Dave Smith wrote:

>Teri wrote:
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>>When you add flour to pan juices - do you need to bring it to a boil? If
>>you stir long enough, will it definitely thicken (sometimes - i wonder if i
>>didn't give it enough time to thicken up) if you've added flour.
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>What you should so is to poor off the juices leaving enough fat to mix with the
>flour to make the roux. Then return the pan juices.... minus the extra fat....
>and add liquid as required. You can use vegetable water, broth, wine....
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>It depends on the type and cut of the meat, the type of pan. My sister in law
>taught me to make gravy by pouring off most of the fat, let the pan cool, add
>the flour and stirring it in and then heating it up. I found that if the there
>were lots of nice little brown bits stuck to the pan it was better to deglace
>with wine, and then use the slurry.
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Spot on, but Teri should know that it helps if you use a wooden spoon
with a straight edge on the bottom to make it easy to scrape up all the
little brown bits. When I'm roasting I always have veggies in the pan to
ensure that there are little brown bits. What happens is that they
dissolve into the gravy, which improves the flavour no end.

Christine