Thin Gravy

[ferlew]

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?

[Old_Geezer]

Bisto is ok as a gravy. Was brought up on it. It is to gravy as instant coffee is to real coffee. Convenient and useable. That said, I like salt, need it to taste most things, so maybe that's why I don't detect it as being too salty.

I think the 500 ml (times x) is probably from numerous joints.

[ummmm]

Triggs...that's how I make it. Soooo....how do you make it when you want gravy but you haven't roasted a joint? Like when you want gravy with your pie or chips?

[ummmm]

If I use Bisto I have to put a little bit of sugar in it.

[ferlew]

Ummm, I make approx 1.5 lts of gravy from the juices and stock etc. Then I freeze the gravy in 400ml containers, leaving about 3cms or so at the top for expansion whilst in the freezer. We use what we want, then I put the rest in 3 pots. Gingebee's suggestion is brilliant, I shall freeze the juices in ice cube trays from now.

[EcclesCake]

I'm not Triggs, but........when I want gravy for something that doesn't give itself to gravy making e.g. toad in the hole or sausage and mash that is when I call on my little pots of frozen leftover gravy.

I frequently make too much gravy so that I have good, real, gravy for when needed. I simply cannot tolerate the likes of Bisto and their weird wheat molecule suspension texture.

[EcclesCake]

Ferlew, to be clear could you talk us through how you make your 'gravy'.

If we understand your process we may be able to give some suggestions to help you.

I'm wondering if stock and gravy are getting muddled in your description.

[ummmm]

Cheers Eccles but if I make extra from the roast juices wouldn't that just dilute the taste?

(I do make my gravy the same as triggs)

[ferlew]

OK, roast meat, remove meat, dispose of any excess fat. De glaze roasting pan with wine (red - beef, white - chicken etc).
Stir in good heaped tblsp plain flour. Gradually add veg water/stock made with a Knorr stock pot. (Vegetable only, others too salty)
I usually make a couple of pints.
Use what we need, then put rest in tubs, leave to cool, lids on, then freeze.

It's WHY it goes thin in the freezer is baffling me, straight out of the pan it's fabulous.

[gingejbee]

ferlew: thanks for the thanks and best answer! The exact reason is eluding me, but it's common for domestically thickened liquids to do this. I think commercially-thickened liquids have a "stabiliser" added to prevent the problem.