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5/11/13, 12:31 PM
#821
Now I'm talking about breakfast gravy (sawmill gravy, sausage gravy, white gravy, whatever you want to call it) not brown gravy like you have with turkey and dressing. I actually don't really care for that.
5/11/13, 12:45 PM
#823
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And now pretty much all of them use it. Really pisses me off when you see a restaurant that advertises "Home Cooking" and then uses that ****. Even the little hole in the wall places and biscuit joints around here that used to make real gravy have switched to it. Sucks. My buddy's place that I mentioned above is the only one I know of right off hand that still makes real gravy at breakfast.And some products are much better than others. Better ingredients means higher price but it turns out pretty good and always the same regardless who is prepping it.
The other reason is home gravy breaks so easily. If its kept too hot, or the finger taste test (putting enzymes into the mix
), or not cooling leftover batches promptly, caused a lot of loss. The packaged products use milk solids that don't break as easily as liquid milk.Back in the day (80's) some of the old cooks were fanatics about their gravy. I was told more than once - never to let them run out of their spices for "ma gravy"! lol
Last edited by cdynaco; 5/11/13 at 12:47 PM.
5/11/13, 01:04 PM
#824
You poor deprived young man. It doesn't get much better than a big ol' cat head biscuit covered in some sawmill gravy with chunks of sausage in it. Part of the reason was not only convenience but also more and more "cooks" aren't much more than can openers these days. No skills and owners don't seem to want to teach them. So to get a consistency, the packaged product took over. Packaged or frozen products have become the mainstay over home cooked soups and gravies and such.
And some products are much better than others. Better ingredients means higher price but it turns out pretty good and always the same regardless who is prepping it.
The other reason is home gravy breaks so easily. If its kept too hot, or the finger taste test (putting enzymes into the mix ), or not cooling leftover batches promptly, caused a lot of loss. The packaged products use milk solids that don't break as easily as liquid milk.
Back in the day (80's) some of the old cooks were fanatics about their gravy. I was told more than once - never to let them run out of their spices for "ma gravy"! lol
And some products are much better than others. Better ingredients means higher price but it turns out pretty good and always the same regardless who is prepping it.
The other reason is home gravy breaks so easily. If its kept too hot, or the finger taste test (putting enzymes into the mix
), or not cooling leftover batches promptly, caused a lot of loss. The packaged products use milk solids that don't break as easily as liquid milk.Back in the day (80's) some of the old cooks were fanatics about their gravy. I was told more than once - never to let them run out of their spices for "ma gravy"! lol
I can see that, but I still don't like it. If I stop at a place that doesn't have real gravy at breakfast, I'll just get a sausage, ham, bacon, etc. biscuit and not even order gravy.
Most people I know keep sausage/bacon grease in the fridge just to make gravy with. Since pork chops, or cubed steak or ham don't make much grease, they'll get some bacon/sausage grease out of the fridge to add to the pan to make gravy. When I cook bacon and sausage with pancakes, I save the grease so if I make pork chops or ham and biscuits, eggs, etc. I can use it to make gravy to go with it.
5/11/13, 03:22 PM
#830
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5/11/13, 03:47 PM
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5/11/13, 05:21 PM
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5/11/13, 05:24 PM
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5/11/13, 05:25 PM
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Never heard of bacon grease gravy?!? 
5/11/13, 05:43 PM
#840
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