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Make 2 Different Gravies - food.straw.gravies PEP BB

BB Food Prep and Preservation - straw badge
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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 2 different kinds of gravy!


(source: Pinterest.com)

Minimum requirements for this BB:
- make 2 different kinds of gravy

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes or describe the process for each thing you are preparing
   - ingredients to make the gravies
   - making the gravies
   - finished gravies (meeting the above stated requirements)
COMMENTS:
 
Posts: 74
Location: Pacific Northwest
26
trees tiny house writing
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Edge case submission
Gravy #1 Creamy Cashew Gravy (first 2 pics)
2 C water, 1 C Cashews, 1/4 C Hemp Hearts, 1 Garlic clove, 1/4 tsp black pepper, 1/2 tsp Salt. Blend all ingredients until smooth. Heat to a simmer while stirring. May need more water depending on your consistency preference.

Gravy #2 Pancake Batter Mushroom Gravy (last 3 pics)
I came up with this on the fly while completing the pancake BB. 1 Cup Raw leftover pancake batter, 2 C water, 1/4 tsp Salt, 1/2 tsp Black Pepper, 1/4 tsp White Pepper, 1/4 tsp Garlic Powder, 1Tbs Oil, 1/2 C dried Shiitake Mushrooms. Blend all ingredients except for mushrooms. Bring to a low boil while stirring continuously. Add Mushrooms. Let sit for 7 minutes.



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Staff note (gir bot) :

Someone flagged this submission as an edge case BB.
BBV price: 1
Note: This requires 3 pictures of each of the gravies.  Please upload the rest and put labels on them so it's easier to tell which is which.

 
Posts: 76
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Approved submission
Made white gravy tonight and brown gravy a few nights ago.
4A32DC65-2491-4B67-B1AD-80E2AAB4EFEA.jpeg
White gravy ingredients- milk, chicken fat, flour, salt
White gravy ingredients- milk, chicken fat, flour, salt
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White gravy- flour in chicken fat
White gravy- flour in chicken fat
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White gravy- milk in the roux
White gravy- milk in the roux
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Finished white gravy
Finished white gravy
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Classic brown gravy- flour, drippings, and chicken stock
Classic brown gravy- flour, drippings, and chicken stock
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Making the brown gravy roux
Making the brown gravy roux
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Stirring in the stock
Stirring in the stock
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Finished brown gravy
Finished brown gravy
Staff note (gir bot) :

Mike Barkley approved this submission.

 
pollinator
Posts: 209
Location: East Texas, USA
129
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Approved submission
I made parsley-cream gravy inspired by Judson Carroll's recipe here, https://permies.com/t/187457/podcasts/Show-Parsley-Chicory#1497368
and a basic brown chicken stock gravy.

For the first gravy, I made a roux, added a jar of raw cream, a big handful of chopped parsley, enough chicken stock to give it the desired volume and thinness, and seasoned it with salt and pepper. I served it with roasted turnips: delicious!

For the second gravy, I made a roux, darkening the butter a bit more this time. Seasoning it with salt, pepper, and dried ground sage, I whisked in chicken stock until the texture and volume was right.
Perfect for mashed potatoes! (Note: I have some ground beef in the ingredients picture since I served it with the gravy, but it is not an ingredient this time.)
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Staff note (gir bot) :

Nikki Roche approved this submission.
Note: Looks delicious!

 
Posts: 68
Location: Northeast Indiana (zone 6a)
73
home care urban food preservation fiber arts medical herbs homestead
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Approved submission
Gravy #1: Onion gravy
This gravy goes with a dish my mother calls "Swiss steak" - venison round steaks that are lightly floured, seared, and then baked in gravy and served over mashed potatoes. It's also a very easy gravy to make.

Ingredients: Pan of drippings from venison, some butter, sliced onions, flour, water.
Process: Melt the butter in the pan of drippings. Cook the onions until soft and beginning to become translucent. Add flour to pan and stir until onions are coated. Add salt and pepper to taste. Pour water in the pan and cook until desired consistency.

Gravy #2: Sausage gravy

Ingredients: Crumbled and browned breakfast sausage, milk, flour.
Process: Brown sausage in pan. Add flour and stir until sausage is coated. Add milk, reduce heat, and simmer until desired consistency.
oniongravy-ingredients1.jpg
Chopped onion for onion gravy.
Chopped onion for onion gravy.
oniongravy-ingredients2.jpg
Everything else for the onion gravy - butter, flour, pan of venison drippings.
Everything else for the onion gravy - butter, flour, pan of venison drippings.
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Cooking onions.
Cooking onions.
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Onions with flour.
Onions with flour.
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Water added.
Water added.
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Finished onion gravy.
Finished onion gravy.
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Sausage gravy ingredients - sausage, milk, flour.
Sausage gravy ingredients - sausage, milk, flour.
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Everything together in the pan.
Everything together in the pan.
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It's hard to show texture in a photograph with lighter gravy, but it is thicker!
It's hard to show texture in a photograph with lighter gravy, but it is thicker!
Staff note (gir bot) :

Mike Barkley approved this submission.

 
author & steward
Posts: 4938
Location: Southeastern U.S. - Zone 7b
2883
5
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Approved submission
Gravy #1 - Quick Bone Broth Gravy

Ingredients

- pint of homemade bone broth
- 2 tbsp arrowroot powder
- pepper to taste (the bone broth is already salted, so I didn't add more)

Making

Whisk the arrowroot powder into the cold broth. Heat to boiling and simmer one minute.

Serving on roasted chevon and baked potatoes

Serve while hot.

Gravy # - 2 Sausage Gravy

Ingredients

- 1/2 pound or so of freshly cooked sausage
- 2 tbsp of cooked sausage grease (reserved from cooking the sausage)
- 2 tbsp flour
- 2 cups milk
- salt and pepper to taste

Making

Cook the sausage, remove from the pan, and set aside. Pour out the grease, leaving about 2 tablespoons in the pan. Whisk the flour into the grease and stir till smooth. Slowly add the milk, whisking out lumps. Heat to a simmer, stir until it begins to thicken, and then add the sausage.

Serving

Serve over fresh, hot biscuits.
Staff note (gir bot) :

Mike Barkley approved this submission.

 
gardener
Posts: 1867
Location: Japan, zone 9a/b, annual rainfall 2550mm, avg temp 1.5-32 C
923
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Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.
 
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