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Cat Forum / Cat Anecdotes / February 2007How to make great-tasting gravy?
I tried my hand at biscuits and gravy today and the texture and thickness of the gravy was perfect, but the flavour was a bit lacking... how do I make it come out tastier? >I tried my hand at biscuits and gravy today and the texture and >thickness of the gravy was perfect, but the flavour was a bit >lacking... how do I make it come out tastier? Ooops... wrong group. Sorry about that! I meant to post to rfc. But if anyone has any gravy-making tips I'd love to hear them... Depends on what type of gravy you want to make Have you ever tried adding apple brandy and apple cider to a gravy mix When you scrape your pan depending on what you are making Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper I also like this one from the food network http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29201,00.html?rsrc=search >>I tried my hand at biscuits and gravy today and the texture and >>thickness of the gravy was perfect, but the flavour was a bit >>lacking... how do I make it come out tastier? > > Ooops... wrong group. Sorry about that! I meant to post to rfc. But if > anyone has any gravy-making tips I'd love to hear them... > Depends on what type of gravy you want to make > > Have you ever tried adding apple brandy and apple cider to a gravy mix Matthew, Matthew, Matthew... Biscuits & Gravy require southern (US) cream gravy, usually containing crumbled pork sausage from which the gravy drippings are derived. :) Karen, a heavy hand on the pepper, or try using a spicier sausage (if you added sausage). If you didn't use sausage, again a heavy hand on the pepper and most people are too shy with the salt, too. Jill You forget I am a Kentucky hillbilly just because I live in Florida doesn't mean I went redneck ;-) I have had so many varieties of southern biscuit and gravy that I truly don't know what southern is. >> Depends on what type of gravy you want to make >> [quoted text clipped - 10 lines] > > Jill >> I tried my hand at biscuits and gravy today and the texture and >> thickness of the gravy was perfect, but the flavour was a bit >> lacking... how do I make it come out tastier? > > Ooops... wrong group. Sorry about that! I meant to post to rfc. But if > anyone has any gravy-making tips I'd love to hear them... LOL! When I first skimmed the subject lines, I read 'cat-tasting gravy' and thought we had another troll here, then I saw your name and went back to read it properly. Sorry, can't help you. I've never even eaten biscuits and gravy.  SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://s120.photobucket.com/albums/o185/frankiennikki/ http://uk.pg.photos.yahoo.com/ph/frankiennikki/ http://community.webshots.com/user/frankiennikki > >> I tried my hand at biscuits and gravy today and the texture and > >> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 7 lines] > back to read it properly. Sorry, can't help you. I've never even eaten > biscuits and gravy. And where I am from "biscuits" are sweet, as in "cookies", so would taste pretty gross with gravy. Yowie > > >> I tried my hand at biscuits and gravy today and the texture and > > >> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 12 lines] > > Yowie I guess this means that our Karen-from-Australia is now truely Karen- from-the-USA! Tish >> > >> I tried my hand at biscuits and gravy today and the texture and >> > >> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 15 lines] >I guess this means that our Karen-from-Australia is now truely Karen- >from-the-USA! (giggles) Have heart... I'm not entirely corrupted - I took the leftover biscuits, split them in half, and put delicious raspberry conserves from Denmark on them - it took me right back to my childhood when we'd go out for a Devonshire Tea on special occasions! The only thing missing was the cream... > >> > >> I tried my hand at biscuits and gravy today and the texture and > >> > >> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 23 lines] > go out for a Devonshire Tea on special occasions! The only thing > missing was the cream... So biscuits & gravy is like damper with gravy? Now that would be nice! Yowie >> I guess this means that our Karen-from-Australia is now truely Karen- >> from-the-USA! [quoted text clipped - 6 lines] > go out for a Devonshire Tea on special occasions! The only thing > missing was the cream... You may be able to find Devon Cream (clotted cream) in some specialty shops. I know for a fact it can be ordered online from King Arthur Flour: http://tinyurl.com/37nhjb Jill > And where I am from "biscuits" are sweet, as in "cookies", so would taste > pretty gross with gravy. And where I'm from you only eat gravy with boiled or mashed potatoes or rice. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://s120.photobucket.com/albums/o185/frankiennikki/ http://uk.pg.photos.yahoo.com/ph/frankiennikki/ http://community.webshots.com/user/frankiennikki >> And where I am from "biscuits" are sweet, as in "cookies", so would taste >> pretty gross with gravy. > > And where I'm from you only eat gravy with boiled or mashed potatoes or > rice. You don't ever eat gravy on bread? That was a favorite when I was a kid. Tear up bread in a bowl and put gravy over it. Jo >>> And where I am from "biscuits" are sweet, as in "cookies", so would taste >>> pretty gross with gravy. [quoted text clipped - 3 lines] > You don't ever eat gravy on bread? That was a favorite when I was a kid. > Tear up bread in a bowl and put gravy over it. Nope. Never. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://s120.photobucket.com/albums/o185/frankiennikki/ http://uk.pg.photos.yahoo.com/ph/frankiennikki/ http://community.webshots.com/user/frankiennikki >>>> I tried my hand at biscuits and gravy today and the texture and >>>> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 12 lines] > > Yowie Biscuits in the U.S. are more like non-sweet scones, you know, no currants or anything like that added and no sugar. :) Jill > I tried my hand at biscuits and gravy today and the texture and > thickness of the gravy was perfect, but the flavour was a bit > lacking... how do I make it come out tastier? Baggy says add some chopped mouse. ;-) SignatureAdrian (Owned by Snoopy and Bagheera) Cats leave pawprints on your heart. http://community.webshots.com/user/clowderuk >> I tried my hand at biscuits and gravy today and the texture and >> thickness of the gravy was perfect, but the flavour was a bit >> lacking... how do I make it come out tastier? > >Baggy says add some chopped mouse. ;-) Why chop it? Just toss one in and let it simmer. ;) Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh Make Levees, Not War >I tried my hand at biscuits and gravy today and the texture and > thickness of the gravy was perfect, but the flavour was a bit > lacking... how do I make it come out tastier? Not sure how you made it, but I've found it needs more salt than you would think, quite a bit of pepper, and some Tabasco or something similar as well. Not enough you know its there, but just to add a little bite. Jo >> I tried my hand at biscuits and gravy today and the texture and >> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 6 lines] > > Jo Took the words right out of my mouth, Jo! Jill >> I tried my hand at biscuits and gravy today and the texture and >> thickness of the gravy was perfect, but the flavour was a bit >> lacking... how do I make it come out tastier? > Not sure how you made it, but I've found it needs more salt than you would > think, quite a bit of pepper, and some Tabasco or something similar as well. > Not enough you know its there, but just to add a little bite. I would also make sure there's enough fat in the gravy - nothing's more boring than low-fat gravy (an oxymoron, IMO :)). Were you making it from some kind of cooked meat? Joyce - not an experienced gravy-maker, but quite experienced at eating it. >I tried my hand at biscuits and gravy today and the texture and > thickness of the gravy was perfect, but the flavour was a bit > lacking... how do I make it come out tastier? What did you use to make it? Joy > I tried my hand at biscuits and gravy today and the texture and > thickness of the gravy was perfect, but the flavour was a bit > lacking... how do I make it come out tastier? Wow, Karen. Your first try at gravy and the texture and thickness was perfect?? I'm impressed! That's the hardest thing, IMO. My gravy- making skills always did suck. DH used to say "Kids, you better get some of this gravy before it "sets up" and I have to sell it to Halliburtons" (inside joke, the local Halliburton Services cements oil wells) Sherry >> I tried my hand at biscuits and gravy today and the texture and >> thickness of the gravy was perfect, but the flavour was a bit [quoted text clipped - 6 lines] >Halliburtons" (inside joke, the local Halliburton Services cements oil >wells) LOL! The recipe I was following has great instructions, and I followed it to the letter... I'm having the leftover for breakfast on crackers and it tastes much nicer - the pork was a definite letdown though... it's just not the same as breakfast sausage even though I added extra seasoning! Here's the recipe... http://www.foodreference.com/html/artbiscuitsandgravy.html
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