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
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