Is that how it’s supposed to be? I have had many customers drag me out to breakfast claiming to have the best biscuits and gravy, and it’s always the same tasteless crap. My family in America have too. Are they all just THAT basic?
Gravy is something I cannot nail down. I don’t think I’m patient enough.
So, I bought some breakfast sausage links. Cook a few as normal, then maybe break some ground out of the casing and brown. Then add water and flour to thicken/roux? Add pepper? This is my intuition, but I really have no idea what’s right/wrong.
I was taught to use milk rather than water, but that’s basically right. Butter doesn’t hurt either if you’re making it without cooking sausage first, but the sausage might have enough fat on its own.
Close. You don’t add liquid and flour. You brown the meat, and render out fat. It’s vital to have a couple tablespoons of liquid fat in the pan. If you don’t get enough from the sausage, augment with a bit of butter or oil. Heat around medium.
Then sprinkle in flour, about equal in volume to the liquid fat, and stir. You gently fry the flour in the oil to cook off the raw flour flavor. It’ll go from white to about sand color. If your proportions are right it will look a bit like wet sand, and will smell like roasted nuts a bit.
Now slowly stir in cold milk while whisking gently to mix and prevent lumps. Scrape the bottom to deglaze any browned on flecks of meat. You want to heat it to just bubbling not to scorch the milk. It’ll thicken up.
Then grind a bunch of pepper in to finish it off, and pour over biscuits, fried taters, or whatever.
All gravy works this way, pretty much. Gravy for turkey? Replace the milk with poultry stock. Gravy for steak? Beef stock it is.
I cheat when im making gumbo. i toast like 2 cups of flour in a dry pan over low heat till it’s dark tan, and then add a cup of bacon fat and fry for a few minutes, instant roux, and then start introducing the stock. this way i don;t stir a roux for an hour.
A roux is fat (or oil or butter) and flour, not water and flour. You can add water-based liquids (water, stock, wine, etc.) to thin it out later, but the starches need to be coated in the lipids first.
If you try to do it the other way around (adding flour and water first and then fat afterward) the flour clumps up and you just get greasy dough balls.
“american style gravy” is a straight up fast roux. you fry the flour in the grease, and then add cream to make white gravy or stock if your family is lactose intolerant, whisk the hell out of it, pour over baking soda bicuits or fry bread, but just before, you crumble the base meat/sausage/bacon, back into the roux.
Good quality ground breakfast sausage, flour, milk, fresh sage.
Get the sausage good and brown and then add enough flour to the sausage to soak up the fat. Let that flour sit in the heat for a few minutes, stirring every so often, get it a little browned. Slowly add milk while stirring and scraping the stuck on flour off the pan. Add milk to desired thickness. FYI the gravy will gradually thicken over ~5 mins so let it sit for a bit before serving to make sure you’re at the right consistency. When you add the milk, toss in a few hearty pinches of fresh sage. Enjoy!
I prefer jimmy dean sage sausage, but any breakfast sausage (ground, not links) should work. Water won’t work, you need to use milk. I also like to add butter to the pan before adding the milk.
In all my years of driving complete beaters in awful road conditions, I’ve never encountered a mechanical failure that was that dangerous. The closest would be when I had a strut snap and punch a hole in my tire while driving down the highway. But even that didn’t wind up being particularly dangerous. I still had way more than enough control to just make a controlled stop on the side of the road.
The only mechanical failure I can think of which doesn’t always just allow you to make a controlled stop is a busted brake line or master cylinder. But a lot of times that will still result in a slow enough loss of braking capability that you still have time to make a controlled stop before your braking ability is gone. Everything else that I can think of will render the vehicle completely undrivable before it breaks in significantly dangerous way. Of course that doesn’t mean that things won’t break in a far more expensive way if ignored.
I mean… I agree the vast majority of the time car problems are not dangerous. But at the same time I saw a car randomly catch on fire while it was still moving soooo yeah. (for info the guy got out just in time and was perfectly fine)
That’s fair. But even so, as long as you have brakes then you can always stop. As long as you have brakes and steering you can always stop fairly safely. I already said a sudden brake failure could be dangerous. I can’t think of any way you suddenly completely lose steering. There are plenty of failures that make steering way harder but I’ve seen a vehicle completely dragging a dead front tire sideways (hit a deer and broke something major, I was only a witness so I don’t know what) still have enough steering ability to safely pull over. I guess your steering wheel could fall off but I’ve never heard of that happening without someone tampering with it.
All it takes is for one of these things to stack with other, less avoidable, problems. Say you’re driving in ice or during the rain, maybe on a shitty road full of holes; Now a steering failure that wouldn’t mormally be enough to cause an accident, suddenly becomes much more deadly.
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