It was our turn to have the kids over for a meal so we decided on a Turkey, with string beads, mashed potatoes and biscuits.
The turkey was done at 6:30 pm with a little resting time, while I
was at work simmering a cube of butter and adding four Tbs of flour to the pot, to simmer and brown.
I had the drippings, 1 cup of juices (fat free) and a half cup of milk with a tsp of flour in it, just in case.
The butter and flour turned into a golden brown, when I had a friend add in a tsp of milk.
The heat must have been too high, since, steam came up from the pan, almost burning my hand with the wisk, and the mix started to set up.
I asked for more milk and noticed that the roux was getting darker in color and thickness.
I told my helper to get a glass of water and add a tsp, to the pan. Not working. Asked for two tsp of water. Still tchicking!!
1/2 Cup !!
Finally the "Roux" started to thin out and look like gravy.
Now that things were "Safe" I added the s/p and seasonings
and let the pan do it's thing on a very low heat, setting.
I came "That close" on messing up, what the guest called my best Gravy of all times.
Guest, kids, & dogs, had a great time enjoying this meal, that
the wife and I went over, to make sure everything turned out well.
I am all over meats but I still have a lot to learn about, the art of making gravy.
It started out with just one family coming over but in the end it was three.
What can you say, it was a Turkey!!
The turkey was done at 6:30 pm with a little resting time, while I
was at work simmering a cube of butter and adding four Tbs of flour to the pot, to simmer and brown.
I had the drippings, 1 cup of juices (fat free) and a half cup of milk with a tsp of flour in it, just in case.
The butter and flour turned into a golden brown, when I had a friend add in a tsp of milk.
The heat must have been too high, since, steam came up from the pan, almost burning my hand with the wisk, and the mix started to set up.
I asked for more milk and noticed that the roux was getting darker in color and thickness.
I told my helper to get a glass of water and add a tsp, to the pan. Not working. Asked for two tsp of water. Still tchicking!!
1/2 Cup !!
Finally the "Roux" started to thin out and look like gravy.
Now that things were "Safe" I added the s/p and seasonings
and let the pan do it's thing on a very low heat, setting.
I came "That close" on messing up, what the guest called my best Gravy of all times.
Guest, kids, & dogs, had a great time enjoying this meal, that
the wife and I went over, to make sure everything turned out well.
I am all over meats but I still have a lot to learn about, the art of making gravy.
It started out with just one family coming over but in the end it was three.
What can you say, it was a Turkey!!