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Ok, I'm not the world's greatest chef; but, for all you English saddos here in Egypt who a)don't know this already, and b) miss Bisto, - when you don't want to "Eat like an Egyptian", especially now we have a bit of colder nights and need comfort food, you can throw a dessertspoonful of molasses, [aka black honey] in your casserole, gravy, or whatever, along with a beef stock cube. Also, for those with more sophisticated taste, it does substitute well for adding a slug of red wine. Really works, and doesn't taste sweet. Useful for enriching barbecue sauce also.
Chef Mick Member # 11209
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what is a dessertspoonful? never4 heard that before, bit the molasses, now that sounds interesting...i love it and will try it in my gravy instead of red wine...will let ya know....thanks
Mo Ning Min E Member # 681
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ooh sorry. A dessertspoon is ... what you eat dessert with, but traditionally, in volume, halfway between a teaspoon and tablespoon [serving spoon] I never can understand 'cups' of this and that, but once again thank God for google.
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