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Oil

Sawyer

Silver Member
S: 114kg C: 41.6kg G: 73kg BMI: 15.3 Loss: 72.4kg(63.51%)
#1
Planning on making a roast dinner tonight for the beloved. I am making roast chicken, roast parsnips, carrots and tatties with gravy and a tonne of green veg. I know how to point the individual things but not entirely sure how to point th oil cause you never know how much the food soaks up.

I also male my gravy with the pan juices. I try to skim off most of the fat but dunno how to point that!

Any suggestions?
 
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