Gravy

Central · 13-02-2008, 18:35

I used to make gravy with Bisto powder and cornflour but not done it for about 3 years and completely forgot.

Anyone wanna remind me how to?

Cheers

Cobbydaler · 13-02-2008, 18:43

I've never used cornflour with gravy granules of any sort, think they have the thickener built in...

Central · 13-02-2008, 18:46

Quote:

Originally Posted by Cobbydaler

I've never used cornflour with gravy granules of any sort, think they have the thickener built in...

I am not using granules

**Maggy** · 13-02-2008, 18:47

Sorry but I make REAL gravy...with the meat juices or a stock cube and thickened with a tablespoon of flour.Add the flour to the meat juices,mix to a thick paste and gradually add more liquid/stock until you have a thickish sauce.Cook over heat until it thickens.If it's too watery boil it down until thicker.If it's too thick add more liquid.

No idea how to use Bisto.

Cobbydaler · 13-02-2008, 18:49

Sorry! Never used Bisto powder, but my guess would be to dry mix the gravy powder & the cornflour then slowly pour on the boiling water while mixing.

No idea of the proportions of gravy powder & corn flour to use though...

**Maggy** · 13-02-2008, 18:51

Anyway aren't there any instructions on the packet?

Seems very odd if there aren't any.

Central · 13-02-2008, 18:57

Quote:

Originally Posted by Incognitas

Sorry but I make REAL gravy...with the meat juices or a stock cube and thickened with a tablespoon of flour.Add the flour to the meat juices,mix to a thick paste and gradually add more liquid/stock until you have a thickish sauce.Cook over heat until it thickens.If it's too watery boil it down until thicker.If it's too thick add more liquid.

No idea how to use Bisto.

Well I am making shepards pie. So should I use the fat from the meat?

WHISTLED · 13-02-2008, 19:02

Quote:

So should I use the fat from the meat?

God no!

**Maggy** · 13-02-2008, 20:04

Quote:

Originally Posted by Be*

Well I am making shepards pie. So should I use the fat from the meat?

No just stir the flour into the mince when you have fried and browned it,then add stock/water but only enough to give a small amount of gravy.If you add too much liquid you will have to cook it until the liquid reduces down to the right consistency.If it's it's too light in colour add some gravy browning(if you have some).

handyman · 13-02-2008, 20:17

Quote:

Originally Posted by Incognitas

No just stir the flour into the mince when you have fried and browned it,then add stock/water but only enough to give a small amount of gravy.If you add too much liquid you will have to cook it until the liquid reduces down to the right consistency.If it's it's too light in colour add some gravy browning(if you have some).

No Need for gravy browning, just cook the mince fast and it will caramelise on the outside. You may need to do this in 2 batches so the mince fries rather than boils. After the 2nd batch is browned then you can tip the pan and scoop off the fat leaving the juices behind. Add a stock cube to a mug of boiling water and stir till dissolved (squeeze the cube 1st to break it up in the packet).

Once the stock has combined with the mince then you can add a squeeze od tomato puree and a spoonfull (or two if making a larger shepards) of corn flour disolved in smallest amount of water possible. (you can use the same mug you used for the stock.

You can also use incogs way and use flour but that needs a bit of fat or it will not blend in easily and also you need to make sure you cook out the flour. Don't for get that if using a stock cube to use less salt.

lostandconfused · 13-02-2008, 20:20

Do they still sell gravy browning? I havent seen it in years

Angua · 13-02-2008, 21:55

Quote:

Originally Posted by Incognitas

Sorry but I make REAL gravy...with the meat juices or a stock cube and thickened with a tablespoon of flour.Add the flour to the meat juices,mix to a thick paste and gradually add more liquid/stock until you have a thickish sauce.Cook over heat until it thickens.If it's too watery boil it down until thicker.If it's too thick add more liquid.

No idea how to use Bisto.

The only way to make real gravy

Mine always turns lumpy if I even try and use Bisto (too salty anyway).

I generally add some wine & use the water from cooking the veg, the water from cooking the potatoes is good for Shepherds pie as it has extra thickeners from the potato starch.

Quote:

Originally Posted by lostandconfused

Do they still sell gravy browning? I havent seen it in years

Yup it's still out there (keep it in a small plastic bag to avoid your cupboards getting mucky). If you have no gravy browning get a large metal spoon with tablespoon of sugar and a drop of water heat until the sugar turns almost black then immediately stir in to the peaky gravy.

Halcyon · 13-02-2008, 22:31

Buy the Bisto granules.
Then add about 4 or 5 table spoons into your gravy jug.
Add and stir in boiling water.

Done.

Better to always put a bit more granules to start with and then top it off with more hot water if it is too thick as adding more granules later to thicken a liquid gravy normally always results in bits not disolved.

**Maggy** · 14-02-2008, 00:39

Quote:

Originally Posted by Halcyon

Buy the Bisto granules.
Then add about 4 or 5 table spoons into your gravy jug.
Add and stir in boiling water.

Done.

Better to always put a bit more granules to start with and then top it off with more hot water if it is too thick as adding more granules later to thicken a liquid gravy normally always results in bits not disolved.

you've made me go all hot and cold...

14-02-2008, 13:36

Quote:

Originally Posted by Be*

I used to make gravy with Bisto powder and cornflour but not done it for about 3 years and completely forgot.

Anyone wanna remind me how to?

Cheers

Chicken gravy is the bees knees, when you've done with a chicken boil it and get all the meat from the bottom of the pan, add some cornflour and whala you have chicken gravy.