2
votes
4answers
664 views

Keeping meat juices to make gravy

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 enough to cause the juice to come out. ...
2
votes
2answers
241 views

Extraordinary Beef Gravy?

I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot ...
15
votes
3answers
1k views

Making a natural gravy?

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?