Canned gravy.

[swamp]

Does anyone actually use this for holiday dinners?  I see lots of it at the grocery store and it makes me wonder why people don't make their own gravy when they are cooking a turkey or roast anyway. 

Ive I'd canned gravy to make poutine, or if I want it but didn't cook a turkey.  But if I have the drippings, I make the gravy. It's not hard. 

[sarcasticgirl]

OMG the last two years at thanksgiving DH's family used canned gravy. MIL actually makes gravy from scratch and volunteered to do so but DH's aunt was like "it's okay, i already bought this!"

 GAG!

it is an abomination! 

[The Captain]

The glass jar gravy isn't half bad .

DH and I often smoke our turkeys or roasts and you either don't get enough drippings, or can't use them because they're too funky.

Yes I make a good gravy from scratch but I know lots of folks who mess it up, every time.

[Deleted]

Your list of talents never ceases to amaze.

[swamp]

Dec 26, 2013 13:14:46 GMT -5 ArchietheDragon said:

Your list of talents never ceases to amaze.

Do you have some fish that need to be filleted?

[MarleyKeezy78]

I suck at making gravy, I screw it up every time 

[The Captain]

Dec 26, 2013 13:26:31 GMT -5 MarleyKeezy78 said:

I suck at making gravy, I screw it up every time 

How exactly?

Mine is often lumpy.  I just put it through a fine mesh strainer.  It's messy, but worth it!

Too salty?  I always have an extra box of stock on hand if needed to balance it out.

Too fatty?  Get a fat separator (one of the few uni-task kitchen tools we have).

If you burn it (like I've done once or twice) sorry, I've got nothing for ya...

[greeniis10]

Making good gravy does take practice.

Canned/jarred gravy is just brown salt, IMHO.  I don't eat meat, but I cook it regularly and I make homemade gravy.  I like to use wine or worsterchire or juice, etc. or a combination of those and spices to create my own flavors.  However, in spite of my efforts DH is totally fine with canned gravy so I have used it on occasion when I was really short on time. 

[Gardening Grandma]

OK, I'll admit it. I use it. I do know how to make gravy, but making good gravy is not as easy as it sounds. I even used instant mashed potatoes at Thanksgiving.

[sarcasticgirl]

Dec 26, 2013 13:54:19 GMT -5 Gardening Grandma said:

OK, I'll admit it. I use it. I do know how to make gravy, but making good gravy is not as easy as it sounds. I even used instant mashed potatoes at Thanksgiving.

what exactly are instant mashed potatoes?

[Shooby]

It is a time saver. And, my kids like it so it works for me. Yes, I can make gravy and sometimes I do, but it is just one less step when putting on a big dinner.

[swamp]

Dec 26, 2013 13:56:48 GMT -5 sarcasticgirl said:

Dec 26, 2013 13:54:19 GMT -5 Gardening Grandma said:

OK, I'll admit it. I use it. I do know how to make gravy, but making good gravy is not as easy as it sounds. I even used instant mashed potatoes at Thanksgiving.

what exactly are instant mashed potatoes?

Flakes you boil. 

[sarcasticgirl]

Dec 26, 2013 14:05:29 GMT -5 swamp said:

Dec 26, 2013 13:56:48 GMT -5 sarcasticgirl said:

what exactly are instant mashed potatoes?

Flakes you boil. 

Flakes of a potato? 

but why not just boil some potatoes?

[NancysSummerSip]

Mmmmmmm, real gravy - the drink of real champions, along with its first cousins, bechamel and alfredo. I never know whether to eat the stuff or slather it on a cabana boy.

[sarcasticgirl]

Dec 26, 2013 14:08:38 GMT -5 NancysSummerSip said:

Mmmmmmm, real gravy - the drink of real champions, along with its first cousins, bechamel and alfredo. I never know whether to eat the stuff or slather it on a cabana boy.

either are acceptable behaviors.

[The Captain]

Dec 26, 2013 13:57:45 GMT -5 @tbird said:

I make excellent gravies, tech passed down 3, maybe more, generations. Dd hasn't gotten it yet, but I'm sure in time. She will be documented #4 once she passes muster

Like soup, a small art form in the kitchen. One more to be learned, practiced and eventually mastered.

Cap, your lumps are unacceptable!

Here's granny's tip:

To your pan, add half the added water and take to simmer. In a large jelly or mason jar, put the other half of added COLD water. Quickly add flour all at once, cap, and shake like crazy. No lumps if water flour air proportions correct. If lumpsat this stage need more water or airspace.

Pour slowly into middle of simmering liquid while stirring slowly and drawing flour liquid outward with the stirring circularly from center towards pan edge.

Stir constantly to a simmer and through 2 mins of simmering.

Should be completely smooth.

With my luck I'd not get the lid on the jelly jar correct, start shaking, and *BOOM* flour paste everywhere!

Ask me about what I did with my espresso machine sometime

[swamp]

Dec 26, 2013 14:08:21 GMT -5 sarcasticgirl said:

Dec 26, 2013 14:05:29 GMT -5 swamp said:

Flakes you boil. 

Flakes of a potato? 

but why not just boil some potatoes?

I'm not sure what they are flakes of, but the box says they are dehydrated potatoes.  But they do make very smooth mashed potatoes..... 

[sarcasticgirl]

Dec 26, 2013 13:57:45 GMT -5 @tbird said:

I make excellent gravies, tech passed down 3, maybe more, generations. Dd hasn't gotten it yet, but I'm sure in time. She will be documented #4 once she passes muster

Like soup, a small art form in the kitchen. One more to be learned, practiced and eventually mastered.

Cap, your lumps are unacceptable!

Here's granny's tip:

To your pan, add half the added water and take to simmer. In a large jelly or mason jar, put the other half of added COLD water. Quickly add flour all at once, cap, and shake like crazy. No lumps if water flour air proportions correct. If lumpsat this stage need more water or airspace.

Pour slowly into middle of simmering liquid while stirring slowly and drawing flour liquid outward with the stirring circularly from center towards pan edge.

Stir constantly to a simmer and through 2 mins of simmering.

Should be completely smooth.

interesting... I've never added water to gravy. what kind of gravy do you make with water?

[sarcasticgirl]

Dec 26, 2013 14:10:03 GMT -5 swamp said:

Dec 26, 2013 14:08:21 GMT -5 sarcasticgirl said:

Flakes of a potato? 

but why not just boil some potatoes?

I'm not sure what they are flakes of, but the box says they are dehydrated potatoes.  But they do make very smooth mashed potatoes..... 

like whipped potatoes? 

I am in the mashed potato fan club, not the whipped potato fan club. I need texture.

My MIL gets out the mixer for her potatoes and i watch with a tear sliding down my cheek.

[swamp]

Dec 26, 2013 14:10:29 GMT -5 sarcasticgirl said:

Dec 26, 2013 13:57:45 GMT -5 @tbird said:

interesting... I've never added water to gravy. what kind of gravy do you make with water?

Both turkey and beef gravy. 

Add water to drippings. Bring to boil. Add water and cornstarch mixture. Boil until its gravy. Done. 

[swamp]

Dec 26, 2013 14:12:12 GMT -5 sarcasticgirl said:

Dec 26, 2013 14:10:03 GMT -5 swamp said:

I'm not sure what they are flakes of, but the box says they are dehydrated potatoes.  But they do make very smooth mashed potatoes..... 

like whipped potatoes? 

I am in the mashed potato fan club, not the whipped potato fan club. I need texture.

My MIL gets out the mixer for her potatoes and i watch with a tear sliding down my cheek.

Like whipped potatoes with wall paper paste. 

[sarcasticgirl]

Dec 26, 2013 14:13:48 GMT -5 swamp said:

Dec 26, 2013 14:12:12 GMT -5 sarcasticgirl said:

like whipped potatoes? 

I am in the mashed potato fan club, not the whipped potato fan club. I need texture.

My MIL gets out the mixer for her potatoes and i watch with a tear sliding down my cheek.

Like whipped potatoes with wall paper paste. 

sounds tasty! 

[sarcasticgirl]

Dec 26, 2013 14:13:07 GMT -5 swamp said:

Dec 26, 2013 14:10:29 GMT -5 sarcasticgirl said:

interesting... I've never added water to gravy. what kind of gravy do you make with water?

Both turkey and beef gravy. 

Add water to drippings. Bring to boil. Add water and cornstarch mixture. Boil until its gravy. Done. 

hmmmm i had no idea- I make gravy completely differently.

[swamp]

I didn't know there was another way to make gravy. You learn something every day. 

[NancysSummerSip]

Dec 26, 2013 14:12:12 GMT -5 sarcasticgirl said:

Dec 26, 2013 14:10:03 GMT -5 swamp said:

I'm not sure what they are flakes of, but the box says they are dehydrated potatoes.  But they do make very smooth mashed potatoes..... 

like whipped potatoes? 

I am in the mashed potato fan club, not the whipped potato fan club. I need texture.

My MIL gets out the mixer for her potatoes and i watch with a tear sliding down my cheek.

OMFG. Does your MIL know my SIL? The worst, worst, most disgusting thing to do to potatoes. I use a masher or a ricer. The ricer is a bit more effort, but the consistence is smooth without making kindergarten paste out of it. The masher is a classic, and does leave some lumps, but lumps just prove that the 'taters are the real thing, right?

[sarcasticgirl]

Dec 26, 2013 14:22:11 GMT -5 swamp said:

I didn't know there was another way to make gravy. You learn something every day. 

I make a roux with fat drippings (or butter) and flour... then add in the drippings and whisk whisk whisk. takes about 3 minutes tops.

[Shooby]

I think making gravy is an art. My mom could fry one pork chop and make gravy. For me it is hit and miss. And, she only used flour. Some people use cornstarch.

[sarcasticgirl]

Dec 26, 2013 14:23:42 GMT -5 NancysSummerSip said:

Dec 26, 2013 14:12:12 GMT -5 sarcasticgirl said:

like whipped potatoes? 

I am in the mashed potato fan club, not the whipped potato fan club. I need texture.

My MIL gets out the mixer for her potatoes and i watch with a tear sliding down my cheek.

OMFG. Does your MIL know my SIL? The worst, worst, most disgusting thing to do to potatoes. I use a masher or a ricer. The ricer is a bit more effort, but the consistence is smooth without making kindergarten paste out of it. The masher is a classic, and does leave some lumps, but lumps just prove that the 'taters are the real thing, right?

oh my MIL adds like 93450934 gallons of milk to the potatoes... so they aren't quite liquid, but not quite solid. it makes my heart hurt.

[alabamagal]

My DH is southern and he makes cornbread dressing.  But he insists on using canned chicken broth to make it.  I can occasionally sneak in some home made broth.

For the "gravy" he uses chicken broth (canned preferred), cream of mushroom soup and cream of chicken soup.  I have gotten used to it, and like it ok.

And for the record, that is the only time that I allow canned cicken broth, cream of mushroom or chicken soup in my kitchen.

[Timberwolf]

I agree that the stuff in a jar is unrecognizable as gravy.  Real gravy is easy to make.  Just mix your flour (or cornstarch) and warm water together first, make sure it's smooth before you add it to your stock - and make sure the stock is not boiling when you add it, and stir a lot after you add it until it starts to thicken.  That's about all it takes.  You can season it before or after.