Tonight's Dinner was a bit flour-ey
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You're making a white roux, then a milk gravy. I use butter for my oil. I also tend to use self-rising flour, which has salt.
I don't measure anything.
Melt butter, add flour and mix so as to take up the melted butter. Add milk, increase heat and stir with a fork or whisk the entire time, while adding in a copius amount of black pepper and some salt to taste. Stop and turn off the fire when you get the consistency you want, but remember, it'll set up. If it gets too thick, add a little water, heat and stir. A good gravy maker can make it without lumps.
You can make a gravy with bacon drippings, but I tend to use the drippings to build a brown roux, then add my milk and work it just like a white gravy.
Alternatively, fry your cutlets, drain off most the grease and use that little bit of oil and the scrapings from the pan to build a brown roux, then add milk and work it like a white gravy. We'd probably eat that over rice or mashed taters.
All it takes is practice.
@Jolly said in Tonight's Dinner was a bit flour-ey:
Alternatively, fry your cutlets, drain off most the grease and use that little bit of oil and the scrapings from the pan to build a brown roux, then add milk and work it like a white gravy.
That sounds intriguing.
Mrs. George's favorite dish is "chicken schnitzel", which is basically breaded thin chicken breasts that are pan-fried. I imagine I could do your suggestion with that, but not sure if I'd have enough grease. I suppose adding a little butter to the skillet would make up the difference.
Gonna try it.
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@Jolly said in Tonight's Dinner was a bit flour-ey:
Alternatively, fry your cutlets, drain off most the grease and use that little bit of oil and the scrapings from the pan to build a brown roux, then add milk and work it like a white gravy.
That sounds intriguing.
Mrs. George's favorite dish is "chicken schnitzel", which is basically breaded thin chicken breasts that are pan-fried. I imagine I could do your suggestion with that, but not sure if I'd have enough grease. I suppose adding a little butter to the skillet would make up the difference.
Gonna try it.
@George-K said in Tonight's Dinner was a bit flour-ey:
@Jolly said in Tonight's Dinner was a bit flour-ey:
Alternatively, fry your cutlets, drain off most the grease and use that little bit of oil and the scrapings from the pan to build a brown roux, then add milk and work it like a white gravy.
That sounds intriguing.
Mrs. George's favorite dish is "chicken schnitzel", which is basically breaded thin chicken breasts that are pan-fried. I imagine I could do your suggestion with that, but not sure if I'd have enough grease. I suppose adding a little butter to the skillet would make up the difference.
Gonna try it.
Or just a wee bit more oil.
I use butter on white gravy for a richer "mouth feel". Use what you like.
Here's an old video of Kent in the kitchen making a white gravy with bacon drippings. Notice how carefully he measures things.
Link to video
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@George-K said in Tonight's Dinner was a bit flour-ey:
@Jolly said in Tonight's Dinner was a bit flour-ey:
Alternatively, fry your cutlets, drain off most the grease and use that little bit of oil and the scrapings from the pan to build a brown roux, then add milk and work it like a white gravy.
That sounds intriguing.
Mrs. George's favorite dish is "chicken schnitzel", which is basically breaded thin chicken breasts that are pan-fried. I imagine I could do your suggestion with that, but not sure if I'd have enough grease. I suppose adding a little butter to the skillet would make up the difference.
Gonna try it.
Or just a wee bit more oil.
I use butter on white gravy for a richer "mouth feel". Use what you like.
Here's an old video of Kent in the kitchen making a white gravy with bacon drippings. Notice how carefully he measures things.
Link to video@Jolly thanks for that.
I think my mistake(s) were using cold milk, unsifted flour (though it wasn't lumpy), and having the heat too high, so the milk boiled off, leaving nothing but the roux.
I'll try again, avoiding those errors. I still have some bacon grease left over, so, perhaps I'll try it tonight with the leftover chicken.
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Speaking of chicken...For pan-frying a breast cut, we'll pound that sucker out fairly thin (for chicken) and use panko bread crumbs. After that, you can take it a bunch of different ways with gravy, marinara sauce over pasta, vidalia onion sauce, you name it.
I betch you Mik has a gazillion good sauces that will work.
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Here's a backward approach to it:
https://www.food.com/recipe/basic-milk-gravy-201545
1cup whole milk
2 tablespoons margarine or 2 tablespoons butter
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper or 1/4 teaspoon white pepper
1⁄2 cup cold water
1 tablespoon cornstarchPlace milk, butter, salt and pepper in a small sauce pan , bring to a simmer over medium heat.
As milk starts to simmer whisk cornstarch and water into a slurry.
Add this to milk, it should thicken almost immediately.
Serve over biscuits, fries, or potato pancakes. -
Butter definitely makes a better roux. It never ceases to amaze me how few places make a good cream gravy. So easy and mostly done through an abundance of black pepper.
I have a foolproof formula for making quick pan sauces, which can be about anything. Deglaze with a little wine or juice, add a little stock or other liquid, any seasoning or mushrooms or anything you want, reduce and finish with a little butter.
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@Larry said in Tonight's Dinner was a bit flour-ey:
"Pound the breasts until they are a quarter inch thick"..........
Sometimes, to get it just right, you gotta beat the meat.
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@Larry said in Tonight's Dinner was a bit flour-ey:
"Pound the breasts until they are a quarter inch thick"..........
Sometimes, to get it just right, you gotta beat the meat.
@George-K said in Tonight's Dinner was a bit flour-ey:
@Larry said in Tonight's Dinner was a bit flour-ey:
"Pound the breasts until they are a quarter inch thick"..........
Sometimes, to get it just right, you gotta beat the meat.
