After making a pot roast, I strained the cooking liquid (gravy) and refrigerated it. This gravy separated into three different layers:
1. top layer of white fat
2. middle layer that is milk chocolate colored and very soft
3. large bottom layer of firm dark drown gelitan.
I know I throw out the fat layer and keep the dark gelitan layer. My question is do I throw out or keep the soft milk chocolate colored middle layer?
Thanks in advance.