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| Gravies,Mustards,Condiments |
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HomeGourmet FoodGravies,Mustards,Condiments |
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| Customer Reviews: | | Average Customer Review: ( 1 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
Aaaahhhh, Bisto! Can't make a roast or a shepherd's pie without it. Sep 17, 2011
By Indolent
So, ideally we'd all make gravy totally from scratch using only the pan drippings from whatever meat we're cooking, but... sometimes you just don't get that much in the way of pan drippings, and yet you want LOTS of gravy. And sometimes you're cooking, say, sausages (bangers & mash, anyone??) or something else that isn't going to result in juices you can make gravy from, and yet you still require a big jug of gravy to pour over everything. Lucky for all concerned, the marvellous product that is Bisto exists. I'm English (but have lived in the US for the past several years) and am very happy that this product is reasonably easy to obtain over here. My American husband is an enormous fan and starts to get a bit worried if we don't have at least one unopened tub of Bisto in the cupboard, lest he should want bangers & mash or toad in the hole for dinner and find we're unable to make enough gravy to float a small boat to accompany it.
Bisto does come in a few different varieties, but the granules in the red can are the original and work really well as an all-purpose gravy. I prefer to use this version no matter what meat I'm cooking - it works just as well with chicken or turkey as it does with beef or with pork sausages, and it's an essential ingredient in shepherd's pie (lamb), cottage pie (beef), steak "pot" pie (as they call it over here), you can throw a spoonful in the crockpot when making a stew... it's very versatile and adds a lovely rich, deep flavor to all kinds of dishes.
When making gravy, you can have a jug of the stuff ready within a couple of minutes if you do it the easy way (boil kettle, pour boiling water over a couple of spoonfuls of Bisto granules, stir quickly) but for REALLY good gravy I prefer to soften some onion and garlic in a little butter (just let it sweat over a low heat in a covered pan) until it caramelises slightly, then dump in the Bisto granules and boiling water, give it a good stir, and you will have some heavenly gravy ready to go. Only takes a few minutes. Even better is if you use the water from boiling vegetables and stir in meat juices from the roasting pan if you have some, but it works just as well without.
The downside of this product (if you care about such things) is that it's pretty high on the sodium content and has a few artificial flavorings etc in there. As far as I'm concerned: meh. It tastes great, I'm sparing with the salt just about everywhere else in my diet, and I don't use Bisto in great enough quantities to worry about it.
In short: Bisto is a wonderful taste of home, and while I could live without it, I'd really rather not!
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