![]() ![]() ![]() The only way to learn is to get out them pots and pans and whip up a batch of meat and gravy. Learn more about our products at Quality Pledge: You can count on us for the highest. Ingredients 8 ounces spicy bulk pork breakfast sausage 6 tablespoons flour 3 cups milk salt and pepper, to taste salt and pepper, to taste 2 3/4 cups. Hot roux is called Cajun napalm, don't get it on your skin, it burns!Ī little cheating with Kitchen Bouquet ( adds brown color and flavor) is OK.I use it. We generally stop the browning process by adding chopped onions, stirring and removing from the heat. Out of the Cracker Barrel, William Cahn Simon & Schuster:New York 1969 (p.102) 'In 1892 the Kennedy Biscuit Works. The darker the roux, the more intense the flavor.but stopping short of the burn't taste is tricky. Roll to about 1/2 inch thick and cut out biscuits. When the dough is all mixed well, roll it out on a floured surface. Don't burn the roux, it will taste burn't and nothing will save it. 2 tablespoons melted butter Mix 4 cups self rising flour and 2/3 cup vegetable shortening together in a bowl, getting rid of any large clumps. You have to cook the roux until it develops a cooked nutty flavor. A light brown for a sausage/biscuit milk gravy or a deep dark brown for a brown/meat gravy. you have to cook it, stirring constantly, until it reaches the color you want your gravy. Add the milk, a generous splash at a time, whisking after each addition until all of the milk has been incorporated. ![]() Next is the roux, browned flour in the oil/fat. In a large saute pan over medium-high heat add the sausage, breaking it apart with a wooden spoon and saute for 7-10 minutes until cooked through. The fat and browned bits from the skillet add flavor. Slowly pour in the milk, whisking constantly to prevent lumps. Of course there are several kinds of gravy, so it all depends on what you're cooking, but, to get a good tasting gravy a meat needs to be involved with a hot skillet and some oil if the meat is lean. Cook for 1-2 minutes, stirring constantly. ![]()
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