Home Cooking

Pot Roast Question


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 3

Pot Roast Question

Norm | Nov 18, 2004 05:40 PM

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.

Want to stay up to date with this post?

Recommended From Chowhound