TIL that YT shorts have a description 🤦I’ve seen so many of your shorts that I love the look of but have wished I knew the ingredients. Time to go back through your videos!
Roast potatoes are pretty righteous imo, especially if you cook them in the pan with a pork roast omg. That gravy looks flavourful but a little thin for my liking. Hope they were yummy!
@@crosario3802 Muy cierto. No pensé en bombardearlo. Eso lo espesaría más con un toque más de lodo de harina. De cualquier manera, estoy seguro de que estaba sabroso. Andy es un gran chef. 😊
Its nearly exactly what it is. A slightly (emphasis on slightly) thickened vegetable stock. He would have done better for himself by making a velouté (roux with stocks instead of milk) making a veloute with store bought beef stock would be better than this.
Thank you for the detailed description. There is a lot of good cooking videos that look delicious enough for me to try at home, but I can't cook without the recipe. So again, thanks. I appreciate your work.
Andy this recipe looks great and is easy to mke. I do like my gravy thicker so I added a little more flour and cooked it until it thickened to my taste. Thank you.
@@ryanmoffatt5032 Close. It could have been a Roux (flour+fat, equal parts by weight) or he could have used cornstarch+water (mixed well, usually 1tbsp of both per 1c of liquid to add thickness. Just adding flour would have made flour balls floating around in the juice.
@@JoseLopez-gi9sf Worse, he added just enough flour, (while adding the tomato paste with water in it) to make it taste like raw flour, but not enough to thicken the sauce. Either that or Cornstarch without making a slurry, which will result in lumps which he presumably strained out, preventing it from thickening properly?
I mean…many foods are found on a spectrum from thin soup to “separate yet unified” combos of things like gravy, meat, and potatoes. Stew being somewhere in the middle.
My mum never liked the gravy granules, she always liked the real gravy. But never had time to make it. So we ended up eating a load of international foods. Ive just had gravy for the first time with a meal i made (boiled potatoes, mixed veg and beef mince) and my god. A world opened upto me. I love gravy!
@@studyjoe1967 You aint sayin this after the whole comment section is groaning about the thickness of the gravy? It's about time you lose the NPC personality and adopt some real character in your life
@@danielblank9917 Would I dip a sandwich in it? Yes. However, it either needs more fat and thickener and/or should be reduced more (to half of what it is) to be used as gravy.
@@hypothalapotamus5293from his other vids you know he’s a pretty damn good and also skilled/experienced cook so this is probably just his personal preference 🤷♂️ I mean he does say so in his comment but idk if he added that after seeing the „crazy too runny“ comments or before
As an Aussie I can assure you gravy isn't usually this thin!! Also as an aussie I can say I'm surprised this man never mentioned apple sauce to go with the roast 'taters, though maybe I'm weird
Growing up I always seen gravy bring made with meat juices and scraping from roasting tray, then a roux to thicken, gravy browning and the veg water. Basic, yummy gravy.
As a woman from North Carolina I have to say, that gravy is like icing. It's not the star of the show, but folks pull out daggers if you eat a bowl full of it. BTW: Love the cookbook. Pages 45 and 143 are my favs!!
Broccoli is great raw, especially when dipped in buttermilk ranch dressing. But cooked, broccoli is the most repulsive vegetable in existence. Unfortunately you can't find a single bag of frozen stir fry veggies without broccoli so I end up having to pick out a million fucking stems, half of which would be completely inedible even if I did like broccoli (too fibrous to chew).
That’s what I was thinking why put all this effort to making something crispy then ruin it like when people do a crispy skin salmon and then put some liquid sauce on top 🙈
@@Vicariousleighilive..not everything goes soggy after 5.4 seconds, I've had roasties sat in gravy until after I've ate my beef and still been perfectly fine. It's abt how u cook it. Starchy dry batter is best
I loooove Andy more than anyone however, i have not found a fravy better than joshua weissman's on his thanksgiving episode..... i shall try this one out
My Mom made something called Gademptka potatoes. It is one of my all-time favorite recipes of hers. It was thin rounds of potatoes baked in beef gravy. I have yet to be able to duplicate her recipe, & unfortunately, she took all of her recipes to the grave. I'm going to try it with your gravy recipe. Wish me luck.
Sounds delicious! Scots and Irish sometimes cook potatoes in gravy. My daughter loves them like that. I occasional put them in the slow cooker. Hope you manage to recreate your taste of home 🏡
Simple is not boring. Simple is pure. All the tweaks chefs make to small batches of food is based off simple things they learned and using simple ingredients and seasonings. The combinations might be complex, but the execution can often be so incredibly simple you don't realize how easy it is.
Definitely needs some more time on the stovetop, to let it simmer and actually thicken to a more stew like consistency instead of being like a thin soup.
This is the part where we don't claim him and correct you to say he's from New Zealand. Every other awesome thing he does, yeah we'll claim him here in Aus
I have a condition which makes me choke, gag, and sometimes even regurgitate if I attempt to swallow any liquids thicker than distilled water. I approve of this gravy!
Roast tayters are fantastic! Gravy or no gravy, my Mum (whom I've lost recently, and I miss terribly) did amazing roasters, I don't know what she did to them, but they were phenomenal.
This is a beautiful recipe, I think I’m going to try making this into a sauce. I’m thinking I add demi glace and chimay blue Belgium beer or maybe red wine, and then use it as a sauce for a big prime grade ribeye
I think you should have taken out the bouquet garnie and just blended it and strained it afterwards. That way it could have been a bit more nutricious and provide more body to the gravy.
@@AkiraEdits Joshua Weissman is a total snob who acts like fast food is subhuman when every recipe ( aimed at normal people ) he presents starts by using tools nobody has or marinating the ingredients for 24 hours. Dude's living in his own world.
@@AkiraEdits He talks shit about most of the food normal people eat and even in his 'I tried the best X in Y city' his grades are way too low. He went to Mexico and no mexican food got a 10, are you kidding me? His entire " But cheaper " series is a scam since you can't buy ingredients for ONE burrito, you need to buy them in bulk to reach his advertised prices, which will end with you wasting a lot of it.
We've clearly got very different ideas about what counts as "Gravy", 'cause I reckon it needs to be way thicker than this... *Roux* ▪︎ A great gravy starts with a good Roux, so I make one from clarified unsalted butter, macadamia nut oil, plain flour & a little potato flour. Cook over medium heat, stirring constantly until it becomes a golden colour. ▪︎ Alternatively, mix everything together to form a thick paste & place it in a egg ring below a roast chicken, lamb or beef in a roasting rack (you may need to add a little water to the tray). The roux soaks up rendered fats & protein-rich pan juices from the roasting meat, so tastes amazing. *Enriched Stock* ▪︎ I add a tsp or two of Ketjap Manis to both give my enriched stock a darker colour & to add umami (for both chicken & beef gravy). A small amount of roast garlic paste adds umami too, but will add garlic flavour. ▪︎ I prefer to cook the mirepoix slowly over low heat until it's quite caramelised, for a richer flavour. ▪︎ I don't use mushrooms in my stock, but if I did, I'd only use the peeled caps. (Drying & grinding the skins into powder for enriching soup.) ▪︎ I personally find rosemary too overpowering in many dishes, so would only use it sparingly, if at all. For gravy, I'd instead add a cloth sachet of Indian long pepper, sage & thyme. ▪︎ You can make an excellent tomato paste by pureeing sundried tomatos with a little mild chilli sauce, then reducing it over a low heat until thick. (Far, far, less salty than shop bought!) ▪︎ Either buy a low salt stock, or when you make your own stock, add a few chunks of raw potato to suck up the concentrated salt (then discard). A good quality stock should be pretty gelatinous when chilled (from all the yummy meat proteins). ▪︎ After you've removed the herb sachet & strained the enriching ingredients, gradually add the warm stock to the roux a ladle at a time, whisking until it's all absorbed. Eventually, you'll end up with a wonderfully thick (the consistency of pourable custard), rich & _amazingly_ tasty gravy. If it absolutely needs to be "perfect" for guests, you can strain it for stray lumps, but most of the time it's fine as is. ▪︎ You can even freeze the Gravy in a giant-sized iceblock tray, so you'll always have plenty available to drizzle over hot chips, or roast potatoes.
You need a recipe for roast potatoes. They're the most basic food ever. Par boil skake until rough and fluffy. Use whatever fat or flavourings you want. Goose fat works best or beef dripping.
Gravy is the most important part of a roast, because a bad gravy will ruin good food but a good gravy will poorly cooked food better. Ps gravy needs to be thicker than that.
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Recipe as aways is in the description, just tap the three dots on the side. And if you like it thinker, just reduce it more.
Ĺike mine a little more thicker 😋
I don't want my gravy to think
I wouldnt mind getting more brain power from a thinker gravy 😂
TIL that YT shorts have a description 🤦I’ve seen so many of your shorts that I love the look of but have wished I knew the ingredients. Time to go back through your videos!
@@LilandrielSameeeee
Based on the comments, I think 99% of people prefer their gravy thicker than he does.
Yup.
you can drink that like a tea. gravy you can not.
@nanyabiznus4738 Gravy, you can eat as soup. Not very healthy, tho.
@@ewelinagustafsson3956 you can if you dilute gravy with water.
@@nanyabiznus4738 You can't drink tea either if you thicken it with flour
Roast potato cereal looks quite delicious
LMAO
😂😂😂😂
Lol I commented similar then scrolled and saw this
Lol 😂😂😂😂😂
I actually laughed at this.
This looks like the best bowl of cereal I've ever seen. I WANT IT
That's some delicious looking broth you got there
brother made soup
Yep, he strained all the veggies outta his potato veg soup
u mean gravy
@@Luffy_Smith nope
Should have pureed all the veggies & the broth to make a nice thick gravy.the spuds looked perfect ✨
Gravy definitely needs to be thicker than that 😅
Gotta agree with you on that one.
True, it looks watery
Although i do liek it a bit thicker it will thicken as it cools but he did pour it too soon
He might've preferred it that way.
@@sweet_disposition-yv6nuas a chef, it's never about how you prefer it, it's how the majority (customers) like it.
That's...... A little thin, Andy.
Okay I'm glad the comments reassured me about my cooking knowledge
It was indeed delightful seeing the rest of the comments utterly offended at how few Cs that gravy puts in thicc.
Yep, too watery
not really, gravy isnt suppose to thick like a paste
@@bettingpete8775 not really, gravy isnt suppose to thick like a paste
@@sugar-high_kitsune not really, gravy isnt suppose to thick like a paste
I love pouring my morning coffee on my potatoes.
Literally 😍😍😍
😂😂😂
I don't know if this is sarcasm or you're being for real😅
😂😂😂😂
@@mae1062 that's sarcasm and he meant the gravy is so thin, it's like coffee
Roast potatoes are pretty righteous imo, especially if you cook them in the pan with a pork roast omg. That gravy looks flavourful but a little thin for my liking. Hope they were yummy!
Came to the comments section just to make sure that the gravy is getting as much of a roasting as the potatoes
underrated comment
@@mygetawayartmy Sentiments Exactly
hahaha good one
Same 😅
Yep
A good potato soup recipe for the upcoming winter, it’s souper good.
Hey I caught that!
That’s a nice bowl of potato soup you got there, chef.
The most watery gravy i have ever seen. Usually gravies are thick. That seems more like stock.
Eso me preguntaba, por que no pasó todo eso en el procesador de alimento. Y no desperdiacaba los vegetales.
@@crosario3802 Muy cierto. No pensé en bombardearlo. Eso lo espesaría más con un toque más de lodo de harina. De cualquier manera, estoy seguro de que estaba sabroso. Andy es un gran chef. 😊
Its nearly exactly what it is. A slightly (emphasis on slightly) thickened vegetable stock. He would have done better for himself by making a velouté (roux with stocks instead of milk) making a veloute with store bought beef stock would be better than this.
Thats a fine bowl of soup you made.
Thank you for the detailed description. There is a lot of good cooking videos that look delicious enough for me to try at home, but I can't cook without the recipe. So again, thanks. I appreciate your work.
Andy this recipe looks great and is easy to mke. I do like my gravy thicker so I added a little more flour and cooked it until it thickened to my taste. Thank you.
Yeah, it looks great. It just needed to be a bit thicker to stick to the potatoes better.
The way I would do it is a cornstarch slurry
And this is how you win.
"I prefer it this way. So I made it this way."
Instead of complaining and making jokes about the food they aren't eating.
did he use a dark beer?
@@wittyithink9109 seriously bro, ppl are so obnoxious in the comments
Ahhh, a nice steamy bowl of formerly crispy potato soup 😂 To each their own I suppose
Dude could have easily added flour and fixed it but chose not to 😂
@@ryanmoffatt5032 Close. It could have been a Roux (flour+fat, equal parts by weight) or he could have used cornstarch+water (mixed well, usually 1tbsp of both per 1c of liquid to add thickness.
Just adding flour would have made flour balls floating around in the juice.
love it, cant wait to make it, the richness of flavor omg
@@OrdnanceDrew He added flour right before adding the tomato paste. The flour does indeed thicken it. Unfortunately, he didn't add enough.
If you like thicker then just add more flour, it's watery because he likes it that way
I love how he always cooks with so many vegetables and healthy foods but it always looks delicious 😋
Nice stock that you made there, chef.
Yep not gravy he didn't add a thickener
@@JoseLopez-gi9sf 0:32
@@JoseLopez-gi9sf Worse, he added just enough flour, (while adding the tomato paste with water in it) to make it taste like raw flour, but not enough to thicken the sauce. Either that or Cornstarch without making a slurry, which will result in lumps which he presumably strained out, preventing it from thickening properly?
@@JoseLopez-gi9sf Not true, he added flour, but either didnt add enough or added too much liquid. Its hard go say in a short...
@@tzaphkielconficturus7136 It was cooked off alongside the tomato paste... Why would it taste raw?
WTF? IT'S GOTTA BE THICKER THAN THAT, YOU'RE DEALING WITH AMERICAN SOUTHERNERS HERE!!🇺🇸❤️💪
Us Brits took a look at that gravy and wondered why he made soup with roast potatoes for croutons
That gravy was the makings of a damn good stew. LOL
Fr but he decided to toss the good stuff away
I mean…many foods are found on a spectrum from thin soup to “separate yet unified” combos of things like gravy, meat, and potatoes. Stew being somewhere in the middle.
Right? Thats stew gravy not luring gravy. Not good enough for roasties
@@-----REDACTED-----stew retains cellulose
In Denmark a gravy isn't thick enough unless the spoon stands up in it
As a man from the north of England I’m infuriated at how thin that gravy is
As a northern lass myself, I concur!
Tbh everyone in the comments is. That was just soup he poured over potatoes
Im a northerner but even southerners prefer their jus thicker than that. 😂😂
Came to the comments to moan about viscosity and found fellow northerners had done the hard work. People need to know if their sins
Aye mate that is not cricket in the dales
Looks delicious Chef Andy 👍🏼😋🤤
No wonder he thought roasties were boring. He’s making them all soggy.
I think chef Andy just opened a can of worms on "what is gravy?" 😅
He should've opened a can of Gravox and added a heaped table spoon... possibly two.
No.
That simply was not gravy.
Was not gravy at all more like stock 😂
My mum never liked the gravy granules, she always liked the real gravy. But never had time to make it. So we ended up eating a load of international foods. Ive just had gravy for the first time with a meal i made (boiled potatoes, mixed veg and beef mince) and my god. A world opened upto me. I love gravy!
Ahh yes... soggy potatoes, my favorite.
They are. And since theyr there give them a smash with the fork to grab more gravy
Soggy, _ex-crispy_ potatoes.
Going to try this but make it thicker 😊
I agree, the gravy is too thin for me as a Southerner.
Looked like he just poured broth over the potatoes. He made soup with potatoes.
Not potatoes with gravy.
Adding some cornstarch slurry should do the trick
@@ietdkvd it's better to mash up the vegetables that he separated and add it
Just purree the veggies and it'll be thick
Potato soup, I like it.
Every grandmother watching this is like, “I put a little cornflour in mine.”
I thought it was corn starch that my gram used?
@@Humanpickleit is cornstarch, the OP is mistaken here
@@rustyshackleford1910in uk cornstarch is called cornflour
@@rustyshackleford1910op is not mistaken we use flour or bread crumbs in my country
@@HumanpickleCorn starch and cornflour are two names for the same thing. Not to be confused with cornmeal.
The soup looks good!
I love this beautiful dish!❤😊
Now that’s what I call cereal!!
😂
Meant to pour the gravy first and then the potatoes
I prefer a thicker gravy
Who.asked?
Add your own blob of starchy carb.
Then do it
@@studyjoe1967 You aint sayin this after the whole comment section is groaning about the thickness of the gravy? It's about time you lose the NPC personality and adopt some real character in your life
Roasted potato's with beef gravy! Look's so delicious! ❤😂❤😮❤😅❤😊❤❤❤
Holy shit, this video needs a part 2 to redeem that monstrosity
Oh hush I'm sure its tasty
Looks tasty but runny
@@danielblank9917 Would I dip a sandwich in it? Yes. However, it either needs more fat and thickener and/or should be reduced more (to half of what it is) to be used as gravy.
@@hypothalapotamus5293from his other vids you know he’s a pretty damn good and also skilled/experienced cook so this is probably just his personal preference 🤷♂️ I mean he does say so in his comment but idk if he added that after seeing the „crazy too runny“ comments or before
I am wondering what happened to the veggies that were strained. 🤔
I'm an American from the south. This is not the first time I've had a very different definition of gravy from an Australian.
As an Aussie I can assure you gravy isn't usually this thin!! Also as an aussie I can say I'm surprised this man never mentioned apple sauce to go with the roast 'taters, though maybe I'm weird
Another Aussie chiming in to reinforce the fact that this isn’t gravy 😂
Third Aussie here. Looks more like coffee, than gravy.
Fourth Aussie, gravy should be thick.
British gravy is the law 🎉
Vegetarian gravy? It looks really amazing! I always thought you needed fat, but the water boiled-down very nicely.
It's not meant to be vegetarian, recipe says beef stock.
And he didn't really make gravy, just brown water.
The only time Canadians will get mad is when you serve us that gravy.
If memory serves the army was fed thin gravy for two weeks before being ordered to take Vimy Ridge.
@JayneStaley idk about that, but as a canadian I'd be ready to fight after eating that gravy for two weeks. Charging in for better rations or death
@@THE_MOONMAN I'm austrian and i have absolute respect for you, my canadian brother
It is more chill in north USA for sure
@@edstar7894 That, as long as the canadians don't eat that gravy...
That was brown water my guy. I’ve never seen something you’ve made and been like “nah” but this…this is crazy Andy lmao
😂
The flavors looked on point but yeah, waaaaaay to thin. Could easily fix with a cornstarch slurry though
Definitely offended at this gravy, it also needs some meat flavor
Name checks out
Have you seen his tuna melt video? Also a yikes. It gave Gordon Ramsay grilled cheese.
Growing up I always seen gravy bring made with meat juices and scraping from roasting tray, then a roux to thicken, gravy browning and the veg water. Basic, yummy gravy.
As a man from Tennessee I have to say, that ain't gravy, that's gravy flavored liquid....
As a woman from North Carolina I have to say, that gravy is like icing. It's not the star of the show, but folks pull out daggers if you eat a bowl full of it.
BTW: Love the cookbook. Pages 45 and 143 are my favs!!
@nikkigbsd, all I am saying is, it's not thick. It's too liquidy. I am sure the flavor is there, but it's watery.
I cool down the water from the broccoli and carrots I boil and add that to our gravy too, it always makes it so much better broccoli is a silent hero.
That's how I got taught and you capture the nutrients.
Broc stems cut in to thick sticks are fantastic in stir fries.
Vegetable cooking water can make a really good gravy stock. Broccoli gives good flavour
And the water you parboiled the potatoes in.
Broccoli is great raw, especially when dipped in buttermilk ranch dressing. But cooked, broccoli is the most repulsive vegetable in existence.
Unfortunately you can't find a single bag of frozen stir fry veggies without broccoli so I end up having to pick out a million fucking stems, half of which would be completely inedible even if I did like broccoli (too fibrous to chew).
I would love those roast potatoes are they are. They look delicious.
I feel like if the gravy isn’t thicker, it’ll take any crisp away from the potato. Then we’ll just have mushy potatoes.
Nowt wrong with mash pots.
That’s what I was thinking why put all this effort to making something crispy then ruin it like when people do a crispy skin salmon and then put some liquid sauce on top 🙈
That's why he's using the gravy as dip. It's not like it's gonna make the potatoes instantly "mushy"
oh NVM I saw it wrong
@@Vicariousleighilive..not everything goes soggy after 5.4 seconds, I've had roasties sat in gravy until after I've ate my beef and still been perfectly fine. It's abt how u cook it. Starchy dry batter is best
My mother was English and she made roasted chicken with roasted potatoes and gravy. I really miss her cooking!
I could eat that right now. Some stuffing as well please ☺️
@@Benjalina123how could she possibly do that for you? Grow up
@@IAmTheRealHimBro wtf
@@IAmTheRealHim You have totally missed the intention of my comment. It wasn't meant to ridicule or poke fun.
@@Benjalina123 really removed my comment huh?
I loooove Andy more than anyone however, i have not found a fravy better than joshua weissman's on his thanksgiving episode..... i shall try this one out
Roast potatoes are pretty good on their own as long as they are crispy and lightly salted.
even salted they're pretty bland, i would cut chunks of butter and let it melt all over
i've been eating them with just rosemary salt and they are top notch
I recommend adding herbs and spices, origano especially is a game changer
@@mentalasylumescapee6389 Well roasted potatoes with salt is amazing
That’s the most watery gravy, i have ever seen
thats a soup lmao
This guy is my favorite chef
Bro didn’t make gravy, he made potato soup.
Potatoe soup is an actual dish, and it's much thicker than that. 😂
@@carlpanzram7081 You're thinking of potato chowder lol.
Proof that a head chef doesn’t always know what he is doing
Fact!
Potatoes with vegetable soup, need to try it some time.
Umm, ok...Andy has never been so "roasted" in the comments ever! Andy, i'm sure you can redeem yourself with a proper beef gravy and not an "au jus" 😊
Reduce it or put a little slurry in there. . . .
Theres nothing he needs to reddeem himself for.
He prefers it that way? Great! He also even gave the heads up in the comments...
@@raulguimaraesreis6640apparently you have not read the comments nor understand humour when you read it :)
there you are....scrolling forthe au jus mfers...
@@makeuplover6852 apparently you don't know how to comment.
They understood your comment perfectly
That's a really nice soup.
Seriously, if your gravy doesn't become a solid object upon cooling, you have done it wrong.
We call that 30 weight where I'm from, have to add water and heat to loosen it up again.
He should have just puréed the left over vegetables and added like to pieces of butter. Or that’s what I would do 😂
@@RustyBear Yeah, i bet he threw the vegetabels away. What a waste
Good gravy man, that looks delicious!
I've never thought about making watery gravy 😂
Nice stock there 👌. BUT where's The GRAVY❗️
Good roasted potato soup chef!
Pro tip: If you dehydrate the solids afterward and grind them up, youve basically got gravy seasoning.
Or you can just blend them and add them to the gravy that way. Either way.
My Mom made something called Gademptka potatoes. It is one of my all-time favorite recipes of hers. It was thin rounds of potatoes baked in beef gravy. I have yet to be able to duplicate her recipe, & unfortunately, she took all of her recipes to the grave. I'm going to try it with your gravy recipe. Wish me luck.
Sounds delicious! Scots and Irish sometimes cook potatoes in gravy. My daughter loves them like that. I occasional put them in the slow cooker. Hope you manage to recreate your taste of home 🏡
Simple is not boring. Simple is pure. All the tweaks chefs make to small batches of food is based off simple things they learned and using simple ingredients and seasonings. The combinations might be complex, but the execution can often be so incredibly simple you don't realize how easy it is.
Definitely needs some more time on the stovetop, to let it simmer and actually thicken to a more stew like consistency instead of being like a thin soup.
this doesnt even need reducing it needs a cornstarch slurry
Is that how Aussies like their gravy? Soupy? You may have just angered most of the world with that soupy gravy, my guy. 😂
Speaking on behalf of Queensland when I say this isn’t gravy
May I speak on behalf of Victoria please. Nup, this is not gravy 😅
@@jills4597 I bet people from Sydney think this is gravy
Can confirm the answer to be "absolutely not an Australian preference" 😂
This is the part where we don't claim him and correct you to say he's from New Zealand. Every other awesome thing he does, yeah we'll claim him here in Aus
If you're ever in the UK, you 100% need to hang out with the Sorted Food boys. Now THAT is a collab I'd love to see.
I have a condition which makes me choke, gag, and sometimes even regurgitate if I attempt to swallow any liquids thicker than distilled water. I approve of this gravy!
Roast tayters are fantastic! Gravy or no gravy, my Mum (whom I've lost recently, and I miss terribly) did amazing roasters, I don't know what she did to them, but they were phenomenal.
this is the most English thing I've ever read.
This guy is always like one critically important step off in all of his recipes.
Gravy Watery AF 😂
Potatoes look on point tho 😉👌
Sir, you've just made beef stew, minus both beef and stew, and poured it on your potatoes.
Looks delicious!
I was not expecting vegetable based gravy! That’s so rare to see, and so underrated.
Err is it?
My favorite type of gravy and stock, because it goes with everything. 💯👌
He added beef stock. Kinda ruins the veggie thing he had going
That was not a veggie gravy, lmao.
What are people chatting this is just a normal gravy not some rare vegan thing
Love roasts with soup 😊
This is a beautiful recipe, I think I’m going to try making this into a sauce. I’m thinking I add demi glace and chimay blue Belgium beer or maybe red wine, and then use it as a sauce for a big prime grade ribeye
Sir that is brown water at this point 😂.
Add some extra flour in the beginning
Add some extra flour in the beginning
@@daanhallo25and reduce it more
Every man to his own order !! Some like it thick some like it thin You do you !😊😊
@JayyBee5557 not saying it's wrong. I'm just saying down south I never seen gravy soup.
Roasted potatoes with garlic and rosemary are the bomb
Nice vegetable stock
I think you should have taken out the bouquet garnie and just blended it and strained it afterwards. That way it could have been a bit more nutricious and provide more body to the gravy.
Watery gravy cooked in my dogs food bowl. Yum!
that dog bowl is a fine bit of kit. I have the whole set.
That looks like some tasty brown water you made there chef.
I like how this guy doesn’t constantly talk about how great this food is while cooking and just seems chill
Yeah i also like how he isnt cocky like Joshua Weissman, he just cooks instead if saying "i worked in fine dining for 100 years and im the best"
@@A·c·h·i·l·l·l·e·s·Last·Stand Joshua Weissman is literally the best though.
@@AkiraEdits Joshua Weissman is a total snob who acts like fast food is subhuman when every recipe ( aimed at normal people ) he presents starts by using tools nobody has or marinating the ingredients for 24 hours. Dude's living in his own world.
@@VDA19 Hes doesnt appear snobby at all
@@AkiraEdits He talks shit about most of the food normal people eat and even in his 'I tried the best X in Y city' his grades are way too low. He went to Mexico and no mexican food got a 10, are you kidding me?
His entire " But cheaper " series is a scam since you can't buy ingredients for ONE burrito, you need to buy them in bulk to reach his advertised prices, which will end with you wasting a lot of it.
Roast potatoes are amazing. Especially on a Sunday roast and at any meal with loads of gravy.
Looking very nice.😊
Looks delicious, the only thing keeping it from being perfect is that is not thick enough. Still, great job as usual
Somebody send this man a box of bisto powder STAT
Love that pan you cook in. Have never seen one quite like it.
Andy, could you explain the difference when using shallots vs onions? Thanks loads! I love your ways!
shallots are milder than onions
We've clearly got very different ideas about what counts as "Gravy", 'cause I reckon it needs to be way thicker than this...
*Roux*
▪︎ A great gravy starts with a good Roux, so I make one from clarified unsalted butter, macadamia nut oil, plain flour & a little potato flour. Cook over medium heat, stirring constantly until it becomes a golden colour.
▪︎ Alternatively, mix everything together to form a thick paste & place it in a egg ring below a roast chicken, lamb or beef in a roasting rack (you may need to add a little water to the tray). The roux soaks up rendered fats & protein-rich pan juices from the roasting meat, so tastes amazing.
*Enriched Stock*
▪︎ I add a tsp or two of Ketjap Manis to both give my enriched stock a darker colour & to add umami (for both chicken & beef gravy). A small amount of roast garlic paste adds umami too, but will add garlic flavour.
▪︎ I prefer to cook the mirepoix slowly over low heat until it's quite caramelised, for a richer flavour.
▪︎ I don't use mushrooms in my stock, but if I did, I'd only use the peeled caps. (Drying & grinding the skins into powder for enriching soup.)
▪︎ I personally find rosemary too overpowering in many dishes, so would only use it sparingly, if at all. For gravy, I'd instead add a cloth sachet of Indian long pepper, sage & thyme.
▪︎ You can make an excellent tomato paste by pureeing sundried tomatos with a little mild chilli sauce, then reducing it over a low heat until thick. (Far, far, less salty than shop bought!)
▪︎ Either buy a low salt stock, or when you make your own stock, add a few chunks of raw potato to suck up the concentrated salt (then discard). A good quality stock should be pretty gelatinous when chilled (from all the yummy meat proteins).
▪︎ After you've removed the herb sachet & strained the enriching ingredients, gradually add the warm stock to the roux a ladle at a time, whisking until it's all absorbed. Eventually, you'll end up with a wonderfully thick (the consistency of pourable custard), rich & _amazingly_ tasty gravy. If it absolutely needs to be "perfect" for guests, you can strain it for stray lumps, but most of the time it's fine as is.
▪︎ You can even freeze the Gravy in a giant-sized iceblock tray, so you'll always have plenty available to drizzle over hot chips, or roast potatoes.
Roast potatoes are delicious on their own. But i do agree that gravy is nice to add to it
Sir! I am pregnant, it is past my bed time, and I am now CRAVING roast potatoes w/gravy 😭 served me right 😂
Hi Andy... do you prefer your gravy soupy or is this the perfect consistency to pour on roasted potatoes??
this is not the perfect consistency for crispy potatoes
@@heyitsevie I thought so too... It might be a little too damn soupy for us
Good roast potatoes are amazing even without gravy top tier food
Those potatoes look fantastic! Where’s the recipe for those??
You need a recipe for roast potatoes. They're the most basic food ever. Par boil skake until rough and fluffy. Use whatever fat or flavourings you want. Goose fat works best or beef dripping.
@@terrilongden275I didn’t ask you
@@huckleberryjam1972 no you didn't but I was still decent enough to give you an answer. Attitude
Also interested the recipe for the crispy roasted potatoes, thanks for asking! 🙂👍🏻
That's essentially beef stew stock for gravy.
That’s really nice soup you got
Gravy is the most important part of a roast, because a bad gravy will ruin good food but a good gravy will poorly cooked food better.
Ps gravy needs to be thicker than that.
Correct me if im wrong but isn't gravy made from mainly butter? Not a combination of vegetables?
American gravy is 90% butter..
Looks so good!
I heard the "alright, alright" and thought you were going to follow up with "here's a redo on the tuna melt with some actual melt!" 😂