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Need help with gravy issue. Please.

post #1 of 7
Thread Starter 
Not sure if this is the right place to post but hopefully someone can shed some light on something for me. I have been in a commercial kitchen for 22 years. I am self employees and own a small chain of breakfast and luch cafes. I recently decided to move to Tennessee to slow down a touch. And I'm learning a lot being down south. Anyway I'm having issues with a breakfast gravy that I can't figure out. We make a basic breakfast gravy from scratch and for the past few months I have been tossing a lot out due to the fact that wile holding in our steam table it either breaks. Spoils. And the newest one as of today is it is foaming and bubbling. Now I know at this point the fat is separating from the milk from boiling. First problem is that it is not boiling. It's holding at temp in table. We have changed bacon brands. Milk brands. Etc. only thing I can think of next is switch to a low fat milk witchI hate to do because it just diesnt have the same flavor. Maybe the milk in Tennessee is processed different then on the west coast. Any ideas would be great.
post #2 of 7

What is the basic recipe and procedure? It is hard to tell what might be going on without more details.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7

If it is foaming and bubbleing it is going sour

If its left from the day before did you bring it to a boil then put in steamtable or did you attempt to heat it in steamtable from the fridge?

Don't use milk, use a non dairy creamer.

Make your rough with flour and bacon fat then add cold liquid and stir well with wire whip. Do not keep in steamtable if its to hot.  The brands you are using have nothing to do with the problem.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 7
Thread Starter 
It's just a basic breakfast gravy. We double boil 2 gallons of milk with white pepper. Garlic. Salt. 3 lbs of Backon chopped small. Bacon is cooked crispy in a pot. Then 5 cups of h&r flour added to bacon and grease for roux. Cooked for a few minutes. The whisked into milk and cooked long enough to bind. Been doing it the same for 15 years in all 5 cafes in Cali. Bacon is apple smoked here and in Cali it's cured. Only difference.
After gravy is made and some is put into steam table at 150 in a double boiler. The rest is put in the fridge with an ice paddle to cool.next day it is heated and put into the table. It's never out in steam table two days in a row.
post #5 of 7

If it's separating the flour fat ratio might be off.

post #6 of 7

Are you using a pre-chopped garlic?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 7

Should be equal parts of fat to flour ratio

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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