The good the bad and the ugly

[Mule 11]

Fried chicken, broccoli and pork gravy for breakfast. Fried chicken? Nuff said broccoli the bad and the pork gravy came out of the freezer and I heated it in micro and used a fork to whisk it, the best I got was a apple sauce texture, hence the ugly. What do you guys do to reconstitute freezergravy. Made mine with corn starch instead of flour.

[oldandslow]

The chief cook and bottle washer in this house doesn't freeze gravy. I rely on her judgement which is after a couple of days in the refrigerator what's left goes in the trash.

[Bob Riebe]

I prefer corn starch to flour.
I simply put the gravy in a heavier pot, put it on the stove on high till it is red, if electric, and then turn it down to simmer.
On gas I just put it on low, stirring occasionally.
I some times, add a little broth made with hot water .

I/we generally do not freeze , unless it is winter and gets set out in the unheated porch, but put it in a better quality (small Rubber Ware or such) and put it in the fridge.
If a glass bowl is used, plastic cling-wrap is used.
It is kept for up to one month by which time it is rarely not gone.

[Ranger99]

Properly made gravy doesn't store
well and any left over more than a
few hours is best discarded.
I guess the commercially made
5-gallon-bucket-o-gravy like you'd
get at a fast food place or chain
restaurant would store and reheat
etc.,  but that's more like thick greasy
junk than real gravy isn't it  ?

[Mule 11]

I think I’ll try a blender next time. It was still quite tasty but the texture was not good. I actually dunked the broccoli and chicken in it. Not bad...

[Dee]

We keep homemade gravy till the next day in the fridge. If it ain't eaten the second day, Rufus gets it. He likes gravy regardless of texture.

I never thought of freezing it. After reading that some folks do, I'm gonna keep giving Rufus our day old gravy.

[Bob Riebe]

Properly made gravy doesn't store
well

I find that is odd; I have been making from scratch Beef, Pork and Turkey gravy for decades and never had trouble keeping it.
A tightly sealed container (and fridge that is cold enough are the only two things that really count.)

I used to be a fanatic about degreasing gravy, now , that which is served same day goes through a degreaser container but the rest is left and when the gravy gets cold, onthe porch or fridge,  it solidifies and is easy to remove the next day.
Some times grease will form a cap, like wax on jelly, that seals it anyway.

[Mule 11]

Bob. Do you save your grease and cook with it? I’ve been doing that some and the results are good.

[Bob Riebe]

Yes siree Bob I do.
I have jars of grease saved in the refrigerator and one out on the counter at all times. 

[Ranger99]

I should have specified that I only
make and consume what we call
cream gravy made with milk.
I don't make or eat any what I
call grease gravy made with cornstarch
and such.  Or any of that gourmet
type onjou (?) which is pretty much
straight meat grease. I bought a
sandwich once and they gave me a
little container of that, and I asked
what the bleep was that? They said
to dip your sandwich in.  It was
pretty much meat grease straight
from the pan with no additional
anything

Different strokes

[Mule 11]

I have found that bacon or sausage grease gravy made with flour and milk usually reconstitutes well from the freezer.

[Bob Riebe]

I should have specified that I only
make and consume what we call
cream gravy made with milk.

Cream gravy , uuuummmmm GOOD.
I at times, when I make a Pork or Beef roast I add bouillon and cream, either half and half or heavy, to the roast pan after approx. half of the cooking time is done.
Often  I also add sliced potatoes, thin sliced at the same time and let it cook till it is/are done,  and that is some of the best potatoes and gravy in the world.

My one grandmother almost always put some cream or from the barn milk in her gravy.

When we cooked steak fifty yeas ago in the old gas range, the broiler had a grease drippings pan and when the stake was done, mom and dad would put the drippings
pan on the table and we would dip home-made bread into that, Manna from God.

[ironglows]

.
    Back when I attended that one-room country school over 70 years ago, I can recall some kids who regularly brought those grease sandwiches to school.  I would sometimes have one..and enjoy it, but it wasn't part of my staple diet.

  Back then, we had wild mushrooms as a regular in our diet whenever they were available.  Sometimes we had puffball to, but they were only good on their first morning.  After that,they turn to brown dust.

  I don't bother with wild mushrooms anymore..I don't trust myself to judge the look-alikes that are out there now!

[Lloyd Smale]

same here. never seen a problem freezing it. I save all my gravy till i have enough to fry some burger and add the gravy and put it on some mashed spuds

Properly made gravy doesn't store
well

I find that is odd; I have been making from scratch Beef, Pork and Turkey gravy for decades and never had trouble keeping it.
A tightly sealed container (and fridge that is cold enough are the only two things that really count.)

I used to be a fanatic about degreasing gravy, now , that which is served same day goes through a degreaser container but the rest is left and when the gravy gets cold, onthe porch or fridge,  it solidifies and is easy to remove the next day.
Some times grease will form a cap, like wax on jelly, that seals it anyway.

[Mule 11]

I prefer corn starch to flour.
I simply put the gravy in a heavier pot, put it on the stove on high till it is red, if electric, and then turn it down to simmer.
On gas I just put it on low, stirring occasionally.
I some times, add a little broth made with hot water .

I/we generally do not freeze , unless it is winter and gets set out in the unheated porch, but put it in a better quality (small Rubber Ware or such) and put it in the fridge.
If a glass bowl is used, plastic cling-wrap is used.
It is kept for up to one month by which time it is rarely not gone.

My question is. Do you bring it to a boil or simmer to also make sure it is safe to eat? Or?

[Bob Riebe]

Unless it has mold growing on it, it is safe to eat, and at that just scrape the mold off, I do that with jelly, fruit sauces and some cheese quite often.