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All Meat and No Potatoes

J

James Howell

Well-known Member
Only thing more controversial than snake oil is gravy.

What is the best gravy to put on any kind of meat and potatoes?
 
My Grandma used to make the best milk gravy I've ever tasted. Put it on what I always called her "YUM, YUM" mashed potatoes and your tongue would knock your teeth out trying to get to it.
 
Speakin' of Granma's gravy, she would make mashed taters with lumps. Never thought it was necessary to whoop 'em too much. That made the gravy slide in between the lumps and was that much better.
 
The best gravy is the gravy made from the juices and fats that cook out of the meat. Gravy has traditionally been made by adding a thickening agent such as flour or corn startch and adding it in slowly ,stirring so it does not make a mass,lumpy gravy if you will. Chefs make a "rue" which is often flour and oil,theis rue is thick and solid and can be handled and pulled apart to add to the boiling juices of the meat,the "Rue' will dissolve very quickly because it is oil based and will stir in to form the gravy. Good gravy must be cooked...thye flour or corn startch must be coked into the meld to form the gravy,so boiling/simmering for a while makes better gravy. Salt and pepper are added for flavour. There are additives for gravy,for example a beef roast can have "OXO" added to make more gravy and enhance flavour. Oxo and "Bovril" are two such companies that make different flavoured additives,there are chicken/beef/pork...I often make gravy with cooking oil,beef boveril and some corn startch since gravy is fats,oil and startch or flour. There are good gravy mixes you can buy at the grocery store that you basically just add water to..all are good but making your own is much cheaper. the white gravy served on biscuits is really just what is called blanc sauce..not much flavour to it and usually not flavoured with meat juices. I will make gravy for a meatloaf,or just to have on potatoes and cold cuts..not hard to make from scratch..
 
2 reasons to make a roux:

1. Cooking the flour in the hot fat cooks it faster so you don't have to simmer the gravy as long to get rid of the raw flour taste.

2. By coating the flour particles with fat helps prevent the flour lumps when you add the liquid.

Additionally if you toast the flour in the fat (brown roux instead of a white roux) it further enhances the flavor of the gravy (esp brown gravy)
 
Guess I need to give you a lesson on gravies.

The best gravy for meat depends on the meat.

Chicken - cream gravy

pot roast - brown gravy

ham - red eye gravy

turkey - giblet gravy

fish - no gravy, but a wide variety of sauces

Always use juices from the meat to make the gravy.

Not trying to start any fights. This is how I do it. If you do it different, that"s fine.
 
nancy, any time yer makin dinner, gimmee a hollar, long as its heart healthy, i can help ya git rid of any leftovers!!! may even help ya bale hay. ( i aint stackin on the rack tho, kruser can do that!!)
 
Had a meal at my daughter's house last week...and she served us sausage gravy from a can.

I think the next time I visit, I'm gonna "accidentally" leave her an envelope or two of Pioneer or Southwestern Mills gravy mix.

My dad was, by default, the camp cook for years at deer camp. He made an excellent gravy, which made his big ol' cathead biscuits even better. So one time I asked him how he got to be good at making gravy, as I never saw him "practicing" at home. He said, "I always "practiced" when nobody else was home. If it turned out good, I tried to do the same thing the next time. If it turned out bad, I fed it to the dog."

Then he added: "That ol' dog probably had a lot of indigestion that he really didn't deserve."
 
Pleased to see bjb from tx nail it. First you do make a roux [don't buy it --make it ].

I grew up in bayou country ,of course . We worked our chores until late and we boys grew awful hungry . Miss May ,across the bayou ,served supper about 5:30 p.m. I still salivate when I remember the the smell of her browning roux wafting across the bayou . She quickly added the cajun Holy Trinity, onions , garlic and bellpepper. Oh the smells !!

Kajun
 
Not sure what kind is the best but I know anything is good if you put enough gravy on it !!
 
I agree. Best gravy is made from fats and juices from the meat and all the little bits that need to be de-glazed in the bottom of the pan.

Larry
 

Anyone who would put gravy on a piece of meat would ride a moped in broad daylight in front of his friends.

The only reason for gravy on meat is to cover up the shortcomings of the cook.
 
Here's something that's heart healthy, diabetic friendly and tastes great -

Take as many boneless, skinless chicken breasts as you want (or whatever chicken piece you like)

Rinse and pat dry (preheat oven to 350). Brush with vegetable oil. Sprinkle lightly with garlic salt, then season well (or to taste) with lemon pepper. Bake 1 hour or until done.

Very tasty, low cal and diabetic friendly.

I usually bake 8 or 10 at a time and freeze. James will heat and eat with whatever else he fixes or slice and put in a salad.

This also is good on fish.
 
When I order a steak in a restaurant and the waitsperson asks if I want steak sauce I say,"If I need something to give flavor to this steak, I ain't payin' for it".

Vern
 
chicken fried steak or chicken strips.. one below...other steaks nothing need to taste the flavor of the meat if cooked over a good grill and I don't mean Gas...Your wife covered the others...
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