Mel, you've shown again that you are a creative genius in the kitchen. This is amazing! I was on the live stream when you had your 'aha' moment with the creation of this concept. Genius! 👏👏👏❤️🥰❤️👏👏👏
I smile as I read your message Aunty...thinking of that 'aha' moment we had together! Thank you..with you in my corner I feel encouraged like I can achieve much. Love you very much ❤️😘😘😘
This is brilliant! I can't eat meat without some kind of condiment and this protein gravy is going to save me A LOT of carbs. There is a lot I can do with this idea. THANK YOU!!!!!
Love this-especially the mini muffin portion prep. I make a similar gravy that I make without exception every week and there’s always a fresh rotating jar of it in my fridge but I’m willing to try yours because it does have far less fat. Yes, I’d love to see a dairy free version as long as it’s still ‘thick’ and less watery than dairy free gravies usually turn out. Thanks Mel! ❤
Brilliant Mel~ what a lovely surprise you happened upon during kitchen adventures! This method will surely elevate my own, which has been most ingredients you used, minus the cooked & blended egg whites. It's going be like having instant gravy almost~ like those envelopes we used to buy at the market, only NOT!! This is good, healthy nutrition & superior flavor~ quite unlike the powdered chemical stew in those nasty little packets. Thank you darling, once again you've knocked it right out of the park🏏Sammy in AZ
Oh darl...that's exactly what I was trying to replace...those powders in the little packets that you 'just add water'. What a compliment for me Sammy...I know you're a great cook so thank you! 😍😍😍
Hi Mel! Are you doing the live this Saturday? I missed the last one😢love your apron! Thank you for this tutorial! I don’t do well with making anything creamy. Around 40% of first time they come out not creamy either sandy or lumpy… take your pick😮
Hello my friend. Yes we are doing the this Saturday. We didn't have one this week due to Easter. Oh the yellow apron...thanks so much. Oh you don't have to make it creamy...but I think you could do it in this recipe. Sending hugs for today and hopefully we will see you on Saturday 😍😍😍
Once again, pure genius! Do you know if your roast is maybe the US equivalent of a rump or top round? I don't cook them because they're always too dry. I'm spoiled -we love the fatty cuts so I've become picky🤓😁 but yours looks terrific!❤
Looks like rump roast, or maybe and end portion of top round~ which are usually flatter/london broil style around here. *I've been finding some nice eye of round roasts lately, that are quite lean but have a lovely fat cap over the entire top & side. This makes for some amazing pan drippings, which can be hard to come by w/certain cuts.
Excellent recipe - thanks Mel. This will be a life saver! Do you mean Montreal *Steak* seasoning? I am a big fan of Montreal Chicken seasoning, and pretty sure it will be a decent substitution.
Thanks so much...yes Montreal Steak seasoning. I get it from Costco...lol I use it on even non-steak dishes...love it. Ohhh...I didn't know there's a chicken one...thanks will try to get it 😊😊😊
Yes please make me some dairy free & send it along!! 😍 I made a boneless leg of lamb roast last night so please make mine lamb ☺️ How many days will it take to get here?? 😎 I Love You Dear Beautiful Lady!! & Your brilliant mad kitchen scientist skills!! YOU ROCK MEL! Do You have way for ppl to make reoccurring monthly donations to You kids? Like patreon? yt membership? Would be nice if we could set it & forget it. If every subscriber gave even $3-5 monthly You would be rolling in it!! You have earned it; give us a way to pay it if there isn't one already that has escaped me. Big Warm Virtual HUGS & Real Love coming Your way!!
I will work on it Aunty...oh yes lamb seasoning is with Rosemary, garlic, salt and pepper oh yum!! Thanks so much...Here is the link to my Patreon...all the written recipes are stored there too: www.patreon.com/user?u=74283186 We love you Aunty...you're very special to us! Hopefully we will see you on Saturday if you're free 😘😘😘
Will be definitely trying this recipe …. 1 - the gravy sounds delicious 😋 ……. 2 - I have never marinated and baked corned silverside …….. I have boiled it numerous times and we love it …… so baking it will be a new experience 😁 Thanks Mel you comes up with the amazing recipes. 😋😋😘😘
Thanks so much Judith. I invited my neighbours over and they tried it. They were shocked that I roasted it too but delighted by the taste. They're going to roast theirs from now on too 🤣
I finally marinated and roasted a piece of corned silverside ……… OMG 😮 we could not believe how delicious it is (was)😋😋🤩. I had intended to make the gravy as well, but forgot to buy the carton of egg whites 🥴……… kept telling myself there was something I had to buy …. but for the life of me I couldn’t think what it was (brain f$#t 🤯) …… next time I venture to the shops I’ll write a note 😂. Hubby said it was great and I could cook it again next week 😋😋 Thanks Mel for another great recipe 😋🤩❤️❤️
Oh Judith...I was waiting to see what you thought about my weird idea to roast silverside 🤣🤣🤣 I'm so happy yours turned out great. Oh you have to try the concentrated gravy. We had it again today with Lamb...yum ❤️❤️❤️
Next time if you cover the meat while it cooks you will end up with more drippings. When you let meat cook uncovered, the drippings evaporate and your meat is not juicy. If you want the crispy charred look, just broil the meet for 5 min at the end of the cooking time.
Rewatching this because I made Chef's mashed potatoes (which are great!) and needed gravy, so he pointed me to this video, which I had forgotten about. So today I'm making your gravy! That roast looks perfect....yumm. Now I'm noticing your blender. What brand is it? It looks like you are able to stir while it blends?that would be a handy feature . Thanks Mel!
@@CookwithMel1 I just made it, half a batch since I'm the only one who will be eating it. It turned out great! It makes a lot since I wanted to thin it down a bit. So about 250 ml egg whites, I ended up with 2 cups (500 ml) of gravy! I used bacon grease instead of butter. It is yummy! Thanks Mel!
So glad I just watched this again. I somehow missed the part about this being a gravy concentrate! Now I know to freeze some of it so I don't end up with an overwhelming amount of gravy! 😉
I used this one: rosenglobal.shop/products/5-pack-of-masterfoods-dried-mixed-herbs-40g.html?gad_source=1&gclid=CjwKCAjw_LOwBhBFEiwAmSEQAeM16nK6CCDcWmuUUexbALelBsKwtAxEeZUdUrgRBw66DziZMLu_lxoCmGoQAvD_BwE
@@CookwithMel1OH MY! You must be very rich or You get an incredibly hi wage to afford nearly $10 p oz for Your spices. WOW! We in US might pay approx $5 p oz. Is that common to pay twice US rate for things? Vhris might know since he spent some time here? Great job as always Beautiful Lday!!
No I'm not haha. We get the same at the local grocery and it also costs just under $5. But yes we usually pay the same as U.S, it just costs a little more because our dollar is not as good as yours. Love you Beckie...hopefully we will see you soon 😊 ❤️ 😘
Im so excited to try this!! I miss gravy! We have chickens, so I'll be cracking eggs 😊 How many egg whites are in a package like that? We dont carry anthing like that locally, so i couldn't check myself. Thank you!!
I'm excited for you to try it. It's a little hard to say because eggs are different sizes but I measure 1 large egg to 54g egg white. You will need 500g egg whites in total 😊
Hi Rochelle. Oh do you mean when I was at the stovetop making the gravy? I started off with a half cup of stock then added one gravy muffin then another. Yay I hope you enjoy it 😊😊😊
@@CookwithMel1Thanks Mel, so 2 gravy "muffins" for each 1/2 cup of stock. Sometimes I don't have drippings from meat so I use prepared bone broth. This helps so much.
I used the same as this one except the brand is Masterfoods. I'm sure the U.S has something similar...maybe search for Dried Mixed Herbs. www.coles.com.au/product/hoyts-mixed-herbs-70g-5270035?uztq=46abcbb7e16253b0cdc3e6c5bbe6a3f0&cid=col_cpc_Generic%7CColesSupermarkets%7CPMAX%7CPantry%7CAustralia%7CBroad&s_kwcid=AL!12693!3!!!!x!!&gad_source=1&gclid=CjwKCAjw_LOwBhBFEiwAmSEQAbuyc3BnPhWGRWQZs_RMhDWAKXApoVQBRO3xN0t6HftyXOwMbEP_CxoCRd0QAvD_BwE&gclsrc=aw.ds
It looks like you get 6 gravy "muffins" per batch that should make 1-1/2 cups total of a medium thick gravy. Correct? Was that a 12 inch skillet to cook the eggs?
Hi 👋 The recipe is for the gravy though...and you would be surprised at how many people incorporate spices on carnivore. I say do what's good for you 😊
@smallGypsyDog Carnivore is not a one size fits all. It is more of a you do you. I am successfully carnivore and I use spices and would not be afraid of sparing use of avocado oil if in a pinch. There really are no hard and fast rules.
Mel, you've shown again that you are a creative genius in the kitchen. This is amazing! I was on the live stream when you had your 'aha' moment with the creation of this concept. Genius! 👏👏👏❤️🥰❤️👏👏👏
I smile as I read your message Aunty...thinking of that 'aha' moment we had together! Thank you..with you in my corner I feel encouraged like I can achieve much. Love you very much ❤️😘😘😘
🙋🏻♀️ I want to lick the whisk/spoon 🤭 little concentrated cubes 💡brilliant 🎉
Thank You Mel 🤗 🫶
Yay for spoon licking!! Thank you Aunty 😘
This is brilliant!
I can't eat meat without some kind of condiment and this protein gravy is going to save me A LOT of carbs. There is a lot I can do with this idea. THANK YOU!!!!!
You're welcome Katie. Thanks so much ❤️
This should definitely be the next viral video!! Pure genius, Sis!! can’t wait to try this one😊 thanks for all your contribute to our community🎉
One can only dream bro 🤣🤣...thanks so much 😍
@@CookwithMel1 Dream Big😊🤗
Or go home 🤣🤣🤣
@@CookwithMel1 🤣😂
Gluten free! Thank you.
You're welcome 😊 🙏
I love this Mel, and it is so easy to make.
Thanks Albert. Yes I found it easy as well...I hope you enjoy it ❤️
Yum!!!! Can’t wait to make it!!! At what temp and how long do you bake your toast? I can’t ever get it med rare!!
Thanks Sue! I baked at 350F for about 3 1/2 hours. Turned the roast over only once.
Mel, did you say this was a corned beef roast? If yes, that may be why it stayed so nice and pink?
Love this-especially the mini muffin portion prep. I make a similar gravy that I make without exception every week and there’s always a fresh rotating jar of it in my fridge but I’m willing to try yours because it does have far less fat.
Yes, I’d love to see a dairy free version as long as it’s still ‘thick’ and less watery than dairy free gravies usually turn out.
Thanks Mel! ❤
Thank you so much. Okay will do ❤️❤️❤️
Brilliant Mel~ what a lovely surprise you happened upon during kitchen adventures! This method will surely elevate my own, which has been most ingredients you used, minus the cooked & blended egg whites. It's going be like having instant gravy almost~ like those envelopes we used to buy at the market, only NOT!! This is good, healthy nutrition & superior flavor~ quite unlike the powdered chemical stew in those nasty little packets.
Thank you darling, once again you've knocked it right out of the park🏏Sammy in AZ
Oh darl...that's exactly what I was trying to replace...those powders in the little packets that you 'just add water'. What a compliment for me Sammy...I know you're a great cook so thank you! 😍😍😍
@@CookwithMel1
Hi Mel! Are you doing the live this Saturday? I missed the last one😢love your apron!
Thank you for this tutorial! I don’t do well with making anything creamy. Around 40% of first time they come out not creamy either sandy or lumpy… take your pick😮
Hello my friend. Yes we are doing the this Saturday. We didn't have one this week due to Easter. Oh the yellow apron...thanks so much. Oh you don't have to make it creamy...but I think you could do it in this recipe. Sending hugs for today and hopefully we will see you on Saturday 😍😍😍
Thank you
You're welcome 😍😍😍
Once again, pure genius! Do you know if your roast is maybe the US equivalent of a rump or top round? I don't cook them because they're always too dry. I'm spoiled -we love the fatty cuts so I've become picky🤓😁 but yours looks terrific!❤
It's a corned beef top round in the US.
@@genesishep thank you.
Thanks so much to you both ❤️❤️❤️
Looks like rump roast, or maybe and end portion of top round~ which are usually flatter/london broil style around here. *I've been finding some nice eye of round roasts lately, that are quite lean but have a lovely fat cap over the entire top & side. This makes for some amazing pan drippings, which can be hard to come by w/certain cuts.
@@justpassinthru My pleasure, happy I could be of help.
I just made a half batch of this using chicken broth and it is excellent 👌!
Yay...thanks so much Jan ❤️❤️❤️
Awesome recipe, thank you ❤❤❤
You're welcome ❤️ 😊
Excellent recipe - thanks Mel. This will be a life saver! Do you mean Montreal *Steak* seasoning? I am a big fan of Montreal Chicken seasoning, and pretty sure it will be a decent substitution.
Thanks so much...yes Montreal Steak seasoning. I get it from Costco...lol I use it on even non-steak dishes...love it. Ohhh...I didn't know there's a chicken one...thanks will try to get it 😊😊😊
@@CookwithMel1 Costco Auckland only has the Steak version. I had to get mine from a local US product store.
I think Aussie only has the steak version too. Thanks for the info I will get it ❤️
Yes please make me some dairy free & send it along!! 😍
I made a boneless leg of lamb roast last night so please make mine lamb ☺️
How many days will it take to get here?? 😎
I Love You Dear Beautiful Lady!! & Your brilliant mad kitchen scientist skills!!
YOU ROCK MEL!
Do You have way for ppl to make reoccurring monthly donations to You kids? Like patreon? yt membership?
Would be nice if we could set it & forget it. If every subscriber gave even $3-5 monthly You would be rolling in it!!
You have earned it; give us a way to pay it if there isn't one already that has escaped me.
Big Warm Virtual HUGS & Real Love coming Your way!!
I will work on it Aunty...oh yes lamb seasoning is with Rosemary, garlic, salt and pepper oh yum!!
Thanks so much...Here is the link to my Patreon...all the written recipes are stored there too: www.patreon.com/user?u=74283186
We love you Aunty...you're very special to us!
Hopefully we will see you on Saturday if you're free 😘😘😘
❤❤😮🤤🤩that looks awesome Mel
Thanks so much Ruth...was hoping you would see it 😊
Genius!!! Thank You!
Thanks, you're welcome ❤️❤️❤️
It’s genius. I’ll definitely be trying this recipe. Thanks.
Thanks so much...I hope you enjoy it ❤️
👍👍👍👍👍👍
❤️❤️❤️
Will be definitely trying this recipe …. 1 - the gravy sounds delicious 😋 ……. 2 - I have never marinated and baked corned silverside …….. I have boiled it numerous times and we love it …… so baking it will be a new experience 😁
Thanks Mel you comes up with the amazing recipes. 😋😋😘😘
Thanks so much Judith. I invited my neighbours over and they tried it. They were shocked that I roasted it too but delighted by the taste. They're going to roast theirs from now on too 🤣
I finally marinated and roasted a piece of corned silverside ……… OMG 😮 we could not believe how delicious it is (was)😋😋🤩. I had intended to make the gravy as well, but forgot to buy the carton of egg whites 🥴……… kept telling myself there was something I had to buy …. but for the life of me I couldn’t think what it was (brain f$#t 🤯) …… next time I venture to the shops I’ll write a note 😂. Hubby said it was great and I could cook it again next week 😋😋 Thanks Mel for another great recipe 😋🤩❤️❤️
Oh Judith...I was waiting to see what you thought about my weird idea to roast silverside 🤣🤣🤣
I'm so happy yours turned out great. Oh you have to try the concentrated gravy. We had it again today with Lamb...yum ❤️❤️❤️
Oh wow Mel this is so delicious and the roast I’m hungry😂❤
Yay you're able to comment. Thanks! Glad you fixed it 😊
Next time if you cover the meat while it cooks you will end up with more drippings. When you let meat cook uncovered, the drippings evaporate and your meat is not juicy. If you want the crispy charred look, just broil the meet for 5 min at the end of the cooking time.
Nice tips Melissa 👌
I wasn't fussed about the meat drippings because I just wanted a little to demonstrate how to use to make gravy 😊
It’s definitely time to make a roast just so I can have gravy - yummo
Yayyy! And you're doing Carnivore so this will be win win 🤣
I will have to try this Mel. I've wanted a low carb gravy for ages. Hmmm baked chook with gravy. Yummo.
Oh yes yumm Michelle. I used to miss the gravy from KFC 🤣
@@CookwithMel1 Oh yeah, KFC gravy. Yummo! Mixed in with the mash potato. Oh boy, I might drool all over my keyboard hahaha.
Lmao!!
Rewatching this because I made Chef's mashed potatoes (which are great!) and needed gravy, so he pointed me to this video, which I had forgotten about. So today I'm making your gravy! That roast looks perfect....yumm. Now I'm noticing your blender. What brand is it? It looks like you are able to stir while it blends?that would be a handy feature . Thanks Mel!
Wonderful, thanks so much Jan. I will be sure to thank Chef too. It's this one:
amzn.to/44jEdJl
@@CookwithMel1 I just made it, half a batch since I'm the only one who will be eating it. It turned out great! It makes a lot since I wanted to thin it down a bit. So about 250 ml egg whites, I ended up with 2 cups (500 ml) of gravy! I used bacon grease instead of butter. It is yummy! Thanks Mel!
Yayyy...that's awesome! Thanks Jan ❤️
So glad I just watched this again. I somehow missed the part about this being a gravy concentrate! Now I know to freeze some of it so I don't end up with an overwhelming amount of gravy! 😉
What are the mixed herbs?
I used this one:
rosenglobal.shop/products/5-pack-of-masterfoods-dried-mixed-herbs-40g.html?gad_source=1&gclid=CjwKCAjw_LOwBhBFEiwAmSEQAeM16nK6CCDcWmuUUexbALelBsKwtAxEeZUdUrgRBw66DziZMLu_lxoCmGoQAvD_BwE
@@CookwithMel1OH MY! You must be very rich or You get an incredibly hi wage to afford nearly $10 p oz for Your spices. WOW!
We in US might pay approx $5 p oz.
Is that common to pay twice US rate for things? Vhris might know since he spent some time here?
Great job as always Beautiful Lday!!
No I'm not haha. We get the same at the local grocery and it also costs just under $5. But yes we usually pay the same as U.S, it just costs a little more because our dollar is not as good as yours. Love you Beckie...hopefully we will see you soon 😊 ❤️ 😘
Brilliant as always!! ❤
Yayyyy Bonnie thank you so much ❤️
Gluten and dairy free please
Okay thanks Janet 😍😍😍
Montreal spice is the best!
Lol I love it too!
Love you Mel and your camera man my eye 🍬 Chris 😘Mel & 😘Chris. 🥰
Love you too Mom...lolol our eye candy haha 😄
I love that blender! What kind is it?
Thanks! It's a Ninja
@@CookwithMel1 Great, gonna look for one. Love this recipe! Blessings from Texas!
Blessings to you too! The exact one I have is in my Amazon store under kitchen gadgets. Great chatting...thanks 😊
Im so excited to try this!! I miss gravy! We have chickens, so I'll be cracking eggs 😊 How many egg whites are in a package like that? We dont carry anthing like that locally, so i couldn't check myself. Thank you!!
I'm excited for you to try it. It's a little hard to say because eggs are different sizes but I measure 1 large egg to 54g egg white. You will need 500g egg whites in total 😊
What ratio of gravy "muffins" to stock do you use for a medium thick gravy? I can't wait to make this.
Hi Rochelle. Oh do you mean when I was at the stovetop making the gravy? I started off with a half cup of stock then added one gravy muffin then another. Yay I hope you enjoy it 😊😊😊
@@CookwithMel1Thanks Mel, so 2 gravy "muffins" for each 1/2 cup of stock. Sometimes I don't have drippings from meat so I use prepared bone broth. This helps so much.
What are dried mixed herbs you used for the roast and also am not familiar with the kind of roast. Am in America.
I used the same as this one except the brand is Masterfoods. I'm sure the U.S has something similar...maybe search for Dried Mixed Herbs.
www.coles.com.au/product/hoyts-mixed-herbs-70g-5270035?uztq=46abcbb7e16253b0cdc3e6c5bbe6a3f0&cid=col_cpc_Generic%7CColesSupermarkets%7CPMAX%7CPantry%7CAustralia%7CBroad&s_kwcid=AL!12693!3!!!!x!!&gad_source=1&gclid=CjwKCAjw_LOwBhBFEiwAmSEQAbuyc3BnPhWGRWQZs_RMhDWAKXApoVQBRO3xN0t6HftyXOwMbEP_CxoCRd0QAvD_BwE&gclsrc=aw.ds
Looks a lot like our top or bottom round roasts, possible rump or tip roast.
Thank you , how long did you roast and at what temp?🌺🌸
You're welcome 😊
350F/176C for about 3 hours
@@CookwithMel1 Thank you🌺
It looks like you get 6 gravy "muffins" per batch that should make 1-1/2 cups total of a medium thick gravy. Correct? Was that a 12 inch skillet to cook the eggs?
Spot on...yes its a 12 inch skillet and yes to the 6 gravy muffins making 1 1/2 cups gravy 😊
Excellent! Thanks Mel!@@CookwithMel1
Anytime 😊
I use a crock pot. It's easier on the electric bill lol.
Nice tip Caite ❤️
What if you are trict carnivore and gelatin is not an option?
Beef Gelatine is a meat based product. Are you allergic?
Dairy free please
You got it...I will do it next 😊
Absolutely beautiful woman!!!
Thank you so much ❤️❤️❤️
Just so you are aware, this isn't carnivore. We don't use spices and avocado oil. Looks like nice keto stuff though.
Hi 👋
The recipe is for the gravy though...and you would be surprised at how many people incorporate spices on carnivore. I say do what's good for you 😊
@smallGypsyDog Carnivore is not a one size fits all. It is more of a you do you. I am successfully carnivore and I use spices and would not be afraid of sparing use of avocado oil if in a pinch. There really are no hard and fast rules.
@@bonniekauffman2828 ❤️❤️❤️
is Carnivore mean eat straight meat? No salt, pepper and spices?? 😂😂. Just take meat and put it in your mouth??
@@CookwithMel1 Yes. Spot-on, Mel.