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rob, Sun 1 Apr 2001, 1:00)
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Do you do the "lift the meat out, reduce the juices" step?Or more like what they say in the comments?
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The Light in Chains don't touch the Pope's boner, Wed 2 Feb 2011, 22:19,
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15 years ago)
It depends on the meat.If when browning the meat it looks a bit fatty and therefore the sauce is going to be fatty I will, otherwise, I'll add the rest of the ingrediants earlier and just let it simmer away.
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JeffTheDogFucker Can you dig it?, Wed 2 Feb 2011, 22:24,
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