Guest guest Posted October 8, 2004 Report Share Posted October 8, 2004 >>>In the NT book, when she talks about making sauces and gravies, both in the front of the book and in individual recipes, she always has you throw out the browning fat and start over with new fat when you are making a sauce or gravy. Why is that? I think that the browning fat has great flavor, and you would also think it would be nutritious. Isn't that sort of the point of sauces anyway, incorporating some of the flavor and richness from the meat? Anyone?<<< I'd also be interested in the answer to that. I would've thought the same as you. Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2004 Report Share Posted October 8, 2004 From what i could see, it's only when the meat is browned before casseroling in something like olive oil that the fat (ie the olive oil) used for browning is thrown out. Then the meat cooks and exudes it's own fat, which is retained. The instructions for making gravy include keeping the meat fat, and only adding more fat if there isn't enough. Does that make more sense? deb > >>>In the NT book, when she talks about making sauces and gravies, both in the front of the book and in individual recipes, she always has you throw out the browning fat and start over with new fat when you are making a sauce or gravy. Why is that? I think that the browning fat has great flavor, and you would also think it would be nutritious. Isn't that sort of the point of sauces anyway, incorporating some of the flavor and richness from the meat? Anyone? <<< > > I'd also be interested in the answer to that. I would've thought the same as you. > > Cheers, > Tas'. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2004 Report Share Posted October 8, 2004 --- <sand8013@...> wrote: > > >>>In the NT book, when she talks about making > sauces and gravies, both in the front of the book > and in individual recipes, she always has you throw > out the browning fat and start over with new fat > when you are making a sauce or gravy. Why is that? > I think that the browning fat has great flavor, and > you would also think it would be nutritious. Isn't > that sort of the point of sauces anyway, > incorporating some of the flavor and richness from > the meat? Anyone?<<< > I generally ignore that bit of hte recipe and just add the ingredients for the sauce! Tastes better and is less hassle Jo ___________________________________________________________ALL-NEW Messenger - all new features - even more fun! http://uk.messenger. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2004 Report Share Posted October 8, 2004 --- Deb <deb@...> wrote: > > > From what i could see, it's only when the meat is > browned before > casseroling in something like olive oil that the fat > (ie the olive > oil) used for browning is thrown out. Then the meat > cooks and exudes > it's own fat, which is retained. > Theren are recipes which call for removing the fat AFTER the meat has cooked, eg the liver recipes spring immediately to mind. I would not dream of cleaning the pan between cooking the liver and making the sauce! Jo ___________________________________________________________ALL-NEW Messenger - all new features - even more fun! http://uk.messenger. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2004 Report Share Posted October 8, 2004 I just made the spaghetti sauce and the roast chicken and both recipes say, " you may pour out the melted fat if you wish, but it is not neccessary. " B. On Fri, 8 Oct 2004 10:39:02 +0100 (BST), Joanne Pollack <jopollack2001@...> wrote: > > --- <sand8013@...> wrote: > > > > > >>>In the NT book, when she talks about making > > sauces and gravies, both in the front of the book > > and in individual recipes, she always has you throw > > out the browning fat and start over with new fat > > when you are making a sauce or gravy. Why is that? > > I think that the browning fat has great flavor, and > > you would also think it would be nutritious. Isn't > > that sort of the point of sauces anyway, > > incorporating some of the flavor and richness from > > the meat? Anyone?<<< > > > > I generally ignore that bit of hte recipe and just add > the ingredients for the sauce! Tastes better and is > less hassle > > Jo > > ___________________________________________________________ALL-NEW Messenger - all new features - even more fun! http://uk.messenger. > > > Quote Link to comment Share on other sites More sharing options...
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