goodgiver
Senior Cook
Has anyone here ever made a rue from your pan drippings just up to the point befor adding your liquid and then froze it for future use?
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Constance
Master Chef
No, but I don't see why you couldn't. You're just freezing grease and flour.
In fact, I think it's a very good idea!
In fact, I think it's a very good idea!
Sounds like a decent idea. Just be sure to label it with contents and date. Nothing more fun than "mystery" food in the freezer.
yup I have when I wasn't planning a gravy for a cetain dish but wasn't about to waste perfectly drippings. And yes lable it and use within about 3 months. I keep a freezer log so I know what's in there and for how long.
Constance
Master Chef
No kidding, Katie! I've done that so many times, thinking I'll remember what it is. Then, I clean out the freezer, and find all these frosty little Ziploc bags with indistinguishable blobs inside.
Fortunately, DH is in charge of the freezer now, and we no longer have that problem.
Fortunately, DH is in charge of the freezer now, and we no longer have that problem.
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