Making Gravy at Food Stamps Cooking Club

February 27th, 2012 by admin Leave a reply »

Gravy is one of my comfort foods…bread n gravy; taters and gravy;  gravy as a base for cream soups…I really love to make it and I really really love to eat it!  My mother used to talk about how her mom would make “flour and water gravy” and that would be their meal.  No meat, no veggies.  Just gravy.  Wow.  They did not have SNAP or WIC in those days.  What a shame.

Some folks pay good money for packets of gravy mix.  Well, they are free to spend those EBT cards as they see fit but I am way too tight fisted with my grocery money for packets.  This little video shows you how quick, easy and cheap it is to make your own gravy.  Incidentally this is a “re-run” from last fall, so if it seems familiar, that’s the reason.

Easy peasy, don’t you think?

The mail has been such fun!  You folks are talking amongst yourselves and passing the word that we here in the Club House are passionate about helping you s t r e t c h your food budgets while using whatever you have on hand and making meals that keep your gang in tip-top health.  You no doubt have ideas to share.  You are more than welcome to send them to foodstampscookingclub@gmail.com   Oh, how we love hearing from you members!

If you or someone in your sphere of influence uses food commodities, goods from food pantries or if you have anyone who wants to save as much as possible when buying food, we hope we are helpful to the cause.

You may have noticed that Mother Connie was using a cast iron skillet in this film…stay tuned for a piece about cookware. to be seen SOON at a computer near you.

Are we having FUN yet?

Connie Baum

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10 comments

  1. Carol says:

    Connie, I am also an expert gravy maker with at least 35 years if not more experience (I learned how to cook from a very early age. I was responsible to get the evening meal on the table by the age of 8,as Mom and Dad both worked outside the home) Anyhow-I make my gravy using the following “formula”
    Heat 4 Tbsp fat (pan drippings, reserved fat on top of refrigerated, homemade stock, etc)
    Whisk in 4 Tbsp all purpose flour.
    Let cook a bit until the flour is cooked and the color is as you like it.
    Season with salt, pepper and if it’s a poulty gravy, I all Bell’s seasoning (a salt free poultry seasoning)
    Whisk in 2 cups liquid (homemade stock, milk, cream, water)
    Bring to a gentle boil and whisk constantly.
    Add additional liquid as needed.

    YUM!

    I just made 4 cups (or a double batch of turkey gravy last night).
    Carol

  2. Carol, I was about the same age when I learned to cook and make gravy. My mother broke her leg and had to be in bed for 6 months, which turned out to be a year. These “tragedies” turned out to serve us well, I think.

    Thank you so much for checking in with all your good advice. We really appreciate it…especially those who thought gravy always came from a packet! grin

    Hugs
    Mother Connie

  3. Carol says:

    No packets here, unless we are gifted them. I am sensitive to salt, so homemade is much preferred; making it for a song in the process!

  4. Yes, Carol…city kids may think that chocolate milk comes from brown cows and brown eggs come from brown chickens. SO MIGHT SOME NAIVE ADULTS… They may also think gravy only comes in packets…

    Here’s hoping all the kids in the Food Stamps Cooking Club, like you and me, are busting myths like those!

    Your kids will leave home well prepared for life, knowing useful information about nutrition and plainole home cookin’! GOOD ON YOU.

    Hugs
    Mother Connie

  5. WritewhereUr says:

    This was a wonderful gravy tutorial Connie. You are very at ease in front of the camera. So many ppl think that they must buy gravy…you just showed them how easy & in-expensive it is to make their own. ;) Kudos on a job well done!

  6. CC says:

    We had sausage gravy over biscuits for breakfast last Sunday, very good. I just used 3 slices of sausage crumbled and brown and made the gravy in the same pan, cast iron here also.

    Honey(my dh) remembers times when he was young and his mom made water gravy. They had some hard times but will still say his mom was the best cook.

  7. Oooooooooooooh, that sounds SO DELISH. “Honey” and I must have had mothers who were neighbors! grin

    Thanks for the message, CC!

    Hugs,
    Mother Connie

  8. mikemax says:

    Good vid, Connie! I would just like to add a couple of things:
    (1) If you can make gravy, you can make white/cream sauce. In fact, that’s just about what Connie did in this video. The proportions for 1 cup of medium white sauce are 2 tablespoons butter, 2 tablespoons flour, 1 cup milk plus salt and pepper.
    (2) Sausage gravy is just white sauce made in the pan in which the sausage was cooked, using the sausage grease instead of butter or olive oil.
    (3) The fat and grease mixture is called a roux. Some people (my mother was one of them) use flour and water thickening. Stir the liquid into the flour in a jar and stir and shake until smooth. Add to the fat in the pan and stir until thickened. Although I prefer a roux, sometimes when I am making extra turkey gravy with turkey broth or stock, I will use flour and water thickening. This can make fat-free gravy.
    (4) If you have trouble making the gravy without lumps (as I sometimes do when using flour and water thickening), here is a tip I read in a magazine 45 years ago when I was in college and cooking for roommates: use a wire egg whisk (the ones that look like a spring on a handle) to stir the gravy. I do this all the time–and my gravy is never lumpy.

    Gravy made in a cast iron skillet, as Connie did it, is better than made with any other utensil!

  9. I’m so glad you liked the video, MikeMax and how great to hear from you.

    What’s so great about having a Club Member like YOU is that you and I share the passion for helping people LEARN about techniques, shopping ideas, even food storage so that people can squeeze those food nickels til the buffalo bellows!

    For the generations who grew up on fast food or were so busy with life that they did not learn cooking the way you and I did–your info is a Godsend. I hope this little blog reaches out to peeps all over the globe to help them understand that good nutrition and variety need not be intimidating our out of anybody’s reach.

    Thanks again for all your great tips, MikeMax. Great stuff.

    Gee, maybe the video will go viral? grin

    Hugs
    Mother Connie