Pot Roast Question
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.
Keep that middle layer - that is your richness and flavor minus the fat. It sounds like you made a wonderful gravy!!
Unless there is a whole lot of fat, I don't throw any of it away. I use the fat to make a roux then gradually add all the rest of the meat juices to it.
Keep it. The middle layer is essentially the "clear stock." The dark bottom layer is dark, from what I've found, because it is a suspension containing little bits of sediment. My guess is that if you had strained through a very, very, fine mesh strainer, you would have had just the fat layer and stock.