How to make gravy

[Bobby]

Whisk it to get rid of the lumps or toss a couple of ice cubes in it.
Pour what you need of the pan drippings into a saucepan to make the roux in the saucepan rather than in the baking tray. Easy peasy.

But I normally drain out the fat from the baking tray and pour in some Gravox and water.
Same problem - if burnt pieces of meat have stuck to the pan they will get into the gravy.
The pan dripping are too fatty to use.

You need the pan drippings to make a tasty gravy. Why do you have burnt bits on your meat?

When you cook meat some of it will stick to the pan and burn
if the heat was ever too high.
A tasty gravy can be too fatty.

Trust in Bobby the chef's way.

[Black Orchid]

Whisk it to get rid of the lumps or toss a couple of ice cubes in it.
Pour what you need of the pan drippings into a saucepan to make the roux in the saucepan rather than in the baking tray. Easy peasy.

But I normally drain out the fat from the baking tray and pour in some Gravox and water.
Same problem - if burnt pieces of meat have stuck to the pan they will get into the gravy.
The pan dripping are too fatty to use.

You need the pan drippings to make a tasty gravy. Why do you have burnt bits on your meat?

When you cook meat some of it will stick to the pan and burn
if the heat was ever too high.
A tasty gravy can be too fatty.

Trust in Bobby the chef's way.

My meat doesn't burn and I make damned good gravy so I think I'll trust in myself, thanks all the same!

I put baking paper under the meat and it doesn't stick.