I've cooked various cuts of both beef AND pork with coffee for years..so many, in fact,that I don't remember how it started. The coffee adds a depth and richness of color that doesn't happen with baking alone. It also enhances the flavor. Living in the south, red-eye gravy was the first time I'd ever heard of using coffee, but now I add it to nearly every kind of gravy I make - beef, pork, chicken, turkey, and sausage. I also keep a small jar of instant coffee on hand and use a teaspoon or two in certain soups and stews.
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