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White Gravy
Posted: August 17, 2008 12:06 am
by ragtopW
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??
Re: White Gravy
Posted: August 17, 2008 5:41 pm
by NEO
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..
Re: White Gravy
Posted: August 17, 2008 5:46 pm
by SchoolGirlHeart
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?????
Re: White Gravy
Posted: August 17, 2008 7:16 pm
by ragtopW
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..
Re: White Gravy
Posted: August 17, 2008 7:17 pm
by ragtopW
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!!!
Posted: August 17, 2008 9:12 pm
by East Texas Parrothead
If you use whole milk and white flour, that's white enough for me!
Posted: August 17, 2008 10:15 pm
by SchoolGirlHeart
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.
Posted: August 17, 2008 11:12 pm
by ragtopW
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
Re: White Gravy
Posted: September 9, 2008 6:42 pm
by Parrotreb
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.
Re: White Gravy
Posted: September 9, 2008 6:45 pm
by Joetown Parrothead
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!