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
Life isn't about waiting for the storm to pass....it's about learning to dance in the rain.
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
On the first day God created horses and on the second he painted the good ones..
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.