Oh dear

[Workingman]

A Scouser eh, probably Scouserish, so you shoul know how to do gravy. My gran was Leedsrish and did fabby gravy.

You have no excuse.

[tonicha]

I just can't do it.

I've been shown my 3 aunts, my grandmother, my mother, a friend from London, my ex-husband (Guyanese ) and various other friends from various parts of the world.

I cannot make gravy, without lumps. Full stop.-

[Kaz]

That's why God invented strainers

[Diflower]

I have hot hands, can't make pastry or anything else with rubbing-in method. Very good reason to teach Bb and his sons
Mainly used for crumble but Bb is also brill at Delia's quick rough-puff, used several times for special Christmas sausage rolls
Normal pastry we use so rarely I just buy it, it's hardly expensive

Gravy, no, no, no Wm, nothing like yours, and I was taught by ex-fil who was from Derbyshire
Proper, proper gravy, made with meat juices which have been flavoured from start of meat cooking, by placing it on bed of carrot, onion, herbs, optional garlic. Squish all that then remove; add flour to fat in roasting dish over heat, stir like mad. Gradually add potato water (from par-boiling pots for roasting), bring to boil, scraping round the tin, taste, season if needed...if you're lucky it's perfect.

I don't actually do it like that these days, but that's proper gravy
Really it only works if you have a big joint of meat, which we don't.
There are several ways of making seriously good gravy

[Kaz]

That's how my mum used to make gravy on Sundays, when we had a joint. I can't remember the last time I cooked a huge joint other than at Christmas - for a roast it's usually chicken, or if not chicken then chops or lamb leg steaks.

[Osc]

I rarely make gravy, but when I do, I make it Frank's way and whisk it using a balloon whisk, it's foolproof Di, in catering college we were taught to make it from the roasting juices but I was always rubbish at skimming off the grease first.

[saundra]

Great gravy ....... Bisto gravy granules! Just add boiling water and stir..... Hey presto

Same here and add meat juices yummy pour over my brilliant Yorkshire puddings

[tonicha]

we were taught to make it from the roasting juices but I was always rubbish at skimming off the grease first.

My nan showed me, my mum showed me, 2 of my aunts showed me, a very good friend showed me and a chef showed me.

All of the above, several times.

I cannot make lump free gravy

[Workingman]

That's why God invented strainers

Kaz paraphrased the God: Delia.

If the gravy has lumps, strain the stuff.

T'is not rocket science, FCOL.

[Kaz]