How do you like your gravy?

So, last night I managed to burn the gravy in the pan resulting in those gelatinous lumps which hide in the bottom and stick to your food when you least expect it. I have always known these as Gooers, however Mini and Micro started calling them Gloopers which came from Mrs Sims which I suppose is also quite descriptive. I don’t think either of these are regional words just made up family terms.

This got me thinking about what type of gravy I like and came to the conclusion – with chips thick like treacle but with everything else a like a nice jus consistency preferably with evidence of the meat juices in.

So to the questions:

What do you call those lumps in the gravy and is it regional dialect?
How do you like your gravy, super viscous or so it can pass through the eye of a needle?

Lumps

Nice thick double cream consistency.

Gravy? Surely in these artisan times you mean jus, sauce, reduction, veloute, broth, bisque or coulis.

Ah, and I thought this was a KFC gravy thread….

I’m not going to watch that!
How do you like your gravy though Kryton57? and what do you call the gooers?

@thepurist – You’ve caught me out as a commoner, I put the jus in there to cover my tracks cause I heard it on Master Chef, I have no idea what those other words are.

How do you like your gravy and what do you call the gooers?

Lunps

Don’t used powdered gravy, make your own. Its surprisingly easy and tastes much better.

Yup make your own from the bits of meat from the bottom of the pan, just like KFC do.

When it comes to lumps I invoke the wisdom of my grandmother – “That’s why sieves were invented”. I do like it runny though, my SiL makes gravy you can slice, then leaves it to stand so it gets a bit more solid (and cold). I am not a fan.

Chicken gravy from a roast chicken tray while the chicken is resting. Whack up heat on hon below tray, couple of tbsps of flour, mix in, then a good glass of madeira or marsala. Then a load of chicken stock made from last chicken you cooked.

Season and bubble away til it’s nice and thick.

Gravy powder is the arse scrapings from singlespeeders.

It wasn’t until I left home that i realised that ‘gerbies’ isn’t a commonly used word.

I like my gravy on the runny side. To be fair though, if you give me some gravy on something I am likely to enjoy it regardless of consistency

lumps

single cream consistency

When it comes to lumps I invoke the wisdom of my grandmother – “That’s why sieves were invented”.

It was sieved – those gooers are like an octopus and can get through even the smallest gaps!
It was mad by my self without powder, the issues arose when Micro wouldn’t get away from the hob and oven resulting in irregular stirring.

Embrace the lumps, parcels of joy.

In the morning?
I like mine with a kiss.

No need for lumps – just whizz it up with one of those handheld blender thingies

In the morning?
I like mine with a kiss

I wasn’t asking about your own personal gravy. 🤢

Tar like, something that can be spooned rather than poured.

You enter the kitchen? How thoroughly modern of you.

Gravy on chips? Are you *shudder* a Northerner?

Gravy. when applied correctly, should be the consistency of double cream and smooth as silk.

@joshvegas – Mostly to ask when tea will be ready!!!

@doomanic – Mrs Sims is, I’m from about as far as you can get from the North on mainland GB.

They are lumps.

As to my gravy preference? Pourable, probably double cream consistency as mentioned above. Oh, and it has to be rich, very rich. Can’t stand weak, runny gravy.

rich and thick.

Lumps are a nice surprise but should not be aimed for

Thin so it ocupies every bit of the plate in a split second and none of this blended rubbish. There must be little floaters of the meat and maybe some onion bits. It must also be about 1/3 the volume it started out so the flavour is super intense.

Flavourwise, nice and strong. Consistency, really rather thick.

Ideally, it’d be done proper in the bottom of the tray with some cornflour first to get consistency about right, then a little red wine, some stock from previous carcass, a few scrapings from the roast veg tray. In reality, because family etc, I cheat with some boullion powder instead.

I just read that KFC Gravy link and it was way tamer than I was expecting! I do fancy a pot now though.

Yeah they’re literally using scrap left over from cooking. I can’t see what the fuss is about except from bisto fans.

Never occurred to me that they’d be called anything other than lumps. Not that it tends to be an affliction of veggie gravy.

Amazing that people are actually surprised at what’s in KFC gravy, runoff from meat is literally how most people make gravy is it not?

I think most people use bisto that said only Kryton thinks it’s a revelation that KFC use scraps.

It’s not a revaluation to me, gravy’s made properly here the Bajan way, with all the run off seasoning in the mix.

Gravy – a slice of please!!

Black as midnight, black as pitch, blacker than the foulest witch. Glossy, sweet, salty and meaty, loose but rich and strewn with a flotsam of roasted veg and meat fragments.

That is gravy.

Oh yeah, my gravy doesn’t have lumps.

From a Liverpool chippy…. It’s the thing I miss most from back home! Ideally with a Holland’s pie dinner. I’m salivating thinking about it. I have to have one when I go back. Have to.

@blitz not quite Liverpool, but not far away. I recall the first time I went to wigan, the chippy was completely different from anything up here, the gravy was amazing!.

I had a mate from there, he had it on everything. 😳😆

I was genuinely mortified when I went to uni in Brighton. Couldn’t believe there was no gravy on the menus, in fact there was hardly anything on them. In Liverpool it’s like the Bayeux tapestry going round the walls. 😂

Anyway, I digress…gravy 😋

My gravy does not have lumps (apart from bits of meat, etc.). If it did, they would be called “lumps”.

Gravy powder is arse scrapings, as explained above. Proper gravy is made from meat juices and scraps.

Edit. Just read that KFC gravy thing. FFS, what did people think gravy was made from?

Same as the op. I am s born and bread southerner but love gravy on chips, only seen it in two chip shops down south, one in Camden one other I can’t remember but was definitely down here.

Real, light and tasting somewhat like the meat it accompanies. Nothing worse than “one gravy suits all” carvery muck.