On Thu 02 Mar 2006 03:14:42p, Thus Spake Zarathustra, or was it Teri?

> I'm cooking Mimi's sticky chicken and see that it's released quite a
> large quantity of pan juices. What do you do with the pan juices? (If
> you suggest making a gravy of sorts, i would appreciate a recipe and
> directions - i seem to have a problem getting gravies to thicken
> properly - can anyone explain the 'science' behind getting gravies to
> thicken?). Thanks.
> Teri

My experience with this recipe is that the pan juices caramelized and thicken
during the long cooking. I just spoon them over the meat. No need to
thicken.

--
Wayne Boatwright o¿o
____________________

BIOYA