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3 Posts
Hi everyone,
Hoping someone could help me with a problem!
When we're serving a Sunday roast I want to make my own gravy using the meat juices but they don't seem to be able to stretch the whole service, I always run out!
I've added dry granules and some water to stretch it but the taste isn't meaty enough.
What do you add make your gravy go further? I've heard about a Knorr product (Gravy Paste) but I haven't tried it, wondered if anyone else had tried the product and their thoughts?
I work in a pub so serving a good Sunday roast is very important to customers.
Look forward to responses /img/vbsmilies/smilies/smile.gif
Hoping someone could help me with a problem!
When we're serving a Sunday roast I want to make my own gravy using the meat juices but they don't seem to be able to stretch the whole service, I always run out!
I've added dry granules and some water to stretch it but the taste isn't meaty enough.
What do you add make your gravy go further? I've heard about a Knorr product (Gravy Paste) but I haven't tried it, wondered if anyone else had tried the product and their thoughts?
I work in a pub so serving a good Sunday roast is very important to customers.
Look forward to responses /img/vbsmilies/smilies/smile.gif