Decent gravy please.

Curry_Queen

Jay-Jay wrote:

oh...BTW, I use a wooden chopping board for bread and veggies and a plastic one for meat, onions and garlic. I had a glass one but it was ruining my knives and SO NOISY!

I do it the other way around ... use separate plastic ones for bread and veggies (they harbour tons of nasties when the surface has been damaged by knives and meat is more likely to carry bacteria) and use a wooden one for meat

If we were all to do it properly we should have different coloured boards for raw, cooked, veggies, bread, dairy etc etc LOL! ... I forget the colour coding now but used to have to know it when I worked in a commercial kitchen.

Ticklemouse

I appear to have been doing everything right - using meat and veggie juices, mixing cornflour with cold water, bringing to boil etc etc. Maybe I just put too much cornflour in cos it was a little gelatinous. Obviously I just need more practise - good job we all like roast dinners:D

Debt_Free_Chick

Ticklemouse

I just put plain flour in the roasting tin and mix it to form a roux. Then add a little warm stock. Worth a try?

tiff

I always use plain flour too, I dont know if that makes a difference or not.

MrsMW

If I'm roasting beef in the oven or as a pot roast in the slow cooker, I always add a dash of good old vinegar and it makes lovely juices for gravy.

arkonite_babe

I always deglaze the roastind pan with water, stock or a splash of wine. If there's any left over! Then when that has reduced down, add more stock, heat through and thicken with coprnflour. Season to taste and serve. Never had any probs with doing gravy this way.

squeaky

It depends, I think, on how long you intend to cook your roux as to which flour you use. One of my handy books says that flour in a sauce needs to cook for at least twenty minutes and that cornflour will cook in only two.

Of course - you'll all know something different...

Debt_Free_Chick

Curry_Queen wrote:

If we were all to do it properly we should have different coloured boards for raw, cooked, veggies, bread, dairy etc etc LOL! ... I forget the colour coding now but used to have to know it when I worked in a commercial kitchen.

Oh dear. I do this. Do you mean like THESE

LAKELAND WARNING!!

calleyw

Sorry but using meat juices to make gravy makes me heave.

My dad says it is the proper way to make gravy. But he has not eaten it in like 37 years.

My mum uses veggie water and bisto and flour. I use gravy powder with some corn flour and tap water. As it is rather hard to use veggie water from the steamer.

But each to there own.

Yours

Calley

Curry_Queen

Debt_Free_Chick wrote:

Oh dear. I do this. Do you mean like THESE

LAKELAND WARNING!!

:shhh: ... my list for Lakeland is long enough as it is :eek: