SNOWBANDIT
Active member
My refugees have asked about GRAVY - after having served them a few roasts during their stay.
I kind of struggled to explain my method (which isn't bad - sometimes it is sublime, others a bit meh) ,but the upshot I guess is there are a myriad of ways and preferences.
OBVIOUSLY moms gravy is the best - but I cannot ask her,as basically she rarely know who I am these days
My Ex-Wife made excellent gravy - and I have tapped her up for secrets.
One realises that the basis is meat juices,stock and a little flour to thicken - but meat today has a tendency to be overly lean ( hence I guess why that culinary delight Beef Dripping sandwiches is rare sight - I love them) - so oftimes the appearance a dab of Worcestershire here and spoon of Marmite there helps things along.
What say the aspiring chefs amongts thee say?
I kind of struggled to explain my method (which isn't bad - sometimes it is sublime, others a bit meh) ,but the upshot I guess is there are a myriad of ways and preferences.
OBVIOUSLY moms gravy is the best - but I cannot ask her,as basically she rarely know who I am these days
My Ex-Wife made excellent gravy - and I have tapped her up for secrets.
One realises that the basis is meat juices,stock and a little flour to thicken - but meat today has a tendency to be overly lean ( hence I guess why that culinary delight Beef Dripping sandwiches is rare sight - I love them) - so oftimes the appearance a dab of Worcestershire here and spoon of Marmite there helps things along.
What say the aspiring chefs amongts thee say?