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Here’s how I dramatically reduce the amount of fat in my gravy from roasted meat. I boil off most of the liquid until all that’s left are the brown caramelized juices on the bottom of the pan and the fat. After pouring off the fat, I add water, loosen the browned bits, add seasonings and thicken. I’ve made wonderful gravy this way for more than 45 years. Nell B., Stoutsville, Missouri
You can substitute regular soy sauce for reduced-sodium (light), but your dishes will have a…
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I came from the “clean your plate” era and feel obligated to finish everything on my dinner…
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