ChatterBank3 mins ago
Thin Gravy
29 Answers
I have been using my meat juices (when roasting beef) to make 'proper' gravy.
Sometimes I have quite a bit, and hate to throw it away.
I have been freezing it in 500 ml containers, but when I thaw and reheat it, it is VERY watery and thin.
Can anyone suggest a way to keep and use it please?
Sometimes I have quite a bit, and hate to throw it away.
I have been freezing it in 500 ml containers, but when I thaw and reheat it, it is VERY watery and thin.
Can anyone suggest a way to keep and use it please?
Answers
You'd get better results if you freeze the excess meat juices BEFORE thickening.. . then, thicken after thawing when about to be used.
12:35 Fri 27th Sep 2013
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Bistro is EVIL!!!
I make gravy by pouring off excess fat to leave a TBS or so behind. Add similar amount of flour and combine over heat to make a roux then slowly add wine/cider/sherry depending on the meat and keep whisking. Slowly add stock while stirring add and juices from the resting meat and leave to simmer to cook off the flour. Season to taste.
I am intrigued to know how you can get 400-500ml of meat juice from a joint of beef.......how big was this joint?
I make gravy by pouring off excess fat to leave a TBS or so behind. Add similar amount of flour and combine over heat to make a roux then slowly add wine/cider/sherry depending on the meat and keep whisking. Slowly add stock while stirring add and juices from the resting meat and leave to simmer to cook off the flour. Season to taste.
I am intrigued to know how you can get 400-500ml of meat juice from a joint of beef.......how big was this joint?