How to make gravy
Discussion
I struggle with gravy from scratch, to be honest. In part I suspect this is due to my fan oven- you don't necessarily get a lot of 'pan juices'. Even a splash of water in the pan to stop it all burning has not been that successful. My plan for the future is to reduce some pre-made chicken stock with red wine.
With the kettle on for the Bisto if needs must!
With the kettle on for the Bisto if needs must!
Bonefish Blues said:
Pour off excess fat from roasting pan, taking care to leave meat juices. Stir in flour, scraping off crusty bits. Onto heat, adding veg water or stock until correct consistency. Season to taste.
I do similar, but add wine as well and I tend to roast some onions, carrots and garlic in the tin with the meat. Leaving the skin on the onion and carrots tends to result in darker gravy. And don't forget toadd the juices from the rested/carved meat(And I often can't be arsed to removed the excess fat)
Bill said:
Bonefish Blues said:
Pour off excess fat from roasting pan, taking care to leave meat juices. Stir in flour, scraping off crusty bits. Onto heat, adding veg water or stock until correct consistency. Season to taste.
I do similar, but add wine as well and I tend to roast some onions, carrots and garlic in the tin with the meat. Leaving the skin on the onion and carrots tends to result in darker gravy. And don't forget toadd the juices from the rested/carved meat(And I often can't be arsed to removed the excess fat)
Bill said:
Bonefish Blues said:
Pour off excess fat from roasting pan, taking care to leave meat juices. Stir in flour, scraping off crusty bits. Onto heat, adding veg water or stock until correct consistency. Season to taste.
I do similar, but add wine as well and I tend to roast some onions, carrots and garlic in the tin with the meat. Leaving the skin on the onion and carrots tends to result in darker gravy. And don't forget toadd the juices from the rested/carved meat(And I often can't be arsed to removed the excess fat)
grumbledoak said:
I struggle with gravy from scratch, to be honest. In part I suspect this is due to my fan oven- you don't necessarily get a lot of 'pan juices'. Even a splash of water in the pan to stop it all burning has not been that successful. My plan for the future is to reduce some pre-made chicken stock with red wine.
With the kettle on for the Bisto if needs must!
I use a touch of taste stock from knorr in 250ml of water with a glass of wineWith the kettle on for the Bisto if needs must!
add in a squeeze of tomato puree, worcestershire sauce, mixed herbs and corn flour to thicken
comes out perfect every time
btw - if you cook your joint with garlic in their skins you can squeeze them out and remove the skins before you make the gravy
Edited by sleep envy on Monday 23 November 09:48
loltolhurst said:
chemists were on the news recently saying the perfect gravy was made up of beef juice and cabbage water - i tried it it wasnt bad!
indeed they did:http://prospect.rsc.org/blogs/rsc/2009/10/22/jon/t...
Roasting tin juices, in the roasting tin. Don't bother with skimming the fat off (unless it's poultry).
Onto hob - high heat.
Bottle of red wine to deglaze. Simmer, reduce by half, which will avoid any vinegary taste. If not, a tiny squirt of ketchup, a teaspoon of Maple syrup or some brown sugar will take the edge of.
Any veg water you have to hand.
Knorr/Oxo cubes - two or three.
Teaspoon of Marmite, splash of Lea and Perrins.
If it needs thickening, cornflour mixed with cold water, then trickled in gently to the bubbling pan - you have to whisk like crazy to avoid lumps, and try not to lob in all the cornflour paste in one big dollop - a trickle over the moving whisk works for me.
The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
Onto hob - high heat.
Bottle of red wine to deglaze. Simmer, reduce by half, which will avoid any vinegary taste. If not, a tiny squirt of ketchup, a teaspoon of Maple syrup or some brown sugar will take the edge of.
Any veg water you have to hand.
Knorr/Oxo cubes - two or three.
Teaspoon of Marmite, splash of Lea and Perrins.
If it needs thickening, cornflour mixed with cold water, then trickled in gently to the bubbling pan - you have to whisk like crazy to avoid lumps, and try not to lob in all the cornflour paste in one big dollop - a trickle over the moving whisk works for me.
The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
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