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3
Posted on 10/21/13 at 7:21 pm to Caplewood
quote:
Nah Gris, it's all about the kitchen bouquet. That's how you get the deep rich flavor
Or the 2 hour process of browning and deglazing until no liquid is left like 7 times. Nothing for me. Way too nervous.
Posted on 10/21/13 at 7:27 pm to Caplewood
quote:
Nah Gris, it's all about the kitchen bouquet. That's how you get the deep rich flavor
Well, I use some of that in my roast gravy because I don't make a roux. Makes it too thick for me. I brown in flour, but I have a thing about the gravy being really dark. I put some KB, a T of concentrated tomato paste and sometimes, a bit of beef base that I order online in about 1 1/2 to 2 cups of water depending on the size of the roast. I heat that up together and pour it over the browned roast before it goes into a slow oven. Makes dynamite gravy. I don't use it in FO soup or gumbo, though. Have never needed it. I have to have those onions really dark. 
Posted on 10/21/13 at 7:53 pm to Caplewood
We had fried deer cubed steak, grits and buttermilk gravy. I am full as a tick. So are the gal and her daughter. They are both alseep on the couch
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