mix
either. That thought is an ugh too.




--
Forget the health food. I need all the preservatives I can get.

On Mon, 5 Apr 2010 08:00:49 -0400, "piedmont" <[email protected]>
wrote:

> "sf" <[email protected]> wrote in message
> news:[email protected]..
> > On Sun, 04 Apr 2010 18:00:49 -0400, piedmont <[email protected]> wrote:
> >
> >> Not an expert on gravy and need advice, I got basically pure fat
> >> drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
> >> with 1/2 cup of milk, then use that for gravy, am i off target, usually
> >> I use dripping from a bird but the pure fat is throwing me off.
> >
> > Do you usually make milk gravy? I don't, so I wonder if you know what
> > you're doing.
>
> "Not an expert on gravy and need advice," Duh!

Is the point of your post to learn all about milk gravy? How many
people do you plan to feed? I wouldn't use 1/2 of fat/grease unless I
was making gravy for a crowd.



--
Forget the health food. I need all the preservatives I can get.

On Apr 5, 12:52*pm, sf <s...@geemail.com> wrote:
> On Mon, 5 Apr 2010 09:03:59 -0700 (PDT), Nancy2
>
> <nancy-doo...@uiowa.edu> wrote:
> > > > Wayne Boatwright
>
> > > I mentioned milk as I thought that was what my Granny used when she made pan
> > > gravy after frying chicken in fat.- Hide quoted text -
>
> > She probably did. *I think it was very common before there all kinds
> > of pre-packaged brown gravy options. *It's still my favorite for fried
> > chicken. *Brown gravy just doesn't do it.
>
> I don't fry chicken anymore, but when I did - I didn't have a clue how
> to make milk gravy. *How is it made by dumping flour and milk into all
> that grease? *Sounds disgusting. *I never use packaged gravy mix
> either. *That thought is an ugh too.

Are you thinking of deep-fried chicken? A lifetime ago, we made fried
chicken by frying it in maybe a quarter-inch of... melted vegetable
shortening? We didn't know any better, and I can't quite recall.
There
wasn't much grease left in the pan. A little flour to make a roux,
although
oftentimes enough had simply fallen off the chicken to thicken the
gravy.
Stir in some milk, and wait for it to thicken. Basically a milk-based
pan sauce. Season to taste. Grandma was from Virginia, not the
Deep South.

Cindy Hamilton

Nancy2 <[email protected]> wrote:

> Sausage 'n Biscuits, and fried chicken = both require a milk-based
> gravy. You haven't lived until you've had it....
>
> ;-) N.


Biscuits and sausages and eggs and hash browns and chicken fried steak,
all drowning in sausage gravy!

That's something we never grew up on.

WE got bird and beef pan gravy at meals on the occasion.

There's ringing in our ears to this day. "SAVE SOME FOR YOUR SISTER!!!"
It was an active two-way throw switch. "SAVE SOME FOR COMPANY!!!"

))

Andy

On Mon 05 Apr 2010 09:52:45a, sf told us...

> On Mon, 5 Apr 2010 09:03:59 -0700 (PDT), Nancy2
> <[email protected]> wrote:
>
>> > > Wayne Boatwright
>> >
>> > I mentioned milk as I thought that was what my Granny used when she
>> > made pan gravy after frying chicken in fat.- Hide quoted text -
>> >
>
>>
>> She probably did. I think it was very common before there all kinds
>> of pre-packaged brown gravy options. It's still my favorite for fried
>> chicken. Brown gravy just doesn't do it.
>
> I don't fry chicken anymore, but when I did - I didn't have a clue how
> to make milk gravy. How is it made by dumping flour and milk into all
> that grease? Sounds disgusting. I never use packaged gravy mix
> either. That thought is an ugh too.

What I do... Drain all fat from the skillet after frying chicken,
reserving enough to make a standard roux with an equal amount of flour.
After draining the fat, also scrape all the browned bits from the skillet
and add to the roux. Cook roux until blond, then add equal amounts of
chicken broth and milk or light cream. Standard proportions of roux to
liquid, as for any gravy. It is *not* a greasy gravy.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Mon, 05 Apr 2010 17:50:47 GMT, Wayne Boatwright
<[email protected]> wrote:

> What I do... Drain all fat from the skillet after frying chicken,
> reserving enough to make a standard roux with an equal amount of flour.
> After draining the fat, also scrape all the browned bits from the skillet
> and add to the roux. Cook roux until blond, then add equal amounts of
> chicken broth and milk or light cream. Standard proportions of roux to
> liquid, as for any gravy. It is *not* a greasy gravy.

OK, so it's basically a standard flour gravy with milk. I'll try that
sometime. Haven't put coated chicken with flour in years, so I'll
make it the regular way I do now... but add milk to the gravy.
Thanks.

--
Forget the health food. I need all the preservatives I can get.