Vocal Voices

by **Weka** » 25 Nov 2015, 19:12

Di that's how I make gravy, and also like WM's method. Depends on how many juices I have.

by **tonicha** » 25 Nov 2015, 20:53

Workingman wrote:If the gravy has lumps, strain the stuff.

T'is not rocket science, FCOL.

Of course I've done that Wm.

The lumps stay in the sieve and the gravy goes down the drain - I'm just cack handed when it comes to stuff like that :oops:

by **Workingman** » 25 Nov 2015, 21:00

tonicha wrote:The lumps stay in the sieve and the gravy goes down the drain...

The drain! :shock:

The seive is supposed to go over a bowl........ It's the gravy you want to keep, not the lumps!

These modern kitchens you are looking at..... ask the salesperson if any of them have a dedicated gravy making facility. :lol:

by **Kaz** » 25 Nov 2015, 22:37

by **tonicha** » 27 Nov 2015, 17:34

Workingman wrote:ask the salesperson if any of them have a dedicated gravy making facility.

Maybe I can get some-one to come and do it for me

by **Workingman** » 27 Nov 2015, 19:24

Whisk. Check
Sieve. Check.
Bowl to go under sieve. Check.
Passport. ??? :cry:

Oh dear