Yorkshire pudding without the beef grease?
Dave Smith > wrote:
>While I prefer roast beef rare to medium rare, sometimes you need to
>overcook it to get the fat for Yorkies and the drippings for gravy.
What about using fat you have trimmed off the roast before
roasting it?
A rib roast starts out with an inch or more layer of fat on it.
I usually trim as much as it off as I possibly can since I
do not want to roast it past rare.
Steve
|