Making a gravy for poboys out of roast beef drippings

Yup.

You might not even need the cornstarch depending on how thick it is after reduction.

I thought of that as well. I just do not want to much of a flour taste. Not even sure if I will reduce it. I have not tasted it yet so Im not sure of the salt content.

Ha ha. I would put my basic steak/pork chop gravy for rice and gravy up against anyone's . I've just never made a gravy from the drippings off of deli roast beef.

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I would put my basic steak/pork chop gravy for rice and gravy up against anyone'

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Yet you cant make a gravy from the drippings from olive garden. Smh

It was a joke following balls'

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The way to make a Cajun gravy is to cook that shite down until it all sticks to the pan, pour out any grease at that point...then reconstitute with water.

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This is similar to how I do it, but I don't let it stick. I stir continuously and when it starts to stick, add an ice cube at a time. The ice cube deglazes the pan and reduces the heat so the gravy will brown better than using just water. I finish by reducing the heat, adding a tbsp. of cornstarch to a little bit of water in a cup and mixing well, then bring up the heat to a boil which removes the taste of the cornstarch.

If they brine the roasts before they cook it, I would not reduce it as the drippings will be salty and this would make it worse.

Maybe better to reduce way down for bullion use?

(freeze in an old ice-cube tray)

Same with the carcassed remains of rotisserie chicken, I freeze up three or four and then go at it.

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CLAMBOY666

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fricking nerd