Subject: Re: Gravy for Mash Potato
Newsgroups: rec.food.cooking
From: cpylim at my-dejanews.com
Date: Wed, 02 Dec 1998 09:25:56 GMT
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Hi,
I have just joined this group and would like to find out if anyone has an receipe for the gravy for mash potato, you know, something like the kind which they use in Kentucky Fried Chicken outlets. Thanks.
From: Steve Calvin (calvin at vnet.ibm.com)
Date: Wed, 02 Dec 1998 09:42:36 -0500
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Hi and welcome!
What I call my "cheater gravy" is cream of mushroom soup, about 1/2 as much stock (or water) depending on how thick you want it Toss in some Gravy Master (tm) pepper to taste and away ya go...
From: redroket at postoffice.swbell.net
Date: Wed, 02 Dec 1998 22:44:51 -0800
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Instead of cream of mushroom soup, try diluting some golden mushroom soup instead. Yummy!
Jan in KC
From: Richard Caley (rjc at cstr.ed.ac.uk)
Date: 02 Dec 1998 14:56:04 +0000
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No idea what they do at KFC, but my basic gravy for this would be just an onion one:
Chop a medium sized onion up, not too small, want some left for texture. Fry very, very gently in a saucepan, leave it, stiring occasionally until they are a nice rich brown colour.
Add stock and simmer. Mix some cornflour (cornstarch) with cold water, add it to the gravy to thicken it to get the texture you like.
You will note the almost complete lack of measurements, it's rather personal and something to experiment with.
Things you could add: soy sauce (light to it's not too salty, darkens the gravy a bit to get soemthing nice and glossy), worcester sauce. chillie sauce, little bit of mustard.
To revert to my roots: put a couple of nice sausages in with the onion and fry them slowly too. Leave them in all the way through, so the spicing from the sausage goes into the gravy. Stick the sausages into the mash, pour over the gravy.
From: Michael Edelman (mje at mich.com)
Date: Wed, 02 Dec 1998 16:26:53 -0500
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Okay, you want gravy but you don't have any meat you've actually cooked. No problem.
Buy a can of chicken broth or bullion. Campbells, whatever. But canned, not little cubes.
Heat 2 tablespoons of oil in a saucepan (medium heat). Chicken fat would be great, but use anything that doesn't have a nasty smell. Don't use butter.
Add two tablespoons of flour. Stir while heating. Cook the flour this way for a few minutes. You want the mix to be nice and smooth. It should darken a little. Not much.
Now slowly drizzle in the can of beef bullion while stirring constantly. It should gradually thicken up. It's done. Add salt and pepper to taste, if you like. If you like it to look darker, add a few drops of carmel coloring, or dark molasses, or commercial gravy additives.
However...you can buy canned beef gravy at supermarkets that's pretty close to what KFC sells. Some varieties come in jars, too.
Now if you want a real treat:
Buy a cut of chicken- a fryer. Wash and rub with salt and ground pepper. Pour a few tablespoons of oil or shortening into an iron skillet and heat it. Add the chicken and cook over a medium heat, turning often, until the chicken is done. Remove the chicken, and pour off all but about 4 T of fat.
Add enough flour to make a paste, and cook as above, but this time drizzle in a few cups of milk. Cook until thickened, adding salt and pepper if needed. Seperate the meat from the chicken and add to the gravy. Serve over biscuits, and then drive to the hospital for a cardian stress test....
From: aem (aem at worldnet.att.net)
Date: 2 Dec 1998 22:41:51 GMT
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Michael Edelman wrote:
>Heat 2 tablespoons of oil in a saucepan (medium heat). Chicken
>fat would be great, but use anything that doesn't have a nasty
>smell. Don't use butter.
Bacon fat works, too, and I sometimes use butter. Why do you proscribe it? --aem
From: aem (aemNOSPAM at worldnet.att.net)
Date: 2 Dec 1998 23:32:33 GMT
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Michael Edelman wrote:
>Heat 2 tablespoons of oil in a saucepan (medium heat). Chicken
>fat would be great, but use anything that doesn't have a nasty
>smell. Don't use butter.
Sorry, I messed up the formatting. Why not butter? --aem
From: Michael Edelman (mje at mich.com)
Date: Thu, 03 Dec 1998 08:35:39 -0500
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aem wrote:
> Why not butter?
Burns too easy for this use.
From: maude at nospamnet.com (SUSIED1 at prodigy.net)
Date: Sun, 6 Dec 1998 11:10:18 +0800
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I use butter periodically instead of bacon drippings or vegetable oil. My family loves gravy made with a butter/flour start. I use milk instead of broths, soups, or water. Much creamier, tastier, and mashed potatoes LOVE milk gravy.
Maude
From: grau at uic.edu (Barry Grau)
Date: Wed, 02 Dec 1998 23:56:08 GMT
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Michael Edelman wrote:
> Seperate the meat from the chicken and add to the gravy.
This reminds me. A turkey's giblets plus pan drippings never seem to make enough gravy so I usually buy a couple pounds of turkey giblets or necks or wings, roast them and cook them into a rich stock for extra gravy. Last Wednesday my local supermarket was selling turkey necks for $1.50/lb. Ouch. That's more than turkey intended for eating.
From: Tailwheel (jdrwinja at pop.flash.net)
Date: Wed, 02 Dec 1998 12:14:16 -0800
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Have you tried:
http://www.kitchenlink.com/copycat.html
From: Guan Meng (guanmeng at bigfoot.com)
Date: Wed, 15 Dec 1999 10:58:39 +0800
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I love to eat mash potato but don't know how to make the gravy or sauce. Could someone please provide me with a recipe for the gravy.
Thank you:)
From: j6505 at aol.com (J6505)
Date: 15 Dec 1999 10:57:00 GMT
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I love gravey with mashed potatoes too. I usually fix chicken either in my crock pot or pressure cooker. I had a can of either cream of mushroom soup or a can of cream of chicken soup. If the liquid is a bit thin, I then add a little cornstarch. The crock pot method makes its own gravey and is delicious.