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How on earth do I make gravy?
5 replies to this topic
Posted 27 October 2007 - 01:16 PM
Look, I make the LUMPIEST, RUNNIEST, THICKEST gravy you have ever seen, it is REVOLTING.
HOW HOW HOW do I make delicious gravy that won't get me divorced.
I would prefer, non gravox gravy!
Posted 27 October 2007 - 01:28 PM
I am a big gravy powder fan and not ashamed to admit it! I use Massell gravy mix as it is gluten free... I have made 'real' gravy a couple of times from the pan juice but found it too greasy and lacking flavour! I also cook my gravy in the microwave, in a large pyrex jug that I can get a whisk into... I am sure there will be others who make the real deal, who'll help you though!
Posted 27 October 2007 - 01:29 PM
Take the meat out of the roasting dish and wrap it in foil.
Tip off the majority of the fat.... put the roasting dish onto the stove with a medium heat....you should hear it sizzling a bit. Use a wooden spoon to 'lift' off the brownish bits from the meat...and veggies if you cooked them in there too.
Have boiled water ready....but firstly add some plaing flour...about one heaped tablespoon and you need to cook this. Mash it around with the wooden spoon, the whole time scraping the bottom to get the meaty bits up. It will look like a brownish mess.
The carefully start to add the hot water....about 1/4 cup at first and work it into the flour mix...add some salt and some worchestershire sauce (good splash for colour) keeping add the hot water (bit at a time) and this should make sure it doesnt go lumpy. If you add too much water...turn up the heat and keep stirring it to reduce down
Good luck...hope this keeps things sweet!!
Posted 27 October 2007 - 01:53 PM
I do mine similar to PP.
I actually put water in the pan (preferably the water vege's are cooked in) after meat is cooked and then add flour, soy sauce and a little beef stock.
Then I give it all a mix with my wooden spoon while its cool while scraping any bits of the bottom. When its smooth then I turn on the heat and stir quite quicky.
There is nothing like pan gravy - I'm not a fan of Gravox
ETA: I use soy sauce as I really dont like the look of light coloured gravy, a nice rich colour looks better (and tastes better as I like the salt content in soy too )
Edited by Stacye, 27 October 2007 - 01:54 PM.
Posted 27 October 2007 - 05:20 PM
Ive done as pp suggested, with plain flour, in the drained pan, then add water. I also add a tsp vegemite, and sauces, such as soy, tomato, chilli etc, depending on what flavour i need.
A tip for lump free, using gravy powder. Add tblspn or two of gravy powder to one cup of water, and stir quickly with a fork. it should all dissolve it the cold water.
then, add it to pan juices ( fat drained)
I use to do lumpy gravy, my dsd still ask for it but now, i have lump free every time. I cant stand gravy powder on its own, so I still add the extras like vegemite, sweet chilli sauce etc. Extra stock powder adds more flavour too.
Oh, when im in a rush, or dont have pan juices, you can do it in microwave. Mix gravy and water, add extras, stir and pop in MV for 2 mins, stirring a couple of times in between
Posted 27 October 2007 - 08:15 PM
I'm the same as all the pps above....
Add enough flour to make a paste, then add hot water slowly while stirring it all together.
I add a chicken stock cube and pepper to mine, stirring and scrapping up all the yummy bits from the bottom - also makes cleaning the pan a whole lot easier as well!!!
If I don't have pan juices, I use a pre-made gravy that you heat in microwave. Gravox etc is
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