Reader Ariela sent me this message: I had a “Cooking Manager Moment” yesterday and I “owe” dinner to you. All we had leftover was the sauce from a goulash. My husband had made a delicious goulash with meat and veggies, only 2-3 cups of the sauce were left. I remembered something you wrote about your […]
August 31, 2009
Prepare and Store Leftover Meat Drippings
Commenter Ariela asked how to use the meat juices and sauces—drippings—from cooking meat. I called these drippings “a cook’s secret weapon,” because they are a cheap and easy way of adding meat flavor and protein to food without fat. Technically they are not gravy, which is made by mixing meat juices with flour to make […]
