Decent gravy please.

raeble

[MSPolice Megaphone]Step away from the Lakeland. Step away from the Lakeland.[/MSPolice Megaphone]:money: You don't want those boards, they are semi-disposable. They only last for a few months.
Lakeland is a very bad store, I kept walking past it in Nottingham and eventually I had to go in there and buy a yoghurt maker. I'm so glad I don't live near a Lakeland store, I'd be even skinter than usual.

Murtle

Curry_Queen wrote:

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.

Brown - Veg Products
Red - Raw Meat
Blue - Fish
Green - Salad/Fruit Products
White - Bakery/Dairy Products
Yellow - Cooked Meat


How sad am I......

apprentice_tycoon

raeble wrote:

[MSPolice Megaphone]Step away from the Lakeland. Step away from the Lakeland.[/MSPolice Megaphone]:money: I'm so glad I don't live near a Lakeland store, I'd be even skinter than usual.

I DO live near a Lakeland store :eek: and have done for over 20 years :eek: my OH says that when I die he will have my ashes scattered in the store as that is where I have spent my happiest hours........

Debt_Free_Chick

raeble wrote:

[MSPolice Megaphone]Step away from the Lakeland. Step away from the Lakeland.[/MSPolice Megaphone]:money: You don't want those boards, they are semi-disposable. They only last for a few months.

Tee-hee

I've had those thin Lakeland ones for more than 18 months now! A really sharp knife will cut through them, but I just keep using em anyway.

Have to admit I'm really hooked on them. Will need to get some more at some point though. Mine are don't look in good nick, but still perfectly useable

hilstep2000

Going back to gravy, I was shown how to make it by my mum and grandma. We just pour off most of the fat, make a roux (as told by others) add the vegetable water, and some gravy browning. My kids always know when I've cheated and used gravy granules!!!!

southwestmaid

Thinking about it, my mum always added some of the water that the cabbage had been cooked in to the meat juices and added bisto powder. I'm afraid I just use meat juices and good old bisto granules because we like a lot of gravey but may try adding just cornflour to the meat juices this week. I suppose we've all got our own likes and dislikes. Oh and I also add a little mint sauce to lamb gravey and a little apple sauce to pork.

AnnaV

I really HATE instant gravy, it really spoils everything it touches. Real gravy is so delicious.

I always add some red wine to beef gravy, good excuse to open a bottle and have a glass while I cook

I usually use a stock cube to help the flavour a bit, sometimes make my own sotck but most of the time am too lazy. Here's Delia's recipe http://www.deliaonline.com/recipes/chicken-giblet-stock,762,RC.html

tootles_2

I add garlic and tomato puree with either white or red wine to my gravy depending on what I am cooking, for liquid I use the water from the steamed vegetables.... to make gravy for beef, you need beef bones well browned in the oven before you start on the gravy. Chicken well reduced stock from the carcass and pork use pork bones browned in the oven.

Ticklemouse

Glad this thread had popped up again.

I'm sure you'll all be pleased to know that I have now perfected the art of HM gravy. There is not a gravy granule in the house and hasn't been for some time

I have also started using the 'sauce flour' as recommended by St. Delia, for making sauces (of course ) Just had a cheese sauce tonight over the veggies and it was lovely and creamy

Mr_Proctalgia

For a special occasion gravy - No matter how you make yours instead of using water use milk or cream instead, I know it sounds crazy but it really works and your gravy will come out like the stuff you you get on the Swedish Balls in IKEA or even better if you use cream! :drool: