Post: #26

The best way is pure trial and error - figuring out what works, with what, for how long and how.

I will give credit for a lot of my culinary know-how to James Barber, an old Brit who spent many years in the Merchant Marine before settling in Vancouver and getting a cooking show on TV. His recipes were always simple, relatively few ingredients, can be made in a single pan and were colourful and savoury.

The biggest takeaway I got from him (i have one of his books) is to never be a slave to a recipe; e.g. if you don't have white wine try chicken stock, if not apple juice. Keep trying and you will learn what works.

Here's an example

Post: #27

BrewDog I didn't actually use fat for a gravy. That would be sort of gross. I have a fat separator so I poured off all the fat and had about a cup of watery brown drippings. Just thickened with corn starch and seasoned to taste.

If I had flour I would have used a splash of fat from the drippings to make a Roux but that's all.

Post: #28

(03-27-2017 07:14 AM)komatiite Wrote:  BrewDog I didn't actually use fat for a gravy. That would be sort of gross.

I had no idea there was any other way to make a gravy.