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Old 01-15-2013, 02:48 PM   #1
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Question Gravy problem?

I am sorry, I know we have a whole bunch of Gravy threads; I've looked at them, but really did not find what I needed. Itís been few years since the first time I have asked for help with flour type gravy here and I have to say I have been making excellent gravy thanks to all the help I got back then. Thank you. My gravy works like a charm. However last night my wife asked me to make some gravy which I was happy to do. The result was how I should say it, weird. I end up with excellent gravy but on the top of it was swimming with fat/oil. Iíve had lumpy gravy, bad tasting gravy, too thick of gravy, to thin too, tasteless, to salty, not salty enough. To watery to oily, but never, never had I had gravy that was made of almost two separate substances. It tasted great, was very good consistency, there were no lumps, but there was that oil swimming on the top, and I could not get rid of it and I could not understand where itís coming from or why. It was as if flour took needed amount of fat for it to become gravy and rejected the rest of oil I had in the pan. I am all ears, help me please.

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Old 01-15-2013, 02:52 PM   #2
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Sounds like you figured it out. There was more fat than the flour could handle. I would have skimmed it off or soaked it into a paper towel laid on top.
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Old 01-15-2013, 02:57 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Sounds like you figured it out. There was more fat than the flour could handle. I would have skimmed it off or soaked it into a paper towel laid on top.
I was thinking paper towel too.
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Old 01-15-2013, 03:17 PM   #4
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Maybe it's the moon's influence and gravitational pull right now. Or the way the cookie crumbles ( tho we shouldn't have cookies near the gravy ladle before dinner or what was it you cooked before making gravy.

Yesterday I made a Beef stew. Normally, I trim the beef as I cut into cubes, removing excess fat. Then shake in a season flour, brown the cubes etc and add an extra amount of the leftover seasoned flour in a slurry and stir in with the broth as it slow cooks. Got it all done, added the veggies at the right time so they would be cooked just right. Got set to serve it, and it sat resting while I made a salad or got ready to serve.

A whole lot of oil came to the top of the stew and it was ugly. Don't know where all that fat came from, I used a chuck roast, which was well marbled, but as I say, I cut off what I would consider most of the visible fat. It was slow cooked in the oven many hours, so I am sure it released a lot more fat than if faster cooked.

If the gravy underneath the surface fat is ok, thickness and taste wise, then I would slowly and carefully spoon off as much as possible without disturbing the gravy underneath. You can refrigerate this if you think a lot of gravy was removed too. It can take a while and don't hurry it even though everyone wants to eat.

I thnk with the flour/ thickener, broth and fat ratio the gravy will only absorb so much fat and no more.

I couldn't skim the beef stew, too many lumps of veggies near the surface. I just refrig'ed everything overnight and lifted off fat layers today before reheating. If you have leftover gravy that works too.
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Old 01-15-2013, 03:50 PM   #5
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What meat did you use Charlie ? I mean did you cook meat then use the juices to make gravy ? Some meats are more fatty . Before I start the gravy process I let my meat juices cool, Making it easier to skim off excess fat first , I hate fatty gravy .
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Old 01-15-2013, 03:52 PM   #6
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Neah, no meat. Simple oil, flour, and chicken broth. 2+2+1. Done it many times.
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Old 01-15-2013, 03:54 PM   #7
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Ah , I never make gravy that way.
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Old 01-15-2013, 04:14 PM   #8
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There are many ways to make a gravy
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Old 01-15-2013, 04:17 PM   #9
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Hmm. I make gravy that way too, Charlie. Could it be the oil or flour were old?
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Old 01-15-2013, 04:27 PM   #10
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Yes. I make gravy this way too. I don't always achieve meat drippings, like when grilling or making a bonesless skinless chicken parts or even make a meat dish, although it seems like I eat a lot of meats. There are some good flaovored boxed stocks and broths available nowadays.

It's a mystery Charlie. Your formula is pretty standard, as is mine. It should have worked.
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