I know it as congealed cooked blood but there has to be a more sophisticated term for it. Is there?
Like I said, it's denatured protein. If you don't like the look of them, fine, but it's not blood and it's not harmful. I just break them up with the whisk when I make the gravy. Sometimes I even take a piece of bread and run it through the drippings, picking up stuff like this, and eat itThis is the best example I can find of what I am talking about. I didn't strain these out very well (pain day).
"Clots/Curds" in the gravy
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I also break it up or strain it out if there is a lot. When I want to thicken the gravy just a little bit I leave it and mash it up into the gravy.Like I said, it's denatured protein. If you don't like the look of them, fine, but it's not blood and it's not harmful. I just break them up with the whisk when I make the gravy. Sometimes I even take a piece of bread and run it through the drippings, picking up stuff like this, and eat it
That's my feeling as well. Great to see you, Chief! I hope all is well with you and your family.Those congealed proteins pack a lot of flavor. If they make you squeamish, simply pour the drippings into a blender and the proteins will thicken and help flavor your gravy/sauce, whether you thicken with a roux, or with a cornstarch. Don't throw it away. Incorporate it smoothly into your gravy, sauce/soups.
Seeeeeya; Chief Longwind of the North