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Post by Patrick on Oct 13, 2009 21:29:29 GMT
I know I might be treading on dangerous ground here - as I believe I have heard that there have been fights to the death over the quality of gravy! Not to mention the Battle of Claughton fought between Gordon Ramsay and the owner of the Fenwick Arms. Mother knows best is the cry that goes up when the G-word is mentioned.
On the other hand - It's been said that men often have the last word on the sauce front and the ability - but who knows?
I'm a relative novice with the stuff. When you're on your own you can't be bothered, and over the years I've managed to avoid it. More recently though - the past 6 or 7 years it's started to move into my repertoire and Best Beloved has been served up a weird cornucopia of mixtures.
Now I seem to have got it bubbling along nicely. Onions are optional of course, but mine now consists of 1 Oxo cube, 4 teaspoons of Beef "Just Bouillion", a dash of soy sauce and a blob of Tomato. Added, naturally to some of the pan juices from the meat.
Does that sound mad? It doesn't taste too bad!
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Post by percyplum on Oct 13, 2009 21:42:50 GMT
On the rare occasions when I do a proper roast, we have "real" gravy.
I always roast the meat on a bed of onions then drain off the excess fat and sprinkle in flour (still with the onions which will have almost caramellised). Then I add a splash of wine and water from the veg until it's the consistency I like. Nothing extra except some salt and pepper.
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Post by everso on Oct 14, 2009 10:36:20 GMT
I see nothing wrong with Oxo and Bisto, frankly, but it's all down to choice I suppose. When I do a roast I always mix in the juices of the meat but I find, for my taste, I need more than vegetable stock and seasoning - although the caramelised onion bit sounds rather nice. I always add an Oxo cube and some Bisto to thicken. I hate thin gravy. But as I said, it's all down to personal choice and, I guess, what you've been used to all your life.
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Post by everso on Oct 14, 2009 10:38:31 GMT
Will this become a thread like the one we had a while back on Trifles? That almost turned out to be 'sponge fingers at dawn'.
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Post by chrislord on Oct 14, 2009 11:23:06 GMT
I see nothing wrong with Oxo and Bisto, frankly, but it's all down to choice I suppose. When I do a roast I always mix in the juices of the meat but I find, for my taste, I need more than vegetable stock and seasoning - although the caramelised onion bit sounds rather nice. I always add an Oxo cube and some Bisto to thicken. I hate thin gravy. But as I said, it's all down to personal choice and, I guess, what you've been used to all your life. That's like mum Everso. She makes gravy the same way. She was poorly earlier this year so I offered to make sunday dinner whilst I was there for a weekend. Making the gravy was the stumbling block for me. Mum was suitably appalled when I explained I'd used instant gravy, and added a generous tablespoonsful of Bovril.  |
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Post by Patrick on Oct 14, 2009 11:51:02 GMT
In my defence, I'll also point out that we never do a traditional roast dinner. I like'em but Best Beloved was put off by the ones at school - as I was for a long while (you'd have one at the weekend then another on Wednesday usually at school.) The nearest we get to it is our Roast Ham meal - and then we use the juices from the Potato au Gratin to go with it.
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Post by Patrick on Oct 14, 2009 11:52:05 GMT
Will this become a thread like the one we had a while back on Trifles? That almost turned out to be 'sponge fingers at dawn'. Who knows! Gravy does bring the nation together after all! |
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Post by everso on Oct 14, 2009 16:05:16 GMT
It's funny but you could have a thread of national importance that would last maybe a couple of pages but a thread about Trifle goes on and on.
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Post by Alpha Hooligan on Oct 14, 2009 18:28:54 GMT
Alph's super special mint sauce limited edition luxury gravy... Oxo Corn Flour Meat juices Veg juices Big dolop of mint sauce Sorted.  I'll show that c**ting gordon f**king ramsey wots wot! The foul mouthed t**t! AH |
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Post by everso on Oct 15, 2009 9:32:51 GMT
Alph's super special mint sauce limited edition luxury gravy... Oxo Corn Flour Meat juices Veg juices Big dolop of mint sauce Sorted. I'll show that c**ting gordon f**king ramsey wots wot! The foul mouthed t**t!AH You tell 'em, Alpha.  |
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Post by percyplum on Oct 15, 2009 10:36:07 GMT
I do add an Oxo cube or Worcester sauce when I roast chicken as it's flavourless otherwise.
I cheat with stuff like sauages though and use the instant stuff with a splash of Worcester sauce.
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Post by rjpageuk on Oct 15, 2009 11:19:50 GMT
I hate gravy and when I come to dinner at yours Patrick you better not serve me any  |
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Post by everso on Oct 15, 2009 12:25:23 GMT
I hate gravy and when I come to dinner at yours Patrick you better not serve me any You don't know what's good for you. |
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Post by everso on Oct 15, 2009 12:26:30 GMT
I do add an Oxo cube or Worcester sauce when I roast chicken as it's flavourless otherwise. I cheat with stuff like sauages though and use the instant stuff with a splash of Worcester sauce. Worcester sauce is invaluable in cooking. |
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peterl
Fluffy & Lovely!
[N4:#####]
Posts: 57
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Post by peterl on Oct 20, 2009 19:23:25 GMT
My Gravy is like my custard "Lumpy" |
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Post by housesparrow on Oct 21, 2009 6:18:24 GMT
I never eat gravy (unless it is date and red wine sauce).
This may be because mum used to make gravy for chicken by cooking the giblets. They would stink out the kitchen and quite put me off dinner altogether.
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Post by percyplum on Oct 21, 2009 11:29:08 GMT
I do add an Oxo cube or Worcester sauce when I roast chicken as it's flavourless otherwise. I cheat with stuff like sauages though and use the instant stuff with a splash of Worcester sauce. Worcester sauce is invaluable in cooking. Never mind the cooking - it's bloomin' marvellous in a Bloody Mary! |
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Post by everso on Oct 21, 2009 14:20:31 GMT
Worcester sauce is invaluable in cooking. Never mind the cooking - it's bloomin' marvellous in a Bloody Mary! Do you know, I actually typed that but then decided to alter it in case anyone thought I was, well, you know, addicted. ;D Glad to know there's someone else on this board who gets her priorities correct. |
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Post by percyplum on Oct 22, 2009 9:11:47 GMT
Never mind the cooking - it's bloomin' marvellous in a Bloody Mary! Do you know, I actually typed that but then decided to alter it in case anyone thought I was, well, you know, addicted. ;D Glad to know there's someone else on this board who gets her priorities correct.   |
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Post by jean on Nov 4, 2009 15:14:43 GMT
Here's something you might try if you want all the meat juices and none of the fat.
Pour off all the pan juices, without trying to separate the fat, into a cup. Put it in the freezer and the fat will rise and set hard, so that you can easily remove it and retain all the juices.
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