Comments on: The chemistry of perfect gravy

By: Mark Lienau

Mark Lienau — Mon, 21 Nov 2011 15:14:43 +0000

Hey, you didn’t mention that gravy is an emulsification of fat and broth, wine or soy sauce…..
This emulsification is the basis of one of the greatest food groups, gravy!
I am making gravy with my chemistry classes today to teach them “Thanksgiving Chemistry.”
Also going to make hollandaise, mayonaise, bechamel, mashers, all emulsifications…

By: Perfect cup of tea?

Perfect cup of tea? — Thu, 16 Jun 2011 12:21:53 +0000

[...] And they repeated their success with perfect gravy in 2009: The chemistry of perfect gravy | RSC Blog * Royal Society of Chemistry in case you were wondering what the Royal Shakespeare Company were [...]

By: Phil Bailey

Phil Bailey — Sat, 26 Jun 2010 03:55:34 +0000

Hi Jon, We always add a 1/4 bottle of a rich red wine to our roasting pan after the meat is resting. For Beef I would use a Navaldar 2008, it’s a young wine but when reduced it brings out some lovely rich berry flavours that would play nicely with your onions. It also has a very dark red colour that would add to the expectation of the diner when pouring their gravy.

Cheers … Phil

By: james kingscott

james kingscott — Thu, 26 Nov 2009 16:52:31 +0000

“As usual, there is an optimum level of noise”
p. 310., The Quark and the Jaguar, Murray Gel-Mann.

Lighter reading; Le Repertoire de La Cuisine, Louis Saulnier.

Watch out for that browning, it’s usually already there.

By: Sampler: what’s new in the world of food | The Sage of Discovery

Sampler: what’s new in the world of food | The Sage of Discovery — Wed, 04 Nov 2009 16:45:12 +0000

[...] holidays, British chemists from the Royal Society of Chemistry have come up with a recipe for the perfect gravy. [via The Food [...]

By: Peter Scott

Peter Scott — Mon, 02 Nov 2009 21:32:13 +0000

Did you hear the comment on “Have I Got News for You”? Chemists at the RSC have produced a recipe for the perfect gravy. Meanwhile, people working in the cantine were wasting their time finding a cure for cancer.

By: mark

mark — Sat, 31 Oct 2009 22:33:31 +0000

I was taught this 40 years ago at least! My mom always makes gravy this way (apart from the soy sauce because we never had that).

She sometimes used Marmite if the beef was a little short of deep flavour. I use Maggi.

Would you like my mom come and show you anything else?

By: Darren

Darren — Sat, 31 Oct 2009 12:06:10 +0000

Soy sauce??? Being a yorkshire man it has to be Hendersons Relish or there is no point making a gravy.

By: Glynn Skerratt

Glynn Skerratt — Sat, 31 Oct 2009 08:43:16 +0000

Somewhere in there you need to add a little crushed garlic…oh, and also a dash of wholegrain mustard. Bring on the organosulfur compds. – or organosulphur as the case may be.

By: Ray Hogger

Ray Hogger — Sat, 31 Oct 2009 05:37:57 +0000

I was interested to see the inclusion of soy sauce in British gravy.

Having lived in Asia for 20 years I know the almost additive effect of soy in sauces and dips.

However only recently did I become aware of the many published research papers investigating possible health risks of soy products. It would be interesting to see an RSC review of this in Chemistry World.

For now I am sticking to British products in British gravy – Worcester Sauce, port (yes I know Portugal is not part of Britain any more) and Burgess mushroom ketchup).