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+-- Thread: Roux - Save or let go? (/showthread.php?tid=49295)
Roux - Save or let go? - DFen911 - 02-07-2008
Ok so I fried some wonderful porkchops, and I always like to make a nice roux for gravy. Had plenty of fat to make a really nice roux. Only I need about 1/2 of it. Think I could I freeze the other half to use later for a fast gravy?
I should say the reason why this roux is so 'special' to me is because I cooked almost 1/2 lb of bacon and use that fat along with some veg. oil to make my roux. Bacon fat is very rare in my house as hubby is watching cholesterol and daughter is a vegetarian. So this is gold to me
Re: Roux - Save or let go? - bjcotton - 02-07-2008
Freeze it! For a couple of months anyway.
Re: Roux - Save or let go? - esgunn - 02-07-2008
I'd try and freeze it, you would have to warm it up before making the gravy, so I think you would know if it was ok or it was going to hold the gravy before adding the other stuff. Shure is better than ditching it.
Re: Roux - Save or let go? - Gourmet_Mom - 02-07-2008
I agree...I figure it's better to try than not. If it doesn't look right after thawing it, you can toss it. If you toss it, you'll never know.
Re: Roux - Save or let go? - labradors - 02-07-2008
No problem with freezing it. People freeze roux all the time, especially brown roux (since it takes so long to make). Even so, don't keep it for a year or more - use it sooner.
Re: Roux - Save or let go? - DFen911 - 02-07-2008
Oh that's wonderful news
I'll probably use it within a few weeks. Thanks!!