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Chemists add soy sauce to ‘perfect’ gravy

23-Oct-2009

The Royal Society of Chemistry in the UK has unveiled its recipe for the perfect gravy, which bears a striking resemblance to that of a 19th century cookbook writer.

According to the organization, the best gravy is made from the juices of a roast joint of meat (preferably beef cooked on a bed of onions, carrots and celery), flour, the water from boiling cabbage, iodised salt, pepper, gravy browning (for a darker colour), pepper, and – most controversially – a teaspoon of dark soy sauce.

The only difference from the recipe published by Mrs Beeton in her 1859 Book of Household Management is the soy sauce.

The monosodium glutamate (MSG) from the soya sauce is said to bring out the meaty (umami) flavour.

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