And Finally...Scientists confirm that Mrs Beeton knew her gravy
Scientists yesterday revealed how to make the perfect gravy... but it will come as no surprise to any competent cook.
The Royal Society of Chemistry found the ideal mix was juice from a beef joint and leftover water from boiled cabbage.
In fact, it's very similar to food writer Mrs Beeton's recipe from 1859.
The only difference is a teaspoon of soya sauce. Other ingredients are flour, salt and pepper.
The joint should be cooked on a bed of halved onions, carrots and celery.
Chemical scientist John Emsley said: "Gravy is a way to recover proteins, essential vitamins and minerals that may be lost on roasting a joint and when cooking vegetables.
"It can also provide essential minerals such as iodine needed for key hormones and the brain."
Older/Newer
« And Finally...Be considerate in lifts (picture) | And Finally...Pilots overshoot airport - by 150 miles! »
0 TrackBacks
Listed below are links to blogs that reference this entry: And Finally...Scientists confirm that Mrs Beeton knew her gravy.
TrackBack URL for this entry: http://blogs.chesterchronicle.co.uk/cgi-bin/mt421/mt-tb.cgi/155401
Blog authors
James Shepherd
My feed
Tony White
Leave a comment