Recipes, home grown goodness, BBQing and food stuff
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@R-L Learned from my Mum, make a roux and add it to the pan juices.
To make a roux use 1 measure of unsalted butter to 2 measures of plain white flour.
Melt the butter over medium-low heat, then add the flour. Stir constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you'll have a light roux that should puff slightly. Add salt and pepper to taste once the roux is added to the pan juices.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@R-L Learned from my Mum, make a roux and add it to the pan juices.
To make a roux use 1 measure of unsalted butter to 2 measures of plain white flour.
Melt the butter over medium-low heat, then add the flour. Stir constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you'll have a light roux that should puff slightly. Add salt and pepper to taste once the roux is added to the pan juices.
Then I add meat stock
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Proper frosty day here so I've decided we are having a roast this evening! Yaaay. Not sure which meat yet,can pop the butchers after home schooling.
Have we talked Gravy on here before?? I've been thinking a lot about gravy lately, my gravy game isn't that strong, rather average to be fair but I'm no Aaaah Bisto girl. So does anyone have a favourite method of gravy making, favourite thickener? One of my friends uses a potato to thicken hers!?
Nothing like a good gravy though, just completes any roastie meal.Put some roughly chopped up vegetables in the bottom of your roasting tray to lay your selected joint on. Onions, carrots, celery (tomatoes if roasting beef) whole garlic if you like it. They act as a flavouring for the pan juices and keep the bottom of the joint off the tray to allow more even cooking. Can also add bones or giblets too. When your meat is resting (which is NOT optional), skim off some of the fat if too oily, add some wine and reduce slowly. Strain the juices pressing all the liquid out of the vegetables. Discard the veg. Add some stock. Reduce further, add a squeeze of lemon juice or dash of good vinegar for acidity. Temper this with something sweet like redcurrant jelly if necessary. This should thicken things but if not a roux or beurre manie will sort it out, but remember to cook the flour out.
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@R-L yeah like @Catogrande says, trivet! I only really started doing decent roasts a few years ago and Jamie's "Ministry of Food" book was a godsend when I was trying to find my way. Onions, Carrots, Celery, Garlic, wine. If I'm doing Pork I might swap wine for cider, Chicken I might throw some lemons in.
I also have a thing of bisto that I occasionally use to help thicken or add volume. Whatever gravy I don't use goes in the freezer to be added to the next batch.
I might be a heathen...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@R-L my gravy game suuuuucks. It kills me. Always comes out oily.
Tried a fat separator jug? You can see how much fat you are using so you can judge how much you are getting for flavour without going over the top and getting it greasy. I use one of these.
Agree with other comments about putting some vege in the pan with the meat. Onions in particular.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy no, never
It's not used for what you think mate.
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@voodoo Piece of piss to use. Empty pan into it, top bit will filter out vege bits if you used them. Fat floats to top, pour out juices from the bottom back into pan. Then as much of the fat as you want. Great for things like lamb shoulder where you can end up with a lot of greasiness.
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy no, never
It's not used for what you think mate.
Can be used for other things...
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo Piece of piss to use. Empty pan into it, top bit will filter out vege bits if you used them. Fat floats to top, pour out juices from the bottom back into pan. Then as much of the fat as you want. Great for things like lamb shoulder where you can end up with a lot of greasiness.
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy no, never
It's not used for what you think mate.
Can be used for other things...
You see, I've tried to help you out of an embarrassing situation (for most people - granted), but you don't help yourself, do you?
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@Catogrande I'm not easily embarrassed (obviously), and sure, you were helping out.
Anyway, I like jugs.
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@Snowy I didn't say it ws embarrassing for you.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I didn't say it ws embarrassing for you.
No. The imagination could run wild with that really.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I didn't say it ws embarrassing for you.
No. The imagination could run wild with that really.
Who knew it was all about the flavour.
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Aussie Day/Invasion Day BBQ.
Second time trying low 'n slow/smoking on the Webber Family Q. First attempt was Lamb Shoulder which turned out well but not a lot of smoke flavour. Went too hot, too early and burned out the wood chips without getting much flavour into the lamb.
This time, two slabs of grass fed beef ribs, 3.3 kgs worth from Australian Meat Emporium.
Looking good so far. Started at 0900 this morning, rubbed with my own concoction:
Even measures of Salt n Pepper, keens mustard powder, chili powder and cayenne pepper and paprika. Beef can always take more heat in the rub that lamb, pork, etc.
On the Webber at 0930, wrapped at 6 1/2 hours, hit internal temps of 205F
Will let rest for 45 minutes at least.
Whole potatoes in the AL foil with knobs of butter.
Time to figure out the wine paring for this meal.
39 C in Sydney today so note that I had to make sure I kept well hydrate, after all, man is not a camel...
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