• IninewCrow@lemmy.ca
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    1 year ago

    Look up the history and origin of making gravy and sauces … modern gravies and sauces were started and developed in the Middle Ages for beef and meat dishes to mask the taste of rotten or semi rotten food.

    Yes I know there are other sauces and gravies for vegetables … but the little dish of gravy for your roast beef supper was started because someone just wanted their food to taste less like a rotting carcass because they had no refrigeration back then.

      • IninewCrow@lemmy.ca
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        1 year ago

        Agreed … every time I make steak, or chicken, or turkey, or pork, I always carefully collect the drippings, make a roux and mix my own gravy. I’ve done the same with goose, moose and caribou.

        Takes lots of practice but now everyone raves about my gravy … no homo tho.