Gravy - Page 5

Burble · 09-09-2008, 16:33

Quote:

Originally Posted by PvtPyle

as I heard (probably on the tellybox) that it is superior to OXO cubes..

and also in post 15 of this very thread

Glaucus · 09-09-2008, 18:10

Sod bisto crap..

Flour + oil (enough oil to form a paste). Slowly add the water and let it come to boil or to stiff before adding more. Then just add Bovril. It's an awesome gravy. Can make it as thick or as thin as you like.

lostkat · 09-09-2008, 22:02

Quote:

Originally Posted by Burble

Ah, forgot about the onions.

Gravy freezes quite well actually so you could freeze some (ice cube trays are good) to save you having to eat your own limbs.

I made some incredible chicken gravy tonight with the roast. I shall be freezing the left over. Cheers for that

Oh and if the gravy you're making needs thickening, add a little flour mixed to a paste with a tiny bit of water and whisk in.

Burble · 09-09-2008, 22:04

If you thicken with flour then make sure you give the gravy a few minutes to simmer to cook out the flour otherwise you can end up with a grainy texture.

I shall be treating you to my onion gravy on Friday Ms. Lostkat!

lostkat · 09-09-2008, 22:09

*boogies* YAY!!!

Forgot to say that about the flour. Yeah, simmer it and stuff

PvtPyle · 10-09-2008, 00:22

Well a fairly dire afternoon at the office (tending to a client who has gone bat**** mental on me for NO good reason :/) I totally forgot I had to cook dinner for my new flatmate, so I got home and realised I didn't really have stuff like flour readily available.

However, the day was saved as I bastardised Burble's recipe:

onion > butter > red wine (lots of

) reduced down > OXO cubes > water > pinch of salt AND last but not least some Worcester sauce

It was actually surprisingly good.. All with cheese and leek mash of course

Jonny69 · 10-09-2008, 09:33

For quick down and dirty satisfying onion gravy I normally chop an onion, fry it in butter until soft, cover with boiling water and simmer for 10 mins, then thicken up with gravy granules. Splash of red wine if I have it. It's good enough. I only bother making real gravy for a roast.

09-09-2008, 18:10	#42
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Sod bisto crap.. Flour + oil (enough oil to form a paste). Slowly add the water and let it come to boil or to stiff before adding more. Then just add Bovril. It's an awesome gravy. Can make it as thick or as thin as you like. __________________

09-09-2008, 22:09	#45
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	boogies YAY!!! Forgot to say that about the flour. Yeah, simmer it and stuff __________________ Oooooh Cecil, what have you done?

10-09-2008, 09:33	#47
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	For quick down and dirty satisfying onion gravy I normally chop an onion, fry it in butter until soft, cover with boiling water and simmer for 10 mins, then thicken up with gravy granules. Splash of red wine if I have it. It's good enough. I only bother making real gravy for a roast. __________________

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

09-09-2008, 22:04	#44
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	If you thicken with flour then make sure you give the gravy a few minutes to simmer to cook out the flour otherwise you can end up with a grainy texture. I shall be treating you to my onion gravy on Friday Ms. Lostkat!

10-09-2008, 00:22	#46
PvtPyle Sofa Boy Join Date: Feb 2008 Location: Wield of the Shire Posts: 701	Well a fairly dire afternoon at the office (tending to a client who has gone bat**** mental on me for NO good reason :/) I totally forgot I had to cook dinner for my new flatmate, so I got home and realised I didn't really have stuff like flour readily available. However, the day was saved as I bastardised Burble's recipe: onion > butter > red wine (lots of ) reduced down > OXO cubes > water > pinch of salt AND last but not least some Worcester sauce It was actually surprisingly good.. All with cheese and leek mash of course