Termyn8or
Well-Known Member
Hopefully this is the right section for this. Black gravy was accidentally invented by Ma. Then we found out we like it
Salt a roast and cutup some onions. The onions go under the roast on the pot. They must ALL be under it or they turn to ash.
Start the roast as high, preheatd as the oveen will go. Uncovered with no moisure added cook it like that until the ourside of the roast is black. Then add some water and the carrots and celery. Move it around, get some of that black off the meat.
Of course lower the temperature and cook until tender. Then when done take it all out and hopefully you got black drippings.
Make gravy, but don't make alot. If you make too much it dilutes it. The thing is when it is black and not thinned out it is very flavorful d you actually use less.
These instructions - not a recipe, are necessarily vague because I have never done it. But it is exceptional gravy. Actually if anyone grasps what this is and wants to contribute to the technique that would be great.
One of the things to this is to not add too much thickener, instead cook it for longer for the thickening. And we like it if the onions are in the gravy.
T
Salt a roast and cutup some onions. The onions go under the roast on the pot. They must ALL be under it or they turn to ash.
Start the roast as high, preheatd as the oveen will go. Uncovered with no moisure added cook it like that until the ourside of the roast is black. Then add some water and the carrots and celery. Move it around, get some of that black off the meat.
Of course lower the temperature and cook until tender. Then when done take it all out and hopefully you got black drippings.
Make gravy, but don't make alot. If you make too much it dilutes it. The thing is when it is black and not thinned out it is very flavorful d you actually use less.
These instructions - not a recipe, are necessarily vague because I have never done it. But it is exceptional gravy. Actually if anyone grasps what this is and wants to contribute to the technique that would be great.
One of the things to this is to not add too much thickener, instead cook it for longer for the thickening. And we like it if the onions are in the gravy.
T