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Post by jlena56 on Jan 6, 2021 11:49:58 GMT -5
I saw someone asking for the recipe for grandma ester recipe for bacon and gravy. But I didn't catch what Waltons groups it was in
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Post by Johnny on Jan 10, 2021 4:15:07 GMT -5
While folks are looking for Grandma's recipe for you, I believe what you are referring to is bacon gravy, i.e. making gravy using the grease from bacon instead of sausages. There are many examples on the web. Here is one narrated in a southern accent by a lady in Alabama. This kind of gravy is typically served over country biscuits.& you may complement them with eggs and grits. She seems to feel self-rising flour (already has baking powder in it) is important.. I believe southern cooks tend to have a preference for self-rising flour because they have a lot of it around for making biscuits. But for gravy it doesn't need to have baking powder in it. A good all purpose flour with thicken a roux just fine too.
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Post by carol on Jan 10, 2021 13:42:17 GMT -5
I found this. Old Time Kentucky Bacon Milk Gravy for Biscuits¼ cup bacon drippings ¼ cup all-purpose flour 1 teaspoon salt, or to taste 1 teaspoon ground black pepper, or to taste 4 cups milk, divided Directions Instructions Checklist Step 1 Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper. Step 2 Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling. www.allrecipes.com/recipe/229035/old-time-kentucky-bacon-milk-gravy-for-biscuits/
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Post by Johnny on Jan 10, 2021 15:05:29 GMT -5
Here's another example of Appalachian bacon gravy. This one by Kisha Royse from eastern Kentucky. She's making hers to go with biscuits.
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Post by Sussie of Teckelhut Acres on Jan 10, 2021 15:17:10 GMT -5
We always called that Grease Gravy and you can make it with any grease (aka drippings) left over in the pan. We use Wonder Flour here for that. Some people also call it Pan Gravy.
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Post by Sussie of Teckelhut Acres on Jan 10, 2021 15:27:14 GMT -5
While folks are looking for Grandma's recipe for you, I believe what you are referring to is bacon gravy, i.e. making gravy using the grease from bacon instead of sausages. There are many examples on the web. Here is one narrated in a southern accent by a lady in Alabama. This kind of gravy is typically served over country biscuits.& you may complement them with eggs and grits. She seems to feel self-rising flour (already has baking powder in it) is important.. I believe southern cooks tend to have a preference for self-rising flour because they have a lot of it around for making biscuits. But for gravy it doesn't need to have baking powder in it. A good all purpose flour with thicken a roux just fine too.
That is a good recipe. The only thing different that I do is I use Wonder Flour and I don't use a spoon. I use a fork. With a fork you have less of a chance of getting lumps. If your hands dont handle heat well (most seasoned cooks can) a whisk works just as good too. A flat bottom whisk even better.
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