Connecting Singles^® Forums100% Free Online Dating

got everything ready...

the meat didn't burn, and the rice is in the pot, the salad is in the fridge

I've got the juices of the meat and I know you make gravy with that.... now......

how?

Either leave the juices in the pan or transfer them to a pot.

For every cup of meat juices use 1 tablespoon of cornstarch and mix it with a half cup of cold water. make sure it's well mixed and you don't have any lumps in it or that there's not clumps in the bottom of the cup.

Bring the juices to a slow boil on the stove and turn it down to a simmer. Add the cornstarch mixture a little at a time until it thickens.

You can also add a few chicken or beef boullion ( 3/4 of a cup of water for each boullion) or actual broth in order to stretch the juices and make a larger batch of gravy.

hahahah, ok, ok,

the simplest i can give you is:

-take 2 ripe tomatoes and an onion (onion is optional)
-grate them with a cheese grater
-throw them in a shallow pan in a hot fire for 2-3 minutes (i add some butter or/and oregano to the whole deal some times)
-when it boils for a couple of times, add SOME white wine and let it boil a couple of more times
-if it is too watery, add a LITTLE of cornflour while stiring

For a trully mediteranean taste, add some thinly cut parsley along with the wine

great Serenity

and just in time too! the rice is ready!

I'm off to do just that!

You forgot to slowly add the cornstarch, whisking it briskly. It is necesary to avoid lumpy gravy....

Thickened gravy

Gravies are often thickened with a starch, starting with a roux made of wheat flour, cornstarch/cornflour, or arrowroot. The liquids from cooked meat, the liquids from dissolved bouillon cubes/stock cubes, or stock are added gradually to the mixture, while continually stirring to ensure that it mixes properly and the thickener doesn't clump. In some recipes the animal fat in the roux may be omitted as part of the base content. It may be replaced with cornstarch/cornflour alone (see cowboy roux) or is sometimes omitted entirely.

Types of gravy

* "God's gravy" is a term used for juices naturally emanating from meat joints during roasting served unadulterated as gravy.
* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock and wine. Commonly served with sausages and mash, chops, or other grilled or fried meat cuts which by way of the cooking method would not produce their own gravy.
* White gravy is basically a bechamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux. This may also be known as cream gravy, country gravy, milk gravy, or sawmill gravy. Sometimes little bits of meat are mixed into the gravy. This is the gravy typically used in biscuits and gravy and chicken fried steak.
* Redeye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee or water. Coffee is the traditional method. A small amount of sugar is often added also. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.
* Tomato gravy is a gravy made from canned tomatoes, flour, and usually a small amount of fat. This is a Southern U.S. dish.
* Vegetable gravy or Vegetarian gravy is gravy made with boiled or roasted vegetables or a gravy made as vegetarians would. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or vegan margarine. One recipe uses vegetarian Bouillon cubes with cornstarch (corn flour) as a thickener (Cowboy Roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.
From Wiki.

Just use your Imagination

Internet has plenty of "Gravy-Recipes"

Pretty much the same for me but instead of using corn starch I like to make a roux which is equal parts butter and flour cooked over low heat in a small saute pan for about 10 min. You do need to stir it constantly as it will burn easily, then add the cooked paste a tablespoon at a time to your simmering meat juices.

I like to finish off all my gravies and sauces with a pat of butter... makes it nice and rich.

Stop it
Now you all got me hungry
And you know:"A hungry Man is an Angry Man" (Bob Marley)
<=======Off to slam something together

Well let's just hope to God it ain't your testicles! Oooh! Bad gravy! (Even worse mental image.) Ooooh!

I've made gravy from nearly everything you can imagine - and a few things you'd never think of - and to be successful, they all need some sort of thickening agent; Corn flour (masa flour), corn starch or wheat flour. I've also used dried bread, pulverized cattail root (very high in starch) and cattail pollen. BUT... It sounds as though you have every thing under control from the excellent advice you've already received. Sounds like the makings of a wonderful dinner - Enjoy!

Well, let me start by sayin I just learned how to make gravy about ayear ago myself. I had tried before, but it never worked, so I always used packets that you just add water to!!

That being said, my dad taught me how to make some pretty good gravy! Once you have cooked your meat, add about half a cup of flour to the same pan, seasonings to taste, and chicken/beef bulion depending on what you are cooking... Then brown the flour- I use all purpose, dont know what its called everywhere else though- it takes about 5 minutes to brown it, make sure you stir constantly and get all the lumps out!! Should be mostly flour, so depending on how much juice you had, make it where the juice is almost all soaked up in the flour- Then once you have it browned, add milk, really as much as you would like I think is ok, I normally fill a skillet about half way up with milk, then stir continuously- be sure not to let it stick to the bottom of your pan!!! I think around 10 or so minutes until it starts to thicken up, and turn it off... DONE!! Pretty easy really, and makes a nice thick creamy gravy. If you want the more watery gravy that doesnt get thick and creamy, just substitute water for the milk, and there ya go!! The milk way makes the white creamy gravy- not completely white, kinda greyish, and the water makes the brown thin gravy.

Just my dads recipe, and ends up very good!! The milk gravy I use for stuff like chicken fried steak, or battered pork chops with mashed potatoes, I normally just make the milk gravy cause I LOVE it!, but the water kind is good too!

Now I am hungry!! Gotta go and get something to snack on while the brisket-sp?- is cookin!!

Hope someone at least tries this cause it took forever to write!!

This sounds so good Manny, I am going to have to try it sometime with out the onion that is!!

Well, I missed this post! The one I wrote about is what Conrad wrote about here and called white gravy, we call it milk gravy, and adding floured and browned stew meat( or any kind of steak cut up) makes a wonderful meal!! Serve with rice, maybe green beans and corn, whatever veggie you happen to like, and there ya go!!

And YES I am from the south!! East Texas to be exact, they cook so good down there!! Makes me want to go home and have my mom cook me dinner!!

I'll have to try yours next time Manolito,

the kids didn't like Serenity's (nothing to do with her of course!) and it might have something to do with the fact that I added cinamon to the mixture to see what would happen so I'll give it a go with your recipe next time and I'll try to follow it as best as I can

well... that's sounds good too! I'll also give it another go and again I promise to follow the instructions this time!



we're having a break before strawberries and cream (and a cigarette!)

most enlightening Conrad!

my favorite one is: Redeye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee or water. Coffee is the traditional method. A small amount of sugar is often added also. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.


perhaps because it has sugar in it and the coffee bit sounds exotic!

and the butter! now I've got lots to keep me busy over a hot stove!

I'll be practicing and using my kids as guinea pigs, I hope there's no screaming!

they made me promise I wouldn't give them that sauce I made earlier! (again, nothing to do with Serenity) but I didn't promise them I would try different versions

thanks

it is a very simple mediteranean recipy that best accompanies pasta (tagliatelle) and i also do this with shrimps (which i fry in olive oil separetly with a bit of fresh garlic for a couple of minutes, and then use the remaining gravy along with everything else mentioned).

Very tasty

Can I come to your house for dinner??

After reading some of the posts on this thread, I just started another on recipes! I never even thought about the different recipes from around the world until this thread, so I posted one of my favorite meals on there, please come and add more!! But make sure its something I can actually cook, I am no 5 star chef you know!! Have never caught a kitchen on fire, and would really like to keep it that way!!



I am very interested to what you will add Manny!! Sounds like you are a very good cook!!

Yah but Many has no poutine recipe.....hahahahha