Reply With QuoteOf course the flour, placed into the pan, combines with the fat therein, making a roux, no?
Under different circumstances of course.
Even I wouldn't have gravy with fried eggs.
Of course the flour, placed into the pan, combines with the fat therein, making a roux, no?
I remember Ian Harvey telling me many years ago that he never thickens his sauces with flour or even cornflour, but simply relies on reduction.
Now I defer to no man in my appreciation of a rich reduction, but it's not gravy, is it?
13 years in and I've still gone that native.
No peas, no pickled eggs/onions.
Scraps though, I'm mad for the scraps.
will merely complement the meat and leave the rest of the plate as dry as a witch's tit.
Gravy must be abundant, flavourful without being intense and above all brown. These are its key attributes.
My gravy contains the DNA of thousands of long-dead animals, since I always freeze what is left and use it 'start' the next gravy. I recommend this approach for depth of flavour.
What is this 1974 ?
Perhaps a little too much time on our hands here.. Hmmmm
each to his own and all that
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