RSC Blog

As reported already by the Sun and the Daily Mail, the RSC has once more stepped into the kitchen with a chemistry-based recipe for the perfect gravy.

This follows the success of last year’s ideal Yorkshire puddings (popovers to our American friends) – and the decree that they cannot be named so unless they rise to four inches or higher. Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional fashion… sort of.

It combines some traditional elements with some chemistry magic – most controversial is the inclusion of soya sauce, normally associated with Eastern cuisine but here included in the quintessential Englishman’s Sunday roast.

Here’s John’s recipe:

Ingredients

The juices from a roast joint of meat, preferably beef
Flour
Vegetable water (cabbage)
Iodised salt
Teaspoon of dark soya sauce.
Pepper
Gravy browning if you prefer a darker gravy.

Method

The joint should be cooked on a bed of halved onions, carrots and celery on to which juices from the meat will slowly trickle. When the meat is cooked, remove it from the roasting tin along with the vegetables. Sprinkle a small amount of plain flour over the meat juices and fat. Stir to form a dough (roux) gradually adding the water in which vegetables have been cooked, preferably cabbage water. Ensure all the meat juices and Marmite-like deposits on the bottom of the roasting dish have dissolved. Then add iodised salt to taste and a teaspoon of dark soya sauce (rather than gravy browning) or a little red wine . Simmer to reduce the volume of liquid to the right consistency, stirring occasionally.

Chemical and nutritional composition of gravy

Protein from the collagen of the meat.
Vitamins, and especially B1, B6, folic acid, riboflavin and nicotinic acid.
Carbohydrate from the flour and gravy browning. Gravy browning is caramelised sugar and can be bought, or it can be made using the recipe in Mrs Beeton’s Book of Household Management published in 1859. This says to heat sugar until it caramelises but does not become too dark.
Minerals such as sodium and iodine.
Monosodium glutamate (MSG) from the soya sauce which brings out the meaty (umami) flavour.

What do you think? Share your own best gravy recipes in the comments…

EDIT: We have had extreme demand for a more “accurate” recipe, including measurements of ingredients. A very fair point! Rest assured we are working on it and will provide a definitive version of the recipe shortly.

EDIT 2: The amended recipe is now included in this post.

EDIT the third!: to complete the chemistry-perfected roast dinner, you could check out chemically-perfect gravy

The RSC made the bold proclaimation today that Yorkshire puddings simply aren’t up to scratch unless they rise to four inches or higher.

With the collaboration of Dr John Emsley – chemist, RSC author, and proud Yorkshireman – the RSC established that the perfect Yorkshire stands at just over four inches, with a light, fluffy texture and crisp exterior.

It all started with a chap called Ian Lyness, who called the RSC to complain about his lack of Yorkshire success in Boulder, Colorado. “Is it the pressure difference?” he asked us. An investigation is under way.

Incisive science writer and Twitter giant David Bradley told us the American equivalent for the famous Northern stomach-filler is a “popover“. Curious.

This is just the beginning for the RSC in the kitchen. 2009 will see the RSC focus its energies on a food theme, a year-long campaign with food-related events and exhibitions to highlight the importance of chemistry in food.

If you’ve been having trouble with this savoury delight, try the experts’ recipe below.

EDIT: This has been scaled up to nicely fit a 10″x8″ tin.

The Royal Society of Chemistry Yorkshire Pudding

Ingredients

100 g polysaccharide powder, kitchen grade (flour)
1 g sodium chloride, NaCl, table grade (salt)
2 medium eggs
Solution of 100 cm³ reduced-lipid bovine lactate (milk), 50 cm³ H₂O (water)

Method

Put flour in a bowl, make a well in the middle, add the egg, stir until the two are combined then start gradually adding the milk and water combining as you go.

Add the liquid until the batter is a smooth and thin consistency.

Stir in half teaspoon of salt and leave to stand for 10 minutes

Put beef dripping into Yorkshire pudding tins or into one large tin but don’t use too much fat.

Put into hot oven until the fat starts to smoke.

Give the batter a final stir and pour into the tin or tins.

Place in hot oven until well risen – should take 10 to 15 minutes.

Serve

Always serve as a separate course before the main meal and use the best gravy made from the juices of the roast joint. Yorkshire housewives served Yorkshire pudding before the meal so that they would eat less of the more expensive main course.

NB: When the batter is made it must not be placed in the fridge but be kept at room temperature.