All you people who put flour or cornflour in your gravy
You are WRONG.
No need for that gloopy s**te. The way to thicken gravy is to keep heating it. Simples.
Best stock for gravy is made by roasting bones. And excellent additions to gravy (besides all those tips below about roast vegs/garlic/herbs, all quite correct, well done) are (a) fruit juice and (b) jam/redcurrant jelly. A tip given to me once by the cordon bleu girl we had cooking one summer in Scotland; sounds weird but makes superb gravy.
Flour is only one step above Oxo.
Posted By: Old Git, Sep 30, 13:23:41
Follow Ups
- Poato water
Posted By: mike_the_sphinx, Sep 30, 15:36:38 - 1Marigold Swiss Organic Vegetable Bouillon is a very good powdered stock
Posted By: Small, Sep 30, 13:50:40 - And remember to grate some puffin on before serving
Posted By: pants, Sep 30, 13:38:56 - 4I can't be the onion who thinks this gravy talk has gone too far
Posted By: yarmyyarmy, Sep 30, 13:33:15 - Good afternoon.
Posted By: Ostentatious Git, Sep 30, 13:30:05 - 5reducrrant jelly is a good one
Posted By: camcan, Sep 30, 13:28:10 - Did your cook ask you pass that on?
Posted By: Fierce Panda, Sep 30, 13:27:43 - 2You lot have waaaayyy too much time on your hands
Posted By: DNB41, Sep 30, 13:27:05 - 1I like to pour a bit of my strongbow in it.
Posted By: Ken Dodds Dads Dog, Sep 30, 13:26:10
Reply to Message
Written & Designed By Ben Graves 1999-2025