Forum Thermomix

Questions Doubts and Requests => Recipe Requests => Topic started by: CarolineW on November 16, 2009, 12:51:26 pm

Title: Bisto gravy equivalent?
Post by: CarolineW on November 16, 2009, 12:51:26 pm

One thing that I still buy boxes of is Bisto gravy powder.  I love it, and - I'm ashamed to admit - I prefer it to pure homemade gravy.  Best of all is homemade gravy with Bisto added.

I often use Bisto to thicken and add extra flavour, like with a casserole or shepherd's pie.

Does anyone have a recipe (or any ideas) as to how I would make a TMX version?  It would be great to have it sat in the fridge, like I do with my TMX stock cube replacements  :)

For those who don't have Bisto gravy powder (I don't think it's available in Australia) Wikki says, "The very first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in the UK. It was added to gravies to give a richer taste and aroma. Invented by Messrs Roberts & Patterson, it was named "Bisto" because it "Browns, Seasons and Thickens in One""

Title: Re: Bisto gravy equivalent?
Post by: baf65 on November 16, 2009, 01:31:54 pm

I always buy some to bring back with me when I visit home!!
and marmite (u can get it here but not in big jars!)

sometimes you just cant beat those sort of things!

Title: Re: Bisto gravy equivalent?
Post by: Thermomixer on November 16, 2009, 11:59:54 pm

We have Gravox - similar thing.  The Bisto kids are like happy little Vegemites in Australia.

http://chrisgeorge.netpublish.net/Images/Bisto.jpg (http://chrisgeorge.netpublish.net/Images/Bisto.jpg)

I make veal glaze (in the oven) and then into ice cubes (surprise) to toss in to give extra flavour

Title: Re: Bisto gravy equivalent?
Post by: CarolineW on November 23, 2009, 09:31:10 pm

Thanks for the tip, thermomixer.  Do you have a recipe please?

Title: Re: Bisto gravy equivalent?
Post by: Thermomixer on November 23, 2009, 11:03:02 pm

Yes - but have to wait til tomorrow.  - Basically just brown stock made with veal bones - gelatinous one like shin.  Roast with vege (onion, carrot,celery) until browned but not burnt, then put into a large stock pot and slowly !!! simmer for a long time - good with a slow combustion cooker on the side overnight (70 degrees is good) until the stock is fairly well flavoured.  Then strain off the stock carefully and boil it down till it become very thick.

OK - so basically that is it.

DON"T ADD SALT when cooking the stock.

Title: Re: Bisto gravy equivalent?
Post by: CarolineW on November 24, 2009, 09:55:31 am

Thanks.  I'll give that a go.  Sounds like the way I'd usually make a big batch of stock (except that I've been too lazy to do the browning in the oven bit, but now I know the veggies go in as well, I can imagine what a huge difference that makes to the flavour).  I'm just missing the boiling it down & freezing it bit, and using it where I'd use bisto.

Title: Re: Bisto gravy equivalent?
Post by: Thermomixer on November 26, 2009, 12:20:08 am

It is not that difficult once you see it done and give it a go.