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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.

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  1. k
    kim shook RE: Norm Nov 18, 2004 08:58 PM

    Keep that middle layer - that is your richness and flavor minus the fat. It sounds like you made a wonderful gravy!!

    1. s
      Sam D. RE: Norm Nov 19, 2004 07:25 AM

      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.

      1. s
        sbp RE: Norm Nov 19, 2004 07:35 AM

        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.

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