How to make great-tasting gravy?

I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

On Wed, 31 Jan 2007 15:34:54 -0500, Karen AKA Kajikit
wrote:

I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

Ooops... wrong group. Sorry about that! I meant to post to rfc. But if
anyone has any gravy-making tips I'd love to hear them...

Karen AKA Kajikit wrote:
I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

Baggy says add some chopped mouse. ;-)
--
Adrian (Owned by Snoopy and Bagheera)
Cats leave pawprints on your heart.
http://community.webshots.com/user/clowderuk

"Karen AKA Kajikit" wrote in message
...
I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

Not sure how you made it, but I've found it needs more salt than you would
think, quite a bit of pepper, and some Tabasco or something similar as well.
Not enough you know its there, but just to add a little bite.

Jo

Depends on what type of gravy you want to make

Have you ever tried adding apple brandy and apple cider to a gravy mix

When you scrape your pan depending on what you are making
Put the roasting pan over the burner on medium heat. Sprinkle the flour over
the pan juices, and cook, stirring, for a few minutes. Add the apple brandy,
and scrape the pan to lift the bits that are stuck to the bottom. Cook for a
minute to burn off the alcohol, then, while stirring, pour in the apple
cider. Bring to a simmer, and stir until thickened. Season with salt and
pepper



I also like this one from the food network
http://www.foodnetwork.com/food/reci...ml?rsrc=search

"Karen AKA Kajikit" wrote in message
...
On Wed, 31 Jan 2007 15:34:54 -0500, Karen AKA Kajikit
wrote:

I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

Ooops... wrong group. Sorry about that! I meant to post to rfc. But if
anyone has any gravy-making tips I'd love to hear them...

"Karen AKA Kajikit" wrote in message
...
I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

What did you use to make it?

Joy

Matthew wrote:
Depends on what type of gravy you want to make

Have you ever tried adding apple brandy and apple cider to a gravy mix

Matthew, Matthew, Matthew... Biscuits & Gravy require southern (US) cream
gravy, usually containing crumbled pork sausage from which the gravy
drippings are derived.

Karen, a heavy hand on the pepper, or try using a spicier sausage (if you
added sausage). If you didn't use sausage, again a heavy hand on the pepper
and most people are too shy with the salt, too.

Jill

Jo Firey wrote:
"Karen AKA Kajikit" wrote in message
...
I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

Not sure how you made it, but I've found it needs more salt than you
would think, quite a bit of pepper, and some Tabasco or something
similar as well. Not enough you know its there, but just to add a
little bite.

Jo

Took the words right out of my mouth, Jo!

Jill

Jo Firey wrote:

"Karen AKA Kajikit" wrote:

I tried my hand at biscuits and gravy today and the texture and
thickness of the gravy was perfect, but the flavour was a bit
lacking... how do I make it come out tastier?

Not sure how you made it, but I've found it needs more salt than you would
think, quite a bit of pepper, and some Tabasco or something similar as well.
Not enough you know its there, but just to add a little bite.

I would also make sure there's enough fat in the gravy - nothing's more
boring than low-fat gravy (an oxymoron, IMO ). Were you making it from
some kind of cooked meat?

Joyce - not an experienced gravy-maker, but quite experienced at eating it.

You forget I am a Kentucky hillbilly just because I live in Florida doesn't
mean I went redneck ;-)

I have had so many varieties of southern biscuit and gravy that I truly
don't know what southern is.


"jmcquown" wrote in message
...
Matthew wrote:
Depends on what type of gravy you want to make

Have you ever tried adding apple brandy and apple cider to a gravy mix

Matthew, Matthew, Matthew... Biscuits & Gravy require southern (US) cream
gravy, usually containing crumbled pork sausage from which the gravy
drippings are derived.

Karen, a heavy hand on the pepper, or try using a spicier sausage (if you
added sausage). If you didn't use sausage, again a heavy hand on the
pepper
and most people are too shy with the salt, too.

Jill