Your Ma will tell you that her gravy is ‘white as bread’. You may ask what she means by that, since she will not be able to tell you what the ingredients are. Could she add some carrots or a clove of garlic? Are they better substitutes for the real deal?
When you get home from the butcher’s block, you may find a whole pot of gravy cooking on the stove. What you may not see is the back side of the pot containing a very large and lumpy mass. This mass of gravy is called ‘dough’ and is often left for two or three hours so it can ‘cook’ in the oven. When your Ma gets around to baking your dinner, you’ll find it gone but the loaf of bread that it left behind may never find its way back into your oven.
One of the funniest things that your Grandma may say is “I used to eat that gravy without knowing it was Lumpy!” It is one of the hallmarks of being a member of the older generation. Remember back when your grandmother used to make do without washing dishes for week after week? She could have used some of that gravy. It may not have been the best tasting in the world but it sure tasted better than the ketchup-like dressings that were common in those days.
Did you know that gravy was considered an important part of the Christmas holiday meal? Potlucks were often held in the evenings after Christmas. Your Grandma would prepare all of her food and then bring in a big pot of gravy and set the table for everyone to share. As you can imagine, everyone was enjoying themselves immensely while eating their favorite thing. The gravy was served with cakes in many cases.
When you are preparing your own gravy, be sure to use the high heat method. This is the best way to ensure that all of the lumps and bumps are removed from the meat. Be sure to leave the chunks in tact so that they do not scorch. In order to get that nice brown color, use a meat thermometer. You should be able to determine whether or not the gravy is done when it reaches the right temperature.
Another thing that your ma might tell you when you are trying to make her gravy recipe the perfect recipe is to take out the yummy gravy and add some veggies. Your mom would be horrified by such a move. The problem is that adding too many vegetables will dilute the flavor of the entire mixture. While you may think the extra vegetables are taking away from the gravy, it is actually helping to thicken it. You should continue to stir your gravy until all of the vegetables have been removed.
If you need to add salt to your gravy, do so after the liquid has cooled completely. Too much salt will ruin the flavor of your gravy. You can also use a teaspoon of garlic if you like. Garlic cooks fairly quickly. To get the most out of your meals, use fresh garlic and not canned.
Last but not least, always remember to monitor the cooking time of your gravy recipe. When it is cooking, use a thermometer to check that the inside temperature of the gravy is around 170 degrees Fahrenheit. Remove the pot from the heat once it is done checking and add your onions and celery. Stir well and enjoy your new and improved gravy!
The great thing about this version of the traditional Gravy is that it is very versatile. You can use it for many different recipes including chicken, fish, pasta, potatoes, and stew. It works great as a meatless meat gravy recipe, too. That’s because you can substitute lean beef for the fat in this recipe and still have the wonderful flavor.
There are so many ways that you can modify your gravy recipe. The main thing that you will want to keep in mind is to always use high quality ingredients. High quality ingredients will give you the right consistency and the right taste. Remember that the gravies are made up of two parts: the liquid and the solids. The liquids will be what makes the gravy and the solids are everything that is left over after cooking the other ingredients.
In this recipe I have used flour, sugar, butter, brown sugar and yeast. The great thing about this gravy recipe is that you can use any type of flour that you like. If you would prefer to use different types of bread dough to make your gravy, then that is okay, too. You can simply use whatever you like to make your own personal gravy.
