JoesFrackinJack [he/him] to chapotraphouse • 3 years agoThe Br*t*s* are up to no good againimagemessage-square28 fedilinkarrow-up151file-text
arrow-up151imageThe Br*t*s* are up to no good againJoesFrackinJack [he/him] to chapotraphouse • 3 years agomessage-square28 Commentsfedilinkfile-text
minus-squareJoesFrackinJack [he/him]hexagonhexbear12·3 years agoI like how American gravy has gotten so fat that the br*t pretends it's a basic liquid. War rations slobs link
minus-squareDingdangdog [he/him,comrade/them]hexbear15·3 years agoGravy is pretty traditional, like it's always just been fat and thickeners as far as I know link
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear15·edit-23 years agoDrippings, butter, flour, seasoning. You can omit drippings for milk if you want white gravy How the fuck do you end up with something clear? link
minus-squareSoyViking [he/him]hexbear11·3 years agoUse cornstarch or potato starch instead of a flour-based roux and omit milk or cream. The sauce will become less opaque. link
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear4·3 years agoHow does that affect the taste? link
minus-squareSoyViking [he/him]hexbear7·3 years agoUsing starch instead of a roux makes the mouthfeel less rich and more gel-like, if that makes sense. Not using cream or milk gives a sharper, less rounded, less rich taste. link
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear5·3 years agoI had gel-like gravy once, I assumed they fucked up something up or it came out of a can. Why would anyone intentionally do that? Best gravy I've made had caramelized onions blended in. link
minus-squarealcoholicorn [comrade/them, doe/deer]hexbear8·3 years agoIDK wtf is even in OP picture, do you guys call maple syrup gravy or something? I've never seen any type of gravy you could see through. I know you call crackers biscuits. link
minus-squareNaturalsNotInIt [any]hexbear6·3 years agoBritish gravy is typically more like what would be called "au jus" in the US. link
minus-squarecawsby [he/him]hexbear3·3 years agoWe have brown gravy mix but it is only used for chicken fried steak. link
I like how American gravy has gotten so fat that the br*t pretends it's a basic liquid. War rations slobs
Gravy is pretty traditional, like it's always just been fat and thickeners as far as I know
Drippings, butter, flour, seasoning.
You can omit drippings for milk if you want white gravy
How the fuck do you end up with something clear?
Use cornstarch or potato starch instead of a flour-based roux and omit milk or cream. The sauce will become less opaque.
How does that affect the taste?
Using starch instead of a roux makes the mouthfeel less rich and more gel-like, if that makes sense. Not using cream or milk gives a sharper, less rounded, less rich taste.
deleted by creator
I had gel-like gravy once, I assumed they fucked up something up or it came out of a can. Why would anyone intentionally do that?
Best gravy I've made had caramelized onions blended in.
IDK wtf is even in OP picture, do you guys call maple syrup gravy or something?
I've never seen any type of gravy you could see through.
I know you call crackers biscuits.
British gravy is typically more like what would be called "au jus" in the US.
deleted by creator
We have brown gravy mix but it is only used for chicken fried steak.