Chemists Identify Formula for the Perfect Gravy

3zh+C_sM.jpg Following in the footsteps of such important scientific breakthroughs as the formulas for the perfect bacon sandwich, perfect pancake, and perfect Yorkshire Pudding, the Royal Society of Chemistry in the UK claims to have come up with "a chemistry-based recipe for the perfect gravy."

Chemist and author John Emsley has fine-tuned a gravy recipe that includes a surprise ingredient: soy sauce. Why? To bring out the umami flavor of the gravy, he says.

Also in the mix: the juices of a roast joint of meat, flour, the water from boiling cabbage, iodized salt, pepper, and something called "gravy browning" (caramelized sugar). There you have it.


 
Posted by Josh Friedland on Oct 27, 2009 in Science, What's Fresh | Link | | Print this page | Share This



 

Comments

Oct 27, 2009 6:40:25 PM
Posted By: Farm Crier

Can't be "the perfect gravy" recipe without some scientific instructions on how to avoid lumps. Soy sauce sounds like a good addition, though. Boiled cabbage water too.

 

Oct 28, 2009 4:57:33 PM
Posted By: coloradobug62

Sorry, the most perfect gravy comes from good rosated meat (beef or pork)drippings with good seasoning on the meat, flour, water and salt and pepper to taste. Lumps are only because one does not stir enough, throughly. Nothing else should be needed. Chicken and sausage gravys do require milk instead of water but stirring is still the key to no lumps! All the flavor should come from the meats itself!

 

Nov 1, 2009 10:17:31 PM
Posted By: kitchen tables

I agree. The perfect gravy for me is the drippings then you season it with some usual gravy ingredients and voila!!

 

Nov 2, 2009 10:35:37 AM
Posted By: Terry Pogue

And cognac. Turkey Gravy or Roast Beef Gravy has to have a splash of cognac.
terry

 

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