I love cooking and am quite experimental, but never make my own gravy with a roast dinner. I tend to use granules with meat juices or ready made chilled from the supermarket.
Don't know why but I am scared of making it......(and I can cook)
Do you make your own gravy....if so how?
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Nope. Granules for me. I'm not a big gravy fan, I'd rather have pepper sauce, yummy.
ahhhhhhhhhhh Bisto 
ahhhhhhhhhhh Bisto
See its all me old Mums fault....she was an ahhhhhhh Bisto Mum.....powdered sort, that I stirred in a cup with a little water and added to Vegetable water and meat Juices...
I love gravy, I like a little bit of dinner with my gravy.
Last Christmas, I tried to make a real gravy following a 'Jamie Oliver' recipe, it was hours and hours of veg and chicken wings boiling and mashing, then adding flour. Worst gravy ever.
Granules & meat juice from now on.
Talking of meat juice, did any of you ever dip bread in to the roasting pan after Mother had cooked lamb? *drools*
ahhhhhhhhhhh Bisto
See its all me old Mums fault....she was an ahhhhhhh Bisto Mum.....powdered sort, that I stirred in a cup with a little water and added to Vegetable water and meat Juices...
I do that Syd, I use the powder and make it like your mum and mine 
Although I always used to make my own, it's just so handy and quick to do it that way 
ahhhhhhhhhhh Bisto
See its all me old Mums fault....she was an ahhhhhhh Bisto Mum.....powdered sort, that I stirred in a cup with a little water and added to Vegetable water and meat Juices...
I do that Syd, I use the powder and make it like your mum and mine Although I always used to make my own, it's just so handy and quick to do it that way
Me, too.
I do the ahhhhhhhhhhhhhh bisto thing and use water from the veggies and cook it in the roasting tin with the remnants of the roasties and the meat juices.
Tonight though I did sausage and mash - I used the Marco Pierre White stock cube - veggie water ..............TBH it's all much of a muchness IMO ..............although I find Oxo too beefy and strong tasting!
I also make proper gravy with flour etc and the vegtable water as the stock
I love cooking and am quite experimental, but never make my own gravy with a roast dinner. I tend to use granules with meat juices or ready made chilled from the supermarket.
Don't know why but I am scared of making it......(and I can cook)
Do you make your own gravy....if so how?
Yes. I just add a bit of boiling water to the juices.
We had to "Fill up with the gravy".....
...What a sauce!!!!!!!
If you look on Delia Online she shows you how to cook gravy from scratch. It's not difficult and tastes nice, but I have to say that, it is a bit of a faff and I always add granules for a bit of extra flavour. Unless you can afford a really good piece of meat from the butcher and season it well then meat doesn't always have that much flavour these days.
I love gravy, I like a little bit of dinner with my gravy.
hahaha me too
fry onions, add water
boil
add bisto vegetable gravy granules.. to thicken
add a dollop of Vecon (vegetable stock)
pour over mash.. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
*goes hunting in kitchen for spuds*
I always make my own. Drain the fat off the meat juice add oxo stock to the juices then thicken with a little water mixed with cornflour bring to the boil and simmer for 5 mins and serve.
I always make my own. Drain the fat off the meat juice add oxo stock to the juices then thicken with a little water mixed with cornflour bring to the boil and simmer for 5 mins and serve.
See you cheated, you used Oxo stock....
Joe, you are so discerning 
I always make my own. Drain the fat off the meat juice add oxo stock to the juices then thicken with a little water mixed with cornflour bring to the boil and simmer for 5 mins and serve.
See you cheated, you used Oxo stock....
But it was only a little cheat and I have always loved oxo stock. In fact I use oxos in everything I even make a cup of oxo and drink it on cold days.
I love gravy, I like a little bit of dinner with my gravy.
hahaha me too
I once caused a gravy tsunami by putting way too much inside a giant yorkshire pudding, then when I cut in to the pudding the peas were swept away in the chaos 
I love gravy, I like a little bit of dinner with my gravy.
hahaha me too
I once caused a gravy tsunami by putting way too much inside a giant yorkshire pudding, then when I cut in to the pudding the peas were swept away in the chaos
I am a granule man, but I add loads of cracked black pepper, cornflour and slices of red onion in the mix, lurvely!
I haven't made me own gravy since me mam was alive but she used to stir flour into the meat juices bit by bit untill it thickened and the lumps went (in the meat tin) then add boiling water to make up to what was needed and return to a pan on top of the cooker and gently boil and stir until cooked.
Edit oh, I forgot about adding gravy salt too
I haven't made me own gravy since me mam was alive but she used to stir flour into the meat juices bit by bit untill it thickened and the lumps went (in the meat tin) then add boiling water to make up to what was needed and return to a pan on top of the cooker and gently boil and stir until cooked.
Edit oh, I forgot about adding gravy salt too
and a slosh of wine for a really special gravy - delish 
Nooooooo, good food shouldn't be 'tainted' 
Nooooooo, good food shouldn't be 'tainted'
I despair
I tells the troof and ya knows it!
I haven't made me own gravy since me mam was alive but she used to stir flour into the meat juices bit by bit untill it thickened and the lumps went (in the meat tin) then add boiling water to make up to what was needed and return to a pan on top of the cooker and gently boil and stir until cooked.
Edit oh, I forgot about adding gravy salt too
What's gravy salt Sprout?....Does it come in a cube wrapped in foil?....
I haven't made me own gravy since me mam was alive but she used to stir flour into the meat juices bit by bit untill it thickened and the lumps went (in the meat tin) then add boiling water to make up to what was needed and return to a pan on top of the cooker and gently boil and stir until cooked.
Edit oh, I forgot about adding gravy salt too
What's gravy salt Sprout?....Does it come in a cube wrapped in foil?....
LOL no, have you not heard of Comptons - in a red and black box, comes in a block and you break off as much as you need to to make the gravy tasty
LOL no, have you not heard of Comptons - in a red and black box, comes in a block and you break off as much as you need to to make the gravy tasty
No Sprout I've never heard of it, can you still buy it now?...
LOL no, have you not heard of Comptons - in a red and black box, comes in a block and you break off as much as you need to to make the gravy tasty
No Sprout I've never heard of it, can you still buy it now?...
I think so. *Goes researching*
My MIL used to use gravy salt - I was never quite sure what it was.
LOL no, have you not heard of Comptons - in a red and black box, comes in a block and you break off as much as you need to to make the gravy tasty
No Sprout I've never heard of it, can you still buy it now?...
I think so. *Goes researching*
Yeah you can. Bought some the other week. All it is is salt, cornflour and caramel (good for helping to brown meat quicker as well).
I've never seen that Comptons stuff before - and I've never heard of gravy salt 
http://www.mysupermarket.co.uk...ml?showswitchsmbar=3
Try this link peeps. There's a lot of stuff on Google too, but I can't find anything relevant yet
