Suhthun slummin'
 

On 3/26/2016 7:40 PM, Cheryl wrote:
> On 3/24/2016 8:50 PM, jmcquown wrote:
>>>
>> Agreed. If you don't know the flour needs to cook a bit in the fat (be
>> it butter or pan drippings) then you simply don't know how to make gravy.
>
> I think that was one of my earliest cooking lesson by my mom. She's the
> gravy queen! Her gravy start from the time the meat is ready that she
> takes the drippings from, stirs in the flour and lets it cook, adds the
> stock, and then it simmers until the rest of dinner is ready, usually at
> least a half hour, maybe more.
>
My mother, bless her, hated to cook. By my teen years her gravy came
from a packet or a jar. But before that, yes, I remember her stirring
the flour into the drippings and letting it cook. It never came out
tasting of raw flour.

Jill

Suhthun slummin'
 

On Sunday, March 27, 2016 at 8:32:19 AM UTC-6, Jill McQuown wrote:
> On 3/26/2016 7:40 PM, Cheryl wrote:
> > On 3/24/2016 8:50 PM, jmcquown wrote:
> >>>
> >> Agreed. If you don't know the flour needs to cook a bit in the fat (be
> >> it butter or pan drippings) then you simply don't know how to make gravy.
> >
> > I think that was one of my earliest cooking lesson by my mom. She's the
> > gravy queen! Her gravy start from the time the meat is ready that she
> > takes the drippings from, stirs in the flour and lets it cook, adds the
> > stock, and then it simmers until the rest of dinner is ready, usually at
> > least a half hour, maybe more.
> >
> My mother, bless her, hated to cook. By my teen years her gravy came
> from a packet or a jar. But before that, yes, I remember her stirring
> the flour into the drippings and letting it cook. It never came out
> tasting of raw flour.
>
> Jill

Because she COOKED the flour, so no raw flour taste! DUH!

I used to love making a little roux of corn starch and butter to thicken the cooked meat juices. A basic gravy! YUM! Have not done that in a while.

John Kuthe...

Suhthun slummin'
 

On Sun, 27 Mar 2016 08:12:11 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, March 27, 2016 at 8:32:19 AM UTC-6, Jill McQuown wrote:
>> On 3/26/2016 7:40 PM, Cheryl wrote:
>> > On 3/24/2016 8:50 PM, jmcquown wrote:
>> >>>
>> >> Agreed. If you don't know the flour needs to cook a bit in the fat (be
>> >> it butter or pan drippings) then you simply don't know how to make gravy.
>> >
>> > I think that was one of my earliest cooking lesson by my mom. She's the
>> > gravy queen! Her gravy start from the time the meat is ready that she
>> > takes the drippings from, stirs in the flour and lets it cook, adds the
>> > stock, and then it simmers until the rest of dinner is ready, usually at
>> > least a half hour, maybe more.
>> >
>> My mother, bless her, hated to cook. By my teen years her gravy came
>> from a packet or a jar. But before that, yes, I remember her stirring
>> the flour into the drippings and letting it cook. It never came out
>> tasting of raw flour.
>>
>> Jill
>
>Because she COOKED the flour, so no raw flour taste! DUH!
>
>I used to love making a little roux of corn starch and butter to thicken the cooked meat juices. A basic gravy!
>
>John Kuthe..

I'd call that a sauce, not a gravy... for the reason a bechamel is
called a sauce, I've not seen "bechamel gravy". Sauces are thickened
by the addition of a thickening agent at the end. Gravys are made
by reduction with long slow cooking.

Suhthun slummin'
 

On Sunday, March 27, 2016 at 11:33:09 AM UTC-6, Brooklyn1 wrote:
> On Sun, 27 Mar 2016 08:12:11 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Sunday, March 27, 2016 at 8:32:19 AM UTC-6, Jill McQuown wrote:
> >> On 3/26/2016 7:40 PM, Cheryl wrote:
> >> > On 3/24/2016 8:50 PM, jmcquown wrote:
> >> >>>
> >> >> Agreed. If you don't know the flour needs to cook a bit in the fat (be
> >> >> it butter or pan drippings) then you simply don't know how to make gravy.
> >> >
> >> > I think that was one of my earliest cooking lesson by my mom. She's the
> >> > gravy queen! Her gravy start from the time the meat is ready that she
> >> > takes the drippings from, stirs in the flour and lets it cook, adds the
> >> > stock, and then it simmers until the rest of dinner is ready, usually at
> >> > least a half hour, maybe more.
> >> >
> >> My mother, bless her, hated to cook. By my teen years her gravy came
> >> from a packet or a jar. But before that, yes, I remember her stirring
> >> the flour into the drippings and letting it cook. It never came out
> >> tasting of raw flour.
> >>
> >> Jill
> >
> >Because she COOKED the flour, so no raw flour taste! DUH!
> >
> >I used to love making a little roux of corn starch and butter to thicken the cooked meat juices. A basic gravy!
> >
> >John Kuthe..
>
> I'd call that a sauce, not a gravy... for the reason a bechamel is
> called a sauce, I've not seen "bechamel gravy". Sauces are thickened
> by the addition of a thickening agent at the end. Gravys are made
> by reduction with long slow cooking.

Sauce, gravy, call it what you like. Does not affect the substance!!

John Kuthe...