gravy salt trialbyHiya Jake, Thanks for your reply. It may help you to know that the original gravy salt was always wrapped in a 'waxy' paper. This probably stopped it from hardening. I am guilty of not making up the gravy seperately from the scouse. I just chuck it in with everything else! The answer would be to use more salt and less gravy block. I rated the sample as 6 out of ten but after testing it out on the rest of the family later, the rating went up to 8. They couldn't taste much difference from the original. Their only comment was the 'sediment'. I'd definately use it again. Regards,Angela. Respond to this message Goto Forum Home
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