Gravy Making

cunts
food

#1

How’re we usually doing this then folks

  • Bisto
  • Some other way

0 voters

I usually have the veggie bisto made with the water from whatever veggies I’m cooking. Can’t really see anything wrong with that.


#2

Gravy granules users disgust me.

There, I said it.


#3

I sincerely hope we can all stay civil in this thread, Dave.


#4

Bisto, made so thick the it’s almost gone non-Newtonian, and with a bit of chicken fat from the roasting tray for good measure.


#5

I’m trying Rufffers, I’m really trying.


#6

People who wash out all the good shit from their roasting dish, then knock up a jug of bisto, need to have a really long, hard look at themselves tbh


#7

Prepared to be shocked, my gravy making skills are a bit rubbish.


#8

I’ll be honest, it seems to be the main passion of meat bores
I’m not really bothered about it


#9

Prepared to be shocked again, I don’t eat much food that has or needs gravy on it.


#10

All fine ways to live


#11

whatever onion gravy i can find in the supermarket


#12

Very very rarely actually roast some meat.

So, Bisto. It’s fine guys.

Fine.


#13

Yeah, make vegetarian onion gravy, sin’t it.


#14

Onions, butter, nutmeg, smoked paprika, on very low heat.

Obviously.


#15

Pie and mash: bisto
Sausage mash: bisto and fried onions
Roast: dripping from the bird/joint, stock, flour, wine, scrapings
Christmas: dedicated slow cooked chicken wings, bacon and veg to get the base for ultimate gravy. Make it way ahead and freeze. Fastest way to ruin a Christmas roast is for there not to be enough gravy for everyone, and I will over compensate to make sure that doesn’t happen on my watch.


#16

had some lovely gravy blast night.
just added some cornflour to all the tasty juices that had run from the chicken and veg as it was roasting