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| The Following User Says Thank You to Canbits For This Useful Post: |
Yesterday, 17:17
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Need to Get Out More! ?Join Date: Jun 2010 Location: under a bridge, like a troll!!
Posts: 1,309
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^ Hey Canbits, I'm an expert at gravy....... 1. Throw away Bisto, Oxo or any other powder/gravy granule type product 2. When roastin your piece of meat (Beef, Pork, Lamb, Chicken) add a couple of onions (cut in half, skins left on), a couple of carrotts (quartered) an a stick of celery (chopped into pieces about an inch long) for the last hour or so of roastin time. 3. When your meat is done, remove it from the roastin dish an leave it on a warm plate to rest. Skim off any excess fat from the roastin dish that the meat has been cooked in then place the roastin dish on the hot plate on your stove. Mash up the vegetables in the roastin dish with the thing that you use to mash your potatoes with and add a tablespoon of plain flour, then just push the stuff around a bit, scrapin all the bits of meat up that have stuck to the bottom of the dish when the meat was roastin. (The longer you heat this mixture, the darker your gravy will be. Keep your eyes on it an keep movin it around so it doesn't burn an stick to the bottom of your roastin dish) 4. Add your stock a bit at a time (which you will have made earlier from the water that you strained off from the pan you boiled your carrotts in, addin a vegetable stock cube if you wish to enhance the stock) until you have a gravy of the consistency you require (I prefer a thinner gravy, but you can thicken it up with cornflour if you like it thicker) Keep tastin the gravy as you are doin this, addin more salt or pepper until it is as you like it 5. Pour the gravy through a sieve into another pan, makin sure that you squash all the remainin vegetables in the sieve, squeezin out every bit of the taste in them 6. Ladle some of the gravy over whatever meat you are eatin, pour the rest into a gravy boat that you have had warmin gently in the oven 7. Enjoy it, keepin an eye on Mrs Canbits and how many times she pours more gravy onto her plate, as she surely will......... It seems like a bit of an effort Canbits, but it's not really an I guarantee it's well worth it, you'll never use Bisto or the likes again. It's considered good form to mop up the gravy with a piece of thickly buttered bread in my house as well. There probably wont be any left over for freezin tho...... Last edited by goodshaw boy : Yesterday at 17:23. Reason: Forgot about the freezin bit, but if there was, you could. But there wont be. |
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| The Following 3 Users Say Thank You to goodshaw boy For This Useful Post: |
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Yesterday, 21:10
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? #6 | |
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Need to Get Out More! ?Join Date: Jun 2010 Location: under a bridge, like a troll!!
Posts: 1,309
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Quote:
Not crappy burgers an cheap sausages,but proper stuff cooked well on a Bbq. Chuckwow takes his Bbq'in pretty seriously, he sent me a link to a great site Barbecue and Grilling Recipes from the BBQ Pit Boys Barbecue and Grilling Show I watch this for hours, the Brisket recipe (cooked for 8 hours) is gonna be my next project, I'm currently buildin ( well helpin) to build my next Bbq/Smoker, it's gonna be a big un that you could get a pig in.... Should be schweeet. |
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| The Following 3 Users Say Thank You to goodshaw boy For This Useful Post: |
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| Food and Drink Forum For all things food and drink, including Rossendale restaurant reviews. |
| The Following User Says Thank You to Canbits For This Useful Post: |
|
Yesterday, 17:17
|
? #2 |
|
Need to Get Out More! ?Join Date: Jun 2010 Location: under a bridge, like a troll!!
Posts: 1,309
|
^ Hey Canbits, I'm an expert at gravy....... 1. Throw away Bisto, Oxo or any other powder/gravy granule type product 2. When roastin your piece of meat (Beef, Pork, Lamb, Chicken) add a couple of onions (cut in half, skins left on), a couple of carrotts (quartered) an a stick of celery (chopped into pieces about an inch long) for the last hour or so of roastin time. 3. When your meat is done, remove it from the roastin dish an leave it on a warm plate to rest. Skim off any excess fat from the roastin dish that the meat has been cooked in then place the roastin dish on the hot plate on your stove. Mash up the vegetables in the roastin dish with the thing that you use to mash your potatoes with and add a tablespoon of plain flour, then just push the stuff around a bit, scrapin all the bits of meat up that have stuck to the bottom of the dish when the meat was roastin. (The longer you heat this mixture, the darker your gravy will be. Keep your eyes on it an keep movin it around so it doesn't burn an stick to the bottom of your roastin dish) 4. Add your stock a bit at a time (which you will have made earlier from the water that you strained off from the pan you boiled your carrotts in, addin a vegetable stock cube if you wish to enhance the stock) until you have a gravy of the consistency you require (I prefer a thinner gravy, but you can thicken it up with cornflour if you like it thicker) Keep tastin the gravy as you are doin this, addin more salt or pepper until it is as you like it 5. Pour the gravy through a sieve into another pan, makin sure that you squash all the remainin vegetables in the sieve, squeezin out every bit of the taste in them 6. Ladle some of the gravy over whatever meat you are eatin, pour the rest into a gravy boat that you have had warmin gently in the oven 7. Enjoy it, keepin an eye on Mrs Canbits and how many times she pours more gravy onto her plate, as she surely will......... It seems like a bit of an effort Canbits, but it's not really an I guarantee it's well worth it, you'll never use Bisto or the likes again. It's considered good form to mop up the gravy with a piece of thickly buttered bread in my house as well. There probably wont be any left over for freezin tho...... Last edited by goodshaw boy : Yesterday at 17:23. Reason: Forgot about the freezin bit, but if there was, you could. But there wont be. |
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| The Following 3 Users Say Thank You to goodshaw boy For This Useful Post: |
| The Following User Says Thank You to snighole For This Useful Post: |
| The Following User Says Thank You to Canbits For This Useful Post: |
|
Yesterday, 21:10
|
? #6 | |
|
Need to Get Out More! ?Join Date: Jun 2010 Location: under a bridge, like a troll!!
Posts: 1,309
|
Quote:
Not crappy burgers an cheap sausages,but proper stuff cooked well on a Bbq. Chuckwow takes his Bbq'in pretty seriously, he sent me a link to a great site Barbecue and Grilling Recipes from the BBQ Pit Boys Barbecue and Grilling Show I watch this for hours, the Brisket recipe (cooked for 8 hours) is gonna be my next project, I'm currently buildin ( well helpin) to build my next Bbq/Smoker, it's gonna be a big un that you could get a pig in.... Should be schweeet. |
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| The Following 3 Users Say Thank You to goodshaw boy For This Useful Post: |
| Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
| ? |
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The time in Rossendale is 00:31.
Rossendale Online Business Directory Listings:
A??B??C??D??E??F??G??H??I??J??K??L??M??N??O??P??Q??R??S??T??U??V??W??X??Y??Z
Photos displayed in the photo gallery are the copyright of their respective owners and may not be reproduced, copied or redistributed in any way.
Except where specifically permitted, no portion of this web site may be distributed or reproduced by any means, or in any form, without the permission of Rossendale Online, Onthenetmedia Ltd or the respective owner(s).
Please contact Rossendale Online, if you require more information.
Copyright 2006-2012 onthenetmedia Ltd
Rossendale Online, PO Box 78, Bacup, OL13 3WZ
Contact Us
SEO by vBSEO 3.5.1
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