Beef juice+ boiled cabbage water = best British gravy.Byline: ANI London, Oct 23 (ANI): Scientists have come up with the ideal recipe for traditional British gravy: juices from a joint of beef and the left over water from boiled cabbage. Boffins at the Royal Society of Chemistry discovered the yummy treat, reports The Daily Express. And to make it even more delicious, the scientists have added a teaspoon of dark soya sauce - red wine can be used as an alternative - to the ingredients of meat juices, flour, iodised Adj. 1. iodised - treated with iodine; "iodized salt" iodinated, iodized salt, pepper and vegetable water. Chemical scientist John Emsley said a good gravy has a lot of nutrients, including protein, vitamins B1 and B6, riboflavin riboflavin: see coenzyme; vitamin. riboflavin or vitamin B2 Yellow, water-soluble organic compound, abundant in whey and egg white. It has a complex structure incorporating three rings. , iodine iodine (ī`ədīn, –dĭn) [Gr.,=violet], nonmetallic chemical element; symbol I; at. no. 53; at. wt. 126.9045; m.p. 113.5°C;; b.p. 184.35°C;; sp. gr. 4.93 at 20°C;; valence −1, +1, +3, +5, or +7. and nicotinic acid nicotinic acid: see coenzyme; vitamin. . He added: "Gravy is a way to recover proteins, essential vitamins and minerals that may be lost on roasting a joint of meat and when cooking vegetables." (ANI) Copyright 2009 Asian News International The Asian News International (ANI) agency provides multimedia news to China and 50 bureaus in India. It covers virtually all of South Asia since its foundation and presently claims, on its official website, to be the leading South Asia-wide news agency. (ANI) - All Rights Reserved. Provided by Syndigate.info an Albawaba.com company |
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