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Traditional Gravy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9352
Energy (kCal)196.5767
Carbohydrates (g)18.6732
Total fats (g)8.2309
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Collect the juices and the fat from the meat you are roasting. | 2. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. | 3. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point). | 4. Stir in the flour and cook for 1 minute. | 5. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. You can add some white or red wine at this point for more flavor. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. | 6. Bring to the boil and allow to simmer for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pan juice meat 25.2167 0.0 5.61 0.1417
    meat 2 tablespoons fat - - - -
    plain flour 1 ounce 25.2167 0.0 5.61 0.1417
    stock 1 171.36 18.6732 6.3252 8.0892

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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