The **ULTIMATE** gravy thread

randomshenans

randomshenans

randomshenans

Soldato
Joined
11 Sep 2009
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Location
France, Alsace
I think the capitalisations and all highlight the awesomeness of the ultimate gravy thread.

What do you do?

I like to do a bit of a mashup of things. Main base is Jamie's gravy to be fair as you can do it ahead of time and it's damn good.

http://www.jamieoliver.com/recipes/other-recipes/get-ahead-gravy

I also then use cider in it, I like the flavour it gives it. Make as much as possible and then fridge or freeze, depending on when it's cooked. Then bust it out on Christmas day and add it to the generic gravy making process with the turkey juices and adjust thickness if needed, sometimes add a spoon of cranberry jelly to it as well.

LOVELY!
 
Burnsy2023 said:
Yeah I was staring at my sarcasm detector and it only gave a negative result, so flamethrowers were armed.
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Pass one over and lets go. It's just vile, it's not even edible.

Lots of different graves.

Usually just put stock veg under the meat, when roasting. Mashum up add flour and water then strain.

The other nights was epic, just put a small amou t under a piece of brisket, cooked for + hours, thicken with flour and a bit more water and then squeezed in a few cloves of roasted garlic. It didn't need veg, just ultimate meat goodness.

If not doing a roast, usually do a cheat, fry onion and flour and water then spoon in some bovril.
One day I will get a stock pot and freeze stuff for use on non roast days.
 
KFC gravy varies from good to lovely IMO. They make it on site apparently so that would explain it. It's probably full of salt but it is a guilty pleasure.

As for 'not even edible' lol. that pretty much negates anything else you say in your post because it obviously is.
 
monkeyspank said:
KFC gravy varies from good to lovely IMO. They make it on site apparently so that would explain it. It's probably full of salt but it is a guilty pleasure.

As for 'not even edible' lol. that pretty much negates anything else you say in your post because it obviously is.
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It's ok AH, sorry Glaucus, we can shun the heretic together.
 
Wow, that Oliver recipe takes a bit of prep.

I make gravy with every roast, nice and easy and always turns out pretty ace.

I roast the meat on top of carrots, celery and onions. At end of cooking, let the juices drain from meat into pan. Fry/mash up the veggies a bit. Stir in 1 or 2 teaspoons of cornflour depending how much juice/fat there is from the meat. Add red wine or ale if beef, white wine if chicken, or cider if pork, a bit at a time and stir in. Then stir in some stock and let reduce until thick for 5-10 minutes. Strain into gravy jug.

Easy and delicious.
 
Gravy is one of those thigns that everyone has the best recipe for. It is something that is very personal to each and every person that makes it and very rarely will you get the taste exactly right a second time. Sure, you can get it as close as damn but you will never get it bang on.

You may knock my love of KFC but for flavour it's beautiful. I have no idea how they make it and suspect it's full of preservatives and comes in powder form.

I was in the Army Catering Corp and have made my fair share of gravy using a variety of different stocks and techniques but I still enjoy the colonel sanders legacy.
 
Root veg, onions, garlic, celery, meat on top, water, herbage, a little stock of sum kind, some flour or corn flour, and then a few variations on meat, oven, remove, let the meat rest then remove, scrape all the good dry flavour into gravy, mash all the veg up (keep some for eating), remove the lumps, awesome times and 100% better then just add water stuff etc.
 
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