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Post by Rowndan on Jul 24, 2010 6:59:57 GMT -1
I always like to use meat jucies to make gravy and i always use gravey browning for colour and flour to thicken it. but, adam moans that it sticks to the roof of his mouth!! men. so, isthere anoter way i can do it, that want stick to the roof of HRH Adams mouth  x |
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Post by SuzieP on Jul 24, 2010 7:55:46 GMT -1
How thick is the gravy, Row? Does Adam get a sticky feeling because it's thick, or does he just not like the feel of flour-thickened gravy in his mouth.
The way I do gravy is to pour off all the meat juice into a separator jug to separate the fat from the juice. I put a bit of flour into the meat pan with a little of the meat fat if necessary and pop it on the hob over a medium heat, stirring all the time to scrape the meat bits off the bottom of the pan and before long the flour is nicely coloured. Then I add the meat juice a little at a time until it's all used up. If the gravy is too thick I'll add more water and maybe a bit of stock cube if it needs more flavour.
Things like Bisto can make the gravy a bit gloopy if you use too much.
And if all else fails make the meat gravy for yourself and J and get a jar of instant gravy for Adam - easily made in a jug with boiling water! LOL
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Post by Rowndan on Jul 26, 2010 12:14:46 GMT -1
Ad likes it really thick and maybe its that that is doing it. I use instant gravy sometimes but just prefer using meat juices.
bloody men eh!
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Post by SuzieP on Jul 26, 2010 15:36:56 GMT -1
LOL - sounds like he's only got himself to blame then! Perhaps he should cook dinner for a change?
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Post by Rowndan on Jul 27, 2010 7:28:40 GMT -1
lol yes definatly
to be fair when he wasnt working he quite often cooked tea for me when i was snowed under with collage work. But now hes driving full time hes sometimes gone out of the house 15 or 16 hours a day. but usually always washes his own plates and buttie box. Hes ace really just too fussy sometimes lol
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Post by lyndales on Jul 30, 2010 6:56:13 GMT -1
I normally pour the juices into a saucepan with some wine, bring to the boil for a minute or two and then let it cool, then skim off the fat on the top (if any - a little is ok) then whisk in a little flour (you have to experiment what is right for you) and slowly reheat. Voila! Salt and pepper to taste.
Lynda x
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