Sujet : Re: Sunday Cooking
De : Hank (at) *nospam* nospam.invalid (Hank Rogers)
Groupes : rec.food.cookingDate : 08. Nov 2024, 00:56:33
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vgjk3h$2sa7i$2@dont-email.me>
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Cindy Hamilton wrote:
On 2024-11-07, Michael Trew <michael.trew@att.net> wrote:
On 11/5/2024 2:38 PM, Ed P wrote:
On 11/5/2024 1:55 PM, Cindy Hamilton wrote:
>
>
No debate. My husband won't eat cooked carrots and prefers his
pot roast with egg noodles. And cocktail sauce.
>
I start with a mirepoix. While I'm defatting the gravy, I scoop
out the mirepoix and put it on my plate. Yesterday I had pot roast,
gravy, mirepoix, and green beans. No starch.
>
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.
Maybe you don't, but Carol needs all the calories she can get.
Sunday Cooking
Re: Sunday Cooking