Help needed: Good gravy from red meats
This is one of those things that continues to elude me, and that I’d like to learn good technique for doing.
What I usually try is:
Once the meat (be it beef, lamb, pork, venison, etc.) is cooked, remove the roast from the oven. Take it out of the roasting pan. Skim Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude