-channels wife-
I understand that leftover gravy, hypothetically, can occur in our reference frame. Empirical data, however, has established the frequency of such events to be fundamentally equal to zero.
A discussion we just had in the concurrent pork broth / stock thread as well, and for the reasons of insufficient freezer space.
All you people with room in your freezers. Sheesh! I live in an apartment. I have a standard fridge freezer, and a very small chest freezer. They are both pretty full with my partial and previous efforts. I’d have a dinner party to use some of it up, but I haven’t even a proper table at which to seat you. I haven’t got room for homemade stock. At least not until I use up some of my frozen berries, soups, etc.
I sympathize, one of the first purchases after my wife and I bought our home 20 years ago was a full sized additional freezer that we put in the garage. We were pretty good about everything until COVID and then we became food hoarders (only a minor exaggeration) a tendency we’re barely overcoming. In fact our plan this week is every other meal has to use up something in the freezer, which, with luck, will reduce the overfullness by the end of the month.
But, in terms of this and the thread I cited earlier, making stock out of older, freezerburned leftovers or past their prime meats is a great way to recycle stuff you might otherwise just throw out to make space.
Every time I suggest someone freeze something, I get a pang of guilt. I have a full-size freezer in the garage, and right now there’s a shelf of baked goods and ice cream, one of meats and meat stocks, one of vegetarian items and single-serving prepared foods, and a big basket at the bottom for bags of frozen fruit and vegetables and, currently, two pies. And the racks in the door have jars of chili, soups, marinara, and extra butter.
Someday, the freezer (which is a hand-me-down from my mother-in-law that has to be over 50 years old) will break down, and I’ll have a decision to make.
Yes, which bigger model to upgrade too, and what to eat first in the meantime.
Gravy shots take care of any extra.
(I was just interested in the gravy recipe for Italian Beef and just posted the first recipe Googled, so am not surprised it may be mediocre. I’ve made it with a Guy Fieri recipe, which was far better than I expected.)
The freezer demiglace reductions are probably the way to go. The Knorr version isn’t at all the same but I like their ersatz Bernaise.
“Leftover gravy” ? What wizardry is this. I do not understand.
“Better than Bouillon” is pretty good, or at least convenient stuff, though note it is over six bucks for a twee jar. It also seemed to me as if maybe it had been diluted somewhat recently. That wouldn’t be an unusual corporate move, and in keeping with the general “shrinkflation” going on, I suppose.
I believe the container is smaller than when they originally flogged the stuff. I’m all for that as I don’t use it that often and usually end up throwing a goodly amount away. But it is better than bouillon so I do use the beef version.