Gravy

[doglady]

This isn't really a question. I would just like to say that I cooked roast beef tonight, and I made my own batter for the yorkshire puddings, AND I made my own gravy. Not from granules, just from the meat juice, and a bit of water from the veg and some flour to thicken it. And it was bloomin' lovely.

And I made really nice roast potatoes, not Aunt Bessie's and I made apple crumble from apples off my tree, and I made my own crumble mix as well.

I'm all domesticated me!!

[electricblue]

Send me your tips will ya?lol

[Mortartube]

Well done. There's not enough "Proper" cooking going on these days. I don't know if there was a slight floury taste to your gravy, if you used normal flour. If so, next time try a little cornflour mixed to a thin single cream consistency in water and leave it over the hob to thicken, whilst stirring occasionally.

There's a great sense of satisfaction doing your own cooking and it tastes Way better than that processed bought stuff.

[Mortartube]

Obviously add the cornflour mix to the meat juices and water. DOH!

[JamesEverton]

Or add the (normal) flour to some oil (preferably from the meat) and allow to cook in a saucepan (ie make a roux). Then add the meat juices / stock etc (not all in one go). I normally deglaze the roasting tin with some wine and add this.

Good work on the crumble. I hope you made your own custard!

[doglady]

Agghh, that's where I fell down. I made instant custard as I didn't have any double cream.

I'm am now ashamed of myself!!

[curiosity]

Well done, I posted not long ago about ruining my Yorkshire puddings by the tins not fitting in the ovens, and some answers thought I was daft not using aunt bessies, I think it's great to use quick stuff when the mood fits, but there's nothing better than a home cooked dinner, and I'm really proud of my Yorkshires they're great. Keep it up, oh and I always use the roux method without wine that jameseverton suggests, you don't need cornflour if the flour is cooked long enough to cook the starch doesn't taste floury, it's more a beef sauce.

[JamesEverton]

doglady, only kidding about the custard. It does taste amazing but it's fiddly and after everything else you had to juggle it's a lot of effort. For me, cooking is about enjoyment and the last thing that I'd want to do is give myself a nervous breakdown!