SQT qtddtot

[Anonymous No.19290191]

i am using half and half instead of milk in my buiscuits and gravy. do i need to lower the amount of grease I have in my gravy?

also i had chicken suasages so i added some bacon ends and pieces and it came out alright.

i did notice the gravy seemed super thick, not somewhat 'soupy' was this becuase i had too much flour or too much oil?

[Anonymous No.19290196]

>>19290191
using milk instead would make it thinner, you could also just add it additionally if you really wanna use half and half

[Anonymous No.19290205]

>>19290196
half n half is what i have available.

[Anonymous No.19290215]

>>19290191
If you use cream or half and half you need to thin it with water

[Anonymous No.19290225]

>>19290191
Probably flour combined with the half and half, nothing wrong with a really thick gravy though I personally prefer it that way

[Anonymous No.19290346]

>>19290191
>do i need to lower the amount of grease I have in my gravy?
why?

[Anonymous No.19290723]

>>19290191
>do i need to lower the amount of grease I have in my gravy?
i would say just use more flour but H&H is thicker so it might just even it's self out on its own

[Anonymous No.19290732]

>>19290346
roux/bechamel ratio fundamentals
equal parts fat/flour then thin with liquid (milk)

[Anonymous No.19291175]

>>19290732
I know that I want him to tell me why he thinks that would help.

[Anonymous No.19291188]

>>19291175
idk it looks thick already. maybe more liquid

[Anonymous No.19291267]

>>19290346
>>19291175
>>19291188
op pic is not my busicuits and gravy
-op

[Anonymous No.19292218]

>>19290191
Add milk to roux. Half and half is actually just fine. More milk solids and less whey so your gravy might be more delicate, and sweeter. Nbd. If your gravy is too runny, set heat to medium low, and reduce until desired consistency. Keep in mind as the gravy cools it will also thicken.

[Anonymous No.19292442]

Love this for breakfast and some scrapple maybe a pancake or two