Okay folks, this blog is going to be extremely spiritual…especially if you take your food serious.
Blogging about food is something I haven’t done until recently, but I cook ALL the time so I thought it was fitting.
In order to get good food, I just have to cook it myself! Plus, I have a sweet family that enjoys eating so cooking is a must.
My sweet friend Michelle asked me the secret to making cream gravy. She had done it several times and each time it had not turned out well. It reminded me of being in college. My roommates and I would try to make gravy, but we were never successful. It wasn’t until I got married and really started cooking a lot that it got easier. It takes some practice.
I tried to snap some photos to capture the experience. Consistency is not the easiest thing to photograph, but maybe it will all make sense.
These particular photos were taken while making S.O.S. That is fried hamburger meat in white gravy. It is best eaten over biscuits.
First, after I cook my hamburger meat (or you can pour a little grease in the pan), I drain most of the grease out of the pan. I leave around 4 or 5 tablespoons. You don’t have to be exact because you can add more or less flour accordingly.
This photo is hard to see, but I have tilted the pan to try to show you. Leaving a FEW drippings in the pan is good too. It makes the gravy taste better, but DO NOT over do it. You can actually have too many.
Next, sprinkle some flour in your pan. You want it to somewhat be equal to the grease. Maybe 3-4 tablespoons. Not too much, not too little. (secret #1) This is where the mistakes are made people!!
Now, stir it around. It should be somewhat liquidy, not to clumpy. I recommend using a wire whisk (secret #2). If you are really good, you can use a fork. Cook it until it looks kinda like this. Thick and bubbly…but not too thick. This happens fast. No more than 2-3 minutes.
Now, get ready! Here is where the fun part comes in. Pour in some milk. Maybe half an inch deep and stir with that whisk I told you to use. Make sure you get around the edges and on the sides. Sometimes the flour likes to gather around the edges. You will gradually add milk as you go so don’t panic that this is not enough gravy.
Make sure your temperature is set kinda low, maybe a 4 on the electric stove. You do not want to scald the milk. Cook until the mixture gets thick. (secret #3) DO NOT FORGET TO STIR. If you don’t like stirring, this is not the dish you should be cooking. Stir! I said stir!!!!
Now, see this picture? Can you see the thickness here. Not over thick, but starting to thicken. You see that, right?
Now, it is the time to add more milk. This will be the last time you add milk. Do not over do it. Just add about what you added before…maybe a little bit more. If you are not comfortable adding that much milk, you can do it in smaller stages. Add a little, stir, thicken, add some more, etc.
You can go ahead and season it now. I only use salt and pepper. Don’t ask me how much because that just depends on your taste buds. But, you can see from the picture how mine looks. (Equal parts of salt since you can’t see that.) The salt and pepper make the gravy so don’t be afraid to season it good.
You can take some very short breaks from stirring, but never leave the gravy on the stove alone. It can do tricks while you aren’t looking. The milk will burn if you are not careful.
Continue to stir on and off for about 5-10 minutes, the gravy is going to get thicker. This takes a while, but remember…all good things come to those who wait. Your taste buds will thank you.
ALTERNATIVE STEP: If you are stirring your heart out, and your gravy does not get thick, add more flour. You heard me right, add more flour. It will be fine because you are using your secret weapon – THE WHISK! It will look clumpy, but whisk it in like it had been there from the start. You can do it.
If your gravy gets thick really fast, then you will need to add more milk. It will also thicken a little bit as it cools off. So, if it gets thick ASAP, and you have not had to stir much, you need to add more milk. Remember, it’s gravy not flour. No one wants to eat flour!
You are almost there. See this consistency? You are on the right track. Just keep cooking and stirring.
Finally the master piece is DONE! You did it. Can you see this consistency? Kinda thick, but not too thick? That is what you are going for. This whole process takes about 15 – 20 minutes.
When I finished, I added my hamburger meat back to my gravy because I was making SOS. If you are really talented, you can make the gravy with the meat in the pan, but why chance it? Just take it out, make gravy, then add it back.
Click here to share these secrets with your friends!
And, if all else fails, I have a great alternative for you.
Pioneer Gravy Mix!
This stuff cooks in about 3 minutes and it’s pretty darn good in a pinch.
Making gravy takes practice so don’t be to hard on yourself if it doesn’t work out the first time. Just keep trying. Comment below and let me know how it goes!
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