Gravy (advice needed)

[ChrisN]

I've been watching a few YouTube videos of these old Cajuns making they're gravy, which is all fresh. Nothing out of a jar, flour, etc .... First let me begin by saying I am no gravy expert. But the end results to these videos look like a pretty delicious but a "runny" gravy. My question is what's the most methodical way to thicken the gravy. I am assuming the answer would be flour but .... Does the flour need to be added prior to covering meat with water and cooking down or after it has cooked down. Thanks! Any other ideas would be appreciated.

[saute86]

McCormick brown gravy mix about 10 minutes before serving. You can also use corn starch to thicken.

[lil bubba]

After the meat is cooked I add a lil roux and season to taste...

[Matt G]

Do you use the trinity(onions, bell pepper, and celery) when you make a gravy? If I want my gravy a little thicker, I'll use more trinity and brown it down to nearly a mush before adding my stock and meat back. You'll be surprised at how much of a difference it makes. That being said, I like my gravy on the runny side.

[ChrisN]

I do use the trinity. I'll try using more of it and compare the difference.

Is the McCormick stuff pretty good???

[Matt G]

Just make sure you cook it down really well. That's the key. Otherwise, it'll be a runny gravy with a bunch of veggies floating in it. Haha

[ChrisN]

That's the truth!!

[saute86]

The trick to a good gravy is you almost have to burn it when you brown the meat and the trinity. Add water or stock and cook it down to almost dry. Add more liquid and repeat. Then add double the liquid that you want in gravy then reduce it by half. This procedure creates the fond which makes a dark gravy and concentrates the flavors. Like previously stated if done correctly you won't need a thickening agent. I like the gravy mix because it ads flavor.

[simplepeddler]

I've taken to adding a little tomato paste to thicken.......makes for something a little different but equally as good

Served over grits instead of rice

[Juciy]

The secret to any gravy is cook low and slow. You are basically making several reductions over the course of a day or afternoon. Forget the cornstarch or gravy thickeners. Time is why makes a gravy better. Just go easy win salt based seasonings. As your gravy reduces, the salt becomes more concentrated.


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[swampman46]

Originally Posted by Juciy

The secret to any gravy is cook low and slow. You are basically making several reductions over the course of a day or afternoon.


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Several reductions over the course of a day??

[BassYakR]

On average how long do yall cook a good gravy? I dont cook any kind of gravy for less than 3hrs... I prefer around 4hrs... bc by then ive drank enough beer that not matter what it tastes good.

[simplepeddler]

yep.....about 4 hours

[mriguy]

3-4 hours, quicker if I don't have enough beer

[saute86]

I only cook it as long as it takes to get the meat tender.

[swamp snorkler]

cold water, corn starch


put a 1/4 cup of water in a cup, stir in a tbs corn starch, add to gravy and stir

[mriguy]

uploadfromtaptalk1459292326274.jpgThis is a good start, fry the hell out of the meat

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[Goooh]

Drop a small can of cream of celery in it, don't underestimate what this can do to the flavor too...


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[ChrisN]

How do I post pictures? Want to show y'all cook pictures of my first gravy.

It was pretty damn good must I say

[swamp snorkler]

Originally Posted by ChrisN

How do I post pictures? Want to show y'all cook pictures of my first gravy.

It was pretty damn good must I say

Easiest way it with photbucket from a smart phone.