Gravy browning

My mother used a sprinkling of flour mixed into the meat juices and diluted with the water from cooking whatever vegetables we were having. If it looked too pale, she added Oxo. It was all boiled up and reduced while the meat rested and the roast potatoes finished. I do the same on the rare occasions that I do a roast while cooking for one.

My mother was a very good comfort-food cook and always used Bisto and changed to granules later on. She usually grilled meat so there wasn't really much liquid to use for a gravy. For the Sunday roast she would use the juices but dripping toast was also a great favourite with us so she kept some back.

I don't often do gravy, now I come to think of it. Can't get Bisto here in Germany, of course. There are plenty of similar things available but usually in portioned sachets or little boxes, so you can't control the thickness or the quantity very much.

Instead of gravy I often use a white sauce, a red wine sauce or a lemon/butter sauce. I think I'll try out some of the methods described here, but only when we have visitors who eat meat.

I've always used Burdall's Gravy Salt Kittylester and still do although it is quite hard to get. My mother used it and she was an excellent cook.

My scary mil always used Burdall's Gravy Salt - which I assumed must be a better class of gravy browning because she was always right.

Thanks for your comments. Seems I'm in the minority then. Better get out there and stock up!

Bisto is ?

kittylester

Did it start as a gf thing Ww? That's why I started but it is so much easier that way.

No I have nearly always done it like that. I started making gravy like Mum with Bisto after I was first married, but very soon changed o making proper grave. It was an American chef I think. I started with Christmas turkey gravy making stock with giblets etc and from then never looked back, so that would have been in the early 70s I guess.

I have always used cornflour in sauces as well. So that has never changed.

Exactly the way I make gravy, but with Bovril!

Make gravy with meat juices, flour and wine, if needed I use Kallo stock cubes but not the low salt ones. Marigold bouillon is also useful. Never used gravy browning and can't bear the taste of Bisto!

My mum was never without gravy browning too.
I don’t use it - it’s the messiest, stickiest stuff! We prefer Bisto granules.

I've been doing my mum's shopping since March and gravy browning is a regular on her list. I've actually found it in Tesco but the packaging has changed. It's in a bottle now, green lid, green label by Sarson's. I found it near the Bisto powder. (As a child I remember it being in a yellow box, powder form).

Oh you wicked people! All that lovely food and I’m off for a diet milkshake. ?

Oops, you said that! Sorry! It's still early!

Wow, I'll have to try that, riverwalk! I presume that thickens it as well. Roast pork on Sunday!

I've never used gravy browning, nor did my mother.

I make mine similar to Kitty's except that I don't strain but blitz it (removing bay leaf etc). The blitzed onions, sometimes soffritto, thicken the sauce.

Did it start as a gf thing Ww? That's why I started but it is so much easier that way.

I am vegetarian but am able to make both meat-based and vegetable gravies without browning. I've never used it and nor did my parents... in fact, I've just had to look up what's in it!
Colour: Ammonia Caramel, Glucose Syrup, Salt
Surely this can't really be necessary!

kittylester

I haven't used gravy browning for years and years.

I roast the meat on chopped onions, herbs (eg black pepper, bay leaves, thyme, rosemary and a glove of garlic) as appropriate (and a lemon for chicken) deglaze the pan with an appropriate type of alcohol - well actually I use quite a lot. Reduce it, strain it then add stock and reduce it.

People seem to like my gravy.

That’s exactly what I do!!

I wonder if we have the same practise nurse Liz? Ours gave me a similar lecture and was a similar shape.

Liz46

I had to have a lecture from the practise nurse when my cholesterol was high. She was so obese that I couldn't believe she was lecturing me on diet. My BMI is normal. When she asked me how I made gravy I told her I used the juices of the meat and the sucked her teeth disapprovingly.

That's very funny, Liz - we used to have a plumber like that. He wasn't obese but definitely had similar teeth !!!

Browning for a Caribbean meal is made fresh every time. In a deep pot heat a pot spoon of oil, add a tablespoon or two of brown sugar. Keep the heat high and the sugar melts then rises to the surface and froths. At the point when it has reached the right depth of colour you add the meat which was probably marinating in herbs and spices overnight. Once the chicken or other meat is well browned on all sides you add the marinade and stock or water, and braise until almost cooked then add the veg or veg and rice.

People seem to like my gravy.

I'm not surprised kittylester! I'll be round on Sunday; about half one.

Always proper gravy with the meat juices and veg water.
All the mini Foodloves make proper gravy too.

I haven't used gravy browning for years and years.

I roast the meat on chopped onions, herbs (eg black pepper, bay leaves, thyme, rosemary and a glove of garlic) as appropriate (and a lemon for chicken) deglaze the pan with an appropriate type of alcohol - well actually I use quite a lot. Reduce it, strain it then add stock and reduce it.

People seem to like my gravy.

My Tesco has Bisto I have used it for 55 years and would be lost without it .