PatrickRsGhost wrote:When I moved in with my grandmother to take care of her (she had renal disease), I had learned to cook a lot of dishes. The first couple of times with most were full of fail, but as I cooked them more often, I picked up a lot.
One of said items I learned to cook from her was gravy. Brown gravy, white gravy, red-eye gravy, it didn't matter. I learned it all from her.
My dad likes to make biscuits and gravy for either lunch or supper on the weekends. While the biscuits always turn out excellent, the gravy tends to be something left to be desired. He will make a milk (white) gravy, but it always comes out too thin, and too bland. A couple of weeks ago, my mom and I were talking about it, and I told her how I used to make a bacon gravy, with bacon crumbled up into the gravy. She wanted me to make it next time my dad decided to do biscuits and gravy.
This past weekend I got my chance, and made some of the best damn gravy anyone's ever had. He said it tasted just like how his own mother used to make, which says a hell of a whole lot, since he usually doesn't compliment cooking with more than just "mmm, it's good".
The secret to good gravy, as I learned from my grandma, was that you start with the roux, by adding just a little bit (a couple of tablespoons) of flour to the very hot grease. Depending on how much gravy you need to make, you'd need more grease and more flour. I'd say a 4:1 ratio for grease to flour. Then add your liquid gradually
, stirring frequently with a wire whisk. I found the whisk to be the best gravy-stirring instrument on the planet. Let the gravy thicken up (bubbles will form) before adding more liquid. Keep doing so until you have enough for everyone. Add salt, pepper, and other spices to taste. Let simmer for about two to three minutes, until it's to desired consistency (usually about as thick as cake batter). Serve.