/ck/ - Food & Cooking

what is it??

>>7910304
Semen, a lot of it.

>>7910295
That is not gravy, unless that is another thing Americans have ruined

>>7910295
Use hot sausage?

>>7910374
Its literally a white bechamel with broken up pieces of sausage in it.

>>7910374

Could you tell us what a gravy is please

>>7910374
>rendered fat with thickening agent
What is gravy for 200

>>7910304
Sage, I presume.

>>7910390

I'm not the guy you're replying to, but the classic definition would be a sauce made from the drippings left behind from cooking meat.

The American country gravy certainly qualifies since it's made the same way as, say, the gravy for a sunday roast dinner--thicken the drippings with flour. So yeah, technically it is a gravy. But, I'm sure some sperg out there will flip out about the appearance--most gravies are smooth in texture whereas this usually has chunks of sausage in it.

>>7910397
What you're seeing in OP is pork sausage meat in the gravy. Though, sage is a standard flavoring for that kind of sausage.

>>7910407
I'm aware. I said sage because OP said he learned a secret and really sausage gravy is simple as fuck, but some people don't realize it tastes of sage.

>>7910374
>calls a flashlight a torch when a torch gives off light in a radius and a flashlight directs light

Can never trust the Brits to name things, only time you can is when they add -er like a child would

>>7910295
peanut butter

>>7910295
I think you used too much flour in you're gravity.
It should be brown numb nuts.

>>7910796
Not if he used whole milk or half and half. Ive once used half and half for my sawmill gravy, it was excellent but really really rich. Probably would not do it that often at all, especially if I'm trying to keep trim. But how often does anyone make biscuits and gravy anyways? Like 3 or 4 times a year?

>>7910883
Not gravity!
That's roux you pleb.

>>7910901
Gravy is a sauce made with a roux from meat dripping and starch. The liquid used to make the gravy base in this case was milk or dairy and not broth or stock. Are you daft?

>>7910916
And those a scones not biscuits you moron.
This retard's been eating roux and scones!

>>7910948
Fuck off, bong.

>>7910304
cant tell ya

>>7910379
maybe it is... maybe it isnt.

There is no secret, it's easy as fuck to make.

>>7912606
no, the secret is black pepper

>>7912649
>secret

>>7912668
you'd be surprised how many people believe breakfast gravy shouldn't have pepper

>>7910379
please stop calling it bechamel, what a fucking disgusting sounding word.

>>7910407
how the fuck do you think the sausage got cooked? you make that first then use the drippings to make, surprise surprise, a gravy with flour and milk

>>7910796
>>7910883
literally said it's not his pic you dumbasses

jfc this board is functionally illiterate

>>7910397
Announcing Sage in your posts is a bannable offense, anon.

>>7910407
>sage is a standard flavoring

The biggest secret for making perfect biscuits and gravy is using evaporated milk. That's the classic old school way, and still makes the best. Also bacon gravy is 999999 times better than sausage.

>>7915954
You and your bacon gravy, damn give it up. bacon goes great with sausage gravy and biscuits, bacon fat makes the best breakfast gravy/sausage gravy, but its not as good as you try to make it seem. If I didn't have sausage, I would just make plain gravy and eat bacon and biscuits with it.

The secret is to let your roux get dark and use 2/3 h2o and 1/3 milk

>>7915766
It is, if youre not a fatass americunt or britbong.

>>7917636
nah pork and sage sausages are common in bongland