The Conservative Cave

Interests => All Things Edible (and how to prepare them) => Topic started by: vesta111 on February 11, 2013, 08:49:26 AM

Title: jared gravy
Post by: vesta111 on February 11, 2013, 08:49:26 AM

Here I sit holding a jar of Heinz Home Style Gravy---Rich mushroom.

Nutrition facts, Calories per serving 20----6 servings per jar.

Total fat 1%
sodium 13 %
total carbs 1 %

So what did I spend my money on for food if it is indeed food ????  No vitamins, no fiber, what do I have here a Chemical mixture that does not one good for the meal ??

How is this sold as a food product to those on food stamps ????

Weird products out there.

Title: Re: jared gravy
Post by: Chris_ on February 11, 2013, 08:50:43 AM

Who's jared?

Title: Re: jared gravy
Post by: thundley4 on February 11, 2013, 10:06:09 AM

Quote from: Chris_ on February 11, 2013, 08:50:43 AM

Who's jared?

The guy that ate Subway sandwiches to lose weight, or the guy that sells diamonds?


Vesta,  gravy doesn't have to have nutrition in it.  It serves it's purpose by making other food taste better.

Title: Re: jared gravy
Post by: Gina on February 11, 2013, 10:09:50 AM

Quote from: Chris_ on February 11, 2013, 08:50:43 AM

Who's jared?

(http://25.media.tumblr.com/tumblr_lxnpcxQjP81r81emlo1_500.jpg)

Title: Re: jared gravy
Post by: longview on February 15, 2013, 10:22:56 PM

I don't know all the jarred gravies, but I keep some onhand just for drop-in company.  The kinds I get have some food items listed on the ingredients, but doesn't look as simple as my homemade goodness. :-)

Title: Re: jared gravy
Post by: Maxiest on February 16, 2013, 08:06:24 AM

Ever time we/I make a roast  I save the liquid afterward in a mason jar and keep it in the fridge.

Mix some corstarch up with with a 1/4 a cup of cold water until like a paste.
Mix into roast juice.
Put him some water and milk
pepper and salt to flavour.
And sometimes I put some beef stock in it.

Wonderful gravy.

Title: Re: jared gravy
Post by: Dori on February 18, 2013, 03:04:25 PM

I keep a box (2 pack) of dry lipton beefy/onion or beefy/mushroom soup on hand for gravy/sauce.

You can thicken it with flour or cornstarch if needed.

I use it alot with the drippings from a roast or pot roast, add to a beef stew or when I make homemade vegetable beef soup.

I also like to use it for beef and noodles and meatballs with mushrooms over rice.

Now I'm getting hungry.

Title: Re: jared gravy
Post by: debk on February 18, 2013, 03:36:29 PM

I've never bought gravy in a jar or a packet.

I either use pan drippings and/or broth as a starter.

I used to make hollandaise and bernaise from scratch...til I tried Knorr's. Now I use Knorr's. It's easier and tastes close enough to eliminate the stress and time crunch of doing from scratch.