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/ck/ - Food & Cooking


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File: 127 KB, 1440x1080, Biscuits and Gravy.jpg [View same] [iqdb] [saucenao] [google]
12684204 No.12684204 [Reply] [Original]

I made biscuits and gravy for the first time today, but I think I used too much flower because the gravy didn't actually flow. Still tasted great though...

>> No.12684207

>flower

>> No.12684209

>>12684204
How much did you use? Two tablespoons of flour per cup of milk is what you should do.

>> No.12684216

I've never had gravy with a yellowish tint. Are you sure you used milk rather than orange juice?

>> No.12684222

Sausage gravy can be challenging, just keep practicing.

>> No.12684232

>>12684204
SLOP O

>> No.12684238

>>12684207

Ooops...

>>12684216

It is actually red pepper. I like some spice and I was running low on black pepper.

>> No.12684242

>>12684209

OP here. I used twice that amount of flour. No wonder it was like glue. Tasty glue, but glue all the same.

>> No.12684249

>>12684238
Do you not drain the grease from the skillet before adding the flower and milk?

>> No.12684254

>>12684249

Nope. The oline recipe I consulted said to add the butter and flour to the pan without draining. Honestly though, there really wasn't much grease. I did use Kerrigold butter though, and it's considerably more yellow than other brands.

>> No.12684267
File: 2.21 MB, 270x360, avgCK.webm [View same] [iqdb] [saucenao] [google]
12684267

>>12684204
>gravy for the first time today
gravy is nice. Try on PIZZA

>> No.12684294

>>12684267
i wonder how much money he makes doing this shit

>> No.12684413

>>12684204
You made the sauce in to high heat, you can see it in the way the fat has separated.
Not much of, but still to warm.

>> No.12684429

>>12684204
your gravy didn't homogenize so something went wrong there. it probably did taste fine, though

>> No.12684440

>>12684207
DUDE PUT FLOWER IN THE GRAVVY

>> No.12684444

>>12684204
You used too much vomit

>> No.12684480

>>12684242
1-1-1 flour, butter, milk is sufficient to thicken. More roux will thicken more, but just simmer longer.

>> No.12684508

>>12684204
You're gravy is too white, you didn't cook it long enough. It also looks like you put in too much flour/not enough milk. You could probably take whatever you have left over, put it back in the pan with more milk and thin it out.

It also looks oily, did you fucking cook your sausage in oil? There's tons of fat in it already, you don't need to oil/grease anything(nor salt it).

I also see no god damn pepper, that's all BnG needs.

>> No.12685526

>>12684204
What you want to do is use the grease that cooks out of the sausage to make a roux, and then add the milk and stir it with a big whisk. If there's not enough grease add some butter, and if your gravy is too thick add more milk. Don't be like some 1980s boomer who's afraid of fat. Sometimes if you use spicy sausage it will add some color to the gravy but that's not too important. You do need to go out and buy more black peppercorns though.