[Sca-cooks] canned gravy??????

[margali]

ak, let the bird rest at least 15 minutes before carving it, the meat 
will be moister!!!!!!!!

ye gods and little fishes. Tell the people to sit their butts back down 
and eat the vegie plate and dinner will be on the table when YOU say it 
will be. then you can chill the drippings, make the gravy, finish the 
smashed potats/whatever little details need to be finished. You let the 
side dishes sit on the buffet getting cold/warm/congealed/runny until 
the bird is done then plunk the bird right out of the oven onto the 
tabel? eep....

generations of my family just rolled in their graves...[ok, their cooks 
did, same difference=)]

the meal goes on the table when the cook is ready, not when the populace 
whinges about it. trust me, the food will be better when you are in 
control and prepare things properly=)

margali

Stefan li Rous wrote:

> Okay, I'll try this. I was aware of the idea of cooling the drippings to 
> solidify the fat, but the drippings are not usually available until the 
> turkey (or other roasted meat) is done. At which point folks want to eat 
> it while it is hot, not after the drippings have had time to cool off in 
> the refrigerator. But perhaps the seperation alone can happen while the 
> rest of the last minute things are getting done.