"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-22-2008, 05:31 PM   #1
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
ISO Gravy for new potatoes

My mom used to make a gravy with the potatoes. I'm not sure what the ingredients are, but seems like it has milk in it. Anyone have any idea?

__________________

thesongthatilike is offline   Reply With Quote
Old 01-22-2008, 06:19 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Peel and Boil potatoes...If large you can quarter them. When the potatoes are done make a blonde roux (flour & butter) Cook for just a couple of minutes so the flour want taste raw. Remove the potatoes from the water and sitr the roux into the liquid. Add milk. Keep adding roux and milk to desired consistency. If too thick, add milk. To thin, add roux.... Add potatoes back in. Adjust seasoning. I like this kinda salty with lots of black pepper served with corn bread!!

Hope this helps!!

Enjoy!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-22-2008, 07:16 PM   #3
Cook
 
thesongthatilike's Avatar
 
Join Date: Jul 2007
Location: Lake Sinclair, Ga
Posts: 93
Thanks so much for your help. They were delicious! I remember my mother 'fixing' new potatoes and I loved them.
thesongthatilike is offline   Reply With Quote
Old 01-22-2008, 07:22 PM   #4
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
You are very welcome!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-22-2008, 07:46 PM   #5
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Uncle Bob, can you humor me and tell me how much flour and how much butter for the roux?
__________________
Fisher's Mom is offline   Reply With Quote
Old 01-22-2008, 07:53 PM   #6
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I really don't measure this. I just melt some butter..maybe 2 Tbls...Then add some flour...maybe 2 Tbls. again. Cook it for a few minutes, Then use it to thicken the potato broth and milk. If it's not thick enough for your taste, add more flour/butter.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-22-2008, 07:56 PM   #7
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Okay, so it's kind of like a paste that you then add to other liquids?
__________________
Fisher's Mom is offline   Reply With Quote
Old 01-22-2008, 08:01 PM   #8
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,158
For 2 cups of liquid, I usually use 3 tablespoons butter and 3 tablespoons flour. Melt butter, stir in flour and cook, constantly stirring, until the butter and flour are incorporated. Add liquid gradually, stirring constantly, until all liquid is added. Now, continue stirring with a whisk until the mixture comes to a boil. That's when you will have the full thickness of your mixture.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-22-2008, 08:01 PM   #9
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Fisher's Mom View Post
Okay, so it's kind of like a paste that you then add to other liquids?
Yes. It's just melted butter with flour added to form a "paste"...a blonde roux. Cook it just long enough to remove the raw flour taste. Then whisk it in.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-22-2008, 08:05 PM   #10
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Thank you, thank you, Uncle Bob! I have never made white gravy because I don't like gravy and no one in the house has requested it. But recently, some of the kids said they'd like it with chicken fried steak. So I'm really excited to have caught this thread.
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.