Love & Best Dishes: How to Make Gravy | Homemade Milk Gravy From Scratch
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- Опубликовано: 17 сен 2024
- How to Make Gravy | Homemade Milk Gravy From Scratch - A friend reached out for tips on how to make homemade gravy from scratch, so Paula's sharing an impromptu lesson!
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How do y'all make your gravy?
Good morning Paula! ❤ I make it just like you, which is what my mom taught me. Miss you mom! 💋
I actually don't eat pork. But I use turkey sausage and beef bacon with grease, with a little extra sage, then I reserve the juice and meat. I then take cornstarch, milk, powered full fat milk, sage or poultry seasoning, black pepper, and CORN STARCH, and a dash of black coffee, and a dash of MSG. Bring to a boil in my cast iron, after it's salted and peppered, I put the browned meat back in.
I cook for a family of 8. Fresh buttermilk (baking soda, ap flour, sugar, salt, buttermilk, butter flavored crisco or butter.) It's a favorite! May make it for supper!
I always use milk and milnot condensed milk in my gravy. I wish you would make the 2 ingredient biscuits on your video. So easy . 2 cups of heavy cream and 2 cups of self rising flour. Stir together and turn out onto a floured surface. Knead just 6-8 times, you may have to add a few TBSP of flour. Cut out, place on a parchment paper lined baking sheet or in a iron skillet. Let rest 15 minutes, bake at 425 for 15 minutes. These biscuits stay soft in a covered bowl for days. They’re so good. Love you beautiful lady. 🙏🏻❤️🙏🏻
When i do our late dads gravy we use can milk mixed with water to make it more thicker and creamy sawmills style thanks for sharing your recipe take care stay safe enjoy your week 🥛💯💜💯
Equal parts flour and fat, brown to desired color (the browner the better for me), and liquid--water, broth, etc. Not crazy about milk gravy. Sawmill gravy, where I come from, is what I make with water. I could do this when I was maybe 10, but I started young and have now been cooking for eleventy-nine years.
To Pam in Overland Kansas: Remember it's equal parts flour to fat and 2 cups of whatever liquid or broth you are using. 2 TBSP fat, 2 TBSP flour, cook the flour until it becomes a light brown, then add 2 cups liquid., whether it's milk, water, broth [chicken, beef, pork ] stir it and let it come to a boil then cook it for about 2=3 minutes. Written Instructions is sometimes better than verbal because you have something to reference.
@JupiterRising Very Welcome
What was in the bottle?
Thank you. Exactly what I said. Paula's method is too complicated for someone who asked for a simple gravy.
@@nancytaylor6705 liquid smoke.
Paula, and all y’all that work on these YT videos~ we love you all, you are a blessing to all of us! Thank you so much for the past 2 years of videos that have enriched our lives in every way!
What I’d like to see in a video is Cooking Substitutions, such as alternatives to flour, or cornstarch, or oil or butter. Canned foods, such as seafood- I like sardines and I’m always looking for a new recipe for canned sardines.
We’re all having to get flexible and creative this year, using alternative food that are becoming scarce or unaffordable. I see the rising food prices, and I’m altering my food budget.
Paula, I could watch you read a phone book, you just make me smile.
1000x agree! Some people are a huge, sweet blessing, and Paula is top of my list!
My mom always used evaporated milk in her gravy. Also in her mashed potatoes. Yum.
Okay
My grandma did too
Lucky for me my mother in law taught me how to make gravy.she made it like Paula did but for roast gravy my mom always mixed up water and flour and poured it in the broth.so good.My granddaughter is getting married next month guess I better show her how to make gravy.Thanks Paula
My Aunt always uses a TBSP of cornmeal in her gravy. I just cook my flour and grease until it’s super brown then I add my milk. I like dark gravy , it’s an amazing flavor.
Oh, Paula, we use the Milk gravy for breakfast. Just bacon or ham fried and flour, salt, pepper and milk.
Right on with the gravy!🧐. I make delis gravy like my mom did!! For pork or beef put water in a jar with flour to thicken gravy use milk and potato water and salt pepper etc sooo yummy!!😜
To Pam in Overland Park-
Don't you DARE use water when making gravy after frying chicken. Use milk or 1/2 & 1/2.
Water and cornstarch is OK to thicken pot roast gravy or roasted turkey gravy, if you have plenty of juices, but my old-time Kansas family always made our pan fried foods gravy with milk.
How can you tell somebody else how to cook? I don't really care for milk gravy. It tastes like wallpaper paste to me. I like my gravy rich and brown!
I never heard of putting water.
@@angelbulldog4934 if your white gravy taste like wallpaper paste, you probably should omit the wallpaper paste as an ingredient.
@@morgancalvi6675 You're amusing. I never heard of anybody using milk in gravy until I was a grown up. I can make this in my sleep, because I've been cooking for over 65 years. I know wallpaper paste from food. But good try!
@@angelbulldog4934 I thought it was funny.
I just want to say a big "Thank You" for being here with a video every day. I's the only thing I can count on!! Melaney from SoCal
I love gravy and biscuits. I am not the best at making gravy just like Pam. Sometimes it turns out ok and sometimes its lumpy. Thanks Paula. Love and best dishes
If it's lumpy, just strain it. :)
@@yogibear8686 lol. I have done that before too. Thanks for the advice
Whisk, whisk, whisk. Start with hot liquids. Cooler liquids will congeal the fat-flour, and then you have lumps.
You make gravy the same way my mom did too, Miss Paula! She would have a coffee can of old grease from the week or we had sausage gravy. She used something? To make her gravy… brown, I think she used what you did also? I had a recipe for a gravy from an old coworker. It made a different, very flavorful, incredible gravy. Well, Now I need to find that old recipe and share it.
I think you make the gravy brown by cooking the rue a lot longer; otherwise, it comes out more pastel than brown.
@Kim Ballinger yes, thank you.
@@VernCrisler - Exactly. Just cook the roux to the color you desire before adding the milk.
Paula...I'm glad you come on here early of a morning..that's when I have more time ..I sit and drink my hot tea and watch you...
Jowl bacon is heaven sent...I make cheese soup with it.it gives better taste .
I love the gravy you are making poured over fried mush..that is so good
You must be from Kentucky. One of my friends from Kentucky was the only other person I knew who called it "jowl bacon". Here in Georgia we call "hog jowl!"😉
I don't care what it's called it's good on buttered toast with egg yolks or eggs.
Have you had what they call side pork.its uncured bacon.i always took it sliced it up..put in boiling water for about ten minutes..that loosens it up.
Dip in seasoned flour fry in grease..till brown on both sides ..crispy..oh man that is so good on buttered toast.
My mother and fathers relatives came from Kentucky..so I grew up eating the food of the gods..
Grew up with this gravy, yummy 🤤
When I was younger along time ago lol. That was my job to make the gravy… 💐💐💐
That's how I learned to make gravy when i was young (10 years old) my mom was a fabulous cook.
One of my many quick gravies is the meat juice left in the pan, a can of mushroom soup, gravy master, and some water to the consistence I want. I can add a small can of cut mushrooms too. Goes great with so many meal plans for this household to bump up the plate.
I like to use condense milk my gravy sometimes
I use half and half and can carnation evaporated milk sometimes a tad of heavy whipping cream. I will have to try a tad of condensed milk .💝
@@J.A.7 I think she meant evaporated milk. Condensed milk would make it sweet.
Thanks for sharing I make my gravy the same way, sometimes if I want a richer turkey or chicken gravy I use canned milk.👍
The best way to make gravy is fry or bake the meat you plan to eat in oil and salted butter and when you take the meat out to rest, drain off most of the fat into a metal tin to keep while keeping about 1 to 2 tablespoons in the pan, put the pan on the stove on med high heat then add any flour you have to the pan and stir with a whisk like Paula to get the lumps out and do this for about 3 -5 minutes to cook the flour taste out. Then if you have any vegetables cooking on the stove at the same time use the vegetable water to add to your flour and grease in the pan stirring it constantly while continuing to add the vegetable water/ stock to the pan and stirring until you get the consistency thin or thick gravy you want. I also add homemade or liquid boxed chicken stock if I want a chicken gravy or beef stock if I want a beef gravy. This is the basic gravies and then you can experiment with different spices and herbs to get all kinds of gravy. I don't add milk to my gravies. I only use milk in my sauces like white sauce, cheese sauce, herb sauce, mushroom, peppercorn sauce or curry sauces.
The only difference between gravy and sauce is with a sauce you start with a roux which is butter melted in a pan and add enough flour then stir to make a golden thick paste then slowly add milk, salt, white pepper so it shows no black specks, cheese if you want cheese sauce add a splash of white wine if desired.
I hope this helps someone
These are pro tips! Many thx 🙏
How do you make your peppercorn sauce? I would sure love some of that!
Thank you Paula. Please show us this again the way you’d make it when you fry chicken
That is the way i make my gravy .but sometimes it doesn't turn out good. Good to see you this morning Paula 🥰😊🌻
Try using the cornstarch method.
Fry meat in a pan. Then remove most of it with the drippings and set aside. (We use turkey sausage, so it doesn't have a lot of fat.) Then in the same pan mix half milk half milk made with full fat powdered milk (Nido it's cheaper and has a great flavor in cooked things or you can make it with all Nido.) whisk in cornstarch with with the cold milk and add. Use salt pepper and poultry seasoning or sage, bring to boil and thicken. Add a dash of MSG and a few fresh coffee grounds (like a teaspoon) or a few tablespoons of black coffee. Simmer until thick stirring constantly. Then add meat back to the gravy and salt and pepper to taste.
Works every time. If you use a fatty meat, you may only need a tablespoon or so of drippings, or if you don't have enough fat, add a tablespoon of butter or browned butter.
I worked on this method for a few months before I figured it out. It's based off the Mc Donald's copy cat, but without pork or too much hassle. The MSG can be left out if you can't find it. I also find mixing in a tablespoon of coffee creamer gives it a very silky mouth feel. I don't measure too much because I cook for a family of 8 most times when I make this. So it is for one pound of meat, but just use your liquids and cornstarch instructions to decide how many cups of gravy you want. The only time I screwed this up, I added too much milk powder and not enough water.
Interesting! I use chicken stock instead of milk, Kitchen Bouquet for browning- always Wondra flour rather than regular flour
Same here chicken stock and Kitchen Bouquet !! 😋
@@rosanna3714 my momma knows! 👊🏽
Some Pro tips for gravy. 1 - Using Juices from any roast. Pour them into a skillet and reduce the juices until there is a strong flavor. Make a Slurry ( 2 parts cold water to 1 part flour or cornstarch.) Remove the skillet from the heat and boiling stops, before adding the slurry. Then whisk in. 2 - Flour will get thicker as you cook it in the liquid, Cornstarch will begin to loose it's thickening the longer you cook it. 3 - Quick gravy - Melt 1 cup of butter and add 1 cup of flour. Cook until small bubbles cover the bottom of the pan, plus 1 minute. let it cool and scrape into a container and store in the fridge. This can now be added to any hot liquid or broth to make gravy. 4 - Frying minced onions, garlic and/or mushrooms in your fat, before adding the flour, can give your gravy a flavor boost. (Fresh Herbs can be added after liquid,, because most will be become bitter over a direct heat. A pinch of dried herbs goes a long way.)
Thank you very kindly!
I recently started making chitterlings from the chicken skin I take off before serving or freezing the meat. I give little pieces to my pup as an evening treat. Now I think I may use some to add to a white gravy. I don’t mind the whiteness. I’m the only one who eats it around here, anyway.
Edited to add: I use the microwave for all sauces. Since 1975. Even chocolate sauce.
Thansk Paula for keep doing these videos. We love you and how you cook. I always use you as my "go to" when I need to get the recipe just right. Hugs from a North Carolina girl living in southern Mississippi...
I use Chicken stock to make my chicken gravy beef for my beef gravy and it ALWAYS comes out GREAT!!
Eat this with just plain bread yummy
I’ve never been a gravy person, but this looks delicious.
This Homemade Milk Gravy From Scratch recipe looks so delicious Paula.
Once you understand the components to making gravy, and the technique of hot grease and cold liquid, you can master gravy, but you have to understand the science that creates the masterpiece.
Edited to say, I was at a hunting camp and had to make gravy, but I had forgotten to bring FLOUR! So I improvised with torn up bits of bread to the bacon grease and milk. All was good, turned out great and No one complained that the gravy wasn’t right!!!
Hi Paula I make my gravy with can milk whatever drippings I have from whatever meat I just made like hamburger gravy to go over some mashed potatoes I would cook up the hamburger, and I would take the hamburger out of the drippings add enough flour to match the drippings in the pan, keep stirring them up until flour has turned brown like coffee with cream color and then I pour some canned milk usually about two cans sometimes 2 1/2 cans, it makes it the creamiest most delicious gravy you put your hamburger back in there mix it up, add salt and pepper I also use Lawrys seasoned salt. mix it all up and put it over boiled potatoes or mashed potatoes or rice or even bread. It is delicious guaranteed hit
When making Thanksgiving dinner gravy with turkey giblets. Dont add the livers. gravy will not thicken. enzyme in liver case this problem.
Thanks @Celtic Bear
My grandma would add chopped up boiled eggs to her giblet gravy, as well. Did not know that about the liver!
@@mamaksstorytime I did know about it until 15 years ago. Learn from farmer wife.
@@mamaksstorytime i didn't know that about the liver either, i usually cook it abd eat the liver anyways. But, my family adores Giblet gravy, especially my daughter she thinks its not Thanksgiving dinner without it!!
💞👼🏻💐
Love milk gravy
As a Jew I don't eat pork so I use the oil from frying chicken or If I'm making gravy for biscuits I'll use butter. Grandma always taught me you need fat, flour and milk....and salt and pepper the hell out of it! !
I can’t make milk gravy to save my life. My momma made the best gravy ever!
equal flour and butter. melt butter and add flour. cook out raw flour taste for few minutes. slowly add milk. may look lumpy keep whisking and add milk. then you make your first bechamel sauce., aka mother sauce in French cooking. Works well with chipped beef.
That wire whisk on that cast iron skillet is like nails on a chalkboard
Would never have thought about a milk gravy!, UK here so this is very out the norm for me but its interesting to find that usa different types of gravy
I made southern biscuits and gravy for my Scottish in laws once...when I told them what I was making the looked at me like I was insane. Now they invite their friends over to have southern American food lol. They'd never seen buttermilk biscuits and white gravy
@@QueenCityHistory 🤣🤣 I can imagine! Not bashing it by any means, just very different from here but love learning about different foods
What is the preferred method for preparing gravy in the UK? I enjoy finding new (to me) types of cooking in the world, as well. 😊
@@mamaksstorytime homemade gravy is usually the fat from the cooked meat add flour to thicken just like above, and I use the water that I've cooked my vegetables in we use gravy browning to make it darker if needed season and that's it. We have gravy granules too for convenience you just add water and stir and that's it, but usually a Sunday dinner ill use the chicken fat x
My momma made the best gravy and I never could get it right. Bacon grease, milk, and flour. Still can’t do it right.
I always start out with 2 tablespoons of bacon grease and 4 of flour ( You can always add more liquid if you need to thin it out but don't add more flour after you have added your milk or water) and just keep mixing until the flour taste is kind of cooked out.( maybe 2 or 3 mins ) then pour my milk in 1 cup stirring constantly then I slowly add the other cup of milk ( I use half and half and can carnation milk sometimes and it gives it a great flavor )and stir constantly. It will thicken some as it starts cooling a little. 💝 addit= I add salt, pepper after I add my milk .
Use butter if you don't have any type of fat (bacon, pork, chicken fat) and it always helps to use hot liquids to prevent lumping. I've used chicken and beef base from Gordon Food Services for years and years...really good soup bases, similar to Better than bouillon, but not nearly as salty. First ingredient is chicken or beef, not salt. Kitchen bouquet is good for color, really doesn't add flavor. I've never had milk gravy, don't think I'd care for it. Lactose intolerant.
Good morning Stacey. I hope you have been doing well. I have used butter when I didn't have a meat fat but I get good results with butter flavored Crisco. If you wanted to try milk gravy I bet it would work with some of the lactose-free cow's milk or soy milk. White or milk gravy is so good over biscuits or country fried steak.
@@tennesseeiris701 that's exactly what I was going to suggest, using lactaid milk. I have to buy it for my husband he's lactose intolerant as well. Although every now and then he will binge on some regular ice cream, and pay for it later! Lol. He makes the best milk gravy ever. For breakfast I dont like it any other way. I gotta add that we don't makr often at all, sooo fattening and doesn't fit into my dieting at all!! But, we have it as a Weekend treat every once in a blue moon!!
@@tennesseeiris701 Hello T. And Charity! Yes, doing well. Spring cleaning and planting some flowers. Beautiful day here today. Yep., never had milk gravy...it just doesn't sound appealing to me, and being lactose intolerant, I just don't bother with certain recipes, or subs, like soy or almond. No use spending calories on something I wouldn't care for anyway,....but, do have ice cream and whipped cream with desserts!!! (And, as you said, Charity, pay for it later). 🤭.
See a lot of comments here about Paula using a wire whisk and the noise and suggesting a silicone whisk. I've found that a silicone whisk just doesn't have the strength for breaking up lumps that a wire whisk has. Much more control and a stronger force whisking with a wire whisk.
@@stacey5925 I absolutely agree about the silicone whisk, in fact I had a couple and gave them away.
@@charitys.3862 A man that can make good gravy is a keeper. Lol
Paula, you are the best. I have been watching you for decades. You rank right up there with Justin Wilson , Gram Kerr, Julia Child. Kent Rollins. Thanks for the post..
There are many ways to make gravy. And I have used that browning gravy for years.
Good Morning everyone
It's painful watching Paula put hot, hot food in her mouth! Pause the film and let it cool! We love her and don't want her to burn her tongue!!
For breakfast gravy and biscuits, I use bacon grease and flour till lightly browned and I add I can of evaporated milk and one can of water, salt and pepper to taste. Stir till thickened to the thickness you want.
Hey Mrs. Paula, Love the vidéo! Have watched you for well over 20 years! Always enjoy your recipes. My Papa always made the BEST mini Biscuits & a Sausage & Corn Gravy on special occasions like Christmas and Thanksgiving. He sadly passed away last year and I never got the recipe for the Sausage Corn Gravy. Can you do a video on that please Ma’am?!
I make my gravy the same as you. I use Kitchen Bouquet if I want it browner. I learned from my mom as well as from my Granny(mom’s mother). I always make gravy when I make fried pork chops and mashed potatoes- I drown it all in gravy. Lol so good...comfort food.
I couldn't belive how much oil my mom left in the pan, every time i tried i allways drained rhe grease,finally got it allmost as good as moms, but i would have never figured it out with out watching her! Good memories, thank you paula!
Bacon Grease , Half n Half , Flour , Salt , Pepper and finish with a little butter...Best gravy EVER
Thank you so much
Red i gravy & grits! Oh my!!!
at times I can't do gravey either, but I try. but what I like to know is can we mix different kind of grease into one container and use that? like oil from making fried chicken or frying potatoes and bacon drippings ?
You can, but the bacon fat flavor will overpower the more delicate chicken flavor.
Lol. I dont know! Lol.
I love gravy!!!!
Can't hear the instructions over the wisk noise.
seriously. why they can't use a silicone wisk is beyond me
Or a mic on Paula. That would be nice. Come on Eddie! 🤓
Yeah, it sounded like that torture seen in a Pink Panther movie. This is where the evil bad guy Dreyfus rubs his metal glove over a blackboard.
How long could you keep bacon grease in the fridge?
Love this..can you show us how to make sausage gravy and biscuits?
What was that base stuff called? 🙁 And what was that gravy darkener name? Anyone know? Thanks!
Better than bullion roasted chicken flavor. ( they sell several different flavors) The other that she used to darken it was probably Kitchen Bouquet browning and season sauce. These should be found in the seasoning area at grocery stores. I think she also used a beef base and the better than bullion also sells a beef flavor in that.
@@J.A.7 Better than Bullion is marvelous stuff! She was using Gravy Master. I don't use it, so I don't know if that is the same flavors as Kitchen Bouquet. What's your guess? I would like to try this too!
@@tinktaylor444 I think it is about the same. I know our stores have a few different kinds of browning sauces but some doesn't have any seasonings it's just used for giving the brown coloring . 💝
@@J.A.7 Thanks! 💖
@@J.A.7 Thanks so much for your help!
Hi Paula, I Like Making Simple Graving Using Butter and Flour Then Beef Or Chicken Stock:)
Breakfast gravy
I have been making beef, chicken, sausage and pork gravy even the milk gravy, like you are talking about for years.
I make it with Pork Sausage (like you have for breakfast)
If you had planned to do this video, how come you didn't just go a head a fry up a couple pork chops so you'd have the pan drippings? I know you are Paula Dean but this video just seems a lil unplanned.
Appreciate her for even doing the video regardless if it was planned or not. 💝
She may already have the drippings. My mom kept the drippings in her refrigerator till she was ready to make something.
@@mimistans7715 She did say that she did the video for a lady that sent in a request and it was on a whim but it is the thought behind it imo. She did say she fried hog jowl for drippings to make it tho.💝
I am cutting back on fats. I warm a Cast iron skillet real hot. Boil some water. Put some flour in the dry skillet and cook it. Stirring. Salt and pepper it. Make me some chicken broth with the hot water and add it a little at a time as i Stir it. Then when I have a thick paste add some milk., till it's the proper thickness. Add a little onion and garlic powder and I am done!!!
I actually use cornstarch instead and either beef bacon or turkey sausage. (Just a little beef bacon, like one piece can make a good batch) then whole fat powdered milk. (Still a great flavor, but less than regular milk.) Adding a spoonful of coffee creamer can give it that far feeling without the actual fat. I honestly use a pound of turkey sausage for gravy for 8. Add extra sage and a little msg and you don't miss the flour gravy. It's smooth. And the Nido powdered milk is great in cooked things. It really makes lovely cheese sauce as well without butter. The dried milk gives it a bit of a kick that the fat free powdered milk (american style) is missing. Nido is available at Walmart and is a Mexican product. My family absolutely loves it.
Eddie, please purchase a silicone whisk for Paula. Many below are rightly commenting about the acoustics of scraping of the metal whisk against the pot
Also please put a folded washcloth under her bowls when she stirs or uses the mixer. In other videos the sound of the bowl rattling against the counter sounds badly too. A lot of comments on that also in other videos..
Thanks so much for these videos.
Pull it off!!!
Great video Paula as always, Is that stuff called Kitchen Banquet? I remember that from decades past. I am on a restricted diet so I have to watch my salt. I only make gravy for the holidays and if I make a Turkey Breast or a pot Roast and then I use Cream of Mushroom Soup and lots of onions. So Delicious!
I think my mom put Cream of Mushroom Soup in instead of milk and it was gross. I use whole fat milk.
Hi Barbara! Paula used Gravy Master but I believe you are thinking of Kitchen Bouquet. My mom has used it as long as I can remember and now so do I. I’ve never tried Gravy Master but I’m sure they are similar. I know they are next to each other on the store shelf! 😄
I'm from the UK and we don't have White gravy over here but it sounds great. What else could I use instead of bacon grease. Would butter be ok
Two part question. Where did you get that beautiful teapot? I love it. Can you demonstrate chocolate no-bake cookies? My family loves them, but generally only one batch out of three comes out right! Thank you.
Thank you sooo much for posting this video! I had success once, with fried chicken gravy, but my experience is usually hit and miss. (I think I go try that sawmill gravy...)
You kept adding crap not needed to make gravy equal parts fat and flour then add milk till it is thin enough to use as gravy salt and pepper to taste but wait to add the salt till you taste it to see IF it is needed
I use Bisto combined with juices from the meat.
Smoked hog jowl, or pork cheek, is also called guanciale. I found some smoked pork jowl here in Texarkana for $5 / lb. If that had been labeled guanciale the price would be triple!
Paula dear I sure wish you'd used a wooden spoon.That metal on iron noise! Gravy is a practice makes perfect thing for sure.
Can't make gravy with a spoon. You need to whisk the fat/flour with the liquid to break up very tiny and suspend in the liquid. That's what makes gravy thick. A spoon of any kind won't do it.
I can make gravy in my sleep !
Thanks Paula...Pam Wilson
Paula your gravy looked great, but your tea kettle looked greater where you get it.
Love that teapot
Does the cast iron don’t get scratched when you do that?
What was the bottle you showed???
If you're talking about the brown liquid it is probably Kitchen Bouquet Browning and Season sauce. 💝
@@J.A.7 Thank you.
It was a product called gravy master
I took a snap shot of it but I can’t make out Who makes it😜
@@debbiewestphal4291 The bottle says Richardson Brands, NY. Looks like it has been around since the 30's!
@@debbiewestphal4291 thank you.
What is in the bottle for browning?
Kitchen bouquet
U pulled a rabbit out of the hat lol
Rabbit gravy...🐰 lol
Paula you "pulled a rabbit out of your hat". Take Care!
Red eye gravy
Taste test Kitchen. cook yummy
You should've shown us frying bacon 🥓 or pork chop
Gravy in the can or package gravy you add water to. 😊
I don't know how to make gravy.
We don't eat pork, but you guys should try BEEF BACON! Wide thick and better than pork. It's a little tough, but the flavor is really good and shredding it is awesome.
I need to learn how to make biscuits and sausage gravy. Please help !!
Paula why in the world did you NOT make turkey gravy in the turkey pan where the drippings and fond were? You even lifted up the turkey pan with the visible fond and said it was gold.
You did not state how long at all you cooked the roux...the tape was simply forwarded when it was more brown. And your gravy was too thin.
Vegetarian gravy is delicious
PAULA YOU CAN GET PORK , KNOW TO MAKE GRAVEY SO GOOD SO GOOD , LOVE AND BEST DISHES TO YOU TOO. YOUR LOOKING SO GOOD BEAUTIFUL. BYE BYE FROM CANADA
What I gather is to have the same amount of flour as fat!! And to have the pan hot enough to brown the flour!
Plain or self rising flour?
Dear Chef Deen,
Help I am a little confused. How do you obtain white gravy only with pan drippings & water Jack is confused?
The gray from my child hood that my Grand Mother would fix that I would give anything to know how to fix is her chocolate gray she made and we would have it with a sweetened biscuit and it was amazing and I mis it so much. Never got her recipes because my aunt came in when she past away an took everything and she wouldn’t share with the family and she past away an I asked about them and her husband wouldn’t tell us so now I have lost history!
You need some biscuits to go with that gravy.
It's Hog Jowl, not Gel.
She did say 'jowl'. It's just her accent that comes out sounding like 'gel'.
@@norniea then your caption people should know that.
Yummy 🤤 mash taters , noodles or rice totally yum
I'd love to know how to make tomato gravy. My dad made it when I was a kid. He's passed now
It was on collard valley cooks (RUclips).she also has a website 🤸
@@kizziewhite6352 ruclips.net/video/gXgIJvuthV8/видео.html