This story seems to be getting plenty mileage on UK newspaper websites today – How to make the best gravy……according to scientists.
I’ll save you the click;
The Royal Society of Chemistry found the ideal mix was juice from a beef joint and leftover water from boiled cabbage.
Well I never!
Who thinks up these research questions – and perhaps more importantly, why?
Although the RSC sounds like a very serious scientific body, its blog post on the subject today reveals that this gravy discovery;
“….. 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.”