john pen
Master Chef
I was thinking (odd as that may seem)...
When I cooked the rib roasts, the sirloin tip or even a brisket..the liquid thats left in the water pan always resembles a beautiful brown "au lus"..
The pan always starts out clean and is foil wrapped. Anyone ever use the "drippings" left in the water pan to make gravy or a nice dipping sauce ?
Comments / concerns ??
When I cooked the rib roasts, the sirloin tip or even a brisket..the liquid thats left in the water pan always resembles a beautiful brown "au lus"..
The pan always starts out clean and is foil wrapped. Anyone ever use the "drippings" left in the water pan to make gravy or a nice dipping sauce ?
Comments / concerns ??