White Gravy

ragtopW · Post by **ragtopW** » August 17, 2008 12:06 am

OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??

NEO · Post by **NEO** » August 17, 2008 5:41 pm

ragtopW wrote:OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??

No it would not taste as good..

SchoolGirlHeart · Post by **SchoolGirlHeart** » August 17, 2008 5:46 pm

NEO wrote:
ragtopW wrote:OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??
No it would not taste as good..

Absolutely!!!!

You want that tasty "stuff" from the pan. Tan is much yummier!!

Virgin pan & flour = white glue...... or just plain white sauce, which is fine but is not "white gravy"

P.S. CAN I COME OVER FOR DINNER?????

ragtopW · Post by **ragtopW** » August 17, 2008 7:16 pm

NEO wrote:
ragtopW wrote:OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??
No it would not taste as good..

my thoughts..

ragtopW · Post by **ragtopW** » August 17, 2008 7:17 pm

SchoolGirlHeart wrote:
NEO wrote:
ragtopW wrote:OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??
No it would not taste as good..
Absolutely!!!!

You want that tasty "stuff" from the pan. Tan is much yummier!!

Virgin pan & flour = white glue...... or just plain white sauce, which is fine but is not "white gravy"

P.S. CAN I COME OVER FOR DINNER?????

sure!!! stop for Beer!!!

East Texas Parrothead · August 17, 2008 9:12 pm

If you use whole milk and white flour, that's white enough for me!

SchoolGirlHeart · Post by **SchoolGirlHeart** » August 17, 2008 10:15 pm

East Texas Parrothead wrote:If you use whole milk and white flour, that's white enough for me!

If someone else is cookin' it's good enough for me.

ragtopW · Post by **ragtopW** » August 17, 2008 11:12 pm

East Texas Parrothead wrote:If you use whole milk and white flour, that's white enough for me!

I also kiss it with just a touch of Sour Cream

Parrotreb · Post by **Parrotreb** » September 9, 2008 6:42 pm

ragtopW wrote:OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??

Tan is not bad. Go with low, low heat while stirring the flour into the pan goodies. And I have found better color using 1/2 and 1/2 rather than milk.

Joetown Parrothead · Post by **Joetown Parrothead** » September 9, 2008 6:45 pm

ragtopW wrote:OK so I made Gravy tonight..
it was .. Tan, I used the drippings from my
chicken fried steak.. It tasted great!!
but it was not "White"

should I use a "virgin" pan? (no drippings) just
start with flour??

As long as it taste good I would not care about the color. You have to have the fixings from your pan to make gravy, I love sausage gravy on Sunday Mornings!

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