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  1. #1
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    Southern Style milk gravy

    Okay all you chefs out there, it's time for you to shine. Please tell me how to make southern style milk gravy. All I know is I must make a rue out of bacon grease and flour. I forgot the rest, ie: how long to cook, how much milk, etc, etc.

    Thanks

  2. #2
    Thailand Expat misskit's Avatar
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    Making gravy takes practice. The way I make it....

    Estimate how much pan drippings you have (say 2 tablespoons) then add that much flour (2 tbls) to the drippings. Temperature should be on medium low. Continuously stir until your rue is brown, maybe one minute. Then slowly add whole milk, (maybe 1 1/2 cups) to your rue and stir until it is as thick as you like. Add salt and pepper.

  3. #3
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    Bacon grease? You should get plenty of grease off the sausage. You need a good breakfast sausage (something like Jimmy Dean) ..Some granulated garlic... And a bit of thyme to taste. Regarding the rue: Use equal parts flour and butter and make sure to let the rue cook for at least 10 mins so that all of the flour is dissolved.. Due this on a very low heat once it is combined. Not letting the rue mature is a mistake a lot of home cooks make .. Rue can also be kept in the fridge for just as long as a slab of butter .. Just take it out to soften a bit ahead. Lastly, when adding rue/corn starch to thicken a dish you must do so when the liquid is at a simmer, It's the only way to gauge how thick your gravy will be if you're not using a recipe, keep in mind gravy will thicken up as it cools.

    Damn... Now I want some B+G.

  4. #4
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    Chicken fried steak and gravy? Yummm....

  5. #5
    Thailand Expat misskit's Avatar
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    ^ I know.

    Forget that vegetable curry I was planning for dinner. The menu has now changed to southern style steak, mashed potatoes, and milk gravy. Not had it in years. Yummy!

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    ^Don't forget the buttermilk biscuits? Corn fritters, or corn bread...

  7. #7
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    No butter. use the sausage grease (bacon is usable but I don't like the taste).

    1:1 ratio (by volume) flour to grease - maybe a tad heavy on the flour side. You don't want a fucking thick gloppy paste, but you don;t want a lot of unabsorbed fat either.

    Let the flour cook in the grease a bit But Do not brown the flour for milk gravy. The browner your roux gets the less thickening power it has. Also milk gravies just don't benefit from the flavor of a dark roux.

    if you used two table spoons of flour and your roux is right, about two cups of milk should be close to the right amount: let it simmer until thickened, stirring (almost ) constantly. make sure to leave some crumbled sausage in there, man.

    Give it a go, fuck written timing, or exact measurements. start from this guide, adjust to your taste, your own method; work it out on your own and learn something.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


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    Quote Originally Posted by ltnt View Post
    Chicken fried steak and gravy? Yummm....
    Chicken fried steak, white sauce gravy and mashed potato...... used to serve that to a crew of Texans and Louisianans on a Transocean rig once a week..... they were crazy for it!! (I introduced sliced mushrooms into the gravy too..... luvverly!)
    Mind you, had to explain what chicken fried steak was to my Indian galley crew first!!


    Growing Old Disgracefully!

  9. #9
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    Quote Originally Posted by ltnt View Post
    ^Don't forget the buttermilk biscuits? Corn fritters, or corn bread...
    Okay. Now you have my tongue beatting my brains out wanting some so bad. But, I've looked everywhere I can think of in Thailand and can't find it. I would kill for some cornbread. If you now where there is some please, oh please tell me where.

  10. #10
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    Thanks to all of you. Can you guess what's on the menu tonight?

  11. #11
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    Quote Originally Posted by friscofrankie View Post
    No butter. use the sausage grease (bacon is usable but I don't like the taste).

    1:1 ratio (by volume) flour to grease - maybe a tad heavy on the flour side. You don't want a fucking thick gloppy paste, but you don;t want a lot of unabsorbed fat either.

    Let the flour cook in the grease a bit But Do not brown the flour for milk gravy. The browner your roux gets the less thickening power it has. Also milk gravies just don't benefit from the flavor of a dark roux.

    if you used two table spoons of flour and your roux is right, about two cups of milk should be close to the right amount: let it simmer until thickened, stirring (almost ) constantly. make sure to leave some crumbled sausage in there, man.

    Give it a go, fuck written timing, or exact measurements. start from this guide, adjust to your taste, your own method; work it out on your own and learn something.
    WOW! Welcome back!!

  12. #12
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    Quote Originally Posted by ralphlsasser View Post
    Quote Originally Posted by ltnt View Post
    ^Don't forget the buttermilk biscuits? Corn fritters, or corn bread...
    Okay. Now you have my tongue beatting my brains out wanting some so bad. But, I've looked everywhere I can think of in Thailand and can't find it. I would kill for some cornbread. If you now where there is some please, oh please tell me where.
    Hey Ralph,

    I was at the Villa Supermarket today on Rakhamhaeng. They have Jiffy cornbread mix.

    You can mix water with that stuff & it comes out great. Of course it's better mixed with milk & an egg.

    I recently used some to bread some fried chicken wings.

    It made a mess in my frying pan, but they were great!

    Tasted like a corn dog, except I had wings for a filler.

    I doused them with Crystal hot sauce & devoured them.

    My wife wasn't very happy with the mess I'd made both in the kitchen and at the table, but, oh well. My stomach was happy.

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