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Pot Roast Question

Norm | Nov 18, 200405:40 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.

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