Making gravy

[Epona]

I don't really disagree with any of that, but doing work in order to remove the most nutritional bit is a step too far. I don't allow drying-up to be done in my house either - it's unhygienic as well as time-consuming.

I basically just collect excuses to be lazy.

No, really, if you prefer it skinless, then peeling is not at all arduous - that's why I spent a silly amount of money (I think it was £25!!!) on a potato peeler (I think it's a Sabatier peeler FFS, but the blade is brilliant and it is a world away from pound-shop spud peelers), because it is so sharp it does the work for you.

I do like jacket spuds OK although they are not my favourite, but to me baked spuds have their skins and roasties don't, and I just love my roasties peeled. When I do them I do half peeled and half with their skins because I prefer them peeled and the other half prefers them with skins - by all accounts the roasties with skins that I produce are pretty damn good too so it's all good And tbh I eat a very good nutritious diet rich in fresh veg, so I don't actually need to worry about that little bit of nutritional loss as a result of peeling spuds! Maybe for people that don't eat other veg it might be more important but peeling them isn't depriving me in any way

 

[DuckQuack'sEcho]

No, really, if you prefer it skinless, then peeling is not at all arduous - that's why I spent a silly amount of money (I think it was £25!!!) on a potato peeler (I think it's a Sabatier peeler FFS, but the blade is brilliant...

Bloody 'ell. Must be some potato peeler. I would need to eat potatoes three time a day to justify that price.

 

[DRINK?]

you can lift fat from your gravy during making by popping a couple of ice cubes into the mix

 

[Cid]

best way is: put chopped carrots, onion, whole garlic, celery in roasting tin with meat you are cooking. when meat ready, take it out of roasting tin and remove floating fat with spoon. mash up veggies with potato masher, turn up heat, add bit of flour, wine, stock, season then pour through sieve. voila!

This... If you don't have stock to hand, save the water from par-boiling the tatties (ideally reduce it a fair bit too as then you don't really need flour). I don't sieve it though as I have a gravy boat (just take the bigger bits out). Also don't use flour with the gravy for birds, it's meant to be thinner.

 

[Epona]

Bloody 'ell. Must be some potato peeler. I would need to eat potatoes three time a day to justify that price.

I've had it for 15 years in nearly daily use and not so much as a wobble in the blade, it's worth every penny I can assure you! I reckon it will still be going strong 15 years from now. I have arthritis in most of my joints, but the blade is so good it makes peeling them a breeze (mashing the buggers is a different matter though, really painful) Far better value than getting a cheapo one from the pound shop.

 

[Epona]

you can lift fat from your gravy during making by popping a couple of ice cubes into the mix

Did you see that tip on Come Dine With Me? That omnibus was on sometime over the weekend....

 

[Detroit City]

Thats what we call white sauce or bechamel in the UK - never thought that someone people might refer to it as a gravy! gravy is always brown here

it goes well with fried chicken and biscuits

 

[Epona]

it goes well with fried chicken and biscuits

Biscuits are McVities Digestives or custard cremes, ie. a sweet crispy item which I believe you call cookies. They do not go well with either chicken or white sauce. Please if you are going to post on a UK forum, at least try to use our supposedly common language in a way that the vast majority of people here can understand.*

*Before anyone complains, my husband is an American citizen, so I'm allowed to take the piss a bit without being accused of anything awful, aren't I?

 

[Detroit City]

Biscuits are McVities Digestives or custard cremes, ie. a sweet crispy item which I believe you call cookies. They do not go well with either chicken or white sauce. Please if you are going to post on a UK forum, at least try to use our supposedly common language in a way that the vast majority of people here can understand.*

*Before anyone complains, my husband is an American citizen, so I'm allowed to take the piss a bit without being accused of anything awful, aren't I?

ok, but for all you english types these are american style "biscuits":

 

[dodgepot]

i just stick with bisto, generally

 

[Xanadu]

ok, but for all you english types these are american style "biscuits":

I'd love to try those one day...