Gravy : This is mostly for newbies learning to cook in cast iron.......lots of people do things differently but this is something that works for me. Some people make gravy by browning the flour in the grease and then adding milk, and there can be some frustrating experiences with this method when learning to do all that in cast iron and getting it right. Well if you are having problems, ditch that method. Grease or oil up your pan inside bottom and up the sides good. Get you an airtight container and pour in your milk ( we are usually good with four cups milk, but when having company over we do more ), for every cup of milk you put in there you put a big heaping tablespoon of flour per cup of milk ( my preference is self rising flour because we like it thick and creamy ). When you put it all in there, put the airtight lid on and shake it like you are doin that shake shake shake yer puddin thing, only you dont have to shake it til it is puddin , lol. Just to mix well and break up your flour, if you take off the top and still have lumps, shake shake shake yer puddin some more. Then you heat your cast iron skillet ( I use my 13 in ) a bit and melt your bacon grease or drippins you prefer and you dont need a whole bunch either this way, just enough for flavor and dont have to absorb all the flour now. When you wave your hand over and feel some good heat there, pour your milk mixture in and season with the salt n pepper and stir and cook til thickened, then when you shut your burner off keep stirring til it stops bubblin so it doesnt scorch. Works for your squirrel gravy, rabbit gravy, chicken gravy, sausage or bacon, etc. Way less frustrating than the flour in the grease method, especially in cast iron.
Posted on: Mon, 19 Jan 2015 04:04:52 +0000
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