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When You Make Gravy

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Tilly2 | 19:30 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
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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.
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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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