Tuesday, April 5, 2011

What Can You Do with a Roux? Part III

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Biscuits and Gravy Breakfast
John Burcham
A roux, as I described some few weeks ago, is basically a mixture of flour and fat (either oil or butter). One of the Southern staples I grew up with was "cream" gravy, a mixture of pan drippings, flour, and milk. This gravy is the basis for most Southern families' gravies, and it's easy to make; simply measure (either formally or informally, by eye) your amount of pan drippings after cooking meat. It doesn't matter what kind of meat--people use this after cooking sausage, pork chops, chicken-fried steak, fried chicken, or just about anything (except bacon). Add flour into the pan with the hot pan drippings, and mix until completely smooth. Now add the same amount of milk that you added of flour, and whisk (or in the traditional style, beat with a fork) until completely smooth. You will also reduce it a little in the process, and you'll be left with a delicious addition to your meal!

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