Savory Homemade Gravy
victoire713
Posts: 720 Member
in Recipes
2.00 tbsp(s), Wheat flour - White, all-purpose, enriched, bleached
0.50 tsp(s), Spices - Salt, table
0.25 tsp(s), Spices - Pepper, black
0.75 cup(s), Milk - Nonfat (fat free or skim)
1.00 tsp(s), Chicken Broth Mix
1.00 container (112 g (pot) ea.), Stock Pot (Beef)
0.25 cup, Oil - Vegetable, canola
1.) Mix in salt, pepper and flour on a plate. Adjust the salt and pepper to ur liking.
2.) Preheat oil in a pan on stove to medium heat. Bring to rolling rolling boil 1 minute.
3.) Add the flour, salt and pepper mixture. Stir until brown.
4.) Add the chicken bouillon, beef stock and milk. Stir them all together, still on medium heat. Use a whisk to avoid it being lumpy.(Make sure it's at a boil.)
5.) Reduce heat. Serve over ur favourite meat or potatoes dish.
0.50 tsp(s), Spices - Salt, table
0.25 tsp(s), Spices - Pepper, black
0.75 cup(s), Milk - Nonfat (fat free or skim)
1.00 tsp(s), Chicken Broth Mix
1.00 container (112 g (pot) ea.), Stock Pot (Beef)
0.25 cup, Oil - Vegetable, canola
1.) Mix in salt, pepper and flour on a plate. Adjust the salt and pepper to ur liking.
2.) Preheat oil in a pan on stove to medium heat. Bring to rolling rolling boil 1 minute.
3.) Add the flour, salt and pepper mixture. Stir until brown.
4.) Add the chicken bouillon, beef stock and milk. Stir them all together, still on medium heat. Use a whisk to avoid it being lumpy.(Make sure it's at a boil.)
5.) Reduce heat. Serve over ur favourite meat or potatoes dish.
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Replies
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Wouldn't oil reach its smoke point before it would boil? And this not taste very good?
Curious as to what kind of stovetop you're bringing your oil to a rolling boil on as well-4 -
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I use one of the older stovetops. Just to let u know. Now see I wasn't the one who created this, but I got permission to put it down. The person that created it is almost 72 years old. But this gravy ended up being quite good, and if u keep a good eye on it, esp since there's oil in it, u will be fine.0
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What everyone else said: you don't "boil" oil. The boiling point for canola oil is 572 degrees Fahrenheit, which is only 28 degrees below its flash point. It would be extremely dangerous to cook canola oil at that temperature. You'd likely never make it that far, though, because you would smoke your house out and evaporate all your oil trying to get there (canola oil's smoke point is 400F).
Also, that's a ton of oil for the amount of other ingredients. If you're trying to make a roux with the oil and flour, you'd need somewhere around 1.5 tbsp of oil to go with your 2 tbsp. of flour (the ratio of flour to fat in a roux is equal parts by WEIGHT).-2 -
Oki, I get where ur coming from. I wasn't the one standing in front of the stove making sure nothing caught fire. I was just helping with the ingredients(from adding the moo juice to the beef stock), that's all. I had other kitchen business to attend to(the taters and peas).0
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not really 'homemade' if you use premade stock, surely?!-2
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Um, as long as it wasn't already bought gravy, and it was made by hand and not bought in a can, it counts as homemade.0
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victoire713 wrote: »Um, as long as it wasn't already bought gravy, and it was made by hand and not bought in a can, it counts as homemade.
:huh:
-1 -
TavistockToad wrote: »not really 'homemade' if you use premade stock, surely?!
Why not? She could make a better choice than bouillon, sure, but come on. Is it not homemade unless she slaughters/milks the cow? Is it not homemade unless she buys wheatberries and grinds her own flour? You have to draw the line somewhere, and I don't think it's unreasonable to buy a can of broth (or whatever you choose to use) instead of making broth from scratch just to use in a gravy.-1 -
True nuvimi.-1
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TavistockToad wrote: »not really 'homemade' if you use premade stock, surely?!
Nitpicking much?0 -
victorie is very new to cooking so please realise this is a great step up for her. I feel proud she tried and is doing her best.0
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Good lord, if using pre-made stock means it isn't homemade, I haven't made a homemade meal in years...0
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Alatariel75 wrote: »Good lord, if using pre-made stock means it isn't homemade, I haven't made a homemade meal in years...
+10, I cook daily - but I guess since some of my ingredients come from packets none of it is home made. Damn!!!!0 -
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victorie is very new to cooking so please realise this is a great step up for her. I feel proud she tried and is doing her best.
Maybe you should learn the basics before posting "recipes" that could actually get someone injured if they followed it?
Even though we live in a participation trophy society now, doing your best doesn't always cut it.
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LiveLaughLoveEat1 wrote: »just lol at this whole thread after the recipe. I'd never use oil in a gravy...you make the roux with butter and flour...no oil whatsoever.
Pls stop with the crazy talk
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victorie is very new to cooking so please realise this is a great step up for her. I feel proud she tried and is doing her best.
Maybe you should learn the basics before posting "recipes" that could actually get someone injured if they followed it?
Even though we live in a participation trophy society now, doing your best doesn't always cut it.
^Agreed.
I get that she's new to cooking and I do have to say this is a huge step up from previous recipes (and really glad she's calmed down with the amount of salt used), but it doesn't change the fact that she should probably spend some time studying/learning the basics and common kitchen safety.
Especially if she's going to be sharing recipes with members who may also be new to cooking too.-1 -
I miss dvdlover.
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LiveLaughLoveEat1 wrote: »LiveLaughLoveEat1 wrote: »just lol at this whole thread after the recipe. I'd never use oil in a gravy...you make the roux with butter and flour...no oil whatsoever.
Pls stop with the crazy talk
actually it's not crazy...it's culinary school. You make the roux first and then add the broth...
sarcasm, i'm well aware on how to make gravy from scratch
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So at least give me some credit here on trying. I tried, and that's what mattered, sure I agree there might need to be touch up's here and there but that will happen in due time. I have made better foods. I know I make mistakes. I realize that. Pointing out my flaws everytime doesn't make everything better. It was already pointed out once. I get it. Nobody's perfect, even when it comes to cooking. I know that oil cooking is a different matter, but with most recipes, even for a first-timer, come with mistakes, with that of which over time will be corrected, if not perfected.0
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You would cringe if you would have seen some of my first "adventures".... Best to you0
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victoire713 wrote: »So at least give me some credit here on trying. I tried, and that's what mattered, sure I agree there might need to be touch up's here and there but that will happen in due time. I have made better foods. I know I make mistakes. I realize that. Pointing out my flaws everytime doesn't make everything better. It was already pointed out once. I get it. Nobody's perfect, even when it comes to cooking. I know that oil cooking is a different matter, but with most recipes, even for a first-timer, come with mistakes, with that of which over time will be corrected, if not perfected.
Are you familiar with the Dunning Kruger effect?
And sadly when giving direction that could seriously injured someone, you don't get credit for trying. Do you think people that teach people to shoot, drive, operate heavy machinery etc all things that could cause bodily harm, should at least have cursory knowledge on the subject matter before giving direction, or its just good enough that they tried their best, regardless that their direction could cause serious harm?
You don't have to be perfect to avoid giving wrong and dangerous direction, you do however have to have some level of competency on the subject matter l-2 -
I think she has figured this out without beating it into the ground.....0
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Sigh..... So,sad have a great evening..0
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