Need Gravy Help
Page 1 of 2 12 LastLast
Results 1 to 15 of 16

Thread: Need Gravy Help

  1. #1
    Moderator aka AmyBob AmyBoz's Avatar
    Join Date
    Jul 2001
    Location
    Northern NJ
    Age
    48
    Posts
    12,038
    Post Thanks / WTG / Hug
    Blog Entries
    43
    Rep Power
    50

    Default Need Gravy Help

    Okay, I'm making a roast in the crockpot.

    I remember that my Grandma used to make a quick, easy gravy to go with her roast by using the roast water and flour. However, when I tried that last week, well...let's just say it didn't work so well.

    Does anyone have any sort of easy (when I say easy, I mean that I don't want to have to go buy anything or work to hard) way to make gravy for the roast by using the crockpot water and flour or something? I feel like I was missing something.

    I'd appreciate your help!

  2. #2
    Registered User YankeeMom's Avatar
    Join Date
    May 2005
    Location
    Northern NY
    Posts
    9,446
    Post Thanks / WTG / Hug
    Rep Power
    42

    Default

    I usually mix corn starch w/ cold water then add it to boiling stock/meat drippings. Stir and return to a boil. It should thicken up nicely.

    If you want to use flour, you could make a roux by using equal parts butter & flour (usually 1/4 cup). Melt the butter, add the flour, mix until smooth, cook until it browns a little, then add the the stock/drippings slowly while stirring. Bring to a boil while stirring. It will thicken as it boils.

  3. #3
    Registered User IntlMom's Avatar
    Join Date
    Jan 2007
    Location
    I.O.W.A.!!!!!
    Age
    50
    Posts
    3,714
    Post Thanks / WTG / Hug
    Blog Entries
    3
    Rep Power
    31

    Default

    I'd add that you will want to take the water out of the Cp and boil it on the stove when you are doing this.

    good luck


  4. Remove Advertisements
    FrugalVillage.com
    Advertisements
     

  5. #4
    Registered User nancycg56's Avatar
    Join Date
    Dec 2002
    Location
    Chesapeake, VA
    Posts
    1,734
    Post Thanks / WTG / Hug
    Blog Entries
    12
    Rep Power
    27

    Default

    Next time you are out, look for a thing that looks like a measuring cup but the spout starts on the bottom of the cup ~ it's a gravy separator and it works like a charm getting the fat out. I can't stand a load of grease in my gravy. I know some people can get the fat out without using one, but I can't, LOL!

    I also make the gravy as above but use equal parts of flour and water, mixed really well. Let the gravy simmer on the stove for a bit to get rid of that flour taste.

    Good luck!

  6. #5
    Registered User Contrary Housewife's Avatar
    Join Date
    Mar 2007
    Location
    Kansas City
    Posts
    9,096
    Post Thanks / WTG / Hug
    Blog Entries
    75
    Rep Power
    61

    Default

    It took me ages to figure out gravy when I started cooking. This is what I found out. If you dump flour into your hot drippings or cooking liquid you get a lumpy mess. No amount of stirring will fix it.

    You can mix flour with cold water ... I used to put some of each in a glass and put my hand over it and shake it really really hard. pour that mixture (straining out lumps) into your hot liquid, whisk it good, and it will thicken as it cooks. You want the flour/water mix to be about as thick as cream when you mix it.

    You can do the same thing with corn starch, and it has the advantage of being less likely to lump up on you.

    The drawback to these two is that they taste awful, or they have no taste at all. You have essentially made paste.

    It will taste better if you make a roux like Yankeemom suggested. Cooking the butter and flour gives it a toasty yummy flavor that will much improve your gravy.

    What I prefer to do for roasts and the like is to cook extra vegetables. Then I take about a cup of the cooked down veg and puree it with the pan drippings and cooking liquid and make a sauce that way. No need to add any flour, and it is much healthier for you.
    Stop trying to organize all of your family’s crap. If organization worked for you, you’d have rocked it by now. It’s time to ditch stuff and de-crapify your world.

    If you're not using the stuff in your home, get rid of it. You're not going to start using it more by shoving it into a closet.

    Use it up, Wear it out,
    Make it do, Or do without. ~unknown

    Because we, the people, have the power to build a better future. KH

  7. #6
    Registered User lisaflex's Avatar
    Join Date
    Mar 2009
    Posts
    2,022
    Post Thanks / WTG / Hug
    Rep Power
    21

    Default

    dont forget to add salt and pepper and gravy master!

  8. #7
    Registered User nancycg56's Avatar
    Join Date
    Dec 2002
    Location
    Chesapeake, VA
    Posts
    1,734
    Post Thanks / WTG / Hug
    Blog Entries
    12
    Rep Power
    27

    Default

    Quote Originally Posted by lisaflex View Post
    dont forget to add salt and pepper and gravy master!
    I agree! Gravy without seasoning is just nasty!

  9. #8
    Registered User MomToTwoBoys's Avatar
    Join Date
    May 2008
    Location
    Edmonton, AB Canada
    Age
    43
    Posts
    3,972
    Post Thanks / WTG / Hug
    Blog Entries
    23
    Rep Power
    30

    Default

    My roast gravy is honestly the best thing I've ever had.

    The trick is to use cornstarch and cold water, not flour. The flour will make the gravy too heavy and too grainy. You have to have the drippings from the roast at about medium heat so that's it's doing a slight rolling boil. You also have to stir it well as you're adding the mixture.

    I can give you my secret roast recipe and I swear, you'll never want another roast again. It makes great gravy that you can save for later and use on your french fries, if you want.

  10. #9
    Banned
    Join Date
    Jan 2007
    Posts
    10,457
    Post Thanks / WTG / Hug
    Rep Power
    54

    Default

    I bring the liquid to a boil and I take a tuppeware with a lid and add about a cup of water and a couple TBLS of flour and shake until the lumps are gone and then slowly stir in the boiling liquid. (of course the amount to add depends on the liquid from the meat and how thick you like it)

    Or you could use cornstarch. Yes to the S&P.

  11. #10
    Moderator aka AmyBob AmyBoz's Avatar
    Join Date
    Jul 2001
    Location
    Northern NJ
    Age
    48
    Posts
    12,038
    Post Thanks / WTG / Hug
    Blog Entries
    43
    Rep Power
    50

    Default

    Thank you for all the advice, ladies!

    Here's what I did:

    Used 1/2 a can of chicken broth
    Added 3 tablespoons of flour
    Added 2 tablespoons of roast drippings
    Pinch of pepper (we love pepper)

    Stirred it at low heat in a pot on the stove.

    It was DELISH!

    Phewf!

    One problem solved...on to the next!

  12. #11
    Registered User mommynurse's Avatar
    Join Date
    Apr 2007
    Location
    VA
    Posts
    233
    Post Thanks / WTG / Hug
    Rep Power
    14

    Default

    Quote Originally Posted by AmyBoz View Post
    Thank you for all the advice, ladies!

    Here's what I did:

    Used 1/2 a can of chicken broth
    Added 3 tablespoons of flour
    Added 2 tablespoons of roast drippings
    Pinch of pepper (we love pepper)

    Stirred it at low heat in a pot on the stove.

    It was DELISH!

    Phewf!

    One problem solved...on to the next!

    I grew up in the country, but still can't make decent gravy. This sounds easy enough even for me! Thanks!

  13. #12
    Registered User Debbie-cat's Avatar
    Join Date
    Dec 2008
    Location
    British Columbia
    Age
    55
    Posts
    26,302
    Post Thanks / WTG / Hug
    Blog Entries
    166
    Rep Power
    157

    Default

    I mix cornstarch and cold water really good. Add pepper and pour it into the drippings that are in a separate pot that is on the stove warming up. Stir constantly with a whisk until thick. Works every time for me.




  14. #13
    Registered User Libby's Avatar
    Join Date
    Apr 2006
    Location
    Canada
    Posts
    8,930
    Post Thanks / WTG / Hug
    Rep Power
    59

    Default

    I find that the cornstarch method makes a thinner gravy - slightly thicker then 'au jus' and the flour makes a thicker gravy.

    I grew up on the thicker kind so I wouldn't dare think of using the cornstarch method...however in stir fry's...the cornstarch method is how you get a thinner creamy sauce

  15. #14
    Registered User spyzvixxen's Avatar
    Join Date
    Sep 2006
    Location
    Central NJ
    Age
    42
    Posts
    474
    Post Thanks / WTG / Hug
    Rep Power
    16

    Default

    I also do the the cold water/cornstarch mix. Also, if I've added veggies to the roast while cooking, I take an immersion blender to the pot & zip away till it's the thickness I'd like.

  16. #15
    Registered User lisaflex's Avatar
    Join Date
    Mar 2009
    Posts
    2,022
    Post Thanks / WTG / Hug
    Rep Power
    21

    Default

    i like theidea of immerision blndng the veggies! especially the celery tops and leaves, garlic and onion! yum. will have to try that next time.

Page 1 of 2 12 LastLast

Similar Threads

  1. Pan Gravy
    By pollypurebred39 in forum Sauces
    Replies: 0
    Last Post: 07-29-2010, 08:10 PM
  2. Turkey gravy instead of chicken gravy?
    By Rhayne in forum General Chat
    Replies: 9
    Last Post: 02-03-2010, 09:31 PM
  3. Big Boy Chicken Gravy
    By NikoSan999 in forum Kitchen Clones
    Replies: 0
    Last Post: 09-12-2009, 08:55 PM
  4. Chocolate Gravy
    By PrairieRose in forum Chocolate
    Replies: 23
    Last Post: 11-28-2007, 02:28 PM
  5. Gravy
    By dwallyfam in forum Kitchen Basics
    Replies: 5
    Last Post: 01-10-2006, 02:46 AM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •