Re: gravy

Oh pshaw, on Thu 14 Sep 2006 11:40:21p, cybercat meant to say...

While I do roast meats and poultry and so sometimes have the good
browned bits and drippings to make gravy, there are times when I make
things like meatloaf or poached chicken and want to serve good,
home-made gravy with them. But with no good drippings, I have always
resorted to canned and jarred gravies which leave a lot to be desired.
(Knorr seems to be the best of the packet gravies.)

Is there any way around this? Can I make a bunch of gravy when I roast a
hen or beef roast and freeze the drippings for later use?

Don't freeze the gravy, as the texture is often spoiled by freezing, but do
freeze the drippings and pan juices. You will be able to make good gravy
from that.

Another thing you might use when you have nothing homemade to work with are
products like "Better Than Bouillon". They are miles better than bouillon
cubes or granules.

http://tinyurl.com/nc69

--
Wayne Boatwright
__________________________________________________

All of this generosity has made me tired! * Cat

.

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