Friday, February 18, 2011

How To Make Bacon Gravy

Bacon fat is too good to waste. Here is another way to make use of it: make gravy! Doctors say it is bad for us, but generations of hard-working folks thrived on this kind of food. The fat is a byproduct; add some flour and you have a super energy food for little cost.
Making good gravy is not as difficult as some seem to think. The only critical parts are deciding when to add the milk, and when to turn off the heat. Once you've done it a couple of times, you will get the hang of it.
Actually, the decision of when to add milk is easy: as soon as it starts smoking.
The milk is not even really necessary, but it does add a bit of flavor.
As for how high to set the heat, that is simple: all the way up. When you add the water, the boiling will keep the temperature down to what it needs to be. Just don't let it get too thick before you turn off the heat, because it will thicken as it cools.

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