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

BB Food Prep and Preservation - straw badge
posted 4 years ago
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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:
 
Andrew Tuttle
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posted 3 years ago
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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.



IMG_20210811_101053350.jpg
ingredients for creamy cashew gravy
IMG_20210810_175256545.jpg
making gravy
IMG_20210811_093338605_MP.jpg
using a stick blender to make gravy
IMG_20210811_093518618.jpg
making mushroom gravy
IMG_20210811_094736124.jpg
cashew gravy on pancakes
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.

 
Melody Goretti
Posts: 76
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posted 3 years ago
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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
817FE939-42FF-4599-B364-E0E172F8C2F4.jpeg
White gravy- flour in chicken fat
White gravy- flour in chicken fat
EFB651CF-E7B6-475D-9DD3-173800B67A94.jpeg
White gravy- milk in the roux
White gravy- milk in the roux
6AFE2415-6E71-4D19-85FA-4C89E735B7B7.jpeg
Finished white gravy
Finished white gravy
89C3BDC4-E69E-466D-9A19-5F98733D34BC.jpeg
Classic brown gravy- flour, drippings, and chicken stock
Classic brown gravy- flour, drippings, and chicken stock
5EA2A0B1-B704-4F18-A795-3308F9C202E5.jpeg
Making the brown gravy roux
Making the brown gravy roux
8FF03D34-7176-43F0-A1CC-3872C653ED68.jpeg
Stirring in the stock
Stirring in the stock
4D98BBB2-9B9A-404A-900F-8F8F626BE36E.jpeg
Finished brown gravy
Finished brown gravy
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Harmony Dybala
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posted 2 years ago
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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.)
IMG_20220720_113927174.jpg
ingredients for parsley cream gravy
IMG_20220720_115451571.jpg
making roux for gravy
IMG_20220720_115826229.jpg
making fresh parsley gravy
IMG_20220720_120245023.jpg
chicken stock for gravy
IMG_20220720_123240239.jpg
fresh parsley gravy
IMG_20220723_134720769.jpg
[Thumbnail for IMG_20220723_134720769.jpg]
IMG_20220723_134845696.jpg
making roux for gravy
IMG_20220723_135106294.jpg
[Thumbnail for IMG_20220723_135106294.jpg]

"[6] Let the people, O God, confess to Thee: let all the people give praise to Thee: [7] The earth hath yielded her fruit. May God, our God bless us, [8] May God bless us: and all the ends of the earth fear Him." (Psalms 66/67)

Staff note (gir bot) :

Nikki Roche approved this submission.
Note: Looks delicious!

 
Jay Girardot
Posts: 68
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posted 2 years ago
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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.
oniongravy-progress1.jpg
Cooking onions.
Cooking onions.
oniongravy-progress2.jpg
Onions with flour.
Onions with flour.
oniongravy-progress3.jpg
Water added.
Water added.
oniongravy-finished.jpg
Finished onion gravy.
Finished onion gravy.
sausagegravy-ingredients.jpg
Sausage gravy ingredients - sausage, milk, flour.
Sausage gravy ingredients - sausage, milk, flour.
sausagegravy-progress.jpg
Everything together in the pan.
Everything together in the pan.
sausagegravy-finished.jpg
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!

They/them. Autistic and disabled permie newbie in zone 6a.

Staff note (gir bot) :

Mike Barkley approved this submission.

 
Leigh Tate
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posted 2 years ago
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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.

Blog: 5 Acres & A Dream
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Staff note (gir bot) :

Mike Barkley approved this submission.

 
L. Johnson
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posted 2 years ago
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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.

一期一会

 
Rebekah Harmon
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posted 10 months ago
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Approved submission
- 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)

I made two types of gravy: Country White Gravy, and Roast Drippings Gravy

For the country gravy recipe:
Add 3 TBSP flour to cold water and whisk.
Add this mixture to warm broth and combine.
Cook for about a minute, or until thick

For the Roast Dripping Gravy:
Remove cooked meat from the cooking vessel.
Add 3 TBSP flour to cold water and whisk to combine.
Add this mixture to the dripping in the meat cooking vessel.
Stir to combine.
Serve over meat and potatoes and whatever else you serve.

20240901_175837.jpg
removing meat from cooking vessel
removing meat from cooking vessel
20240901_180050.jpg
flour/water dripping ingredients for roast drippings
flour/water dripping ingredients for roast drippings
20240901_180205.jpg
whisking
whisking
finished-roast-gravy.jpg
finished
finished
20240813_075400.jpg
White gravy ingredients: flour, broth, sausage
White gravy ingredients: flour, broth, sausage
20240813_081820.jpg
flour and broth mixture
flour and broth mixture
20240813_082300.jpg
fully combined
fully combined
20240813_084142.jpg
finished gravy, poured over wonderful biscuits
finished gravy, poured over wonderful biscuits

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

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Someone approved this submission.

 
Mike Haasl
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posted 5 months ago
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Approved submission

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)


I've never made gravy before so this BB was very neat to attempt.  I used the same recipe for both a bacon/pork gravy and a chicken gravy.  Perhaps those could be renamed brown and white gravy respectively...

The recipe was some pan leavings and fat from cooking bacon and chicken respectively.  Heat them up, add flour and keep cooking til the flour mix browns a bit, then add milk and stir/whisk.  Add a bit more milk if it seems too thick.  I also added a bit of salt to the chicken gravy, the bacon already had salt in it.
Recipe-for-both.jpg
Recipe for both
Recipe for both
Pork-gravy-start.jpg
Pork gravy start
Pork gravy start
Pork-gravy-ingredients.jpg
Pork gravy ingredients
Pork gravy ingredients
Midway-thru.jpg
Midway thru
Midway thru
Finished-pork-gravy.jpg
Finished pork gravy
Finished pork gravy
Chicken-gravy-ingedients.jpg
Chicken gravy ingedients
Chicken gravy ingedients
Melting-chicken-fat.jpg
Melting chicken fat
Melting chicken fat
Mixing-in-flour.jpg
Mixing in flour
Mixing in flour
Finished-chicken-gravy.jpg
Finished chicken gravy
Finished chicken gravy

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Staff note (gir bot) :

Jeremy VanGelder approved this submission.
Note: Good job!

 
Alexandra Malecki
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posted 3 months ago
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Approved submission

Dave Burton wrote: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)



I've never made gravy before and I only eat it on Thanksgiving, though I've made curry roux many times. It tasted great, at first, but pairing it with biscuits was just too heavy of a meal and made everyone feel gross after eating. We prefer eating oatmeal with seeds, nuts, and berries instead... add this to the 'things we do just for a BB' list! haha!
Filename: 1a_turkey-gravy-recipe.pdf
File size: 44 Kbytes
1b_ingredients-to-make-the-turkey-gravy.JPG
[Thumbnail for 1b_ingredients-to-make-the-turkey-gravy.JPG]
1b_turkey-drippings.JPG
[Thumbnail for 1b_turkey-drippings.JPG]
1c_making-the-turkey-gravy.JPG
[Thumbnail for 1c_making-the-turkey-gravy.JPG]
1d_finished-turkey-gravy.JPG
[Thumbnail for 1d_finished-turkey-gravy.JPG]
Filename: 2a_bacon-gravy-recipe.pdf
File size: 56 Kbytes
2b_bacon-fat.jpg
[Thumbnail for 2b_bacon-fat.jpg]
2b_ingredients-to-make-the-bacon-gravy.jpg
[Thumbnail for 2b_ingredients-to-make-the-bacon-gravy.jpg]
2c_making-the-bacon-gravy-adding-milk.jpg
[Thumbnail for 2c_making-the-bacon-gravy-adding-milk.jpg]
2c_making-the-bacon-gravy.jpg
[Thumbnail for 2c_making-the-bacon-gravy.jpg]
2d_finished-bacon-gravy.jpg
[Thumbnail for 2d_finished-bacon-gravy.jpg]

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Staff note (gir bot) :

Jeremy VanGelder approved this submission.
Note: Good job!

 
Hal Schibel
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posted 1 month ago
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Approved submission
For my two gravies:

1. Curry-like gravy sauce. The base is beef bone broth I had going in the slow cooker. I added a bunch of spices and some coconut oil and fresh ginger and garlic to make it taste curry-like. I thickened it with beef gelatin, which was new for me. Usually I use cashew butter for sauces like this but I did not plan ahead for this. It was delicious in our leftover rice bowls.
(Ingredients: Onion, garlic, ginger, ghee, coconut oil, milk, beef broth, curry powder, turmeric, chili powder, nutritional yeast, thyme, beef gelatin, salt, pepper)

2. Sausage gravy for biscuits and gravy. The base is a cinnamon chicken broth I canned sometime last year and I thickened it with tapioca starch to make it keto.
(Ingredients: Breakfast sausage, butter, red onion, tapioca starch, chicken broth, raw cream, salt, pepper)
1.png
Gravy 1, part 1.
Gravy 1, part 1.
2.png
Gravy 1, part 2.
Gravy 1, part 2.
3.png
Gravy 2, part 1.
Gravy 2, part 1.
4.png
Gravy 2, part 2.
Gravy 2, part 2.

Halley

P.S. "Whenever" = "We Never"

Staff note (gir bot) :

Paul Fookes approved this submission.
Note: I certify this BB complete.  Well done

 
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