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Using foil when cooking roasts
at Thu, 29 Apr 2004 13:39:55 GMT in >,
(limey) wrote :
>
>"Laura" > wrote in message
. com...
>> Is it best to wrap joints of meat in foil when roasting in the oven?
>> I've heard that this ruins the roast. Any helpful hints or advice?
>>
>> Thanks
>
>Certainly don't wrap your roast with foil. However, I line the roasting
>pan with it - it saves a lot of cleanup later.
But you lose the caramelised pan drippings that you can deglaze to make
gravy. Making gravy actually solves 2 problems in 1 - it fixes the cleanup
problem that you talked about, and it makes for a delicious sauce for the
meat. The procedure is very simple: Skim off excess fat (the part of the
roasting juices left in the pan that's clear), add flour to the remainder
of the liquid still in the pan to make a pasty substance (called a roux),
cook for a little bit (on the stovetop) until the roux browns slightly,
then add some *hot* stock or water, stirring all the time, until you get
the viscosity you want (gravy can be either thick or thin). When you add
the stock, a stirring/scraping motion on the bottom of the pan will lift up
all the stuck bits. Then when you pour off the gravy from the pan, you'll
be left with a clean bottom - a quick wipe with a soapy sponge should be
all you need to clean the pan.
Some people find making gravy to be too much effort, and if you're one of
those, then, indeed, the foil is OK, but I think the gravy always merits
the effort.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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