0:06
Right now, I am talking to Pam Wilson
0:11
and this is what she says.
0:12
"Hi Paula, for the life of me I can't make gravy,
0:16
all types, and I've tried.
0:18
I use a packet gravies, please make a video on gravy.
0:22
Pam Wilson, Overland park, Kansas."
0:25
So usually when I make my brown gravy, Pam,
0:31
I make it after I have fried pork chops or chicken.
0:37
let me tell you what I did
0:40
to try to get some seasoning to make the gravy with.
0:44
I had cooked some fresh green beans and I had used hog gel.
0:48
And hog gel is like a thick bacon, a thick, wide bacon.
0:53
And it really is used
0:57
very, very much in the new year's
1:01
because that's supposed to bring us good health.
1:05
so I put that piece of hog gel in here
1:10
and fried it up somewhat to get a little grease.
1:13
And I've probably got
1:17
maybe two table spoons.
1:19
So I'm gonna add about that much flour.
1:25
(stirring cooking pan)
1:27
You wanna have enough fat
1:38
And you want that flour to cook out for a minute.
1:40
(stirring cooking pan)
1:48
Now, at this point I'm gonna add a little salt
1:56
Now there's all kind of gravies you can make.
1:58
You can make pork roasts gravy,
2:00
you can make chicken fried steak gravy,
2:03
and that's gonna, what I'm gonna show you to do today
2:08
is for like that beautiful chicken fried steak
2:12
(stirring cooking pan)
2:13
and hope it'll turn out me using hog gel.
2:17
So if you hadn't fried chicken or pork chops or something
2:21
try some bacon grease,
2:23
if you keep bacon grease around.
2:25
Cause basically that's what I wound up with
2:27
was bacon grease because hog gel is bacon.
2:32
(stirring cooking pan)
2:33
All right, I'm gonna pull out these little dark pieces
2:39
cause I don't want them to giving me kind of blunt
2:46
Now, the gravy that you serve with chicken fried steak
2:54
So I'm gonna use some milk
2:58
and I'm fixing to add it right now
3:00
because I think we've cooked it enough for
3:03
some of the floury taste to cook on.
3:06
(stirring cooking pan)
3:15
Now, to make this a sour meal gravy,
3:19
all you'd have to do is cook
3:21
and scramble up a pound of breakfast sausage,
3:25
(stirring cooking pan)
3:26
and that would give you sour milk gravy.
3:28
(stirring cooking pan)
3:33
So because we use milk, this is gonna be a whiter gravy.
3:38
And I'm gonna use just a little of my wet base
3:44
to go in there and that'll help give it strength
3:47
since I didn't have any fried chicken or
3:52
trimming, you know, left to do it with.
3:54
(stirring cooking pan)
3:56
So we're gonna let that bubble up good,
3:58
and I'll show you something that I use once in a while
4:01
because sometimes my gravy just doesn't get dark enough.
4:06
You know, I want it a shade darker.
4:11
So you can get this from your grocery store
4:16
and a little drop of this will make it dark.
4:20
And of course I don't care about this being dark
4:23
because it's milk gravy,
4:25
but I want to show you what a little drop of that
4:28
(stirring cooking pan)
4:32
See how that will make it brown.
4:33
(stirring cooking pan)
4:36
And that was just a little of T 90 drop.
4:38
(stirring cooking pan)
4:43
So you'll want to get this to come back to a rolling ball.
4:48
And I'm gone get me a spoon,
5:03
And just see what this needs.
5:12
(stirring cooking pan)
5:13
Well, I wish that I'd been able to use fried chicken
5:17
or pork chop drippings, but I don't.
5:24
all right, now I've got some boiling water.
5:26
I'm going to add a little water to it now.
5:28
Normally when I make my gravy, Pam,
5:31
I don't use milk in it.
5:34
Normally I would just use that boiling water in it.
5:36
(stirring cooking pan)
5:42
So it's amazing your drippings here.
5:47
I'll move that so you can see it.
5:49
Your drippings makes all the difference in the world,
5:55
all the difference in the world in your gravy.
5:58
All right. So I added a little beef,
6:03
so I'm gonna see if I've got a wet chicken base
6:06
and then I'll put in a little spec of that.
6:10
(stirring cooking pan)
6:15
This is the most make shift gravy, Pam,
6:20
I think I've ever made.
6:22
All right. So I'm gonna add just a little chicken base.
6:25
This wet chicken base is made from roasted chickens
6:31
and you know what a wonderful flavor
6:34
this roasted chickens have.
6:36
So by not really having anything to gather any
6:45
you know, I just, it didn't,
6:47
I didn't have my flavor in,
6:48
(stirring cooking pan)
6:50
so we are going to get it there.
6:52
So I hope that you'll just keep playing.
7:03
I hope you'll just keep playing with it
7:05
until you get it right.
7:10
there's another way to make gravy.
7:12
If you say you're not good at it
7:15
and say you are making,
7:20
let's say you're making,
7:28
if you've cooked a pork roast, here's a good example.
7:31
If you've cooked a pork roast
7:34
you would try to drain as much fat off that as you can,
7:39
and then you would take like two tablespoons of corn starch
7:45
and stir it up in like a third of a cup of water
7:50
and pour that into your ball and broth and it will thicken
7:54
and you'll have a fabulous pork roast gravy.
7:57
(stirring cooking pan)
8:00
So it's getting pretty good, you know.
8:06
In fact, I think since I'm not putting pork in it,
8:10
I'm gonna go ahead and take us to a brown gravy
8:14
like what I would have if I was frying chicken.
8:18
(stirring cooking pan)
8:22
(stirring cooking pan)
8:25
You know what else this is delicious over?
8:29
Is a big old bowl of hot buttered grits
8:35
(stirring cooking pan)
8:40
you just wanna make sure that cooks for a few minutes
8:43
and has a second, get that flowery taste out of it.
8:49
And since I don't have any fried chicken,
8:57
some leftover potatoes
9:06
we'll just have a little bite of that gravy
9:12
on top of those ball potatoes.
9:18
But you'll find, Pam, that
9:23
that if you are not on the mark with your flavor,
9:28
you can get your flavor from these wet bases.
9:33
And I just recently saw
9:34
that they are advertising them on TV now and I thought,
9:37
what took y'all so long
9:39
because they can help make a star out of you.
9:44
So let's see what this tastes like.
10:07
but I want you to keep practicing.
10:12
And to make the best gravy in the world is fry your chicken,
10:18
leave you two or three tablespoons of the drippings
10:23
and add two or three tablespoons of flour, salt, and pepper
10:28
and get that nice and brown and then add your water to it.
10:35
There's nothing any better.
10:38
Then I'd probably put a little bit of chicken base
10:40
in there too so it would match the fried chicken.
10:46
I'm so sorry that I couldn't be,
10:49
I didn't have anything prepared to really make you
10:54
some good gravy but this ain't bad at all.
10:59
testing and trying new things.
11:16
We pulled, what did we,
11:18
what do you say when you pull out?
11:23
But anyway, we got there, it's delicious.
11:31
Milk or water, either one.
11:37
Let me hear from you though, okay?
11:40
I want to know if I confused you more
11:44
or you were able to understand what I was doing.
11:48
Love and best dishes y'all.
