Deborah Lee Walker Is In The Kitchen Making Sausage, Gravy And Biscuits

Deborah Lee Walker Is In The Kitchen Making Sausage, Gravy And Biscuits


LOCAL LAB LOCAL EXPERTS CAMI WHERE EVEN GOOD TODAY IN THE DELMARVA LIKE KITCHEN FOOD THAT STICKS TO YOUR RIBS HOMEMADE SAUSAGE GRAVY BUT IT’S ANYTHING BUT TYPICAL YOU REMEMBER PERSONAL CHEF DEBORAH LEE WALKER SHE’S HERE WITH US AGAIN WITH HER OWN TWIST ON THE DISH OF HOMEMADE SAUSAGE GRAVY WELL THANK YOU THANK YOU. OK. YES THIS IS NOT YOUR TRADITION SAUSAGE GRAVY FOR INSTANCE YOU’RE GONNA BE USING CREAM INSTEAD NO NO. OKAY. WHEN YOU FORM YOUR ROUX YOU HAVE MILK AND YOU HAVE YOUR FLOUR BUT THIS MAKES IT A LOT RICHER OKAY. ALSO TYPICALLY IN A SAUSAGE GRAVY YOU’RE USING BREAKFAST SAUSAGE RIGHT. WE’RE GONNA BE USING ITALIAN SAUSAGE AS YOU CAN SEE IT HAS A LOT MORE TEXTURE. YEAH AND I JUST THINK IT’S IT MAKES OVERALL BETTER GRAVY AND THEN NORMALLY WITH YOUR GRAVY IT’S SALT PEPPER THE DRIPPINGS AND PEPPER AND THAT’S ABOUT IT. THIS IS GOING TO HAVE LEMON GARLIC POWDER A LITTLE ONION POWDER CRUSHED ROSEMARY ACTUALLY ADD A LITTLE BIT OF BACON FAT IT JUST GIVES IT A LITTLE DIFFERENT TASTE TO IT IT’S NOT WHEN SOMEONE TASTED OH NO THE BACON FAT BUT IT’S JUST A LITTLE DEPTH OF FLAVOR HUH. JIMMY I KNOW YOU’RE GONNA LIKE THIS. OH IS THAT WHAT I THINK YES. HOT HOT SAUCE AND KOSHER SALT. YOU REALLY WANT KOSHER SALT AS OPPOSED TO THE TABLE SALT BECAUSE THIS HEAVY DISH YOU NEED THAT EXTRA AND PEPPER AND THAT’S ABOUT IT. OKAY. SO WHAT ARE YOU GONNA HAVE US DO. OKAY WELL HOPING THIS IS GETTING HOT HERE YEAH. JIMMY WHAT I WANT YOU TO DO IS I WANT YOU TO GO AHEAD AND CUT THE CASING THE VIEWERS MIGHT BE ASKING WHY DOESN’T SHE JUST GO AHEAD AND GET GROUND SALT. YEAH JUST SAVE YOURSELF SOME THIS FOR SOME REASON OFFICE TO THE PORK BEING FORCED INTO CASEY IT JUST SEEMS TO HAVE BETTER TEXTURE. SO JUST I WANT YOU JUST TAKE THIS OFF AND START PINCHING THIS OFF. OK. STRIPS CASING JUST GOOD. THERE THEY ARE ALL RIGHT. AND THEN WE’RE GONNA WORK ON THE VERY SHORTLY. OK. OK. NOW I WANT YOU TO DO IS JUST ADD THESE SEASONINGS. WE HAVE LITTLE IN CASE YOU WENT FOR THE HOT SLICE OF BACON GREASE. THIS IS WHERE YOU CAN START. OK OK. BUT YOU KNOW EXPERIMENT A LITTLE BIT HERE GARLIC FOR INSTANCE. DO YOU LIKE GARLIC YES. OK AT FIRST THOUGH I WANT TO JUST TASTE IT FIRST. THIS IS HAS NOTHING IN IT. I WAS JUST LIKE ADRA BECAUSE I GET THE TASTE BEGINNING OF THE SEGMENT AND YOU’LL SEE HOW BLAND IT IS YOU’RE RIGHT. VERY BLAND AND I THINK IT’S ONE THINGS THAT PEOPLE DON’T DO IS THEY DON’T SEASON THE FOOD ENOUGH SO JUST PENSION WHATEVER YOU WANT AND KEEP TASTING HOW WE’RE DOING? I SEE WHAT YOU MEAN ABOUT THE TEXTURE DIFFERENCE IT IS. IT’S THIS IT’S JUST IT’S DIFFERENT. AND ALSO YOU CAN CONTROL YOUR PIECES LIKE I’D LIKE SOME PIECES SMALL AND SOME PIECES LARGE. I MEAN WHEN I WANT GRAVY I WANT SOME MEAT IN THERE BUT I DON’T WANT IT TO ALL WROTE BIG PIECES SO THIS WAY FOR INSTANCE IF YOU’LL NOTICE IN HERE THERE’S SOME LARGER GOOD JUMPS IN AND IT’S VERSUS THIS I MEAN THERE’S NOTHING WRONG WITH THE BREAKFAST SAUSAGE I JUST THINK THE ITALIAN SAUSAGE IS A LITTLE BIT BETTER AND TEXTURE IS A BIG THING. TEXTURE IS VERY MEDIUM OK LET’S SEE. ALL RIGHT. YOU WANT TO START WORKING ON THIS ROOM YEAH. WHAT DO YOU WANT. OK WELL WE’RE GONNA DO I’M PURPOSELY JUST GONNA LET YOU GET SOME FLOUR HERE. WE ARE NOT GOING TO I’M NOT GOING TO GIVE THE EXACT RECIPE BECAUSE ONCE A PERSON UNDERSTANDS HOW TO FORM A ROUX IF YOU HAD A LITTLE TOO MUCH FLOUR YOU PROBABLY LET’S SAY YOU GOT TO LOOK GREEN YOU KNOW I’M NO GOOD I DON’T LET YOU DO IT SO HERE’S YOUR SPOON TO GET SOME FLOUR IN THERE PUT SOME FLOUR IN THERE THE WHOLE THING NO NOT THE WHOLE THING YEAH. THERE YOU GO HERE OKAY. IS IT THAT GOOD SIR. YEAH. TURN IT DOWN YOU WANT A FORMER FIRST NOT THE CREAM JUST GRAB THIS I GOT FAT. OK. NOW YOU KNOW BUT THEN YOU FRY SAUSAGE RIGHT. IT’S ALWAYS LIKE THE THOSE THAT THE LITTLE PARTS. YEAH. OK. NORMALLY THAT’S THIS COME ON UNDONE IF YOU’RE MAKING RATINGS. I HAD THE DRIPPINGS EARLIER RIGHT. THAT’S LIKE CONSIDERED THE CAVIAR RIGHT NOW AS WE’RE LOOKING AT THIS ROOM. THIS LOOKS A LITTLE SOUPY IT DOES. SO WHAT DO YOU THINK THE NEXT WE HAVE TO DO. THERE YOU GO MORE FLOUR ALL RIGHT. I LOVE LOTS OF PEPPER AND SODA RIGHT. ALL RIGHT KEEP GOING YEAH. GOOD ALL RIGHT. I’M GOING TO START. I HAVE I HAVE NEVER TRIED TO DO THIS BEFORE. YOU’RE DEALING YOU’RE 30. THIS IS MY GO THROUGH. SHE ACTUALLY LIKES HATS OFF LIKE A HIGH DEF I NEED YOU FOR THAT BUT IT DIDN’T LAST RIGHT OVER TO THE FLOORING. NO NO. I KEEP GOING YOU GO. THERE’S SOME LUMPS SO JUST KEEP YOUR JUST TO GET A MOMENT I JUST WANT TO TASTE HERS ALL RIGHT. MORE FLOWER FLOWER MORE FLOWER FLOWER MORE FLOWER. ALL RIGHT THERE YOU GO. ONE OF THE THINGS ABOUT THE RULE IS YOU WANT TO ACTUALLY BROWN IT. THAT’S VERY IMPORTANT WE’RE GOING TO KEEP COOKING THIS BECAUSE IF YOU DON’T WHAT WILL HAPPEN IS HAS A FLOWER WE TAKE DRY. SO YOU WERE REALLY YOU CAN GO FOR IT WAS SIMPLE BUT LET’S GO FOR IT. I MEAN WE GOT TO DO TO COMMERCIAL BREAK LET ME ASK THE QUESTION WHAT IF I WHICH I PROBABLY WOULD IF I’D DONE TOO MUCH IN HERE. DO I HAVE TO START OVER AGAIN. NO ACTUALLY IF YOU GOT WHERE IT WAS VERY LUMPY RIGHT BEFORE ADD THE SALSA. THIS HAPPENED TO ME. THIS NOW IF YOU TAKE YOUR BASIC GRAVY AND YOU STRING IT THROUGH A MESH STRAINER OH THAT TAKES CARE OF ALL THE LUMPS AND THAT’S HOW YOU SAVE IT. ALL RIGHT. DELMARVA LIFE WILL BE

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