Four Steps to Perfect Gravy
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A thick buttery dough is all he made and not browned. Use clarified butter, canola oil and keep it a thick liquid and leave in long enough to brown the flour.
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@iamsambath But am I wrong? No. It does look like vomit.
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A nice rich coloured gravy tastes and looks superiour to this kind of gravy. I think the key is to use brown stock (chicken or beef). Roast your bones/trimmings in a pan, half way through add 1 chopped onion and carrot, 1-2 cloves garlic and some fresh rosemary/thyme. Just before the end add a little tomato paste and a few peppercorns. Add your brown stock and simmer until reduced. Strain through a fine sieve/muslin and add a little cornflour/starch to thicken. Can be made 3 days in advance.
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@cctps Actually, I think you made the initial remark when you did the "stereotypical" snooty English thing when you stated our gravy looked like "vomit".
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@iamsambath Did I say everything's better in England? No, I said that gravy is. I actually think that many things in the States are better, but of course you had to do the stereotypical American thing and go on the attack for no reason.
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@cctps i disagree. i think it looks great. not everything in england is better
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I understand that different countries do things differently, but that looks like vomit. Here in England, gravy is a dark brown colour, looks much more appetising than that!
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messy
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1: get some money
2: go to market
3: get some gravy
4: enjoy it!
i m sure my way is more easier :D
that wasn't exactly four steps. or were the four steps: 1) click, 2) watch 3) get hungry 4) cook...?
gigacooler 1 year ago 14
That was a lot more than 5 steps.....I was never meant to be a chef.
apayes 3 months ago 8