/ck/ - Food & Cooking

>>10555140
Is that the dark brown gravy you get at British gastropubs?

>gravy
>soy sauce

>>10555140
Soy sauce to gravy? What the fuck, I believe you'd get your ass beat for suggesting something like that around here

>>10555140
>soy sauce with cream
Your opinion has been invalidated.
Not all Americans use roux to thicken gravy, but it is common, just as it's common in many countries, you insufferable twat. Cream is a great addition to certain graves, like cider gravy for pork, or turkey gravy, but it's not acceptable for graves that require a deep flavor and color. It seems to me that you simply don't know that much about gravy-making, like you think you do. There's many types of gravy and many techniques for making it.

>>10555140
>and a little soy sauce
this butter be bait

>>10555179
>I believe you'd get your ass beat for suggesting something like that around here
Fuckin' A, man.

>soy sauce
fucking weebfaggots get off my american cooking website

>>10555260
Two sauces at the same time, man

Gravy Tier List:
S: Cream Gravy, Onion Gravy
A: Turkey/Chicken Gravy, Sausage Gravy, Beef Gravy
B: Chipped Beef Gravy, Bechamel
C: Mushroom Gravy, Brown Gravy
D: Veloute, Enchilada Sauce
F: Red Eye """Gravy""", Vegetable """Gravy"""

>>10555140
I like using flour.
Dark roux adds a nice, nutty flavor to the finished sauce.
If I'm just trying to thicken something without messing with the flavor I'll use potato starch.
Also, reducing stock for hours isn't practical or necessary in a lot of cases.

Interesting topic since I had a discussion about this with my brother who was stuck in australia for thanksgiving in an effeciency apt. for several weeks and tried to make a thanksgiving dinner thinking he could get instant gravy the same as amerilardistan at a market. He said it was brown and actually tasted sweet! Christ austrailia, what's wrong with you? Granted, he should have just made a cream gravy with a roux from the pan drippings from his roast turkey, but he's autistic and was scared he'd screw it up. Still, sweet gravy? You fucks are sick.

>soy sauce
you know you fucked up when your last resort to save a dish is loading it with MSG.

I usually just add some milk and a bit of water to cornstarch, as well as some Maggi (kind of like soy sauce but better) to make Gravy

>>10555625
Gravy, by definition, is a sauce made from a base of meat drippings.

You're making a sauce, but you aren't making gravy.

>>10555333
>Yankee detected
Sausage gravy is the only true best.

>>10555494
He sounds like an retard and probably bought the wrong one. No self respecting cook would ever use it anyway

>>10555495
>soy sauce
>MSG
wat

>>10555260
neither you nor any faggot you know would ever lift a finger to beat anyone's ass unless it was with their cock you homo

>>10555677
Soy sauce contains naturally occuring glutamates. So do nearly all fermented foods, hard cheeses, tomatoes, etc

>>10555140
Gravy isn't even american in origin you fucking swine

>>10555651
I meant that I add the cornstarch mixture and the seasoning to meat drippings to thicken it up, I don't just make a weird milky cornstarch sauce with nothing else in it.

>>10555691
>>10555691
But it's not MSG

>>10555714
Nobody said it WAS msg, only that it contained msg.

>>10555681
>beating someone's ass with their own cock

Is thousand island dressing technically a gravy?

>>10555790
No, I've never made thousand island with a roux and I can't imagine making it that way would be very good

>>10555333
>Green enchilada sauce not in A.
Cummon son.

>>10555140
>Gavy

>>10555333
Ey, EY paisan! You forgot the S+ ranked gravy.

>>10556059
Ey, fuhgeddaboudit

>>10555140
>soy sauce

Here's a (You) don't spend it all in one place.

>>10555140
Better than European gravy which is probably some liver shit with blood mixed in just to be weird.

>>10555655
I am on a lifelong journey to find a restaurant that makes sausage gravy as good as my mom makes it. May have to go south of the MD line to find it.

>>10555208
You butter believe it.

>>10556689
Your mum's the sausage master that's why.

>>10555140
I thought the same way for a long time but I recently had some spiced gravy a friend of mine made and it was fucking incredible.

I think people just go over board and make it too THICC.

>>10555333
Are you the guy who used to post the recipe's for all of these? If so why be lazy now?

>>10556059
Sauce not gravy. Also that just looks like marinara

>>10556893
I think this is a wisconsin thing, it's a butter burger. Looks strange but apparently amazing.

>>10557446
You blind or somethin', strunz? That's some real deal Sunday gravy right there like momma used to make.

>>10556893
I don't get it, why does everyone call them amerifats?

>>10555140
>American gravy is utterly disgusting. Why do you add tons of flour to stock
I just use gravox and throw a little red wine in the pan and use that instead of straight water.

Or, for roasts, I add the pan juices to the gravox instead of water.

>>10557445
>gravy recipes
Is that really necessary?
>Heat butter and flour stirring in pan until it browns
>Add liquids and stir until it thickens
I guess for gravies with solids, you need to brown them first, remove them and throw them back in at the end, but it still doesn't feel like needing a recipe level

>>10557846
No idea what gravox is, but instant gravy mix is one of the most useless things on the planet.

>>10555140
True. I hate gavy so much, that's why I usually stick to gravy instead.

>>10556059
Ey, that don't look like no Sunday gravy, where's the bruzjhool?

imagine getting heated and fuming at how another country makes their gravy. holy fucking shit

>>10555140
couldyou fucking morons please stop going to the shittiest fast food joints and deciding that in all your culinary adventures have equipped you with a factual idea of US cuisine.

everyone knows kfc is fucking garbage.

>>10556689
Come to Nashville TN, specifically this address

4004 Granny White Pike, Nashville, TN 37204

You can look it up on google maps if ya like to see the store. Copper Kettle is amazing. Try to specifically go on a Sunday.

For I to am on a journey to find the best mushroom swiss burger in the world, but as of now the best one is till Fat Moe's.

>>10555140
More soy please

>>10559492
I'm in Nashville for a week each year. I always stay at the Homewood Suites near the Parthenon. I'll give that a try. Google says it's 12 minutes away.

>>10559657
It's pretty damn good, I was going to recommend Courser's near the zoo, but apparently they closed.

Also you should probably try some other locally specific food places. Fleet Street pub is pretty good if you want to try British food, the Bierhaus at opry mills is pretty good for German, Aleksey's Markeet in Berry hill is good for your Slav foods, lots of shit.

I was not impressed by British food, it's very bland.

>>10559708
Thanks for the tip. The hotel offers a buffet but it is absolute garbage. It's fine for breakfast but dinner, I'm always looking for something.

>>10555333
>F: Red Eye """Gravy"""
I love red eye gravy. That rich espresso in the browned ham reduced drippings, ladled over. It's amazing if your grits get a little gravy over them, salty goodness with the thick bone juices full of sticky rich gelatin. Why you would put quotes over something like reduced pan drippings as if it isn't gravy, is beyond me. When I roast a pan, my roaster already have coffee in the drippings which is how it doesn't dry out. It's especially good to warm ham for the 2nd day's leftovers, which is something everyone has when doing a country ham!

>>10559750
Most anything that isn't a normal fast food place like McDonald's, Burger king, et cetera are always pretty good. Also don't fall for the meme that Prince's is the best chicken. It's just hot for hot's sake. Bolton's is better.

>>10559751
Yeah redeye gravy is goat af. 2 days ago I made some country ham steaks by searing them, then sweating some onions and garlic, deglazing with coffee and some venison stock and braising the ham in it several minutes then pulled the ham and reducing the gravy a bit. I didn't make grits, I went hipster and made "polenta," lol. God that shit was good!

>>10559751
Just looked it up. That shit sounds fucking putrid.

>>10555140
From what I can tell, there is a hundred ways to fuck up a gravy and only a few ways to get it right. It should thickened drippings and stock. That's it. With butter and cream added if you prefer.