We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray. What is the best method of turning this into a ni
I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (
Making turkey gravy - the recipe says to not use the liver. How can I identify the liver from the magical bag of turkey bits? I ended up with 4 things. The fir
I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving,
Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency
I've tried to make the following sauce the last couple of days. The same pan is used for everything. Fry steak. Put steak on plate. Sauté onions. Melt b
Should I use water from steaming to make stock or gravy? Does it depend from what I have steamed (e.g., potatoes or vegetables)?
I'd like to grill my turkey this Thanksgiving. Cook's Illustrated's method has you put the turkey on a V-Rack on the grill. If I do this I won't have any pan d
OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did: I got some instant (add hot water) type gravy packets which w
My question is exactly the reverse of this one: Substituting Dried Shiitake Mushrooms for Fresh I have a recipe for vegetarian gravy which calls for 8 dried sh
When I make gravy to go with roast chicken and turkey, it is flavourful but always looks a little pale. Could you suggest a way to make it look darker without a
I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the
Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially dete
Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lin
My gravy making technique is hit-and-miss to say the least. I tend to get the best results when roasting beef because it's rare. That is, it's just roasts eno
I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable st
I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container an
Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike Americ
When turkey gravy sits undisturbed for hours in a clear jar, a dark layer develops at the top. This layer contains a lot of flavour but it is not fat because th