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| Pot Roast | ||
| My mother made this roast often on Sundays when I was growing up. She always put carrots and potatoes around the roast so that they cooked along with the roast. The flavorful sauce turned into gravy. |
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Pages Updated On: 20-Dec-2009 - 07:56:39
Helpful Tips:
The key to successful custard preparation is low heat: high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15 to 20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.
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