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Started By
Message
How do y’all cook y’all’s rice and gravy
Posted on 10/23/22 at 2:16 pm
Posted on 10/23/22 at 2:16 pm
Whether it’s pork chops, beef, chicken, or combo. I’m doing one with pork chops, Tasso, and deer sausage right now, and I started it with a roux just to try it, but it feels too much like a gumbo.
Hopefully it tastes good
Hopefully it tastes good
11
Posted on 10/23/22 at 2:18 pm to SulphursFinest
I make a small, blonde roux and mix that in to pan juices if I have any.
ETA- I make my gumbo seriously dark and thicker than some folks, so I keep the roux lighter and use a lot less for gravy based dishes
ETA- I make my gumbo seriously dark and thicker than some folks, so I keep the roux lighter and use a lot less for gravy based dishes
This post was edited on 10/23/22 at 2:20 pm
Posted on 10/23/22 at 2:20 pm to LSUmomma
Ah, maybe I shouldn’t have went so dark with it
Posted on 10/23/22 at 2:23 pm to SulphursFinest
For a gravy, I often use butter instead of oil, and cook it just long enough to keep it from tasting like raw flour.
Someone told me once that the lighter the roux, the more "thickening" it would do. No idea if that is true, but it keeps me from over cooking a blonde roux and I use a lot less, so the gravy isn't like glue.
Someone told me once that the lighter the roux, the more "thickening" it would do. No idea if that is true, but it keeps me from over cooking a blonde roux and I use a lot less, so the gravy isn't like glue.
Posted on 10/23/22 at 3:04 pm to SulphursFinest
Last batch I made was boston butt cubes and I tried something different… salt and heavy chili powder on the pork before searing.
It was the best batch I’ve ever made but I’m not sure if it was because of the chili powder.
I also used Goya ham base for the liquid.
And I seared in duck fat so that’s another variable.
So more experimentation is needed.
But it was by far the best tasting one I’ve ever done for my taste at least.
Edit - and I did make a roux. Pushed the sautéed trinity to the side and let the duck fat drain towards the other side of the pot and then added a couple of tablespoons of Wondra and made a light roux and then a splash of Belgian Ale I was drinking and then started building it up with the Goya Ham base “broth”
It was the best batch I’ve ever made but I’m not sure if it was because of the chili powder.
I also used Goya ham base for the liquid.
And I seared in duck fat so that’s another variable.
So more experimentation is needed.
But it was by far the best tasting one I’ve ever done for my taste at least.
Edit - and I did make a roux. Pushed the sautéed trinity to the side and let the duck fat drain towards the other side of the pot and then added a couple of tablespoons of Wondra and made a light roux and then a splash of Belgian Ale I was drinking and then started building it up with the Goya Ham base “broth”
This post was edited on 10/23/22 at 3:09 pm
Posted on 10/23/22 at 4:21 pm to Professor Dawghair
Looks good! I’ll have to give it another shot with a blonde roux
Posted on 10/23/22 at 6:00 pm to SulphursFinest
I find a really dark roux can get "bitterish" for some reason so I tend to go with a medium to medium dark.
Check this out.
Perfect Roux
Check this out.
Perfect Roux
Posted on 10/23/22 at 10:17 pm to SulphursFinest
I prefer “bone-in” pork chops since the bones add flavor. Season both sides with S&P and lightly dust with flour.
Add oil to the skillet and brown both sides of chops for several minutes. Remove & set aside. Add diced onions to skillet. Onions will sweat, cook down , and ingredients in skillet will thicken due to flour from browned meat.
Add stock to skillet to make your gravy. I prefer Better Than Bouillon for my stock. Add meat back into skillet and let cook slow and low.
Add oil to the skillet and brown both sides of chops for several minutes. Remove & set aside. Add diced onions to skillet. Onions will sweat, cook down , and ingredients in skillet will thicken due to flour from browned meat.
Add stock to skillet to make your gravy. I prefer Better Than Bouillon for my stock. Add meat back into skillet and let cook slow and low.
Posted on 10/24/22 at 7:05 am to SulphursFinest
brown the piss out of the meat.
take out and add onions
brown the piss out of the onions.
add meat and water.
simmer till gravy thickness and meat is tender.
take out and add onions
brown the piss out of the onions.
add meat and water.
simmer till gravy thickness and meat is tender.
Posted on 10/24/22 at 10:44 am to SulphursFinest
so i grew up and still make it like this
brown the meat
deglaze
repeat 2-3 more times
on the last time i add the trinity to deglaze and cook them down until they need to be deglazed
add broth, cover and let it cook down for about 2-3 hours.
should be pretty dark gravy.
i prefer to use round steak.
brown the meat
deglaze
repeat 2-3 more times
on the last time i add the trinity to deglaze and cook them down until they need to be deglazed
add broth, cover and let it cook down for about 2-3 hours.
should be pretty dark gravy.
i prefer to use round steak.
Posted on 10/24/22 at 10:54 am to oldcharlie8
quote:That's really all there is to it.
brown the piss out of the meat.
take out and add onions
brown the piss out of the onions.
add meat and water.
simmer till gravy thickness and meat is tender.
I like to damn near burn the meat to get the gravy dark af.
Typically, I use two big yellow onions and two bell peppers. Makes it tick tick.
This post was edited on 10/24/22 at 10:55 am
Posted on 10/24/22 at 1:46 pm to SulphursFinest
You don't need a roux for real gravy.
Posted on 10/24/22 at 4:03 pm to SulphursFinest
Just brown the meat pretty hot til its sticking all over then hit it with the veggies and deglaze somewhat cooking the water out of them. Once they're cooked some, add water and cook with the lid cracked til it's tender, adding water as needed. The browning makes the gravy.
Posted on 10/24/22 at 7:04 pm to SulphursFinest
If you have meat to sear do that first in a little oil or tallow if you have. Then I put butter and my veggies like mushroom and onion or Trinity and cook that down to desired doneness. I make sure I have plenty butter, it’s rice and gravy not healthy food. Then I add some flour until I like the consistency. It’s trail and error and depending what meat I’m cooking and for how long. I let that get a little brown then I add better than bouillon. With pork I use the roasted vegetable since they don’t have a pork flavor for the rest of the stuff I try and match it with the protein. Then let it simmer until it’s tick working the lid to get where you want. I like my stews/gravy thick sitting on top the rice not running all over the plate it’s not a gumbo.
Edit to add pat the meat dry if you can it will get a better crust on it. If it’s wet it just steams until the water is gone and doesn’t brown.
Edit to add pat the meat dry if you can it will get a better crust on it. If it’s wet it just steams until the water is gone and doesn’t brown.
This post was edited on 10/24/22 at 8:53 pm
Posted on 10/24/22 at 7:36 pm to fagesbp
quote:
Just brown the meat pretty hot til its sticking all over then hit it with the veggies and deglaze somewhat cooking the water out of them. Once they're cooked some, add water and cook with the lid cracked til it's tender, adding water as needed. The browning makes the gravy.
Right on!
This post was edited on 10/24/22 at 7:59 pm
Posted on 10/24/22 at 9:21 pm to SulphursFinest
Season the meat (unless it’s sausage)
Brown the meat until almost all moisture is cooked out and meat is tender as F
Next steps stir constantly
Remove meat and brown finely chopped onions, bell peppers, and celery until it’s deep and dark brown.
Add some flower the bind the oil and let it brown to a deep caramel color
Add back the meat and cover all the meat with water, stock, or beer. If water, season again
Bring to a boil and then put it on the oven at 350F
Bake 4-6 hours.
Serve over rice.
Brown the meat until almost all moisture is cooked out and meat is tender as F
Next steps stir constantly
Remove meat and brown finely chopped onions, bell peppers, and celery until it’s deep and dark brown.
Add some flower the bind the oil and let it brown to a deep caramel color
Add back the meat and cover all the meat with water, stock, or beer. If water, season again
Bring to a boil and then put it on the oven at 350F
Bake 4-6 hours.
Serve over rice.
Posted on 10/24/22 at 10:04 pm to Oilfieldbiology
Never had flour in my rice and gravy. Grew up eating it 3 times a week in South Louisiana
Black iron pot or magnalite. Brown the meat, add a little water and brown again. Chop up lots of onions, a little bell pepper and chopped garlic. After browning add veggies and cover for 3-4 minutes. Uncover and scrape all the browning from the meats. Add enough water to just cover the meat and put the lid on cracked. Lower the heat and let simmer until you like it.
Black iron pot or magnalite. Brown the meat, add a little water and brown again. Chop up lots of onions, a little bell pepper and chopped garlic. After browning add veggies and cover for 3-4 minutes. Uncover and scrape all the browning from the meats. Add enough water to just cover the meat and put the lid on cracked. Lower the heat and let simmer until you like it.
Posted on 10/25/22 at 5:22 am to lsumailman61
quote:
Never had flour in my rice and gravy.
Posted on 10/25/22 at 10:01 am to SulphursFinest
The darker the roux, the less it thickens.
Hence why some people will add a little extra flour toward the end of making their dark roux for gumbo.
Hence why some people will add a little extra flour toward the end of making their dark roux for gumbo.
This post was edited on 10/25/22 at 10:07 am
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