"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Reply
 
Thread Tools Display Modes
 
Old 08-20-2006, 07:39 PM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I need help with my white gravy

I made chicken fried steak with white gravy for dinner tonight. It is my second time making this dish. The first time I made it the gravy was a disaster. Tonight it came much better, but the flavor was still very flat. Here is what I did.

I fried the steak until done then poured off the oil, leaving a little bit behind. I sprinkled in some four that I had used to dredge the steak. The flour was seasoned with salt and pepper. I whisked that in to make a roux. Next I added about a cup of chicken stock and a bunch of milk (not sure how much milk, but it was more than the chicken stock). This was seasoned again with salt and pepper.

It came out OK and my wife loved it, but I really felt it was lacking flavor. What can I do next time to make it better?

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-20-2006, 07:43 PM   #2
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
I have the same problem, although mine usually ends up way too thick and glue like as well.

My BEST white gravy has always been by making a simple white sauce first and then adding my flavor, instead of making the white sauce out of the flavor.

Does that make sense?

Gravy is one think I can NOT make well.
__________________

__________________
Angie is offline   Reply With Quote
Old 08-20-2006, 07:49 PM   #3
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Two words.....


Season All

This is the key to adding flavor to gravy... I usually skip the salt and pepper and just use Season All, other wise like you stated GB, it is pretty bland.

Since it has red pepper in it, it will color up the gravy a bit, but nothing noticeable enough to bring scrutiny to it.
__________________
sattie is offline   Reply With Quote
Old 08-20-2006, 07:49 PM   #4
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
GB, in the south, we use TONS of cracked pepper. That is what spices up our gravy for chicken fried steak, sausage gravy etc.


I usually make a white 'sauce' too, with the oil from the frying pan.

I use the basic sauce recipe but I double it since we love gravy.

2 T grease from frying the 'steak' or butter
2 T flour
1 cup milk
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 08-20-2006, 07:53 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The first time mine came out way too thick too Angie. This time I used less flour and more liquid and the consistency was much better. Not perfect, but better.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-20-2006, 07:54 PM   #6
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
Try a dry roux!
__________________
FryBoy is offline   Reply With Quote
Old 08-20-2006, 07:56 PM   #7
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Quote:
Originally Posted by FryBoy
Try a dry roux!
roflmao.....I thought of that too. My aunt makes it with a dry roux, seriously.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 08-20-2006, 07:56 PM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
sattie, what is Season All? I have never heard of it.

Jan I used a lot of cracked black pepper, but probably not nearly enough. I still think even with a lot more pepper it would be lacking dimension. I will certainly use much more next time though.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-20-2006, 07:58 PM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
FryBoy, actually I thought about doing that after reading your post. I am not sure what made me decide not to do that, but I bet that would have helped!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-20-2006, 08:03 PM   #10
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
Well, as I think it was you who pointed out in a post on another subject -- rice, I think -- you're working with a lot of bland ingredients, so you can't expect too much.

Oh, next time try deglazing the pan with a shot or two of dry sherry! YUMMY!
__________________

__________________
FryBoy 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 04:55 PM.


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