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Old 03-03-2014, 01:30 AM   #11
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Originally Posted by Rocklobster View Post
Was it thick, beige and cloudy? Could it have been coagulated blood proteins? If a lot of moisture leached out while it was cooking it probably was...

Rock, I thought so too, but usually the coagulated material isn't smooth. I think the wine may have broken down the coagulants and also the fat and formed a thick smooth fond/sauce.
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Old 03-03-2014, 12:28 PM   #12
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Oh dear, Mad Cook.....I should have been clearer. What I meant was the roast was still slightly frozen In the middle when I began roasting it ;) lol! It roasted for several hours. Oh and I did use the drippings for gravy. Thanks for your concern though :)
Oh dear, sorry. I tend to be a bit obsessed about this sort of thing
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