How thick do you like it. 1 being water that glanced at a granule through a window and 10 being you can eat it with a fork.
I've gone for 7 but I think it's probably 8. I like it so it's got the texture of paint when you pour it from a tin. My mum has it at 1 or 2 and I really don't understand it. She's basically pouring flavoured water into the dinner.
Its got to be thicker than the consistency of double cream otherwise it'll wash the food and ruin it. Runny gravy means there's loads of water sloshing about on yer plate...
Firstly great topic this is what the bbs is all about. I've gone in at 7, would only go thicker from that point though. It's one of the reason I avoid meals when out that come with Gravy. I don't want water on my food.
Has to be at least 9 with beef or pie. With chicken I could have it a bit thinner, but never less than 7
Roast beef .... 'Jus'. Basically meat juices from the roasting tin.. steak same but with butter deglazing the pan. Roast beef with Yorkshire pudding .. onion gravy 7-8. Pork and lamb a 6-7. Chicken goose duck and turkey 7 ..(goose and duck gravy on meat but kept away from crispy skin,) Me picky?? Never. Oh! And my biggest hate. Hot food dished up on a cold plate
I’ve gone for a five. Growing up we always had an oxo cube in a pint of water (to be shared, not a pint each) as gravy.* It took me quite a while to get used to Bisto and I still can’t bear in thick. Will pours his and then it water it down and pour mine. * I presume this is because of my mam’s diabetes and it not being many carbs but I don’t actually know why.
If you’re making gravy with just bisto or oxo, you’re missing out on a culinary wonder. Making gravy properly is one of life’s essential skills. Gravy needs Stock from veg (carrots, parsnips, cauli, potatoes - ideally a mix of 2 minimum) Juice from the meat tray once meat has been cooked Mix of oxo cubes / gravy granules. Diluted Cornflour to thicken Splash of sherry to sweeten Anything less is just a mess
