Quote:
Originally Posted by bjhooper82
Hydro, just out of curiosity, why do you take out the meat to brown your onions?
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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
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Hydro