sherifffruitfly
Senior Cook
- Joined
- Sep 29, 2004
- Messages
- 147
I've heard that if you cool it, allowing the fat to solidify on top, and taking it out, the liquid can then be reduced to make a sauce. Anyone tried this?
I've heard that if you cool it, allowing the fat to solidify on top, and taking it out, the liquid can then be reduced to make a sauce. Anyone tried this?