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Gravy for Sunday Roast

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By *ssex_tom OP   Man
over a year ago

Chelmsford

What is the best recipe ,?

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By *ose-tinted GlassesMan
over a year ago

Glasgow / London

Mine is.

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By *ose-tinted GlassesMan
over a year ago

Glasgow / London


"Mine is."

Okay, that was flippant. Thing is though, gravy isn’t so much a recipe as an art form. You have to wing it. Adapt according to how it goes. You’re working with the cooking juices from your meat and it’s different every time.

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By (user no longer on site)
over a year ago

I shout ‘why are you so fucking lumpy’ at it so often it infuses with Essenes of glow.

Tastes like crap though.

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By (user no longer on site)
over a year ago

Chip shop gravy.

It is the mutts nuts. I tried to find a recipe that could replicate it closely.

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By *allySlinkyWoman
over a year ago

Leeds

I don't like gravy

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By (user no longer on site)
over a year ago

KFC gravy is the benchmark. All other gravy is judged by this.

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By *rumpyMcFuckNuggetMan
over a year ago

Den of Iniquity

Runny and Boiling Hot so it can be poured over someone's head Tom

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By *ose-tinted GlassesMan
over a year ago

Glasgow / London


"KFC gravy is the benchmark. All other gravy is judged by this. "

American ‘gravy’ isn’t gravy though. Not really. It’s more of a sauce. You start with a roux and add stock.

I have strong feelings about proper gravy.

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By *929Man
over a year ago

newcastle

Gravy granuals + boiling water

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By *rsMistyPeaksWoman
over a year ago

Essex

I spend more time on my gravy than the rest of the roast (or other dinner).

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By (user no longer on site)
over a year ago


"KFC gravy is the benchmark. All other gravy is judged by this.

American ‘gravy’ isn’t gravy though. Not really. It’s more of a sauce. You start with a roux and add stock.

I have strong feelings about proper gravy."

It’s hot brown liquid, it’s not diarrhoea, and its not me in a blender. Ergo it is gravy.

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By *ose-tinted GlassesMan
over a year ago

Glasgow / London


"I spend more time on my gravy than the rest of the roast (or other dinner). "

^ Misty is just me, but a lot sexier.

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By *ssex_tom OP   Man
over a year ago

Chelmsford


"I spend more time on my gravy than the rest of the roast (or other dinner). "

Sounds yummy...

What time is lunch ?

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By *rsMistyPeaksWoman
over a year ago

Essex


"I spend more time on my gravy than the rest of the roast (or other dinner).

Sounds yummy...

What time is lunch ? "

Sunday? Any time between 3 & 5:30….

I wing it. And wine whilst cooking affects it.

Cooking Sunday roast is my chill out time

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By *ssex_tom OP   Man
over a year ago

Chelmsford


"I spend more time on my gravy than the rest of the roast (or other dinner).

Sounds yummy...

What time is lunch ?

Sunday? Any time between 3 & 5:30….

I wing it. And wine whilst cooking affects it.

Cooking Sunday roast is my chill out time "

Book me in

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By *oo..Woman
over a year ago

Boo's World

Can't tell you that because its a secret

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By (user no longer on site)
over a year ago


"Can't tell you that because its a secret "

Not even under tickle torture?

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By *orphia2003Woman
over a year ago

Tonypandy.

Meat juices, deglaze pan with slug of red wine, add in the veg water, bring to boil, whisk in cornflower and cold water. Reduce, Finish off with blob of butter.

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By (user no longer on site)
over a year ago


"Mine is.

Okay, that was flippant. Thing is though, gravy isn’t so much a recipe as an art form. You have to wing it. Adapt according to how it goes. You’re working with the cooking juices from your meat and it’s different every time."

Use meat juices in the cooking tin you cooked meat in. Add bisto powder..and add hot water so no lumps form. Stir on stove again for no lumps nothing worse than lumpy gravy

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By (user no longer on site)
over a year ago


"Mine is.

Okay, that was flippant. Thing is though, gravy isn’t so much a recipe as an art form. You have to wing it. Adapt according to how it goes. You’re working with the cooking juices from your meat and it’s different every time.

Use meat juices in the cooking tin you cooked meat in. Add bisto powder..and add hot water so no lumps form. Stir on stove again for no lumps nothing worse than lumpy gravy"

Oh and add cornflour same time as bisto powder.

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By *xfordjohnMan
over a year ago

Oxford

No cornflour or Bisto in mine; just a butter based roux, stock and meat juice,and plenty of seasoning.

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By *lynJMan
over a year ago

Morden


"No cornflour or Bisto in mine; just a butter based roux, stock and meat juice,and plenty of seasoning."

Don't you use flour in the roux?

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By (user no longer on site)
over a year ago

Kettle.. Chicken Bisto.. Done.

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By *atnip make me purrWoman
over a year ago

Reading

Meat juices mixed with the veg water. So simple but the best.

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By *ools and the brainCouple
over a year ago

couple, us we him her.

In a meek voice

Excuse me,I don't like gravy!

Sorry

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By *xmcdTV/TS
over a year ago

Wrexham

Preferably meat juices with a small amount of beef dripping, let it cool enough to add heaped table spoon of plain flour and a grapes table spoon of cornflour and stir to a paste. Caramelise off some onions and mushrooms and last minute add some diced garlic in.

Add these to paste, get a couple of stock cubes and add the veg water to these and stir removing any lumps and pour into the mix and place on heat.

Get a good gravy powder such as Bisto and add two heaped tea spoons (one for thin or three for extra thick) into a mug and add cold water and stir. Add this to the pan too. Regularly stir until it’s just about to boil and reduce to simmer and allow it to reduce down.

Main thing is it’s all about the quality of the meat drippings and the stock cubes/gels

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By *i1971Man
over a year ago

Cornwall

Bisto or shops own instant powder. Haven't got time to faff with making it

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By *a LunaWoman
over a year ago

South Wales

Meat juice, hot veg water, stock cube, mix

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By *archelCouple
over a year ago

A field somewhere


"KFC gravy is the benchmark. All other gravy is judged by this. "

On a Sunday roast?

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By *hy Essex GuyMan
over a year ago

North Essex

Whatever recipe it just needs to be thick.

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