Sunday roast cook off

kittykat100

Granuals it is then! lol

jobbingmusician

Fill_7 wrote:

ive just read loads of gravy threads and have come up with this: make some stock with the water i used to par boil tats. make a paste of cornflour/water and slowly add to stock. when meat is cooked add juices to stock? any advice? does it matter which stock i use?

thanks in advance!

Doesn't matter at all which vegetable stock you use (potato water, carrot water, stalks of broccoli, cauli etc etc)

TBH for a really rich meal I don't even think it matters what meat stock you use. Think of those rich Roman recipes - lamb stuffed with pork stuffed with chicken stuffed with sausagemeat etc etc :rotfl:

Gravy is also improved by throwing in a glass, or the dregs of a bottle, of wine - red for preference

jobbingmusician

Sorrry Kitty - use your juices! it's such a shame to spoil real food with pretend granules.....:o

hazzie123

How do I get me pics on ere? it keeps asking me for a url? I dunno what and url is?.lol. Thick as pig sh*t me.

Penelope_Penguin

kittykat100 wrote:

Another question....

I am cooking Pork, is it ok to use the juices from the pork to make the Gravy? and I ermmm don't have any cornflour... gawd... I think I might chicken out and go for gravy granuals..... I am such a coward!! lol

Kittyx

Kitty, I'd just use the juices. I like my gravy thin, so don't add thickening, anyway. Just dilute it down with some veg water, for flavour. Pork juices tend to be more flavoursome than those from beef or chicken.

Penny. x

kittykat100

thanks guys,

DP is on his way home now so am going to start!!

jobbingmusician

hazzie123 wrote:

How do I get me pics on ere? it keeps asking me for a url? I dunno what and url is?.lol. Thick as pig sh*t me.

Hardly!

Go to a picture hoster like https://www.photobucket.com and open an account. (It's free of course! )

Upload your photo to there. When your picture goes into the album, it will give you an URL (can't remember what that stands for, but it's a unique web address). Then press the little piccy above the box you post your comments to MSE in, and enter the url :T

hazzie123

http://i103.photobucket.com/albums/m149/hazzie123/100_1750.jpg

Has it worked?

hazzie123

Cant remember what veg I said I was doing previously but I`m now doing cabbage and cauliflower.I was going to do garden peas with it but I left them at work.Oops.
Do you think maybe I should open a tin of sweetcorn too? Or do you think that pork,roasties,yorkshires,cabbage and cauliflower will be ok? I think there is enough there but it wont be very colourful.

Penelope_Penguin

hazzie123 wrote:

http://i103.photobucket.com/albums/m149/hazzie123/100_1750.jpg

Has it worked?

Oooh, that looks yummy! Bet is smells delicious!

hazzie123 wrote:

Cant remember what veg I said I was doing previously but I`m now doing cabbage and cauliflower.I was going to do garden peas with it but I left them at work.Oops.
Do you think maybe I should open a tin of sweetcorn too? Or do you think that pork,roasties,yorkshires,cabbage and cauliflower will be ok? I think there is enough there but it wont be very colourful.

To get full marks for presentation, you'll need it to be colourful! I love loads of veg.



Penny. x