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Cowboy Cooking
- Thread starter jrr888
- Start date
Dang! 
Tried the Chicken Fried Steak today...my gravy needs some work.
I agree that Roux is the key but, I add flour spices then milk and work it in..I don't use water as it will thin the mix..I know when mine is ready when I can throw it on the wall, and it sticks...
It is an art...
Good vid.
Preheating your milk makes it a lot easier to make smooth, lumpfree gravy, getting it thin to start with then cooking it back to the desired thickness will also make a much better product.
I love his videos.
