I was in Margate enjoying a nice roast dinner. but thouhjt they were a bit tight with gravy. I called the waiter over and politely asked if I could a possibly have a little extra gravy. Thw waiter obliged but I couldnt believe it when they addesd £2.50 to the bill !! But like you said, it takes a lot of effort to make a decent gravy.
Hahaha yes it really does! It’s crazy really to think that all that effort goes in to it! And in a restaurant the cost of it is massive. Hope you had a nice roast dinner though 😋
Quality gravy granules, a stock cube, a dash of wine and the meat juices work just fine. Who really has 24 hours to spare just to make a jug of gravy? (unless you're getting paid!)
I mean all great options! Like I said in the video I am just showing you how it’s made in restaurants. I am not getting paid to make these videos. As I have only just started doing this. The video wasn’t sponsored either.
Instead of reducing the hell out of it you should try adding a thickening agent a nice reu with butter and flour not to mention the cooking fats of the actual roast drip tray you've made a nice stock but I don't think its a proper gravy. Made in a few mins .on the day .
Thank you Monica! I am indeed showing you how it would be made in restaurants, of course jez you can make it the way you said and don’t get me wrong lots of people will make it this way and it’s a quick way to do it. I am just putting this out there for people who may way to learn something new! Happy holidays 🎄
@@DisheswithDel this is perfect for holiday meals! Make the broth ahead of time and use it for " out of this world gravy". I think 'beyond bouillon' comes up in flavour but still not quite this.
I made a duck gravy for my deboned, stuffed duck this Christmas following your recipe and it was delicious 😋
That’s amazing news! So glad it came out del-icious ❤️
Liverpool Jimmy: well worth watching so I subscribed, good luck girl!
Awww Thankz so much! Great to have you on the team
I was in Margate enjoying a nice roast dinner. but thouhjt they were a bit tight with gravy. I called the waiter over and politely asked if I could a possibly have a little extra gravy. Thw waiter obliged but I couldnt believe it when they addesd £2.50 to the bill !! But like you said, it takes a lot of effort to make a decent gravy.
Hahaha yes it really does! It’s crazy really to think that all that effort goes in to it! And in a restaurant the cost of it is massive. Hope you had a nice roast dinner though 😋
Quality gravy granules, a stock cube, a dash of wine and the meat juices work just fine. Who really has 24 hours to spare just to make a jug of gravy? (unless you're getting paid!)
I mean all great options! Like I said in the video I am just showing you how it’s made in restaurants. I am not getting paid to make these videos. As I have only just started doing this. The video wasn’t sponsored either.
I don't think I've ever met two people who like the same gravy. I'll give this one a try.
Let me know how it goes!
Instead of reducing the hell out of it you should try adding a thickening agent a nice reu with butter and flour not to mention the cooking fats of the actual roast drip tray you've made a nice stock but I don't think its a proper gravy. Made in a few mins .on the day .
And you just outlined how to make crap gravy. This chef is next level good. That's the point.
Thank you Monica! I am indeed showing you how it would be made in restaurants, of course jez you can make it the way you said and don’t get me wrong lots of people will make it this way and it’s a quick way to do it. I am just putting this out there for people who may way to learn something new! Happy holidays 🎄
@@DisheswithDel this is perfect for holiday meals! Make the broth ahead of time and use it for " out of this world gravy". I think 'beyond bouillon' comes up in flavour but still not quite this.
Love that! Hoilday prep to make your day easier is always great ❤️
Beyond bouillon???????