Sujet : Re: Sunday Cooking
De : michael.trew (at) *nospam* att.net (Michael Trew)
Groupes : rec.food.cookingDate : 09. Nov 2024, 02:47:31
Autres entêtes
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On 11/7/2024 5:48 PM, Cindy Hamilton wrote:
On 2024-11-07, Michael Trew <michael.trew@att.net> wrote:
>
De-fat the gravy, what do you mean? After roux/milk, I normally just
whisk in pan/meat drippings and simmer to a good consistency.
The drippings go in a fat separator:
https://www.amazon.com/OXO-Good-Grips-Cup-Separator/dp/B07V1ZSYVF
All that excess fat makes us feel sick. We don't need it.
That's nifty, I've never heard of a fat separator. I guess I live under a rock. When ladling pan drippings, I try to tilt the pan to avoid a significant amount of fat ladled up. I also make the roux for gravy with more flour than normal, to account for the added fat from pan drippings.
Sunday Cooking
Re: Sunday Cooking