observer Posted October 13, 2009 Report Share Posted October 13, 2009 Or Gravy: been experimenting with butter (not healthy I know), add flour stir into rue and add milk: then tried honey, mustard, worcester sauce and browning - tasted really nice. Anyone got a recipe? Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 14, 2009 Report Share Posted October 14, 2009 Speaking personally, I think you've quite enough sauce of your own! Quote Link to comment Share on other sites More sharing options...
Lt Kije Posted October 14, 2009 Report Share Posted October 14, 2009 Used to be a chef 20 odd years ago, try a stock chicken or veg instead of milk. Butter is best Quote Link to comment Share on other sites More sharing options...
Dizzy Posted October 14, 2009 Report Share Posted October 14, 2009 Obs from what I've been reading butter (unsalted of course) seems to be better for you than margarine so keep adding it any enjoy Quote Link to comment Share on other sites More sharing options...
observer Posted October 14, 2009 Author Report Share Posted October 14, 2009 Now I'm really confused again - butter or margarine? Just what IS healthy? Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 14, 2009 Report Share Posted October 14, 2009 You don't need to put either in your sauce/gravy if you thicken with cornflour/arrowroot/potato starch mixed with cold water and whisked into the hot sauce then boiled to thicken instead of a roux. Won't be as shiny, won't be as rich, but it'll still be nice. "Margarine" has to have 90% fat, so it's no better for you than butter. Most stuff on sale though has a lot less fat than that and is therefore technically "spread".... fascinating fact, eh? We're all paying for water.... What's healthier? Who knows? Calcium is good for you, saturated fat is bad for you, but if you heat the so-called "healthy" oils to 200C, they become exceedingly unhealthy, and the worst fats of all are trans-fats that are frequently stuffed in all kinds of food to lengthen shelf-life. Unless your doctor tells you otherwise, have whatever you like best, cos no matter what that is, someone will tell you it's wrong!! Quote Link to comment Share on other sites More sharing options...
observer Posted October 14, 2009 Author Report Share Posted October 14, 2009 Think your last sentence covers it. Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 15, 2009 Report Share Posted October 15, 2009 Oh yes - I'm afraid the Fun Police have CCTV everywhere these days. Any hint of pleasure and they send someone round to tinkle on your french fries!! Quote Link to comment Share on other sites More sharing options...
observer Posted October 15, 2009 Author Report Share Posted October 15, 2009 not fond of vinigar on my chips! Quote Link to comment Share on other sites More sharing options...
Dizzy Posted October 15, 2009 Report Share Posted October 15, 2009 Now I'm really confused again - butter or margarine? Just what IS healthy? Apparently Margarine is so processed it borders on almost being a form of plastic and nothing will apparently grow or live on it either which makes you wonder eh? Might stick a tub of marge and a block of butter in my shed for a few weeks and see what happens..... or would the butter attract mice Quote Link to comment Share on other sites More sharing options...
observer Posted October 15, 2009 Author Report Share Posted October 15, 2009 Don't try to butter the mice up, you may get overun with rats! Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 16, 2009 Report Share Posted October 16, 2009 You say that, Dis, as if you're always sticking similar experiments in your shed.... is that where we'll find your neighbour's cat and Aunty Edie? Quote Link to comment Share on other sites More sharing options...
observer Posted October 23, 2009 Author Report Share Posted October 23, 2009 Back to the topic: seems scientists at the Royal Institute of Chemistry have come up with a formula for the best gravy - which basically derives from beef fat, flour and cabbage water (as per the traditional recipe), however they suggest that the addition of Soy Sauce makes the difference. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted October 24, 2009 Report Share Posted October 24, 2009 Sounds rather nice. My mother-in-law allways makes sunday roast gravy in the traditional way you mentioned, might tell her about the Soy Sauce so we can try it. Can't do it myslef as I only know how to make Gravy with Bisto granules ... PS I forgot to but my marg and butter in my shed to see what happens. Reminder !!!! One thing I have noticed though... I have started buying Lurpack Spreadable (unsalted of course) presuming it was butter. If you leave it out for over 1/2 hour at room temperature it turns into a smoothe and very runny liquid In contrast my m-i-l buys REAL butter and just leaves it in a butter dish in her bread bin and apparently stays fine and is obviously more spreadable than when it's kept in a fridge Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 24, 2009 Report Share Posted October 24, 2009 They mix it with veg oil. If it doesn't say it's butter, then it's not. I think they're cheating cos they make it look as if it's just butter in a tub, not nasty spread. There are some butters churned to be softer - M&S make one. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted October 24, 2009 Report Share Posted October 24, 2009 Thanks LP... Guess I fell for the Lurpack 'spreadable butter' twaddle without really thinking about it But then again.. should we all have to spend time researching on the internet for clues about what we are really eating and wether the advertisers themselves are conning us. Guess the answer to that is YES Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 25, 2009 Report Share Posted October 25, 2009 Most people do - it's why they name it like that. Lots of brands do it if you look. Often, they charge more for it than the butter and people pay it. If you look at all the products, block and tub, you'll find a couple that have roughly the same butter content and are an awful lot cheaper. I get a bit rabid about it, because I can tell butter from anything else. I have no idea how anyone is fooled in those "can't tell it from butter" demos. I use various things for different purposes, but when it comes to my crumpets, there is just no acceptable substitute for slightly salted English butter! Quote Link to comment Share on other sites More sharing options...
Mary Posted October 25, 2009 Report Share Posted October 25, 2009 Back to sauces - Obs if you have made a roast or any meat and have drippings left over - add flour salt and pepper to that to make a rue. Then add water to it, thicken - Its the best! Quote Link to comment Share on other sites More sharing options...
observer Posted October 25, 2009 Author Report Share Posted October 25, 2009 That what they are saying Mary - but with the addition of some Soy sauce. However I'm not fond of beef - prefer turkey these days! Quote Link to comment Share on other sites More sharing options...
LymmParent Posted October 25, 2009 Report Share Posted October 25, 2009 I like chicken gravy best, made with the meat juices and thickened so it sticks to your roasties..... something magical about potatoes and gravy. Quote Link to comment Share on other sites More sharing options...
observer Posted October 26, 2009 Author Report Share Posted October 26, 2009 Did a sauce tonight and added some Soy - seems to work. Quote Link to comment Share on other sites More sharing options...
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