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 nice natural gravy?
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 shitake mushrooms, but I only have fresh ...
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 of gravy. Would I be able to make gravy ...