Butch Femme Planet - View Single Post - Great food for those who hate to cook, lack experience or time, or just like easy stuff

iamkeri1 · 02-02-2010, 07:03 PM

Gravy - no fuss, no muss, no lumps!

Use the pan you cooked your roast, or steak, or chicken, or whatever in. If its a big roasting pan like from a turkey, set it over two burners on the stove top.

Take the --- out, remove pan from heat. Add 1/4 cup flour, and stir it up in the juices, scrape all the bits and pieces off the bottom and sides of the pan. Stir it up well and make sure all the flour is mixed up in the juices. Start adding any temperature water, just a little bit to start with - like 1/8th cup or a couple of tablespoons. Stir again, get rid of all the lumps.

Turn the heat back on to medium high; add more water. Each time you add water, stir to eliminate lumps. As the gravy gets thinner you can add larger portions of water. When the gravy reaches the point that it does not get thicker right away after adding water, you are pretty much done. My aunt always said you had to let it cook about five minutes at that point to cook the flour, but I have served it lots of times right at that point, so decide for yourself.

Note. If what you cooked was loose meat like hamburger or sausage, you can make the gravy right in the pan with the meat. With sausage however (like for sausage and bisquits) I would use milk instead of water - just my preference, you may, of course, do as you wish. Salt and pepper to taste. Makes about two cups - If you have lots of juices to work with, like from a turkey. you can double or triple the flour and water amounts and get more gravy.
Smooches,
Keri

02-02-2010, 07:03 PM	#8
iamkeri1 Member How Do You Identify?: femme woman Preferred Pronoun?: she Relationship Status: solo Join Date: Nov 2009 Location: Central Florida Posts: 905 My Photo Gallery Thanks: 302 Thanked 2,153 Times in 659 Posts Rep Power: 16642920	How 'bout EZ Gravy? Gravy - no fuss, no muss, no lumps! Use the pan you cooked your roast, or steak, or chicken, or whatever in. If its a big roasting pan like from a turkey, set it over two burners on the stove top. Take the --- out, remove pan from heat. Add 1/4 cup flour, and stir it up in the juices, scrape all the bits and pieces off the bottom and sides of the pan. Stir it up well and make sure all the flour is mixed up in the juices. Start adding any temperature water, just a little bit to start with - like 1/8th cup or a couple of tablespoons. Stir again, get rid of all the lumps. Turn the heat back on to medium high; add more water. Each time you add water, stir to eliminate lumps. As the gravy gets thinner you can add larger portions of water. When the gravy reaches the point that it does not get thicker right away after adding water, you are pretty much done. My aunt always said you had to let it cook about five minutes at that point to cook the flour, but I have served it lots of times right at that point, so decide for yourself. Note. If what you cooked was loose meat like hamburger or sausage, you can make the gravy right in the pan with the meat. With sausage however (like for sausage and bisquits) I would use milk instead of water - just my preference, you may, of course, do as you wish. Salt and pepper to taste. Makes about two cups - If you have lots of juices to work with, like from a turkey. you can double or triple the flour and water amounts and get more gravy. Smooches, Keri