Grits: Y/N, if Y: How?

footfootfoot · 12-11-2006, 07:19 PM

My gravy recipe:
get the fat away from the other liquid
to the other liquid add stock.
heat the fat in a cast iron pan and add white flour to make a stiff roux
stir constantly with a whisk.
constantly, I mean it.
when the roux turns as brown as you like your toast, rapidly whisk the liquid/stock mix into the roux. whip it like a red headed stepchild to keep it from getting lumpy. (I think each tablespoon of flour will thicken a cup of stock--google this, I'm not sure)
soy sauce makes a nice substitute for salt, if you swing that way. It adds a nice dimension.

herbs, of course. you can sort that out yourselves.

12-11-2006, 07:19 PM	#29
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	My gravy recipe: get the fat away from the other liquid to the other liquid add stock. heat the fat in a cast iron pan and add white flour to make a stiff roux stir constantly with a whisk. constantly, I mean it. when the roux turns as brown as you like your toast, rapidly whisk the liquid/stock mix into the roux. whip it like a red headed stepchild to keep it from getting lumpy. (I think each tablespoon of flour will thicken a cup of stock--google this, I'm not sure) soy sauce makes a nice substitute for salt, if you swing that way. It adds a nice dimension. herbs, of course. you can sort that out yourselves. __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

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