"Mine is."
Okay, that was flippant. Thing is though, gravy isn’t so much a recipe as an art form. You have to wing it. Adapt according to how it goes. You’re working with the cooking juices from your meat and it’s different every time. |
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"KFC gravy is the benchmark. All other gravy is judged by this. "
American ‘gravy’ isn’t gravy though. Not really. It’s more of a sauce. You start with a roux and add stock.
I have strong feelings about proper gravy. |
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By (user no longer on site)
over a year ago
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"KFC gravy is the benchmark. All other gravy is judged by this.
American ‘gravy’ isn’t gravy though. Not really. It’s more of a sauce. You start with a roux and add stock.
I have strong feelings about proper gravy."
It’s hot brown liquid, it’s not diarrhoea, and its not me in a blender. Ergo it is gravy. |
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"I spend more time on my gravy than the rest of the roast (or other dinner).
Sounds yummy...
What time is lunch ?  "
Sunday? Any time between 3 & 5:30….
I wing it. And wine whilst cooking affects it.
Cooking Sunday roast is my chill out time  |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"I spend more time on my gravy than the rest of the roast (or other dinner).
Sounds yummy...
What time is lunch ?
Sunday? Any time between 3 & 5:30….
I wing it. And wine whilst cooking affects it.
Cooking Sunday roast is my chill out time "
Book me in |
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By (user no longer on site)
over a year ago
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"Mine is.
Okay, that was flippant. Thing is though, gravy isn’t so much a recipe as an art form. You have to wing it. Adapt according to how it goes. You’re working with the cooking juices from your meat and it’s different every time."
Use meat juices in the cooking tin you cooked meat in. Add bisto powder..and add hot water so no lumps form. Stir on stove again for no lumps nothing worse than lumpy gravy |
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By (user no longer on site)
over a year ago
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"Mine is.
Okay, that was flippant. Thing is though, gravy isn’t so much a recipe as an art form. You have to wing it. Adapt according to how it goes. You’re working with the cooking juices from your meat and it’s different every time.
Use meat juices in the cooking tin you cooked meat in. Add bisto powder..and add hot water so no lumps form. Stir on stove again for no lumps nothing worse than lumpy gravy"
Oh and add cornflour same time as bisto powder. |
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By *xmcdTV/TS
over a year ago
Wrexham |
Preferably meat juices with a small amount of beef dripping, let it cool enough to add heaped table spoon of plain flour and a grapes table spoon of cornflour and stir to a paste. Caramelise off some onions and mushrooms and last minute add some diced garlic in.
Add these to paste, get a couple of stock cubes and add the veg water to these and stir removing any lumps and pour into the mix and place on heat.
Get a good gravy powder such as Bisto and add two heaped tea spoons (one for thin or three for extra thick) into a mug and add cold water and stir. Add this to the pan too. Regularly stir until it’s just about to boil and reduce to simmer and allow it to reduce down.
Main thing is it’s all about the quality of the meat drippings and the stock cubes/gels |
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