Why no pork gravy?

[threebikesmcginty]

How about:

I'm looking for a way to fark off?

Please allow me to show you how to fark off yourself you nobber.

 

[Globalti]

The major ingredient in gravy granules is maltodextrin so what you are feeding your family is something similar to hot, brown, meat-flavoured energy gel. Think of the calories!

(Mind you - traditional gravy made from the fat and some flour is probably just as calorie-laden!)

 

[rich p]

Making real gravy is all very well if you're roasting a joint but what if you want it with your bangers and mash?

 

[Over The Hill]

I think the packets are just trying to copy traditional cooking. If you cook beef or chicken you get a fat/juice mix that can be made to gravy. With pork the meat is much fattier so it tends to just give off fat which cannot then be made into nice gravy - so pork is not traditionally served with gravy.

 

[EltonFrog]

Making real gravy is all very well if you're roasting a joint but what if you want it with your bangers and mash?

I use the meat juices of the sausages, often fried with onions to make gravy, a little flour, a drop of stock made with Bovril or OXO, pour it over the tatties and bangers. Sorted. Bosh. Tuesday.

 

[Globalti]

I think the packets are just trying to copy traditional cooking. If you cook beef or chicken you get a fat/juice mix that can be made to gravy. With pork the meat is much fattier so it tends to just give off fat which cannot then be made into nice gravy - so pork is not traditionally served with gravy.

Errr.... pork fat makes very nice gravy; it just comes out a little pale in colour. If you've roasted something like belly pork or sausages the caramelised juices make a delicious gravy. When I was young my parents used to add gravy browning, which I guess must have been caramel, but nowadays I just chuck in a teaspoon of Marmite, which adds salt and improves the flavour.

 

[Chris Norton]

try making gravy with meat juices, splash of red wine and a decent spoonful of old Jakes stronger stuff (burdalls gravy block to those who remember). reduce to required consistancy.

oh and please let's remember pork dripping in this topic too.

 

[simon the viking]

I have just have one tub of gravy in the cupboard..... Onion gravy and it goes over anything that requires gravy.....and a few things that don't if Mrs V is cooking... I have stopped telling her that things in breadcrumbs or batter DO NOT need gravy... I just shut up now and eat it (I do most of the cooking though)

 

[Over The Hill]

[QUOTE 2709260, member: 259"]

[/quote]

But please add whatever you wish! Even (dare I say it) a Yorkshire pudding!

I was brought up making the gravy out of the meat juice not the fat from a roast. The flavour being in the juice.
Most meats give you about 50/50 juice and fat. Pork I think just comes out as almost all fat.

 

[Noodley]

I am off to have the remnants of yesterdays roast pork, with roasties, yorkshire puddings, veg....and bisto. "ahhh Bisto"...

 

[threebikesmcginty]

I am off to have the remnants of yesterdays roast pork, with roasties, yorkshire puddings, veg....and bisto. "ahhh Bisto"...

Blimey, full compliment of left-overs!!!

 

[Maverick Goose]

Das ist gute scheise!

 

[theclaud]

Blimey, full compliment of left-overs!!!

Left-over roast potatoes do not exist. Noodley must be lying. The nobber.

 

[Noodley]

Left-over roast potatoes do not exist. Noodley must be lying. The nobber.

Quite correct, I made then the following day. Just to make sure it was done proper.

Likewise for the yorkies and veg.

 

[dellzeqq]

gravy at DZ Towers consists of Chateau La Croix Blanche Nivert 2002 splashed on and reduced. Why, you ask? Because we're fresh out of the '94.