What is the best French joint for Roast Beef ?

[Beryl]

The pots that I have seen for sale in France don't seem to have names!

Just what they can be used for and more importantly (to the French) where they come from.

[Dick Smith]

They tend to have variety numbers - is there a reference chart somewhere? I have seen them recommended 'à vapeur' and 'pour rissoler' but not much else. That said, that is usually what I do with them.

[Cassis]

Re the fat for roasties - duck is great and goose is not so good - or possibly the other way around.  I'll have to wait until Jude gets back from the gym to ask.

She's back - goose, not duck.  Duck's okay but not as good, goose gives a crisper coat, less heavy.

[Beryl]

I bought a cheap gadget ( can't recall its name) like a metal sieve with a turning handle. It makes the nicest mash I have ever had , real comfort food with a clove of garlic added or grated cheese or just lashings of butter. Lovely.

[Teamedup]

It's a mouli legume Beryl. Most of my french friends use it for their pomme puree. The only time I use it these days is if I am making Pommes Dauphines as the mix needs really smooth tater. I usually use a masher I bought in Germany.

 

There are lots of sizes of mouli and most friends here use the big ones to crush and seive their sauce tomate.

[Dick Smith]

Do any of you use a potato ricer? I've had them recommended but never used one.

[Jeanneclaire]

Yes, they are brilliant.

[Dick Smith]

Do you boil the potatoes? If so, do you peel them first? I have had the idea of baking them in their skins recommended. Personally I use a masher and then, having added milk, a knob of butter, pepper and nutmeg, I whisk them to get as much air in as possible.

[Just Katie]

GRAVY. 

Hi Beryl,  your meat juices should be nice and brown,  if you are cooking for many add some water to these.  Allow this to cool a little or your graby will go lumpy.  Add the flour and stir into the juices to make a thick paste then add the salted hot water that you used to boil a fresh green veg.  Have this going on a low to moderate heat.  Add about half pint at a time and keep stirring.  When you have your consistency correct, you can start on the fun bit.  Add some crushed garlic, about 1 teaspoon English mustard and 1 table spoon soy sauce. 

If you have never made this from scratch before Beryl, I suggest you have a trial run beforehand.  Goodluck.[:)]

[Teamedup]

JK, the last bit ruined the gravy for me. I do more or less the same. I learned from  my MIL who's gravy was always delicious and like her,  I add a bit of gravy salt to mine and no garlic or soy or mustard. I like 'straight' tasty gravy. I make many sauces with many ingredients, but gravy and a roast is something that I never mess around with.

[Just Katie]

Yes TU, I always used to make it without these ingredients but a friend showed me this a few years ago and, I much prefer it.  With British beef being slaughtered at such a young age, I feel that the gravy made from the juices is currently very bland.  I cannot stand OXO, Bisto etc., they just taste like chemicals to me.