Quote:
Originally Posted by Hydro
Just have allot more room to work with, plus your meat gets some rest time ... I am adding flour/oil at this point plus scraping all the goodness off of the bottom of the pan left over from browning... Once I get the gravy "right" and tasting good it all goes back together, covered up and heat lowered...
I guided at duck camps all of my early years and this is how the camp cooks taught me to do it (thank you Jimmy Broussard, RIP), all that's lacking is a black pot and a generator running in the background  ...
Hydro |
I hear ya. I've tried it both ways, browning meat and onions together and separate and never really noticed any difference. Just wondering. Looks very good by the way.