How do you make gravy, as I dont know hoqw to cook?

Answer 1

I could help you but as you don't know how to cook, what's the frickin point cos you'll have nothing to put the frickin gravy on????

Answer 2

If you’re making a roast dinner, then the best way to make basic gravy is to use oxo cubes or gravy granules - simply follow the instructions on the back of the packaging and you can't go wrong, as often as not , all you need to include is the gravy mix and hot water and stir to your wanted consistency.

If you are up for a bit of a challenge, here is the easiest way to make gravy from scratch:

A swift de-glaze of the roasting dish (with half a glass of wine, port, a dash of brandy, stock or water)
Add a little flour (1-2 tsp) if the juices left in the dish are very fatty (and it will give a thicker gravy)
Then add the meat juices from the rested joint and heat well, stirring or whisking to combine
Add some fresh or dried herbs such as thyme or rosemary
Add more water and continue to boil together rapidly until the consistency is as desired (preferably use water reserved from cooking the vegetables as this will have more flavour)
Taste and season with pepper, adding sweetness with a pinch of sugar if necessary.

Answer 3

The question is akin to asking how to cook meat. There are so many kinds of gravy that one recipe will not do you any good...

Most cooks don't follow a specific recipe, rather a basic set of principles that apply to many kinds of gravies.

You must start with a grease of some kind. For this example, I will describe country gravy, like one would eat with biscuits, so the grease is the drippings from the sausage you just cooked.

Leave the dripping in the pan you cooked the sausage in, heat on medium...

Add enough flour to absorb all the oil and create a loose paste-like substance, which should be stirred and allowed to brown a bit.

Add milk, a little at a time, until you have enough to thin the paste to almost the consistency of heavy cream...Simmer until it thickens, add salt and pepper to taste, and serve with biscuits...

The underlying principles are

pan drippings or sausage/bacon grease.
flour
milk, water, or broth
heat and stirring

Substitute roast beef pan drippings, water or beef broth, and you have an "au jus" gravy.

Hope this helps.

Answer 4

Roast your meat and vegetables. Remove from pan and keep warm. Turn on the hob rings and having spooned off most of the fat at some flour to the residues, add some wine - red or white, depending on what meat you are having and allow to cook until thickened scraping the bottom of the pan to pick up all the little bits. Transfer to a hot gravy boat and keep warm. Enjoy. Make more of it than you think you will need because people will love it!!! It will be good the next day as a base for a soup.

My granny used to make gravy to die for. My father would make us get up from the table and beg to do the washing up and there would always be a scramble as to who would remove the gravy boat and lick it clean!!

Answer 5

Here's a basic method..

Let's say you're frying pork chops..

Once the chops are done, remove them from the pan and leave a Tablespoon or two of the grease/drippings in the pan. Turn heat down to medium.

Add a couple of Tablespoons of flour, and stir into the grease and keep stirring for a minute or two until it is well incorporated.

Season with salt & pepper to taste. Slowly add milk or water to the flour stirring well to avoid lumps. Continue to add the liquid until your gravey has reached the thickness you desire,

If you're making gravey from a roast, you'd use water instead of milk.

Pete

Answer 6

and u's say he cant cook u's are obviously not chefs ,chef of 13 yrs high class gormet food mate ill tell u how to make amazing gravy

buy bisto lol!!!!!

No only joking chop up roughly 1 carrot,celery,leek and onion and get a small shin bone.Put a small amount of oil in a roasting tray add bones and veg and cover with tomato puree brown off(cook until golden brown).Drain off the access fat .Put browned bones and veg in a pot and cover with water,simmer water until water turns a nice golden brown colour
In a seperate pot melt about 10-20 grams of butter or marg and add flour until u get a dough ball(professionally called a roux)now keep stiring this on the heat until it turns a sandy colour.Add ur stock(water with bones and veg in it)gradually until it makes a nice dark gravy colour and the sauce coats the back of spoon
season and taste hey presto perfect gravy hope i helped

Answer 7

easyest way,put juices from cooking in a suace pan,bring to a boil for 5 min. or till reduced add 2 tablespoons of flour in a seperate bowl with COLD water mix well add to reduced juices stiring constantly,keep on heat till thick. salt and pepper to taste. rosemary will really kick up the flavor if you happen to have it on hand.

Answer 8

easiest wayis to buy granuals, they come in a range of flavours so pick one for the type of meet etc, read the side of packet, will usualy say add so many spoons into a jug, add boiling water add more water of granuals to get required thickness, also if possible add the juices of the meat into the gravy for a fuller flavour.

Answer 9

it's basically the juices produced by meat while it is being roasted, fried, or grilled, or a sauce made with these juices or another liquid and poured over cooked meat and vegetables

Answer 10

a little oil and flour, brown flour and then and water or chicken stock stir until thick. add salt and pepper to taste.