When You Make Gravy

[Tilly2]

Do you use the blood that has come out of the beef onto the plate, after its been rested?

Assuming that the beef is rare, as my piece is.

[Prudie]

Yes

[-Talbot-]

Yep

[Tilly2]

I am asking because I read somewhere, once, that the liquid is not, in fact blood, but something else.

[Islay]

Yes I always use it

[Cloverjo]

I read that somewhere too, Tilly. It's definitely not blood, but whatever it is, I use it in my gravy.

[Mamyalynne]

Yes.

[Tilly2]

It's a mixture of myoglobin and water, apparently.

[-Talbot-]

Something called myowater

[Tilly2]

That's it, Talbot.

[Togo]

No Talbot it's Wabin.

[-Talbot-]

http://www.genuineideas.com/ArticlesIndex/rest.html


I can't find a simple explanation.

[gingejbee]

Look at it this way....if you didn't "rest" the meat, but ate it right out of the oven, you'd be ingesting it anyway.

[-Talbot-]

A bit easier on the old grey matter http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

[Tilly2]

Wabin doesn't sound very appetising, Togo.

[Togo]

Lol Tills. Just add it to the gravy. Under no circumstances add it to a hot pan or roasting pan before the bulk of the liquid.

[jourdain2]

Oh, yes! Salivating......

[Tilly2]

Why, Togo?

[Mamyalynne]

If you just heat the resting juices they can curdle, add stock first.

[Tilly2]

Ah, thank you. All done and dusted Juices added to gravy, dinner eaten. Lovely rare, tender bloody roast beef. Scrummy!

[Mamyalynne]

Yum.