On Sat, 11 Dec 2004 15:00:19 GMT, OhMy >
scribbled some thoughts:


>On 11 Dec 2004 14:32:04 GMT, (WardNA) wrote:
>
>>>OK, so you roast the turkey, pour the juices into a cup or something,
>>>skim off the fat that rises to the top. So what is that stuff that's
>>>left? The stuff you use to make gravy.
>>
>>Your question is not clearly presented. The stuff that's left where? In the
>>"cup or something"? Or on the bottom of the pan?
>>
>>What I call "drippings" and use to make gravy is what's in the bottom of the
>>pan, less some portion--not all--of the fat that I pour out and throw away.
>>Drippings include the remaining fat and the partially burned protein/blood
>>solids on the bottom of the pan, as well as whatever "juices" have not yet
>>burned or evaporated by the time the roasting is completed.
>>
>>Neil
>
>That's what I mean, that liquid that's left over WITHOUT the fat in
>the cup.
>So it's blood and stuff?


If you don't want the fat, then cook rice instead. The fat
adds flavor to it. Just like cholesterol, that which you
take in is that much less your body needs to produce, to a
degree. For weight management it's not necessarily what you
eat, but how much. Prolly the only special consideration is
for people with diabetes hence watch sugar intake.