Quote:
Originally Posted by SvilleKid
Do not use Brad's "speed-cook" method unless you are an expert at gravy making! Brad is right in that this is only for the experts. And, if you can successfully pull this method off, you don't need this thread!
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A more true statement has never been made. Everything the Kid said in his post is excellent.
Pay particular attention to the flour taste and why a lengthy cook is best. And the boiling part, too.
GREAT REPLY!
You are making sausage gravy, not thickened milk. You want the essence of the fat and spices to carry into
your gravy, and it it tastes like flour, you have failed, lol. This is why 95% of restaurants fail. Very few hire
actual chefs, they hire cooks. Cooks get it done, they don't create flavor experiences. That's what mama knew.
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OOH, something mama also knows.....NEVER waste anything in burnt roux. Not shrimp, not milk. If you ever burn
a roux, you have to thoroughly clean your pan and start over. And if you did not save your grease, haha, you can't
even do that. Not burning it is especially important on a milk gravy. In a gumbo, you just have oil and flour in a pan.
In a milk gravy, hopefully you have many, many chunks of sausage, bacon, carmelized protiens, etc. They are the
nuggets of joy in your gravy. If you burn that roux, you lose ALL the gratin'. Starting from scratch in that instance
is costly.