chinese fish and shellfish info
| General Recipes
Cooking receipe to make chinese fish and shellfish info under category General Recipes. You may find some video clips related to this receipe below.chinese fish and shellfish info Of the many remarkable and fortunate food experiences I had growing up as a young Chinese I count the extensive consumpt
[ read more ]
indian chick peas
| General Recipes
Cooking receipe to make indian chick peas under category General Recipes. You may find some video clips related to this receipe below.indian chick peas2 x 400g cans chick peas2 melium sized onions finely chopped1 teaspoon grated ginger1/2 teaspoon mashed garlic2 green chillies seeded and finely chop
[ read more ]
dipping sauces and mixtures info
| General Recipes
Cooking receipe to make dipping sauces and mixtures info under category General Recipes. You may find some video clips related to this receipe below.dipping sauces and mixtures infoMany Chinese dishes and snacks are dipped into a variety of dipping sauces before being eaten. The most popular of thes
[ read more ]
Rum Cobbler
| Drink Master
Cooking receipe to make Rum Cobbler under category Drink Master. You may find some video clips related to this receipe below. 1 tsp Powdered Sugar 2 oz Club Soda 2 oz Light RumIn goblet dissolve sugar in club soda. Fill goblet with shaved ice and add rum. Sti
[ read more ]
Cooking receipe to make gravy info under category General Recipes. You may find some video clips related to this receipe below.
gravy
What is gravy?
Apparently originally in the 14th century it was a bit of a copy error. The French (who by no means have the last word in cooking) had the word grant and someone at some stage mistakenly copied over the `n as a `v and for some unknown reason the English kept the `v and added a `y. Thus in a 14th century cookbook we find that oysters for instance were stewed `in their own gravy meaning with their own juices plus wine broth almonds and rice flour and similar gravies appeared from then on. So the French still to this day have only sauce or jus (juices) whilst the British have gravy which is a sauce made from juices and other ingredients. So in all our most prestigious cookbooks literature food journals and diaries throughout the centuries gravy is prominently featured.
British sauce
It is therefore hardly surprising that even our modern generation undoubtedly still has a latent passion for it. True if youre a food snob the word does not have such a fashionable ring to it as the French jus that dominates restaurant menus along with perfumed broths essences and other such pretensions. But it has to be said that gravy is part of our heritage; it comes from a long line of careful cooks who knew how to prepare a perfectly flavoured sauce by utilising precious juices adding thickening for creamy smoothness and other flavour enhancing ingredients to provide a beautiful sauce.
Gravy again
Now we can come to the crux of all this and that is how since everyone wants to enjoy proper gravy they are at the same time deeply afraid of attempting to make it. I have written about it and demonstrated it countless times but still people ask `How do you make gravy?
Witness the horrors that line our supermarket shelves: cubes packets and granules with long lists of chemicals producing alien artificial flavour and instant gelatinous gloop its no wonder doctors are prescribing more antidepressants with people introducing such gloominess into their lives. But now is the.time to move on and once and for all with the aid of this book plus the TV demonstration that accompanies it everyone everywhere who wants to can make proper gravy for ever and eves It really isnt hard and theres nothing to be afraid of so here goes.
[tubepress mode=’tag’, tagValue=’gravy info’]
