How do I cook....

missbiggles1

JackieO wrote: »

missbiggles1 I meant those awful granule things, I prefer 'proper coffee as well and not instant, but I guess its just what you get used to,different strokes for different folks

Sorry, just joking really.:)

I haven't used Bisto for 30 odd years because I find it makes all gravy taste the same. I'd rather use the appropriate flavour stock (whether home made or Knorr) and thicken with corn flour if you want a thick gravy.

Brambleberry

Thank you so much JackieO! I will be printing this out to live in my recipe book! :j
I'm a fairly old style cook in many ways because I did learn a lot at my gran's cooker and the rest of my family will always ask "how did Gran do...?", but as the years go by I realise that there are still many more things to learn.

suki1964

Ah jackieO, I remember the blue and white dripping pot

I was never fond of dripping on toast/bread but dad loved it

I do have a dripping pot nowadays, just it's now an old chipped individual pie dish. It's a nessceity here as we are on septic tank. But it's handy for the yorkies flavour

And it's kept in the fridge nowadays rather then the larder as it was back in my childhood, if it ever got as far as that

The other memory of those times was the chip pan, filled with lard. When cold and solid, giving it a wee warm to loosen the solid lump, to scrape the impurities off the bottom so the lard didn't go rancid too quick and could be reused and reused