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antithesis
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Posted 12:57 pm, 09/17/2024
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The only thing that's changed... I DID buy a new bag of flour, so maybe the new bag is lower quality? Same brand and store, but maybe they cut it with filler or something?
I guess I'll increase the flour quantity next time and see what happens.
Bacon drippings in a hot cast iron skillet...
I used to use bacon fat, I even keep a small jar of it in the fridge for just that! But I started using a higher quality olive oil to make it a little healthier, and I honestly can't tell the difference.
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Old Dixie Dog
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Posted 8:58 am, 09/17/2024
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I never measure anything. Bacon drippings in a hot cast iron skillet. add flour and black pepper, brown until mixture is almost burnt, add milk and stir constantly until mixture thickens. If it gets a little thick on you thin with very hot water.
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antithesis
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Posted 12:44 am, 09/17/2024
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I just do brown gravy... 1/4 cup of olive oil, 1/3 cup of flour, fry it until it's dark brown. Then add 2 cups of milk and a bunch of black pepper. Let it cook for another 10-15 minutes or so, then take it off the heat until it's ready to use.
I made it this morning, though, and it was as thin as water! When I went to wash up the dishes an hour later, the leftovers were finally starting to get thick.
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hillbilly666
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Posted 6:47 pm, 09/16/2024
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Butter? That's also interesting.
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sparkling water
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Posted 4:19 pm, 09/16/2024
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Global Warming melts glaciers and thins gravy.
A carbon tax may help.
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Thomas Hobbes
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Posted 4:09 pm, 09/16/2024
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Cast iron skillet, melt butter, add flour salt pepper take it to a "roux" of desired consistency and color . Add milk or mix of milk and water. Stir until it reaches desired thickness.
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hillbilly666
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Posted 3:59 pm, 09/16/2024
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Interesting. How do you make your gravy Thomas?
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DB Cooper
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Posted 3:51 pm, 09/16/2024
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No just water and maybe a few bits of bacon or sausage... whatever's available.
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hillbilly666
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Posted 3:44 pm, 09/16/2024
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Do yall make sausage gravy? Do you put milk in your gravy?
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Thomas Hobbes
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Posted 3:41 pm, 09/16/2024
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The longer it cooks the thicker it will get.
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DB Cooper
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Posted 3:35 pm, 09/16/2024
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Mine is perfect every time... really. Biscuits, too! 
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antithesis
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Posted 3:24 pm, 09/16/2024
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The last several times that I've made breakfast gravy, it's come out VERY thin. I'm using the exact same measurements as always, so why is it coming out so thin?
I know that I can add more flour or corn starch to thicken it up, but what I can't understand is WHY it's coming out thin now...
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