GRAVY - The Eternal Dilemma

[Andrew Curnow]

Simple enough question I'd have thought, and yet here at Curnow Towers we constantly fail to reach an agreement. And with Christmas Lunch looming ever-nearer, what better time than to ask the merry gentlemen & women of PS...

...Should gravy be thick (says Zel) or thin (says me)?

[Wayne]

In between.
Though i err on the side of 'thick'.

Get yer jokes in; Tim, Ant, & Pip.

[Pip Madeley]

I'm resisting, this once.

I say thick, for sure. Thin watery gravy tastes worse than the strainings from the devil's jockstrap.

[Ralph]

Thicker's better than too runny I reckon

I hate congealed gravy though...

[Pip Madeley]

I hate congealed gravy though...

Mmm, me too. I've thought of using the gravy my sister makes to finish bricking the wall in the back yard.

[Dave Tudor]

I'm a thick man, too.

No comments, please.

[Milky Tears]

Wot, no baby gravy gags yet!? Planet Skaro has failed me.

Gravy should be just between thick and thin.

[Raston]

Thick for red meat, game and pork, thin for poultry say i.

[Wayne]

Thick for red meat, game and pork, thin for poultry say i.

[SiHart]

Thick! I've always loved thick gravy.

Si xx

[Antony Cox]

Definitely thick!

Watery gravy just makes everything soggy!

[Rob McCow]

Thick, with barely sliced lumps of onion floating in it.

[Pamela]

In between.
Though i err on the side of 'thick'.

Depends what it's on-I mostly prefer it thin tho'.

[Larry]

another vote for the thick stuff.. but I do insist on it being Bisto..

[Dave Lewis]

I don't like really like gravy... if I have a Christmas dinner this year it will certainly be gravy-free.

[Pip Madeley]

Is gravy largely a northern thing then? Any southerners here that love the Bisto or Oxo?

[Andrew Curnow]

Ooh, now that's interesting - I always thought gravy was a universal thing.

[Dave Lewis]

It probably is - I'm just a freak.

[Si Hunt]

Gravy should be thick I think.

On a similar topic, has anyone ever had gravy where the maker has put more powder in after the initial mix? It goes all dry and makes your tongue itch. Yuck. It's the cardinal sin of gravy making.

Si.

[Pip Madeley]

Ooh, now that's interesting - I always thought gravy was a universal thing.

I used to think that, but I've never found any eating establishment down south that sells gravy. Trudi comes to the rescue if I want some, thankfully.

[Trudi G]

I love gravy, and prefer it to be thicker rather than watery. Gravy on chips is yummy!
I was born in Barnet, north London - and have lived no further north than Sandy in Bedfordshire - which is 50 miles north of London.
All my family are Londoners and love gravy too - so it's not just a northern thing!

[Andrew Curnow]

How bizarre! This is a real eye-opener to me I must say.

[Pip Madeley]

Pip's Gravy Tips:

To prevent lumps, mix cornstarch with a bit of water until dissolved, then pour the mixture into boiling liquid and stir rapidly until thick...

If you need to thicken the gravy, stir in cornflour that's been dissolved in cold liquid.

If your gravy is already lumpy, pour it through a sieve.

Make your gravy from the water used to boil veg. Trudi does this.

Hope they help.

[Trudi G]

Or use gravy granules

[Pip Madeley]

Smart arse