The gravy came from sausage and garlic and onion + spices. Those are the flavor elements shown in the green pan before the liquid is added.
flour + fat = roux roux + liquid = gravy (sauce)
Yes for loco moco
Fry your hamburger and remove it from the pan. Add 1 TBS flour to the pan and enough additional butter to equal 1 TBS.
The butter and flour and junk in the pan + any spices you like and herbs. Anything that pleases you. Flavor elements like:
* chile flakes * salt pepper, of course * cumin * coriander * oregano * sage * mustard powder * bay leaf
Then beef stock for the liquid.
I like to do the liquid in two parts, first a small amount of alcohol of any type, beer, wine, brandy, sake, vermouth, etc, less than an ounce to make a sludge and watch it bubble off, then a robust liquid like beef stock. The kind that comes in a carton. They sell all types. Cartons are better than tins. And both are better than beef bouillon in cubes or powder or paste. But all of that works.
The liquid in this gravy is vermouth first, just a tiny amount to make a sludge and it's gone, then milk and small amount of coffee. It is a typical truck stop sausage gravy made with milk and coffee.
Thanks for the loco moco advice. I tried to make gravy one time, and it looked okay, but the taste wasn't right. Maybe I'll try it again sometime. I'm willing to risk wasting an ounce or two of a stout or porter for a good cause.
Where did that gravy come from? Can you make loco moco with it?
ReplyDeleteThe gravy came from sausage and garlic and onion + spices. Those are the flavor elements shown in the green pan before the liquid is added.
ReplyDeleteflour + fat = roux
roux + liquid = gravy (sauce)
Yes for loco moco
Fry your hamburger and remove it from the pan. Add 1 TBS flour to the pan and enough additional butter to equal 1 TBS.
The butter and flour and junk in the pan + any spices you like and herbs. Anything that pleases you. Flavor elements like:
* chile flakes
* salt pepper, of course
* cumin
* coriander
* oregano
* sage
* mustard powder
* bay leaf
Then beef stock for the liquid.
I like to do the liquid in two parts, first a small amount of alcohol of any type, beer, wine, brandy, sake, vermouth, etc, less than an ounce to make a sludge and watch it bubble off, then a robust liquid like beef stock. The kind that comes in a carton. They sell all types. Cartons are better than tins. And both are better than beef bouillon in cubes or powder or paste. But all of that works.
The liquid in this gravy is vermouth first, just a tiny amount to make a sludge and it's gone, then milk and small amount of coffee. It is a typical truck stop sausage gravy made with milk and coffee.
Thanks for the loco moco advice. I tried to make gravy one time, and it looked okay, but the taste wasn't right. Maybe I'll try it again sometime. I'm willing to risk wasting an ounce or two of a stout or porter for a good cause.
ReplyDelete