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Thread: Gravy

  1. #1
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    Gravy

    We make ours using the roasting dish from the meat, de-glaze tin with red or white wine depending on meat, thicken then use stock or veg water.

    Had no wine the other night so found a bottle of port (we were eating lamb) and used that instead. It was OK.

    So, any suggestions for other alcohol I could try? How do you make yours?

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    No more Mr Nice Guy. Nick's Avatar
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    I always use a trivet of veg (trivet is just posh word for 'layer'... though it originally was a wire rack).

    I bung whatever it is I'm roasting on that, then add a weak stock to just cover the veg and usually a splash of white or red wine.

    Failing wine, if I want a bit of acidity for a chicken gravy, I've use a squeeze of lemon, or, for dark meats, redcurrant jelly goes well... though only bung in a teaspoon or so.

    If I'm out of them I'll use a splash of Worcestershire sauce, dark soy and shoyu (a Japanese soy which has a sharper flavour).

    I normally roast the meat under foil to keep it moist and juicy, then take the foil off near the end for crisping and browning.

    When it's done I lift the meat out, pour the pan juices through a sieve into a saucepan, then bring that up to the boil and thicken it.

    I don't normally bother de-glacing the pan as cooking under the foil stops things drying out, so nothing gets baked on...
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Now with added sobriety Rave's Avatar
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    I'm lazy. I like the gravy from granules so much that I just do that, then I eat the juice and scraps out of the roasting tin later with a spoon

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    Quote Originally Posted by Rave
    I'm lazy. I like the gravy from granules so much that I just do that, then I eat the juice and scraps out of the roasting tin later with a spoon
    Classy bloke.


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    I cook the meat the same way as Deck (Under Foil) then about 30 mins before finishing take the foil off drain the liquid from the roasting tim into a pan and add any water from cooked veg, then just add gravy granules to it. Tastes really nice the way I do it I've been told !

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    Now with added sobriety Rave's Avatar
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    Quote Originally Posted by Vaul
    Classy bloke.

    I know. When I'm not in company I lick the plate as well.

    Rich :¬)

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    No more Mr Nice Guy. Nick's Avatar
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    Liar, saw you licking your palms too!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Senior Member GAteKeeper's Avatar
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    I normally make a rue with the fat off the roast and then use the juices/veg water to get the right consistency. S&P, gravy browning only if its super anaemic and bovril if it has no flavour (not so much of this now due to buying 90% of joints from farmer next door, nothign like outdoor reared rarebreed pork and fresh spring lamb).

    Only tend to add wine to beef gravy if its lacking.

    GAteKeeper
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    best gravy was how my Grandma made it, juice from the roast, and the water from the Veg, with a little bisto added.

    Curly

  10. #10
    Now with added sobriety Rave's Avatar
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    Quote Originally Posted by GAteKeeper
    I normally make a rue with the fat off the roast
    I think you mean a roue. I might be a skanky platelicker, but I'm a bilingual skanky platelicker thank you very much

  11. #11
    No more Mr Nice Guy. Nick's Avatar
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    And I thought it was roux... who's now going to be pedantic enough to go off and link to the spelling?
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  12. #12
    No more Mr Nice Guy. Nick's Avatar
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    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  13. #13
    Now with added sobriety Rave's Avatar
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    Arrgh Google you have failed me....(nothing to do with the booze honest....)

    Some people do spell it as roue though- I guess those people are wrong.

    http://216.239.59.104/search?q=cache...ue+sauce&hl=en

  14. #14
    No more Mr Nice Guy. Nick's Avatar
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    Ah, so it'd just be me and the whole of France that are wrong...

    EDIT: And now we're off topic again.... dammit!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

  15. #15
    Now with added sobriety Rave's Avatar
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    No no, I'm sure roux is the right spelling. I'm saying the fools google linked me to have misled me

  16. #16
    No more Mr Nice Guy. Nick's Avatar
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    lol, I know...

    or

    I knoux.
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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