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When You Make Gravy

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Tilly2 | 20:30 Sun 19th Mar 2017 | Food & Drink
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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.

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Yes
Yep
Question Author
I am asking because I read somewhere, once, that the liquid is not, in fact blood, but something else.
Yes I always use it
I read that somewhere too, Tilly. It's definitely not blood, but whatever it is, I use it in my gravy.
Yes.
Question Author
It's a mixture of myoglobin and water, apparently.
Something called myowater
Question Author
That's it, Talbot.
No Talbot it's Wabin.
http://www.genuineideas.com/ArticlesIndex/rest.html


I can't find a simple explanation.
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.
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Wabin doesn't sound very appetising, 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.
Oh, yes! Salivating......
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Why, Togo?
If you just heat the resting juices they can curdle, add stock first.
Question Author
Ah, thank you. All done and dusted Juices added to gravy, dinner eaten. Lovely rare, tender bloody roast beef. Scrummy!
Yum.

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